Apple and Walnut Strudel the Editors of Publications International, Ltd.
Apple and Walnut Strudel
Makes 16 servings
|1||package (about 17 ounces) frozen puff pastry|
|1||cup sour cream|
|1||can (21 ounces) apple pie filling|
|1||cup coarsely chopped walnuts|
- Thaw puff pastry according to package directions.
- Preheat oven to 375°F. Spray 2 baking sheets with nonstick cooking spray.
- Combine sour cream and egg yolk in small bowl; set aside. In separate small bowl, mix egg white and water; set aside.
- On lightly floured surface, roll 1 sheet pastry into 12X10-inch rectangle. Spread half of apple pie filling down center 1/3 of pastry. Spread 1/2 cup sour cream mixture over filling; sprinkle with 1/2 cup walnuts.
- Fold one long side of pastry over filling mixture; fold other side over filling mixture, overlapping edges. Press edges together to seal. Place on baking sheet, seam side down, tucking ends under. Using sharp knife, make 7 diagonal slits across top; brush with egg white mixture. Repeat with remaining pastry, apple pie filling, sour cream mixture and walnuts. Bake 30 to 35 minutes or until golden brown.
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