Sniff around outside in the Green Mountain state from early late March to late April, and you’ll suddenly be struck with a craving for pancakes. That delicious smell is from sugarmakers who are
processing and boiling the sap of sugar maples to make Vermont’s most famous product, maple syrup. We’ve talked before here and here about how maple is the official state flavor (pretty cool to have one of those, right?).
This apple strudel recipe calls for maple syrup both in the filling and also in the glaze on top. Using puff pastry for the dough makes it super easy, too. If you don’t like pecans leave them out or add a ¼ cup of raisins to the filling if you are so inclined.
Check out the Maple Open House Weekend, March 25-26, 2017, when sugarhouses across the state of Vermont give tours, demos and samples.
Maple Glazed Apple Strudel
- 1 sheet frozen puff pastry, thawed
- 2 large tart apples
- 1 tablespoon lemon juice
- 1/3 cup sugar
- 3 tablespoons maple syrup
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/3 cup breadcrumbs
- 1/2 cup chopped pecans
- 1 tablespoon butter, melted
- 1/2 cup confectioners sugar
- 2 tablespoon maple syrup
- 1/4 tablespoon vanilla extract
- 1/4 cup chopped pecans
On a lightly floured surface, unfold puff pastry and roll out with a rolling pin until it is 12 by 12 inches. Peel the apples, core them, then slice thinly. Sprinkle with lemon juice so they do not brown. In a medium mixing bowl, add sugar, maple syrup, cinnamon, nutmeg, breadcrumbs and ½ cup of pecans. Mix well. Add apples and stir until they are well coated. Place apple mixture on one half of the puff pastry. Fold over the other half and pinch the edges closed. Gently lift onto a parchment lined baking sheet and turn seam side down. Cut 3 vents in top of puff pastry to allow steam to escape. Brush top and sides with melted butter. Bake at 375 degrees for 20-25 minutes or until golden brown.
To make the glaze, in a small bowl, combine confectioners sugar, maple syrup and vanilla extract (if glaze is too stiff, add a teaspoon of milk at a time to reach desired consistency). When strudel is cooled, add maple glaze, then sprinkle with ¼ cup chopped pecans.
If never made homemade granola, we’re here to tell you it’s the simplest thing ever. Besides that, you have the added bonus of being able to control the ingredients, especially the sugar. This recipe uses
Vermont’s most famous and favorite product – maple syrup. We’ve told you before how Vermont leads the states in producing maple syrup and how maple is the official flavor of the Green Mountain State.
We’ve been making this granola recipe for years and it’s a big hit whenever we have company. We are partial to pecans and dried cherries but you can use whatever nuts and dried fruit you prefer – almonds, pumpkin seeds, raisins, cranberries – it’s all good.
If a visit to the Vermont is in your future, check out the Open House Weekend, April 2-3, 2016, when sugarhouses across the state give tours, demos and samples.
Vegan Maple Pecan Cherry Granola
- 4 cups old fashioned oats (not quick cooking)
- 1 ½ cups pecans or other nuts
- 2 tablespoons chia seeds (optional)
- 3 tablespoons turbinado sugar
- 1/2 teaspoon salt
- 1/4 cup coconut oil
- 1/2 cup maple syrup
- 3 tablespoons water
- 1 cup dried cherries
In a large bowl, place oats, nuts, chia seeds (if using), turbinado sugar and salt. Stir until combined. Set aside.
In a small saucepan, melt the coconut oil. Add maple syrup and water. Heat until boiling. Add maple syrup mixture to the oat mixture. Stir to combine.
Place granola on two baking sheets lined with parchment paper. Bake at 300 degrees, stirring granola every 15 minutes until it reaches desired shade of brown (approximately 30 to 45 minutes, depending on how dark you like it). Let cool. Add dried cherries. Granola will keep 2 to 3 weeks if sealed tightly.
You can always tell by the smell when spring arrives in Vermont. From about early March to mid-April, sugarmakers in the state head outdoors to tap sugar maple trees and process the sap by boiling it
down into the rich, brown syrup our pancakes couldn’t live without. (And, FYI, the evaporation process is pure olfactory heaven.) In 2014, the effort yielded 1.3 million gallons of maple syrup, once again making Vermont the leading producer of syrup in the United States. In fact, maple is the official flavor of the Green Mountain State. If you visit, you’ll find so many products made with it, including maple candy, maple mustard and maple cream.
We decided to bring you a recipe for Maple Hazelnut Pie that is easy and delicious, and could rightly be considered the Yankee answer to the South’s pecan pie. The hazelnuts – sometimes called filberts – are very crunchy, and once baked, have a great toasted flavor that really complements the maple.
If a visit to Vermont is in your future, check out the Open House Weekend, March 27-28, 2015, when sugarhouses across the state give tours, demos and samples.
Vermont Maple Hazelnut Pie
- 1¼ cup flour
- 1/2 teaspoon salt
- 3 tablespoons butter
- 3 tablespoons shortening
- 1/4 cup cold water
- 1/2 stick butter
- 1/2 cup plus one tablespoon brown sugar, firmly packed
- 1 cup maple syrup
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup coarsely chopped hazelnuts
For crust: Place all ingredients except water in food processor and blend until fine crumbs are formed. Add water a little at a time until the dough is moist and forms a ball. Wrap in plastic wrap and place in fridge until ready to use. (Can be made a day ahead.)
For filling: Melt butter on low heat. Add brown sugar until dissolved. Add maple sugar. Bring to medium heat and boil for 60 seconds, stirring constantly. Remove from heat, add vanilla and salt. Allow mixture to cool.
In a separate bowl, beat eggs. Add cooled maple syrup mixture slowly. Add nuts and stir until coated. Place nut and maple mixture into rolled-out crust. Finish crust edge by fluting or press with fork tines. Place in 350-degree oven for 50 minutes or until filling is set.