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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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 |
Directions:
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
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