Apple Honey Strudel

The oldest handwritten recipe of Apple Strudel is dated 1696. Since then this Austrian dessert has become popular around the world. It's just delightful to sit down for a cup of herbal tea and have a piece of this warm strudel. This recipe is quick and fairly light. I've sweetened it mostly with honey. I used just a little bit bit of brown sugar to sprinkle it on the top. Serve warm and enjoy!

Serves: 8

• 3 tbsp unsalted butter
• 4 granny smith apples, peeled and thinly sliced
• 3 tbsp orange juice
• 1 tsp ground cinnamon
• 1/4 cup of honey (add a bit more if you want it sweeter)
• 1/2 cup golden raisins
• 2 sheets puff pastry, thawed for at least 40 minutes (for handling tips, see below) 
• 1/4 cup walnuts, finely chopped
• 2 tbsp unsalted butter for brushing, melted
• 1-2 tbsp brown sugar for sprinkling 

Puff pastry handling tips: Do not try to unfold frozen puff pastry. It will break along the edges and you won't be able to work with it. Instead, thaw it overnight in your fridge or leave it on the counter for 40-45 minutes.

1. Preheat oven to 400F.

2. Melt 3 tbsp butter in a large skillet or saucepan over medium heat. Add sliced apples and brown them for 3 minutes. Add orange juice, ground cinnamon, honey, and golden raisins. Mix everything well. Cook until the apples are tender. Remove from the heat. Transfer to a bowl and let it cool.

3. Line a baking sheet with parchment paper. Gently unfold the first sheet of thawed puff pastry. Spread it on the working space. Sprinkle it with half of the walnuts. Drain liquid from the apple mixture. Spread half of the apple mixture over pastry. Brush the edges with melted butter. Fold the ends together to form a little log and brush the seam with melted butter. Place strudel seam side down on the prepared baking sheet. Repeat with remaining pastry and apple mixture.

4. Brush strudels with melted butter. Sprinkle it with brown sugar and cinnamon. Bake for 35-40 minutes or until golden brown. Serve warm!