Leftovers #21 ~ Inside Out Apple Strudel

Having leftover apples is more like having apples that are bitterly bruised and well... have been hanging around for too long. The ones that typically make apple sauce, apple juice or what I usually make, an apple pie; because I needed neither and wasn't really itching to make pie, I made this inside out apple strudel. With a few simple ingredients it was easy to produce a such delicious dessert.  

Inside Out Apple Strudel

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1 package of ready made puff pastry, thawed and chilled, according to package 

8 apples, cored, peeled and sliced

1 to 2 handfuls of dried cranberries

1/4 cup or 1/2 cup of crushed walnuts

3-4 heaping tablespoons dark brown sugar

2-3 teaspoons cinnamon

1 teaspoon British mixed spice

1-2 tablespoons melted butter 

1-2 tablespoons melted butter for sealing the edges, nicely

Icing sugar 

water

First, preheat the oven to 350ºF. 

Then line a 9x 13 baking tray with parchment paper. Set aside.

Place all the prepared sliced apples into a large bowl. Add the dark brown sugar, cinnamon, British mixed spice, the cranberries, the walnuts and melted butter. Toss to coat the apple slices evenly.  

Reading the directions on the package of the ready made puff pastry, roll out as advised. I rolled both squares, the whole package, into a rectangle that would fit the baking tray however still had a bit of room. Then place the rolled out puff pastry onto the prepared baking tray. Lay the apple mixture on top; spreading evenly. Making sure to leave an edge to roll up. 

In a little bowl melt the second amount of butter. Roll up the edges of the pastry, creating a nice folded edge, doesn't have to be perfect, all the way around; and using a pastry brush, brush the melted butter over the now folded up edges.

Place in the preheated oven for about 25 to 30 minutes or until the apples are cooked and the edges are nicely golden brown. Remove form the oven. Allow to slightly cool. 

Once the open strudel has cooled for a bit; in a medium bowl mix together some icing sugar and a bit of water to make a runny, not watery, icing paste. Then drizzle over the semi-warm strudel. Serve immediately. 

Notes: This recipe has a bit of flexibility with the measurements of ingredients. You made add more of one and not so much of another; except the puff pastry that is as stands. I went with what I had on hand and that was half the fun... being creative; the other half of course is sharing (eating) it.

At the end... the plate was clean not a crumb left. Before that it was sliced into squares.

Simple and delicious!

It was very rainy and dreary today. I didn't mind; I quite enjoy it. - JD