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
Preparation
Step 1
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.
Wine note: Pair Apple Strudel with the slightly fizzy, off-dry pink Moscato from Innocent Bystander in Victoria, Australia ($12, 375 ml.). --Sara Schneider