Apple Strudel
Ingredients
¼ cup
brown sugar
¼ cup
tapioca (such as Kraft Minute Tapioca)
¼ tsp.
Kowalski's Ground Cinnamon
¼ tsp.
kosher salt
⅛ tsp.
Kowalski's Ground Nutmeg
- pinch
Kowalski's Ground Allspice
3
tart apples (such as Granny Smith or Haralson), peeled, cored, sliced ½" thick
¼ cup
walnuts, chopped (optional)
3 tbsp.
Kowalski's Cranberry Relish
3 tbsp.
dried golden raisins, cranberries and/or cherries (optional)
3 tbsp.
Kowalski's Apple Butter
1 sheet
frozen puff pastry, thawed but still cold
1
egg, beaten
- raw turbinado or Swedish pearl sugar, as needed (optional)
Directions
- In an extra-large mixing bowl, combine first 6 ingredients (through allspice).
- Add apples, nuts, relish, dried fruit and apple butter; toss to combine. Set apple mixture aside for 15 min.
- Preheat oven to 400°.
- Roll out pastry sheet onto a rimmed parchment-lined baking sheet.
- Make 16 cuts (8 on each side) 2 ½" long and 1" apart along opposite sides of the pastry, leaving an uncut center section.
- Spoon apple mixture evenly over the center of the pastry, piling it slightly higher in the middle (the long way). Fold the center section of the pastry over at the top and bottom.
- Lightly pull and stretch strips from alternating sides of the pastry up and over the filling, pressing the ends into the pastry on the opposite side; press gently on the short ends to connect the first and last strips to the base to enclose the filling. There should be gaps to allow air to escape but not large holes in the top.
- Brush the top of the folded pastry with egg (you will not need all of the egg); sprinkle liberally with sugar.
- Bake in preheated oven until pastry is dark golden-brown (25-30 min.).
- Remove from oven; let cool to room temperature before serving.
- Store leftovers in the refrigerator, covered, for up to 3 days.
Find It!
- Find Kowalski’s Cranberry Relish seasonally in the Deli Department.
