I like to serve fresh fruit for the breakfast guests. It is now Fall and I tried to think of something for those times when berries, melons and other breakfast fruits are hard to get or just plain taste like cardboard. I thought I would search around the Internet for some apple recipes. I also have been really happy using pre-made puff pastry for some breakfast items, so I looked for apple and puff pastry recipes and found some. I changed them a bit and ended up with a pretty good strudel.
Apple Raspberry Strudel
1 Tablespoon water
1 Tablespoon flour
2 Tablespoon sugar
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
2 Granny Smith apples
1/2 teaspoon lemon juice
1/2 cup raspberries, if available These are optional.
1 sheet of Pepperidge Farm Puff Pastry, thawed The box holds two sheets.
1 Tablespoon sugar
1/8 teaspoon cinnamon
pinch of nutmeg
If you place the Puff Pastry in the refrigerator the night before, it will thaw over night. Leave it in the refrigerator until you are ready to use it. If it gets too warm, it is harder to work with.
Heat the oven to 350°. Prepare a cookie sheet with parchment paper or use a Silpat. Set aside.
Place an egg and 1 Tablespoon of water in a small bowl and mix with a fork. Set aside.
I used to have a handy gadget that peels, cores and slices apples. It broke the last time I used it, so now I do it by hand. It is pretty fast if you cut four times around the core of the apple and them peel the four sections. Place them face down on the cutting board, cut the wide pieces in half and thinly slice them. Place them in a medium bowl and sprinkle them with the lemon juice.
Toss them so that they are lightly coated and set aside. The lemon juice should keep them from turning brown while you finish making the strudel.
In a large bowl, mix the flour, sugar and spices. At the same time, place the sugar and spices in a small bowl. Stir with a fork and set the small bowl aside for later.
Lightly flour your work surface. Get the puff pastry out and remove one folded sheet. Fold the paper over the remaining sheet and return it to the freezer. Unfold the puff pastry and use a rolling pin until in measures about 16X12 inches. Make sure it is not sticking to the work surface. If so, lift it gently and sprinkle in a bit more flour.
Put the apples in the large bowl with the sugar and four mixture and stir until everything is coated.
Gently spoon the apples along the short side of the rectangle, leaving about a 1 inch border. Dot the top with raspberries.
If you have a pastry cutter it is useful here. Or maybe you could use a spatula. Lift the short side and fold it over the apples. Gently roll it to the end.
I also used to pastry cutter to assist in lifting the strudel to the baking sheet with the seam side down. Tuck the ends under.
Brush the surface of the strudel with the egg wash, then sprinkle the top with the sugar and spice mixture. Make several slits across the top.
Bake for 35 minutes or until the top is golden brown. Remove to a wire rack and let the strudel cool on the baking sheet for about 20 minutes.
Carefully remove to a cutting board and use a serrated knife to slice into about 6 slices. I had company so I cut it into 4 pieces so we would each get a nice big chunk!