Apple Cranberry Puff Pastry Strudel Slices Recipes

Steps:

• Thaw the puff pastry sheet at room temperature for 30 minutes.
• Place the cranberries in a bowl and pour hot water to cover; let sit until plump (about 20 minutes).
• Set oven to 375 degrees.
• Lightly spray a baking sheet with cooking spray.
• In a small bowl whisk together egg and water; set aside.
• In a medium bowl combine sugar, flour, cinnamon, sliced apples, cranberrie (or raisins if using) juice from 1/2 lemon and lemon rind; toss to combine; set aside.
• Unfold the puff pastry onto a lightly-floured surface and roll into 16x12-inch rectangle.
• With the short end facing you, spoon apple mixture onto the bottom half of the rectangle to within 1-inch of edges.
• Starting at the short side roll up in jellyroll fashion.
• Place seam side down onto baking sheet, then tuck ends under to seal.
• Brush the roll with egg mixture.
• Cut several 2-inch slits about 2-inches apart on top.
• Bake for about 30-35 minutes or until golden.
• Cool on baking sheet on a wire rack for about 30 minutes (or more, do not slice before the 30 minutes or the filling will spread).
• Using a sharp serrated knife slice the baked strudel and serve warm sprinkled with confectioners sugar if desired.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Combine apples, 3/4 cup sugar, raisins, walnuts, and cinnamon in a large bowl for the filling.
• Dust a flat work surface lightly with flour. Unroll puff pastry and sprinkle lightly with flour. Roll out slightly and mark into 3 equal sections. Spoon filling into the central section then fold over the section on the left and brush with egg. Fold the right section on top, just like a letter. Make shallow diagonal cuts in the top layer of the apple strudel. Brush with egg and sprinkle with 1 tablespoon sugar.
• Bake in the preheated oven until apple studel is puffed up and golden, 25 to 30 minutes.

Steps:

• For Sauce:
• Combine cranberries, sugar, water and kirsch in heavy medium saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat to medium and cook until most of berries burst, about 10 minutes. Cool slightly. Transfer to processor and puree. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over low heat before serving.)
• For strudel:
• Combine raisins and kirsch in small bowl. Let stand 1 hour.
• Preheat oven to 375°F. Combine apples, 1/2 cup crumbs, 1/2 cup plus 2 tablespoons sugar and raisin mixture bowl.
• Brush large baking sheet with some of melted butter. Place 1 phyllo sheet on work surface with 1 long side parallel to edge of work surface (cover remaining phyllo with plastic and damp towel). Brush phyllo with melted butter. Sprinkle 1 teaspoon gingersnap crumbs over. Top with second phyllo sheet. Brush with butter; sprinkle with 1 teaspoon gingersnap crumbs. Repeat with remaining phyllo sheet, melted butter and gingersnap crumbs. Spoon apple mixture in 3-inch-wide log along 1 long side of phyllo, leaving 2-inch border at long and short edges. Fold bottom long side over filling, then fold in short sides and roll up jelly roll style. Carefully transfer strudel to prepared baking sheet, seam side down. Brush top of strudel with butter.
• Bake strudel 15 minutes. Brush with remaining butter. Bake until golden, about 30 minutes. Cool on sheet.
• Lightly sift powdered sugar over strudel. Cut strudel crosswise into thick slices. Transfer to plates. Spoon sauce around strudel and serve.