Strudel…..Hey this didn’t take long.

Well we used to say you had to spend hours in the kitchen making strudel, well not anymore unless you really want to. This is something I make every Christmas for my friends and family and now I’m going to share it will all of you and a couple fun changes.

Ingredients: 1 pkg Pepperidge Farm Frozen Puff Pastry Sheets, 4 to 6 granny smith apples-peeled cored and sliced thin, 4 Macintosh apples just like the others, 2 sticks of butter melted for brushing on pastry sheets, 1 1/2 cups dry bread crumbs browned in 4 tbsp butter, 1 cup chopped walnuts, 1/2 cup golden raisins, soaked in warm water & 1/4 cup spiced rum for 15 mins and then drained, 2/3 cup sugar, 1/4 tsp cinnamon, 1/4 tsp cloves, 1/4 tsp allspice, 1 1/2 tbsp fresh lemon juice, 1 tsp lemon peel, 1 tbsp orange peel, 4 tbsp spiced rum, 1/2 cup heavy cream.

Instructions: Thaw pastry sheets 20 mins. Cut apples place in water and lemon juice until ready to mix all the dry ingredients together. Roll them out thin (about 1/4 inch). Sprinkle dough with butter, then leaving about 1 inch border. Drain apples and add all the dry ingredients together. Add raisins, rum and cream to mixture. Use enough of mixture to cover one third of the pastry sheet. Carefully roll up the strudel. Brush off excess flour. Take a brush and coat outside with butter. Place on parchment paper sheets on baking sheet. Bake at 350 degrees for 30 to 40 mins, basting occasionally with butter. The strudel is done when it is golden brown. Let cool, add confectioners sugar over the top.

Now if you like the pastry cup shells, take the apples, spices about 2 tbs brown sugar, bread crumbs, rumĀ  and little cook them in a skillet. Then take some mascarpone cheese withed with a little sugar, line the bottom of pastry shell with tat and then cover with apple mixture and them a little mascarpone on top. The one in the picture has Dark Chocolate bits and Toffee bits in it.

Not much time and still so delicious.