Recipe: Austrian Apple Strudel (using raisins, dried apricots and frozen puff pastry)

AUSTRIAN APPLE STRUDEL

"I like to prepare the strudel in advance and freeze until baking time. It's a favorite at the inn's breakfast table, and is also wonderful in the afternoon with tea or coffee." - Lily Vieyra

1 large green apple (such as Granny Smith)
2 to 3 tablespoons butter
1/3 to 1/2 cup golden raisins
8 to 10 dried apricot halves, cut in quarters
1/4 cup water
1/4 cup walnuts (chopped)
1/4 cup light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 sheet puff pastry (Pepperidge Farm recommended)
1 egg yolk beaten with 1 tablespoon water (for egg wash)

Thaw puff pastry if frozen. Cut and core apple and chop into small pieces (1/2-inch size).

Over medium heat, melt butter in a large skillet. Add apple, raisins, and apricots. Mix well and saute a few minutes. Add 1/4 cup water, sugar, cinnamon, nuts and nutmeg. Cover and simmer for about 10 minutes, until apple is tender but not overcooked. Add sugar or seasoning to taste. If the apple appears too dry, add a little water or, if too moist, cook a few minutes without cover. Remove from skillet and cool.

Place puff pastry on a flat surface and distribute cooled apple mixture down the middle of pastry sheet. Make 2 1/2-inches long cuts diagonally along both sides of exposed pastry at 1 1/2-inch intervals. Fold strips over apples alternating from left to right. Press dough together where ends overlap. With fork tongs, seal top and bottom edge of dough. At this point, refrigerate for 30 minutes or wrap and freeze.

AT TIME OF BAKING:
Brush strudel with egg wash.

Bake in a preheated oven at 425 degree F for 25 minutes or until strudel is light golden brown and pastry is puffed.

Tip: Use a cookie sheet covered with parchment paper to prevent burning on the bottom.

Makes 4-6 servings
Source: Abigail's Elegant Victorian Mansion Bed & Breakfast, Eureka, California
From: Peggy, WA, 11-20-97