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Easy Apple Strudel

My husband dressed the part! 

When you think of fall you remember the leaves changing colors, apple picking, pumpkins, Oktoberfest and hearty meals. Well that is what we had at our last dinner club dinner a few weeks ago. Giada and hubby from across the street created an Oktoberfest menu that included some traditional German foods including  Sweet and Sour Cabbage, Jagerschnitzel (Pork Cutlets with mushroom gravy), Zwiebelkuchen (Onion Pie) and Apple Strudel.  

Our dinners are decided by the host and recipes are distributed and assigned to each couple.  Our contribution was the apple strudel.  Pretty easy recipe but I had some difficulty with the puff pastry that I decided to make a second one.  I thought the first one just didn’t look right and luckily the pasty comes in two rolls, so I was able to remake it with a little help from a video from the Pepperidge Farms website on working with the dough.  The end result was delicious topped off by my homemade vanilla ice cream. 

Apple Strudel

1/2 of a 17.3 ounce package of Puff Pastry (Pepperidge Farm), thawed
3 Granny Smith apples, peeled, cored, and thinly sliced
1/3 cup sugar
1/2 teaspoon cinnamon
1 tablespoon all-purpose flour
1/2 cup dried cranberries
1/4 cup chopped walnuts
1 1/2 teaspoons lemon juice
1 egg beaten lightly with 1 tablespoon water
Confectioners’ sugar for serving (optional)
Ice Cream (optional)

Adjust oven rack to middle position and preheat oven to 350°F. Line a baking sheet with parchment paper.

In a medium bowl, whisk together sugar, cinnamon, and flour. Add cranberries and walnuts and stir to combine. Add apples and lemon juice and toss, stirring until the apples are well coated; set aside.

Lightly flour a clean work surface and roll puff pastry out to a 16 by 12-inch rectangle. With the short side facing you, sprinkle 1/2 of pastry with apple mixture, leaving a 1-inch border at the end closest to you. Roll the pastry up, jelly roll-style, and crimp to seal edges. Transfer strudel to prepared baking sheet and brush top with egg wash. Cut three slits on top of the pastry to let steam escape. Bake until top is golden, about 35 minutes. Transfer baking sheet to a wire rack and let cool for 20 minutes. Dust with confectioners’ sugar before serving and serve with ice cream, if desired.

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