Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons unsalted butter
  • 4 tart apples (about 1 lb 5 ounces, peeled and finely diced)
  • 1/3 cup granulated sugar
  • 2 tablespoons apple liqueur (you can substitute apple cider concentrate, rum, brandy, or apple cider)
  • zest of 1 lemon
  • 1/3 cup raisins
  • 2 teaspoons ground cinnamon
  • 1/4 cup chopped walnuts
  • 1 sheet puff pastry (defrosted)
  • 1 egg (beaten)
  • 1/4 cup powdered sugar (optional for glaze)

Instruction

  • Preheat oven to 450 F.
  • Melt butter in a medium-sized saucepan on medium heat.
  • Add apples, sugar, apple liqueur, lemon zest, raisins, and cinnamon.
  • Cook, stirring periodically for about ten minutes or until apples are soft but not falling apart.
  • Remove from heat and cool for ten minutes.
  • Strain out excess liquid in a sieve and reserve for making a glaze.
  • Stir walnuts into apple mixture.
  • Roll out puff pastry on a floured surface or a silicone mat to remove any seams from packaging.
  • Place apple mixture in a long line down the center of the pastry.
  • Fold one of the sides of the pastry lengthways over the apple filling and press to seal.
  • Repeat with the other half of the dough. Trim the top and bottom of any excess pastry.
  • Use a pastry brush to coat the top of the pastry with the beaten egg.
  • Use a knife to cut slits into the dough about every 1/2 inch, going almost all the way across the pastry.
  • Transfer to a parchment-lined cookie sheet.
  • Bake for 35 minutes or until the pastry is browned.
  • If you'd like to glaze the strudel, mix 5 teaspoons of reserved apple liquid with powdered sugar until you have a thick glaze. Drizzle over the strudel.