combine with the flaky, buttery crust to make the ultimate breakfast pastry. You can always split
the pastry in half to make two smaller strudels. The reason we keep putting the pastry in the fridge
between steps is to keep it chilled so that it truly puffs up in the oven.
1 recipe puff pastry,
thawed to fridge temperature
½ an 8-ounce container
of soy cream cheese
¼ plus cup sugar, divided
½ teaspoon vanilla
cup sugar
2 tablespoons cornstarch
1 teaspoon cinnamon
3 tart apples, peeled and sliced
into ½-inch slices
sugar to sprinkle
Preheat the oven to 375 degrees. Line a large baking sheet
with parchment paper. Roll out puff pastry to fi t the pan,
then return it to the fridge.
In a small bowl, combine cream cheese, ¼ cup sugar and
vanilla. Mix well. Bring puff pastry out of fridge and set
baking sheet on the counter so the shor ter, 16-inch side
of the puff pastry is perpendicular to you. Spread the
cream cheese mixture down the middle of the puff pastry,
leaving 1½ inches on either edge, then return to the fridge.
Combine remaining ⅓ cup sugar, cornstarch and cinnamon
in a bowl. Add the apples and toss to coat. Remove puff
pastry from fridge. Place apple mixture on top of the
cream cheese mixture, scraping out any remaining sugar
mixture onto the apples. Fold the shor t 1½-inch edges in
and fold one long side over the other to cover the apples.
Your pastry should now look like a log. You may need to
use a little water to seal the edges of the pastry.
With a sharp knife, score several lines through the top of
the strudel log all the way down to the apples. Brush the
top of the log with water and sprinkle on a little sugar. Bake
for 25 to 30 minutes or until golden and puffy. Let cool for
at least 30 minutes before serving. Store leftover strudel
covered in fridge.
Yield: 8 SERVINGS
Prep time: 20 MINUTES
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