Tuesday, November 1, 2011

Apple Strudel

This may look strange, since I chose not to roll it, but the principle is the same.  Warm apples, cinnamon, within a crisp crust drizzled with honey?  Stop complaining.

3 Granny Smith apples - peeled, cored and sliced
1 cup brown sugar
3/4 cup pecans
4 sheets frozen puff pastry, thawed
1 tbsp melted butter
1 tsp lemon juice
1 tsp cinammon
¼ tsp allspice
¼ tsp nutmeg
Honey for drizzling
Handful of pecans, for garnish

Preheat oven to 400 degrees.  Line a baking sheet with aluminum foil and spray with cooking spray.  Mix apples, brown sugar, lemon juice and spices in a saute pan.  Cook on medium heat until slightly softened, then mix in pecans.

Place two sheets of puff pastry on baking sheet and brush with melted butter.  Arrange apple filling over the pastry.  Drizzle honey over the top of the apples, then add another two layers of pastry, brushing each with butter.  Seal edges of pastry by using a bit of water on your fingers, and rubbing the pastry edges together.

Drizzle more honey over the top of the strudel and sprinkle with reserved pecans.  Bake in preheated oven for 30 to 45 minutes, or until golden brown.  Brush top with butter while hot and sprinkle with powdered sugar.  Serve warm with vanilla ice cream.

Tips:  This tastes great but don't expect to win a competition against the indomitable strawberry strudel.

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