Apple & Golden Raisin Almond Strudel
Source of Recipe
Odense
List of Ingredients
1 box (17 oz) frozen puff pastry
1 box (7 oz) Odense Almond Paste
1 cup golden raisins
1/2 cup lightly packed dark brown sugar
1 Tbsp cornstarch
1 tsp ground cinnamon
Pinch of salt
4 granny smith apples, peeled, cored and sliced
1 egg, beaten with 1 tsp water
1 tablespoon butter
Recipe
1 Thaw puff pastry sheets according to box instructions. The trick to working with puff pastry is to have the dough thawed enough to roll out, but still have a chill to it. Preheat oven to 375 F.
2 Place raisins in small sauce pan and just cover with water (for a more adult taste, add 2 tablespoons of brandy). Bring to boil and remove from heat. Cover and set aside.
3 Grate almond paste into large bowl. Add sugar, cornstarch, cinnamon and salt. Mix with fingers until well combined and crumbly. Add apples.
4 Drain raisins. Add to apple mixture. Mix well.
5 Carefully unfold one pastry sheet onto a lightly floured counter. With a flour-dusted rolling pin, roll into a 15” x 12” rectangle. Work quickly to keep dough cool.
6 With short side facing you, brush 1/2 inch of edges with some beaten egg. Spoon half of apple mixture on bottom half of rectangle. Dot apples with bits of butter.
7 Starting on short side, roll up like a jellyroll. Place strudel seam side down on lined baking sheet. Pinch ends together and fold under to seal.
8 Lightly brush top and sides with beaten egg. Sprinkle with sugar if desired. Cut 4 two-inch long slits diagonally along top. Use remaining ingredients to make second strudel.
9 Bake 35 minutes or until golden. Transfer cookie sheet to wire rack and cool for 20 minutes before serving.
Test Kitchen tip:
*Only need one strudel? Wrap second with plastic and then with foil. Freeze for up to one month.
Remove from freezer and let stand at room temperature for 20 minutes, lightly brush with egg and bake an extra 10 minutes, 45 minutes total.
YIELD: 2-10" long strudels
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