Apple Strudel

The apple pie didn't quite use up all of our apples, so we decided to make some strudel. Even with my new baking skills, puff pastry from scratch seemed like a bigger challenge than I was up for, so I went the easy route with frozen puff pastry, using this recipe as a starting point. I did away with the raisins, added nutmeg, and opted for a braided danish look.

1 egg
1/4 cup sugar
2 tablespoons flour
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
About 5 apples (came out to almost 3 cups sliced)
Puff pastry (we used a full Pepperidge Farm 17.3 oz. package)

Heat oven to 375. Stir together dry ingredients. Using some flour on rolling pin and surface to keep from sticking, roll the thawed puff pastry sheets thin. Cut slits in pastry as shown. Peel and slice apples (drip with lemon to keep from browning), then turn into dry ingredients. Place apple mixture along center of pastry, then fold strips over to form braid design. Whisk egg and spread over dough. Dust with cinnamon sugar. Bake for 35 minutes until golden brown.

Rolling some dough

Adding some filling

Folding some slits

The tasty result! Poor thing bled out a little bit in the corner.