Quick Apple Strudel

By mirelsonp

Recipe source: A. Chef's Studio

Ingredients

• 2 sheets puff pastry, thawed
• 1 stick butter, melted
• 1 cup walnuts, toasted and chopped
• 2 green apples, peeled, cored and thinly sliced
• 1 Tbsp four mixed with 1 Tbsp cornstarch
• 1 Tbsp ground cinnamon
• 1 tsp ground cardamom
• 1/2 tsp dried lemon peel
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 2 Tbsp golden raisins
• 2 Tbsp dried cherries or dried cranberries

Preparation

Step 1

1. In a large bowl toss walnuts, apples, flour and cornstarch, cinnamon, cardamom, dried lemon peel, sugars, raisins and dried cherries or cranberries, until well coated and mixed.

2. Place one sheet of puff pastry on a floured work surface and roll to 9- by 12-inch rectangle; brush with melted butter. Using hands, gently place filling mixture down center of the long side of the puff pastry sheet. Fold one long side over the filling, and then pull the opposite side over. Place on a baking sheet and chill in refrigerator for one hour.

3. Remove from refrigerator and roll second puff pastry sheet to 9- by 12-inch rectangle; brush with butter. Place chilled strudel onto buttered pastry sheet, seam side down. Fold one long edge over, then the other. Flip seam side down on baking sheet and refrigerate for one hour or up to eight hours until ready to bake.

4. Preheat oven to 375 degrees F.

5. Remove srudel from fridge and using a paring knife, cut four slits in the top at an angle. Brush with butter and sprinkle with a bit more sugar if desired. Bake for 25-35 minutes, until puffed and golden brown.

5. Let rest 20 minutes before slicing. Using a large slicing knife, carefully slice strudel into pieces and serve at once sprinkled with a little powdered sugar or a scoop of ice cream on the side.