Apple Strudel

[\recipe-notes]You can substitute phyllo dough for the puff pastry. My notes say to use 5 sheets, brushing each with butter as you layer them. [/recipe-notes]

• a package of Puff Pastry (Dufour is much better than Pepperidge Farm!), thawed
• 2 lb apples (a variety is good – Granny Smith apples included; you’ll need about 4), peeled, cored, and thinly sliced
• 2 T lemon juice
• 1/4 c sugar
• 1 tsp cinnamon
• 1/2 c dried cranberries (or raisins or currants), optional
• 2/3 c walnuts or pecans, ground (measure before grinding them)
• melted butter to brush on the top before baking

Adjust oven rack to middle position and preheat oven to 350°F. Line a baking sheet with parchment paper.

In a medium bowl, whisk together sugar and cinnamon. Add cranberries and walnuts and stir to combine. Add apples and lemon juice and toss, stirring until the apples are well coated; set aside.

Lightly flour a clean work surface and roll one sheet of puff pastry out to a 16 by 12-inch rectangle.

Sprinkle the ground nuts on the bottom half of the long side of the pastry, leaving a 1″ border around the outside. Then carefully place the apple mixture on top of the nuts.Tuck in the short sides of the dough and then roll it up jelly-roll style.Transfer strudel to the prepared baking sheet making sure to place seam side down. 

Transfer strudel to prepared baking sheet and brush top with butter. Cut three slits on top of the pastry to let steam escape. Bake until top is golden, about 35-40 minutes. Transfer baking sheet to a wire rack and let cool for 20 minutes. Dust with confectioners sugar before serving, if desired.