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Fig Apple Strudel


 

Ingredients:

4 cups peeled, cored and chopped apples I used a combination of Envy and Fuji but you can use what you have on hand. Granny Smith would work well too.

One package (2) sheets thawed puff pastry (keep it covered with a damp paper towel until ready to use)

2 ½ tsp lemon juice

1/2 tsp lemon zest

4 Tbsp unsalted butter (separated 3 Tbsp to cook the apples and 1 Tbsp for brushing on the strudel)

2 Tbsp all purpose flour

¼ cup golden brown sugar (not packed)

1 tsp cinnamon

Dash cardamon 

½ tsp kosher salt

½ cup chopped walnuts

⅓ cup Just Jan’s Kadota fig spread

1 Tbsp Turbinado sugar (you can substitute for granulated sugar)

Preheat oven to 375 degrees.

 

In a medium bowl, mix together the apples, lemon juice and lemon zest. Set aside.


In a small bowl, whisk together the flour, brown sugar, cinnamon, cardamon and salt.

Sprinkle the sugar mixture over over the apples and toss to coat. Add the fig spread and the walnuts, stir until mixed through.


In a large nonstick skillet on medium heat, melt the butter and add the apple filling, cooking about 7 minutes. Set aside and let cool.

While the apples are cooling, unfold your puff pastry onto a lightly floured surface and roll out to an approximately 15” x 12” rectangle. Transfer the pastry to a piece of parchment before putting the apples on top.

Place ½ of the apple mixture along one side of the rectangle (15” side) leaving 1” boarder on the three sides closest to the apple mixture. With the remaining melted butter, brush the entire outer edge of the pastry. Starting with the apple side and using the parchment as an aid, roll the dough over the apples (burrito style) and continue to roll until you reach the other side. Make sure to fold each end of the dough under and pinch to secure. Pinch the long edge of the dough along side of the finished wrap to secure the entire pastry. With a sharp knife, make 4-5 diagonal slits on the top of the pastry. Brush with melted butter and sprinkle with the sugar.

Bake for 25-30  minutes or until golden brown. Serve warm and enjoy with whipped cream, ice cream or your morning coffee!


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