On the Saturday immediately following the Feast of the Sacred Heart of Jesus, we celebrate yet another feast involving hearts. This is the Immaculate Heart of Mary. Hers in not to be confused with or equal to the Sacred Heart of Jesus.
First off, the Feast of Sacred Heart of Jesus was founded by Christ himself. His heart is divine – and filled with an overwhelming love for all of humanity. Mary’s heart is not divine. That said, it is filled with a love and devotion to the Lord in ways we can only hope to imitate. The Feast of the Immaculate Heart of Mary was originally instituted by Pope Pius XII in 1944. It was celebrated as a fixed date, August 22, to coincide with the traditional octave of the Assumption of Mary, August 15.
In 1969, Pope Paul IV moved the celebration to immediately follow the Solemnity of the Sacred Hear of Jesus since the two, Mother and Son, are forever linked.
Mary’s heart represents the great purity and love that a human heart can hold for God. She said “yes” to the Lord, and that simple yes allowed Christ to come into the world for the forgiveness of sin.
The devotion to the Sacred Heart of Jesus venerates a sense of love responding to love in that God so loved the world. The devotion of Mary’s Immaculate Heart is in response to a heart so filled with love for God, yes was the only response possible she could give. Traditionally, the Immaculate Heart of Mary is depicted with the seven swords or sorrowful wounds, that she endured. These are the Prophesy of Simeon, the flight into Egypt, loosing the Christ Child in the Temple, meeting Jesus on the path to his crucifixion, witnessing the crucifixion, receiving His body as it was removed from the cross and finally the burial of Christ. Nothing can compare to the love; strength and endurance of a mother’s heart.
Today also happens to be Apple Strudel Day. What a beautiful way to celebrate Mary’s Immaculate Heart than to gether the family round the table and enjoy a wonderful Strudel treat – be it breakfast, brunch or an evening snack.
Oh So Easy Apple Strudel
1 Puff Pastry Sheet
2 tablespoons Flour
1/4 teaspoon Nutmeg
1/2 teaspoon Cinnamon
2/3 cup packed Brown Sugar
Pinch Kosher Salt
3 medium Granny Smith Apples
1/2 cup Golden Raisins, optional
1 teaspoon Lemon Juice
1 large Egg
1 tablespoon Water
Thaw puff pastry according to package direction. While the pastry needs to be completely thawed before making the strudel, it must also be cold when rolled out.
Line a rimmed baking sheet with parchment paper, set aside.
In a bowl, whisk flour, nutmeg, cinnamon, brown sugar and salt together, set aside.
Core and dice the apples to 1/4-inch pieces. Place in a large mixing bowl. Add raisins, if using. Toss apple mixture with lemon juice. Add the flour mixture, toss again to coat evenly.
Roll out dough on the prepared baking pan to a rectangle 12-inches long. With a sharp knife, cut horizontal strips about 3/4 inches wide along the pastry’s left and right sides, the outer third of the pastry. Remove and discard both the top and bottom two strips.
Spread the apple mixture down the middle one-third of the pastry, leaving a one-inch space from both the top and bottom. Fold the top and bottom ends over the apple filling to seal the ends.
Braid the remaining strips by folding over a strip from the left, then right to cross one another. Continue all the way down the pastry until all the strips are braided.
Beat the egg with water in a small bowl, set aside.
Carfully life strudel from the baking pan, place into the refrigerator to chill for 20 minutes. While the strudel chills, center the rack in the oven and heat oven to 400-degrees.
Remove strudel from refrigerator, slide back to pan and brush lightly with the egg wash. Bake in the heated oven for 35 minutes or until golden brown.
The Lord is kind and merciful.
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