APPLE CINNAMON STRUDEL

APPLE CINNAMON STRUDEL image

Yield 6+ servings

Number Of Ingredients 7

All-purpose flour, for rolling
1 sheet puff pastry (from a 17.3-ounce package), thawed
3 tablespoons unsalted butter
3 pounds Gala or Fuji apples (about 6), peeled, cored, and thinly sliced
1/2 cup plus 2 tablespoons sugar
1/2 teaspoon ground cinnamon
(I added a few squirts of fresh lemon juice into the cooking apples.)

Steps:

1. Preheat oven to 400 degrees; line a baking sheet with parchment paper or foil. On a lightly floured work surface, unfold pastry; roll out to a 12-by-14-inch rectangle. Place on sheet; refrigerate. 2. In a large skillet, melt butter over medium; reserve 1 tablespoon in a small bowl. To skillet, add apples, 1/2 cup sugar, and cinnamon. Increase heat to medium-high; cook, tossing occasionally, until apples are tender and liquid has evaporated, about 15 minutes. (The first time I did this it almost fried the apples - they were too done. The second time I didn't wait till the liquid was evaporated. I cooked the apples slowly on medium heat until they were soft, and then I took out the apples with a slotted spoon - & drank the delicious leftover juice.) Spread filling on a second rimmed baking sheet; let cool completely. 3. With one short side of dough facing you, mound filling horizontally in a strip across the center, leaving a 1-inch border on both long sides. Fold top part, then bottom part of dough over filling. Turn pastry over, seam side down. 4. Brush pastry with reserved melted butter; sprinkle with remaining 2 tablespoons sugar. Using a paring knife, cut steam vents in center of pastry. Bake until golden brown, 35 to 40 minutes (30 is good in my oven. Watch it doesn't get too dark). Let rest 10 minutes before serving.