Apple-Cinnamon Strudel

Busy times call for easy desserts that have a sweet simplicity, like these flaky apple-cinnamon pastries. For our streamlined strudel, we folded convenient store-bought puff pastry around a four-ingredient filling of sauteed fruit.

INGREDIENTS

• All-purpose flour, for rolling
• 1 sheet puff pastry (from a 17.3-ounce package), thawed
• 3 tablespoons unsalted butter
• 3 pounds Gala or Fuji apples (about 6), peeled, cored, and thinly sliced
• 1/2 cup plus 2 tablespoons sugar
• 1/2 teaspoon ground cinnamon

DIRECTIONS

1. STEP 1

   Preheat oven to 400 degrees; line a baking sheet with parchment paper or foil. On a lightly floured work surface, unfold pastry; roll out to a 12-by-14-inch rectangle. Place on sheet; refrigerate.

2. STEP 2

   In a large skillet, melt butter over medium; reserve 1 tablespoon in a small bowl. To skillet, add apples, 1/2 cup sugar, and cinnamon. Increase heat to medium-high; cook, tossing occasionally, until apples are tender and liquid has evaporated, about 15 minutes. Spread filling on a second rimmed baking sheet; let cool completely.

3. STEP 3

   With one short side of dough facing you, mound filling horizontally in a strip across the center, leaving a 1-inch border on both long sides. Fold top part, then bottom part of dough over filling. Turn pastry over, seam side down.

4. STEP 4

   Brush pastry with reserved melted butter; sprinkle with remaining 2 tablespoons sugar. Using a paring knife, cut steam vents in center of pastry. Bake until golden brown, 35 to 40 minutes. Let rest 10 minutes before serving.

SOURCE

Everyday Food, September 200
8