Apple-Cinnamon Strudel
- all-purpose flour, for rolling
- 1 sheet puff pastry(from 17.3 oz pkg) thawed
- 3 T unsalted butter
- 3 lbs Gala or Fuji apples (about 6) peeled, cored, and thinly sliced
- 1/2 c plus 2 T sugar
- 1/2 t ground cinnamon
- Preheat oven to 400. 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.
- In a large skillet, melt butter over medium; reserve 1 T in a small bowl. To skillet, add apples 1/2 c sugar, and cinnamon. Increase heat to medium-high cook tossing occasionally until apples are tender and liquid has evaporated about 15 min. Spread filling on a 2nd rimmed baking sheet. Let cool.
- Mound filling horizontally in a strip accross the enter 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.
- Brunch pastry with reserved melted butter, sprinkle with remaining 2 T sugar. Cut steam vent in center of pastry. Bake until golden brown, 35 to 40 minutes. Let rest 1- minutes before serving
flour, t, gala, t sugar, ground cinnamon
Taken from www.epicurious.com/recipes/member/views/apple-cinnamon-strudel-53099851 (may not work)