My Apple Strudel Filling Turned Black!
I make a Viennese-style apple strudel (stretched on table, unsweetened dough) with a cooked apple filling before baking.
I've made it several times, and the past couple of times I've made it, the apple filling has turned black after I add the nuts! (I've used 2 different kinds of nuts each time, same result - first time toasted pecans, second time toasted walnuts).
I cook the filling in a cast iron pan. (Ingredients = sliced apples w lemon juice & zest, butter, sugar (granulated & brown), cinnamon, vanilla paste (added after cooking/turned black), whiskey/brandy), once cooled I add the nuts).
What is the reason for the filling turning black?! It is somewhat alarming *looking* but does not seem to affect the taste at all. I don't mind it because I made it myself and know what it is coming from, but I think others whom I serve it to are very turned off by the color. Please help!