ingredients
1 pound frozen puff pastry, thawed
1/2 cup white sugar
1 tsp cinnamon
1/2 tsp freshly grated nutmeg
1 tbsp corn starch
1 egg
2 tbsp water
About 2 tbsp turbinado sugar
6 large apples, thinly sliced
Cooking Directions
On a piece of parchment paper, roll the pastry out to about 12x 12 inches. Place the parchment on a cookie sheet and chill in the fridge while you prepare the fruit filling.
Mix together the white sugar, cinnamon, nutmeg and corn starch and then toss it together with the apple slices.
Place the fruit in the center 6 inches of the pastry, leaving about 1 inch at both ends.
Bring both sides of the pastry up over the fruit to meet in the middle. Pinch the seams together well and fold over a half inch to seal. Do the same for the two ends of the pastry as well.
Using the parchment paper to help, gently roll the prepared strudel onto a parchment paper lined cookie sheet so that the seam is on the bottom. Chill the strudel well for about 20 minutes in the fridge. Meanwhile, preheat the oven to 425 degrees F.
Just before you put the strudel into the oven, cut diagonal lines in the top of the pastry. Brush the surface of the pastry with an egg wash made by whisking together the egg and water.You will not need to use all the egg wash.
Sprinkle the top of the pastry with turbinado sugar or other coarse sugar.
Pop the strudel into the hot oven and bake for 20 minutes.
Reduce the heat to 375 degrees F and continue to bake for an additional 10 minutes or so or until the pastry is dark golden brown and the filling is beginning to bubble.
Serve warm with some good vanilla ice cream.
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