Shelly's Recipe

GRANDMA'S APPLE STRUDEL

Category: Desserts

2 tbsp water or rum
1/2 cup raisins
3 medium Golden Delicious Apple Hill apples, peeled and chopped
1/2 cup sugar
1 tsp cinnamon
1/4 cup flour + 1/8 cup of flour for sprinkling on pastry
1/2 cup walnuts, chopped
1 package puff pastry sheets

Apple Cinnamon Sauce, recipe follows

Preheat oven to 375. Pour rum or water over raisins, microwave on high for 20 seconds, and set aside to cool.

In a large bowl combine apples, sugar, flour, cinnamon, nuts and plumped raisins.
Place defrosted puff pastry on parchment (baking) paper, fold dough in half to mark center.

Fold half of the half again and cut 3/4 inch cuts on fold every 1/2 inch to make vent holes and decorative top. Open pastry to lay flat. On uncut half sprinkle 1/8 cup flour down middle. Place half of the apple mixture down center on floured side. Brush pastry with water or egg wash so sides will stick together. Fold decorative-cut half of pastry over on apple mixture side. Press edges together. Use fork or crimper to crimp edges. Trim uneven edges with flat cutter or shark knife.

Egg wash and sprinkle sugar with or without slivered almonds. Place strudel and parchment paper on baking sheet. Repeat step for second 10 inch strudel. At this point you can bake both strudels or freeze one for future use. Bake on middle rack of oven for 35 minutes or until golden brown. Do not open oven as puff pastry can deflate in early baking stages. Cool on wire rack. Serve warm with Apple Cinnamon Sauce and vanilla ice cream.

Bring 1 cup water, the remaining 2 Tbs. butter, 1/2 cup brown sugar and 1 tsp. cinnamon to boil in a small saucepan over medium heat. Dissolve cornstarch in 2 tsp water; whisk into hot syrup for a smooth sauce. Cover, keep warm.