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