Puff Pastry Apple Strudel

HAPPY FIRST DAY OF FALL

Capture the flavors of fall baking with an easy bakery-style Puff Pastry Apple Strudel.

Cook's Notes: 

I realize you don't all have the luxury of a sous chef to assist but I assure you it's a manageable baking item all by yourself. LOL even with the help of a sous chef, I managed to overlook several photo ops throughout the making process. At least I got the two most important ones the end product and a slice.   

This recipe is as easy as making an apple pie. It was adapted from Taste of Home September/October 2014 and the recipe serves 6-8
Cooking tip: To avoid a soggy crust place apple mixture in a colander to drain off some of the juices before spreading the mixture on the pastry crust.

The apple mixture needs to be thoroughly cooled before placing on pastry crust.

Ingredients:

• 4 large apples, peeled and chopped (5 cups)
• 3/4 cup apple juice or cider
• 1/4 cup sugar
• 1 tablespoon ground Saigon cinnamon
• 1/2 teaspoon apple pie spice mix
• 1/3 cup raisins
• 1/3 cup finely chopped nuts
• 1 frozen puff pastry sheet, thawed
• 1/4 cup caramel ice cream topping
• 1 large egg
• 1 tablespoon water
• 1 tablespoon coarse sugar

Directions:

• Soak raisins in hot water with a tablespoon of rum for 10 minutes, drain. 
• In a large saucepan, combine the first five ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until apples are tender but not mushy. Stir occasionally. Cool completely and drain off excess juices. Stir in raisins and nuts. Pour into a bowl to cool.
• Unfold puff pastry onto a large sheet of parchment paper; roll into a 14 x 12-in. rectangle. Transfer paper and pastry to a baking sheet, placing a short side of the rectangle facing you.  Using a slotted spoon to drain the juices, arrange apple mixture on pastry to within 1-1/2 in. of edges. Drizzle apple mixture with caramel topping. Roll up jelly-roll style, starting with the bottom side. Pinch seams to seal and tuck ends under.
• In a small bowl, whisk the egg with water; brush over pastry. Sprinkle with coarse sugar. Freeze strudel on a baking sheet for 10 minutes.
• Preheat oven to 375 degrees. 
• Cut slits on top of puff pastry. I did 6 slits. Bake 30 minutes or until golden brown, top and bottom. 
• Slide paper to a wire cooling rack. Use a serrated knife to cut pieces. 
• Serve with a scoop of ice cream or whip cream. 

Looking for fall favorite photos to post. Please send it to my email.

Another fall favorite