Print
APPLE STRUDEL WITH DRIED CRANBERRIES
Active Time : 15 Minutes Total Time : 45 Minutes Serves : 8INGREDIENTS
- 1 package Wewalka Puff Pastry Dough
- 2.2 lbs green apples
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1 tablespoon lemon juice
- 1 tablespoon rum
- 1/4 cup dried cranberries
- 4 tablespoon butter
- Egg wash (1 egg and 2 Tbsp water, beaten)
- confectioners' sugar for garnish
DIRECTIONS
Preheat oven to 400 degrees F.
Peel and core apples and cut into thin slices. Mix the apples with sugar, vanilla extract, cinnamon, cloves, lemon juice, rum and dried cranberries.
Melt butter in a pan and add the apple mixture. Warm everything slightly and then remove from heat and put in the refrigerator.
Unroll the refrigerated Puff Pastry Dough on the enclosed parchment paper and place on a baking sheet. Cut 2 inches off of the length and reserve the dough for decoration. Spread the apple filling on one long side of the pastry, leaving a 1-in. edge. Brush water onto the edge, then flip dough over to form strudel. Roll strudel over so the seam is on the bottom of the baking sheet. Tuck in dough on the sides to seal the apples inside. Decorate the top with reserved dough by cutting it into 2 long strips and rolling into a wavy strip. Place the 2 strips on top of the strudel and cut 3 vent holes in the top of the pastry for steam to escape.
Coat with egg wash.
Bake for 25-30 minutes or until golden and puffed. To serve, dust with confectioners' sugar.