6 large Haralson or Granny Smith apples, peeled, cored and thinly sliced
1 tablespoon fresh lemon juice
1 cup toasted walnuts
2 sheets frozen puff pastry, thawed
4 tablespoons butter, divided use
Egg wash, 2eggs, whisked with 2 Tbsp. water,
4 tablespoons cinnamon sugar
Glaze:
4 tablespoons heavy cream or half and half
1/2 teaspoon pure vanilla extract
Pinch of salt
Directions:
Heat the oven to 375 degrees F. Place raisins and cider in microwave-safe bowl. Microwave on high for 1 minute; set aside.
Unfold pastry sheet on a lightly floured surface. Roll pastry into a 16 x 12-inch rectangle. Whisk egg and water in a small bowl. Brush the surface of the rolled out pastry with egg wash.
Stir sugar, salt, crushed cookies, and cinnamon in a large bowl. Add the apples, raisins, lemon juice, and walnuts and toss to coat.
Spoon half of apple mixture onto the bottom half of the pastry sheet to within 1 inch of the edge. Dot top with 2 tablespoons of the butter. Roll up like a jelly roll. Place seam-side down onto a baking sheet. Tuck the ends under to seal.
Brush the top of the pastry with remaining egg wash; sprinkle with cinnamon sugar. Repeat with second pastry sheet. Cut several slits in the top of each pastry.
Bake for 35 minutes or until golden brown. Let cool 20 minutes. Whisk together all ingredients for glaze and drizzle over the top. Cut each strudel into six pieces.
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6 large Haralson or Granny Smith apples, peeled, cored and thinly sliced
1 tablespoon fresh lemon juice
1 cup toasted walnuts
2 sheets frozen puff pastry, thawed
4 tablespoons butter, divided use
Egg wash, 2eggs, whisked with 2 Tbsp. water,
4 tablespoons cinnamon sugar
Glaze:
4 tablespoons heavy cream or half and half
1/2 teaspoon pure vanilla extract
Pinch of salt
Directions:
Heat the oven to 375 degrees F. Place raisins and cider in microwave-safe bowl. Microwave on high for 1 minute; set aside.
Unfold pastry sheet on a lightly floured surface. Roll pastry into a 16 x 12-inch rectangle. Whisk egg and water in a small bowl. Brush the surface of the rolled out pastry with egg wash.
Stir sugar, salt, crushed cookies, and cinnamon in a large bowl. Add the apples, raisins, lemon juice, and walnuts and toss to coat.
Spoon half of apple mixture onto the bottom half of the pastry sheet to within 1 inch of the edge. Dot top with 2 tablespoons of the butter. Roll up like a jelly roll. Place seam-side down onto a baking sheet. Tuck the ends under to seal.
Brush the top of the pastry with remaining egg wash; sprinkle with cinnamon sugar. Repeat with second pastry sheet. Cut several slits in the top of each pastry.
Bake for 35 minutes or until golden brown. Let cool 20 minutes. Whisk together all ingredients for glaze and drizzle over the top. Cut each strudel into six pieces.
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