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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 1 large green apple 2 or 3 tbsp of butter 1/3 to 1/2 cup of golden raisins 8 or 10 dried apricot halves, cut in quarters 1/4 cup water 1/4 cup light brown sugar 1/2 tsp cinnamon 1/4 tsp nutmeg 1/2 cup walnuts, finely chopped 1 sheet of Pepperidge Farm puff pastry Instructions: Cut and core apple and chop in small pieces. Over medium heat melt butter in large skillet. Add apples, raisins, apricots. Mix well and saute a few minutes. Add water, sugar, cinnamon and nutmeg. Cover and simmer for about 10 minutes, until apples are tender but not over-cooked. Add sugar or seasoning to taste. If apples appear too dry add a little water. If too moist cook a few minutes without cover. Remove from skillet and cool. While apples are cooking remove puff pastry from freezer and thaw for 20 minutes. Place on flat surface and distribute apple mixture down the middle of pastry sheet. Make 2 1/2" cuts diagonally along both sides of exposed pastry at 1 1/2" intervals. Fold strips over apples alternating from left to right. Press dough together where ends overlap. With fork tongs seal top and bottom edge of dough. At this point refrigerate for 30 minutes or wrap and freeze. At time of baking brush with egg wash and bake at 425 degrees for 25 minutes or until strudel is light golden brown and pastry is puffed. I use a cookie sheet covered with parchment paper to prevent burning on the bottom. |
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