Two Kinds of Strudel

Apple Walnut Strudel with Vanilla Sauce

5 Granny Smith or Pippin apples, peeled, cored and sliced
4 ounces butter
1/2 cup packed brown sugar
1/4 cup granulated sugar
2 teaspoons ground cinnamon
2 teaspoons lemon zest
1/2 cup raisins
1 tablespoon apple juice or water
1/2 cup walnuts, chopped
2 (8 x 12-inch) puff pastry dough sheets
Egg wash (1 beaten egg with 1 ounce water)
Sweetened whipped cream (optional)
Vanilla Sauce

Directions:

In a large saucepan, melt butter over medium heat. Add sugars, lemon zest, raisins and cinnamon mixing well. Add apple juice or water. This mixture will begin to caramelize to form a glaze. Place sliced apples in a mixing bowl. Pour warm glaze over apples and mix well to coat evenly. Place puff pastry dough sheets on floured work surface. Brush with egg wash.

Portion glazed apples lengthwise down the center of the dough sheets. Sprinkle generously with walnuts and streusel. Fold over one side of the pastry to cover apples then fold over the other side to encase the mixture. Fold under edges to seal.

Carefully turn over filled pastry and place on baking sheet. Brush with egg wash and sprinkle with additional streusel. Bake in preheated oven at 400 degrees F for 15 to 20 minutes or until golden brown. Cool slightly and dust with confectioners' sugar. Slice with a serrated knife.

Makes 2 strudels (14 to 16 servings)

Vanilla Sauce
1 1/2 cups milk
4 egg yolks
3 1/2 ounces granulated sugar
1/2 teaspoon vanilla extract
1/2 cup cold milk

Directions:

Bring the 1 1/2 cups of milk to a simmer. Remove from heat and set aside.

Place egg yolks, sugar, and vanilla extract in a mixing bowl and whisk until mixture forms ribbons.

Combine warm milk and egg mixture in a saucepan and cook over low heat, stirring constantly with a wooden spoon or rubber spatula until sauce thickens.

Test by coating a spoon with sauce and running a finger across it. If the sauce does not run together, it is at the proper consistency.

Remove from heat and incorporate the 1/2 cup of cold milk. Strain sauce and chill in a container placed in a bowl of ice water. When cool, cover and refrigerate until serving time.

Sauce may thicken when refrigerated. Simply add more milk to thin to desired consistency.

Makes 2 cups.

Shrimp and Cheese Strudel:

1 sheet frozen puff pastry, thawed
1 1/2 cup shredded Swiss cheese
1/4 cup shredded Parmesan cheese
1/2 cup sour cream
1/4 cup thinly sliced green onion
4 ounces cooked tiny shrimp, chopped (or one
    can shrimp, drained and rinsed)
1 egg, beaten
1/2 teaspoon Cajun spice blend
1/4 teaspoon garlic powder

Directions:

Preheat oven to 400 degrees F.

On a lightly floured surface, roll out thawed sheet of puff pastry to an 18 x 10-inch rectangle.

In a medium bowl, stir together the cheese, sour cream, green onion, shrimp and half of the beaten egg (about two tablespoons). Spread the mixture lengthwise down half of the rectangle, leaving a half-inch border on edge. Using a pastry brush, brush the edges of the pastry with some of the beaten egg. Carefully fold the dough over the filling and seal the edges using the tines of a fork to crimp the dough shut. Transfer the strudel to an extra large baking sheet. Brush the strudel with beaten egg to help it become a glossy golden brown during baking.

Bake for 20-25 minutes or until golden. Remove from oven. Cool for at least 20 minutes before slicing.

Tip: Use a pizza cutter to slice 1-inch wide slices across strudel. Cut those slices in half lengthwise to form small rectangles.