Hands On Time: 9min. Total Time: 54min.
2 tbsp butter
1/4 cup packed brown sugar
2 tbsp fresh lemon juice
1/2 tsp ground cinnamon
1/8 tsp salt
6 medium Granny Smith apples, peeled and thinly sliced (about 2 1/2 pounds)
1 sheet frozen puff pastry dough, thawed
1/4 cup chopped walnuts
2 tbsp granulated sugar
Preheat oven to 400º
Melt butter in a skillet over medium-high heat. Stir in brown sugar, juice, cinnamon, salt, and apples. Cover, reduce heat, and cook 10 minutes or until apples are tender, stirring occasionally. Remove apples from pan; cool.
Roll pastry into 15 x 12-inch rectangle on a lightly floured surface. Spoon apple mixture along 1 long edge of pastry; roll up jelly-roll fashion. Gently press seam to seal. Cut slits in top.
Place nuts and granulated sugar in a food processor; pulse until finely ground. Sprinkle strudel with nut mixture, pressing gently. Place strudel on a baking sheet lined with parchment paper. Bake at 400º for 25 minutes or until golden. Let stand 5 minutes; slice. Serves 8 (serving size: 1 slice)
Recipe from: Cooking Light Global Kitchen by David Joachim ISBN: 0-8487-3998-1