Ingredients
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1 sheet frozen puff pastry (pepperidge farm recommended)
1 large green apple (Granny Smith)
2 -3 tablespoons butter
1/3 - 1/2 cup golden raisin
8 -10 dried apricot halves, cut in quarters
1/4 cup water
1/4 cup packed light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 egg yolk, beaten with
1 tablespoon water
Preparation
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Thaw puff pastry.
Cut and core apple and chop into small pieces, 1/2-inch size.
Over medium heat, melt butter in a large skillet.
Add apple, raisins and apricots.
Mix well and saute' a few minutes.
Add water, brown sugar, cinnamon and nutmeg.
Cover and simmer for about 10 minutes.
Cool.
Place pastry on a flat surface and distribute apple mixture down the middle of pastry sheet.
Make 2 1/2-inch cuts diagonally along both sides of exposed pastry and 1 1/2-inch intervals.
Fold strips over apples alternating from left to right.
Press dough together where ends overlap.
With fork tines, seal the top and bottomedge of dough.
At this point refrigerate for 30 minutes or wrap and freeze for later use.
At time of baking, place strudel on a cookie sheet covered with parchment paper, or use an insulated cookie sheet to prevent overbrowning of bottom of the pastry.
Brush with egg wash.
Bake in a preheated oven at 425 degrees for 25 minutes or until strudel is light golden.
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