Ingredients
3apples
2tbsplemon juice
4tbspsugar
½cupalmond
17ozpuff pastry dough,(1 box), fresh or frozen
½cupcream,for coating pastry
water,for coating pastry
1egg
1pkgvanilla pudding,cook and serve, not instant
1½cupswhole milk,or half of the amount in package instructions
powdered sugar,for topping
Preparation
Peel and dice apples and put them in a large bowl. Set apple peel aside for decoration, if desired.
Add lemon juice, sugar, and almonds, and mix.
Roll out half of the puff pastry until thin, and cut into 3 even, long slices. Coat the slices with cream.
Spread ½ the apple mixture on all 3 slices, covering ¾ and leaving about a 1-inch empty at the sides.
Brush all the edges except the bottom one with water.
Roll the dough over the apple mixture from bottom to top, until you have even rolls. Pinch the sides of the rolls to seal them with dough.
Cut rolls in the middle and transfer with the closed side down into a greased muffin pan. Repeat with the second half of puff pastry and apple mixture until there are 12 strudels.
Mix the vanilla powder with ½ of the milk described in the package, usually 1½ cups.
Pour 2 to 3 tablespoons into each strudel.
Spread egg wash over strudels.
Bake at 400 degrees F for 25 to 30 minutes, until golden brown.
Take strudels out of the pan and dust with powdered sugar.
Serve and enjoy!
