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
How to Make It
Preheat oven to 400°.
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.
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.
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.
Wine note: Pair Apple Strudel with the slightly fizzy, off-dry pink Moscato from Innocent Bystander in Victoria, Australia ($12, 375 ml.). --Sara Schneider
Made it twice, both times very good. Yes you have to flour the surface and follow the size of rolled out dough. there IS a lot of filling but if after it cools you drain it, then carefully place as directed- it comes out wonderful. YOu can even make the filling ahead of time and chill the day or 2 before. My guests raved and asked for more every time. I also added small slits at top of the strudel for evaporation as the apples were a bit watery. Very good recipe, easy and delicious!
After the "roll pastry" instruction it needs to say "on a lightly floured surface" or something. My flattened pastry stuck to my surface so badly that it broke apart. We ended up eating the filling by itself.
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