Ingredients

7 Cups Tart Apples (Pippin or Granny Smith), thinly sliced
4 T. Fresh Squeezed Lemon Juice
¾ Cup Granulated Sugar
1 tsp. Ground Cinnamon
¼ tsp. Salt
1 Cube + 3 T. Butter, divided
2 Sheets Frozen Puff Pastry, Thawed
Powdered Sugar for Dusting

Instructions

Preheat oven to 375 degrees F.
Place sliced apples in a large bowl and add lemon juice, tossing gently to coat the apple slices.
Add sugar, cinnamon and salt to the apples and toss to combine. Set aside.
Cover a large, flat surface with a cloth or large dish towel and coat lightly but thoroughly with flour.
Lay 2 sheets of thawed puff pastry side-by-side, lengthwise.
Using your fingers, press the short ends of the pastry dough together to form a long rectangle of dough.
Using a rolling pin, roll the pastry dough out as thin as you possibly can without breaking it.
Roll in all directions while keeping the rectangular shape of the dough.
Using a slotted spoon, distribute the sliced apples over the entire surface of dough, allowing the extracted juices to remain in the bowl.
Cut ½ cube of butter into small cubes and sprinkle them over the apples.
Using the cloth as your helper, starting from the long end of the dough, carefully roll up the strudel into a long cylinder.
Using your fingers, pinch closed the seam and ends of the cylinder.
Using the cloth as a sling, transfer the strudel onto a large, parchment lined baking sheet, seam side down.
If you desire, shape the dough into a horseshoe shape. The size of your baking sheet may require this.
Brush surface of dough with 3 tablespoons of melted butter.
Bake about 40 minutes until strudel is golden brown.
Cool slightly, then transfer strudel to a large serving platter.
Dust with powdered sugar.
Using a serrated knife, cut into generous slices and serve warm or at room temperature with a scoop of vanilla ice cream.”if desired”
ENJOY!