Apple Strudel

Ingredients

• 0.3 cup brown sugar packed
• 2 tablespoons butter 
• 2.5 pounds apples i use 2 granny smith apples peeled thinly sliced
• 2 tablespoons granulated sugar 
• 0.5 teaspoon ground cinnamon 
• 2 tablespoons juice of lemon fresh
• 1 sheet puff pastry frozen thawed
• 0.1 teaspoon salt 
• 0.3 cup walnut pieces chopped

Equipment

• food processor
• frying pan
• baking sheet
• baking paper
• oven

Directions

1. Preheat oven to 40
2. Melt butter in a large skillet over medium-high heat. Stir in brown sugar, juice, cinnamon, salt, and apples. Cover, reduce heat, and cook 10 minutes or until apples are tender, stirring occasionally.
3. Remove apples from pan; cool.
4. Roll pastry to a 15 x 12inch rectangle. Spoon apple mixture along 1 long edge of pastry; roll up jelly-roll fashion. Gently press seam to seal.
5. Place nuts and granulated sugar in a food processor; pulse until finely ground.
6. Sprinkle strudel with the nut mixture, pressing gently.
7. Place strudel on a baking sheet lined with parchment paper.
8. Bake at 400 for 25 minutes or until golden.
9. Let stand 5 minutes; slice.
10. Wine note: Pair Apple Strudel with the slightly fizzy, off-dry pink Moscato from Innocent Bystander in Victoria, Australia ($12, 375 ml.). --Sara Schneider