Individual Apple Strudels

Categories: Pastry

Ingredients

• 1 (17.3-oz.) pkg. frozen puff pastry
• 3 large firm-tart apples such as Honeycrisp, Jonagold, SweeTango or Pin Lady, peeled, cored and cut into very thin slices (you will need a total of 96 slices)
• 1/2 cup granulated sugar
• 2 Tbsp. lemon juice
• 1/2 tsp. grated lemon zest
• 1 tsp. ground cinnamon
• 1 cup confectioners' sugar

Directions

1. Thaw puff pastry according to package directions.
2. White puff pastry is thawing, prepare the apples.
3. In a medium bowl, combine the sliced apples, sugar, lemon juice and zest and cinnamon. Stir well and let stand until dough is chilled.
4. Heat oven to 400 degrees.
5. Roll each thawed pastry sheet to a 16 by 12-inch rectangle. If dough becomes sticky or unworkable at any time, place it in the freezer for 10 minutes. Cut dough into four 4-inch-wide strips.
6. Lay four apple slices, overlapping slightly, about 4 inches from the bottom of one strip of pastry. fold the bottom 4 inches of dough over the apples. Layer a few more apples just above the seam, then fold the dough over those slices, creating a roll. Repeat once more until you reach the top of the strip of dough. Press seam to seal the packet and refrigerate uncovered, while you make the remaining packets. Repeat with remaining dough. you should have 8 packets. Reserve the liquid from the apples.
7. Arrange packets on a parchment-lined baking sheet. Place baking sheet in oven and immediately reduce temperature to 30 degrees. Bake until golden brown, about 20 minutes.
8. Cool pastries on a wire rack set over a baking sheet to room temperature.
9. Whisk together the confectioners’ sugar and enough of the reserved apple liquid, 2 to 4 Tbsp. to make a drizzle-able glaze over pastries.

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