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Apple Strudel

Photo: Randy Mayor; Styling: Jan Gautro
Yield 8 servings (serving size: 1 slice)

Ingredients

  • 2 tablespoons butter
  • 1/4 cup packed brown sugar
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 6 medium Granny Smith apples, peeled and thinly sliced (about 2 1/2 pounds)
  • 1 sheet frozen puff pastry dough, thawed
  • 1/4 cup chopped walnuts
  • 2 tablespoons granulated sugar

Nutrition Information

  • calories 318
  • fat 17 g
  • satfat 5 g
  • monofat 7.6 g
  • polyfat 3.4 g
  • protein 3.2 g
  • carbohydrate 41.6 g
  • fiber 2.6 g
  • cholesterol 8 mg
  • iron 1.2 mg
  • sodium 135 mg
  • calcium 23 mg

How to Make It

  1. Preheat oven to 400°.

  2. Melt butter in a large skillet over medium-high heat. Stir in brown sugar, juice, cinnamon, salt, and apples. Cover, reduce heat, and cook 10 minutes or until apples are tender, stirring occasionally. Remove apples from pan; cool.

  3. Roll pastry to a 15 x 12–inch rectangle. Spoon apple mixture along 1 long edge of pastry; roll up jelly-roll fashion. Gently press seam to seal.

  4. Place nuts and granulated sugar in a food processor; pulse until finely ground. Sprinkle strudel with the nut mixture, pressing gently. Place strudel on a baking sheet lined with parchment paper. Bake at 400° for 25 minutes or until golden. Let stand 5 minutes; slice.

  5. Wine note: Pair Apple Strudel with the slightly fizzy, off-dry pink Moscato from Innocent Bystander in Victoria, Australia ($12, 375 ml.). --Sara Schneider