APPLE STRUDEL

Steps:

• Preheat oven to 400 degrees F.
• Gather and prep all ingredients. To the apple slices, add lemon juice; stir gently.
• In a large skillet, melt butter over medium heat. Add sliced apples and cook, stirring occasionally until lightly browned (8 min). Reduce heat to low and stir in ¼ cup brown sugar and 1 tsp cinnamon. Continue to simmer, stirring occasionally, until apples are soft and caramelized (2-3 min.) Remove from heat.
• Place a sheet of parchment paper on a baking sheet. Lightly dust paper and a rolling pin with flour.
• Place thawed puff pastry dough on paper; carefully unfold dough; repair any cracks by pressing.
• Roll dough out some to flatten and increase size to at least 9½ x 10½ inches.
• Use a pizza wheel or chef's knife to cut dough in half down the center to make 2 pieces.
• Place/pile apples in a tight row lengthwise down the middle of one sheet of dough leaving a 1 inch border on all sides. Spoon any remaining syrup from the apples over the top of the apple slices.
• Brush beaten egg around the edges of both pieces of dough.
• Top apples with the second pastry sheet and press down on the edges to seal, being very careful to seal well (I usually roll the edge of the bottom sheet over the edge of the top sheet slightly, press with fingers and then come back and press again with the tines of a fork.)
• Cut 7 1" wide slits down the center to create vents.
• Brush with beaten egg; sprinkle with sugar if desired.
• Bake at 400˚F for 17-20 min or until golden brown. Remove from oven and allow to cool until only moderately warm.
• Prepare the icing drizzle. In a small bowl or cup mix together the powdered sugar, milk and vanilla extract until no lumps remain. If too thin, add more powdered sugar, 1 teaspoon at a time, until reaching desired consistency.
• Slowly drizzle icing over strudel. Serve. Cover leftovers. Store on counter for up to 3 days or refrigerate.