Apple Walnut Strudel
5 Granny Smith or Pippin apples, peeled, cored and sliced
4 ounces butter
1/2 cup packed brown sugar
1/4 cup granulated sugar
2 teaspoons ground cinnamon
2 teaspoons lemon zest
1/2 cup raisins
1 tablespoon apple juice or water
1/2 cup walnuts, chopped
2 8 x 12-inch puff pastry dough sheets
egg wash, 1 beaten egg with 1 ounce water
In a large saute pan, melt butter over medium heat. Add sugars, lemon zest, raisins and cinnamon mixing well. Add apple juice or water. This mixture will begin to caramelize to form a glaze.
Place sliced apples in a mixing bowl. Pour warm glaze over apples and mix well to coat evenly. Place puff pastry dough sheets on floured work surface. Brush with egg wash.
Portion glazed apples lengthwise down the center of the dough sheets. Sprinkle generously with walnuts and streusel. Fold over one side of the pastry to cover apples then fold over the other side to encase the mixture. Fold under edges to seal.
Carefully turn over filled pastry and place on baking sheet. Brush with egg wash and sprinkle with additional streusel.
Bake in preheated oven at 400° for 15 to 20 minutes or until golden brown. Cool slightly and dust with confectioners’ sugar. Slice with a serrated knife.
Makes 2 strudels, 14 to 16 servings.