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Tuesday, June 18, 2013

Apple Strudel #2

Yesterday was Apple Strudel day so I had to make an apple strudel.  I am still on my quest to find a great recipe.  This one was good and it couldn't have been any easier to make.  I think I want to tweak the filling a little next time, but this recipe is a keeper.
This recipe is called Shortcut Apple Strudel and it was indeed a shortcut.  Not much is needed.
Start by thawing one piece of the puff pastry.
While it is thawing, mix 2 Tablespoon sugar.
1 Tablespoon plain flour
1/4 teaspoon cinnamon
Mix that all together.
Peel and chop 2 Granny Smith apples.
Place in the bowl with the sugar mixture.
Toss to coat.
In a small bowl, crack the egg.
Add 1 Tablespoon water.
On a lightly floured counter open up the puff pastry.  Press the seams together well.
Roll it out until it is thin.  Hint for next time.  Roll it the other way to make it easier to roll the strudel up.
Place the apple mixture in the middle.
Spread it out evenly and keep it about 1 inch from the ends.
Pull one side over. It wasn't in a good spot for me to roll it over so I pulled the other side on top.
You will want a little water on your finger or brush to seal the edges.
Place on a parchment lined cooking sheet.  Check the edges again.
Brush the tops and sides with the egg mixture.
Nice and shiney.
Put a couple of slits in the top for the steam to release. Place in a preheated 375 oven.  Bake for about 30 minutes.
Fresh from the oven.
This is optional but I did sprinkle the top with powdered sugar.
Slice and serve with vanilla ice cream.

Shortcut Apple Strudel Recipe

1 egg
1 Tablespoon water
2 Tablespoons sugar
1 Tablespoon all purpose flour
1/4 teaspoon cinnamon
2 large Granny Smith apples peeled, cored and thinly sliced
1 sheet of puff pastry

You can add raisins to this as well.

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