Autumn Apple Strudel
- 1 (17 1/3 ounce) packagepepperidge farm puff pastry (both sheets)
- 3 teaspoons Ener-G Egg Substitute
- 2 tablespoons water (to mix with the egg substitute)
- 4 tablespoons granulated sugar (I used the pure cane sugar)
- 2 tablespoons spelt flour
- 12 teaspoon ground cinnamon
- 14 teaspoon ground nutmeg (optional)
- 14 teaspoon ground ginger (optional)
- 4 large granny smith apples (if you can't find large use 8 small)
- 4 tablespoons dried cherries (chopped medium)
- 2 tablespoons vanilla extract
- 1 lemon, zest of
- 2 tablespoons confectioners' sugar
- Set the oven to 375'F.
- Put a silpat sheet on a 12" x 16" baking pan.
- Set aside.
- Take out your puff pastry and let it thaw for about 37 minutes.
- Prepare the egg substitute and set aside.
- In a small bowl mix the sugar, lemon zest, flour and spices.
- Add it to the apples and then add the dried cherries.
- Add in the vanilla and with your hands give everything a good toss making sure you coat all the apples with the sugar, flour, vanilla and spices.
- Lightly flour your counter top and roll the thawed puff pastry into a 12"x16" rectangle.
- Take 1/2 of the apple mixture and lay it on the long side of the puff pastry sheet and roll it away from yourself.
- Tuck in the edges.
- Repeat for the second puff pastry sheet.
- Set them on the prepared baking pan leaving a space between as they will spread.
- Brush with your egg replacer.
- Using a pair of scissors cut 4 slices in the top of the strudel to allow the steam to escape.
- Bake for 25-30 minutes until the strudels are a light golden brown and the apple juice is flowing out the bottom.
- I brushed the juice on top of the strudel.
- Don't want to waste it.
- At this point you can sprinkle the strudel with your confectioners sugar.
- Bon Appetit!
pastry, egg substitute, water, sugar, flour, ground cinnamon, ground nutmeg, ground ginger, granny smith apples, cherries, vanilla, lemon, sugar
Taken from www.food.com/recipe/autumn-apple-strudel-391509 (may not work)