Autumn Apple Strudel

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 1 (17 1/3 ounce) package pepperidge farm puff pastry (both sheets)
• 3 teaspoons ener-g egg substitute
• 2 tablespoons water (to mix with the egg substitute)
• 4 tablespoons granulated sugar (i used the pure cane sugar)
• 2 tablespoons spelt flour
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg (optional)
• 1/4 teaspoon ground ginger (optional)
• 4 large granny smith apples (if you can't find large use 8 small)
• 4 tablespoons dried cherries (chopped medium)
• 2 tablespoons vanilla extract
• 1 lemon, zest of
• 2 tablespoons confectioners' sugar

Recipe

• 1 set the oven to 375'f.
• 2 put a silpat sheet on a 12" x 16" baking pan. set aside.
• 3 take out your puff pastry and let it thaw for about 37 minutes.
• 4 prepare the egg substitute and set aside.
• 5 in a small bowl mix the sugar, lemon zest, flour and spices.
• 6 add it to the apples and then add the dried cherries. add in the vanilla and with your hands give everything a good toss making sure you coat all the apples with the sugar, flour, vanilla and spices.
• 7 lightly flour your counter top and roll the thawed puff pastry into a 12"x16" rectangle.
• 8 take 1/2 of the apple mixture and lay it on the long side of the puff pastry sheet and roll it away from yourself. tuck in the edges. repeat for the second puff pastry sheet.
• 9 set them on the prepared baking pan leaving a space between as they will spread. brush with your egg replacer. using a pair of scissors cut 4 slices in the top of the strudel to allow the steam to escape.
• 10 bake for 25-30 minutes until the strudels are a light golden brown and the apple juice is flowing out the bottom.
• 11 i brushed the juice on top of the strudel. don't want to waste it.
• 12 at this point you can sprinkle the strudel with your confectioners sugar.
• 13 bon appetit!