Here is a simplified version of normally time-consuming apple strudel pastry so you can enjoy this traditional Viennese treat at home.
1 sheet (1/2 box) frozen puff pastry, thawed
Flour for dusting
½ C (96 g) sugar
¼ C (30 g) walnuts, finely chopped
⅓ C (55 g) raisins
½ tsp (1.5 g) lemon zest
1 tsp (2 g) cinnamon
3 C (½ kg) chopped peeled Pippin apples (approx. 2-3 apples)
2 T (29 g) butter, melted
1 T (2 g) breadcrumbs
Preheat oven to 400°F (204°C). Lay puff pastry on a clean, floured kitchen towel. Lightly dust with flour. Roll very thin, to 14 x 17 inches (35 x 45 cm), gently sealing any tears with your fingers; set aside.
In a bowl, combine sugar, walnuts, raisins, lemon zest and cinnamon. Add apples, toss gently to mix.
Lightly brush dough with most of the melted butter; sprinkle with breadcrumbs; add apple mixture down center of dough leaving a 1-inch (2-cm) margin. Fold in 1 inch (2 cm) along 2 short and 1 long side of dough; moisten edges lightly with water, and roll dough toward unfolded long edge, using a towel to assist as needed and enclosing filling. Press gently to seal. Using a towel as a sling, transfer strudel seam-side down to a cookie sheet, brush lightly with remaining butter. Prick top with a fork and bake 30 minutes or until golden brown. Let cool 10 minutes before slicing crosswise into 12 pieces.
Serve warm with vanilla ice cream or custard sauce.
Prep time: 18 minutes.Cook time: 30 minutes.Makes 12 servings.