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Ingredients
- 2 sheets puff pastry, thawed
- 1 stick butter, melted
- 1 cup walnuts, toasted and chopped
- 2 green apples, peeled, cored and sliced thinly
- 1 Tbsp flour 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
Details
Servings 6
Preparation
Step 1
1. In a large bowl toss walnuts, apples, flour and cornstarch, cinnamon, cardamom, dried lemon peel and sugars and raisins, and dried cherries or cranberries, very well, until all coated and mixed.
2. Place one sheet of puff pastry on a floured work surface and all over with melted butter. Using hands, gently place apple mixture down the center of the puff pastry sheet. Bring one side over the filling, and carefully pull the opposite side over. Place on a baking sheet and chill in refrigerator for one hour.
3. Remove from refrigerator and brush second sheet of puff pastry with butter. Place chilled strudel onto buttered pastry sheet and fold one side over, then the other, place on a baking sheet and refrigerate for one hour or up to eight until ready to bake.
4. Preheat oven to 375 degrees F.
5. Remove strudel from refrigerator and, using a paring knife, cut four slits in the top at an angle. Brush with butter and sprinkle with a bit more if desired. Bake at 375 degrees F. for 25-35 minutes, until puffed and golden brown.
6. Let rest 20 minutes before slicing. Using a large slicing knife, carefully slice strudel into pieces and serve at once, sprinkle with a little powdered sugar if desired.
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