Quicky Apple Strudel
So, today's offering is a quick-to-fix apple strudel that will help you use up leftover, less than optimum, apples and also give your family a nice weeknight treat. Plus, if you have any leftovers, the strudel is great for breakfast the next morning. Rather than pastry, the strudel is simply a can of crescent rolls that you roll out, fill, jelly-roll-style, and bake while you eat dinner. In minutes, you'll have a warm apple strudel for dessert. No, it's not the "real" thing, but it's still pretty good, particularly on a weeknight and with a scoop of ice cream melting alongside. I doubt anyone will turn it down.
Quicky Apple Strudel -- Serves 6-8
1 roll of crescent rolls (8 count)
4 cups of peeled, chopped apples (2-4 apples, depending on their size)
1/2 cup of sugar
1 teaspoon of cinnamon
1/4 teaspoon of cloves
1/4 teaspoon of allspice
1/4 teaspoon of nutmeg
1/8 teaspoon of salt
1 1/2 tablespoons of flour
1 tablespoon of melted butter
2 tablespoons of lemon juice
2-3 tablespoons of turbinado (raw) sugar
Preheat the oven to 375 degrees and line a baking sheet with parchment paper. Sprinkle the paper with half of the turbinado sugar. Unroll the dough on top of the sugar, and press the perforations together to seal them. In a microwave-safe bowl, combine the apples, sugar, spices, salt, flour, butter, and lemon juice. Microwave the mixture for several minutes. Stir the apple mixture and return it to the microwave for another minute or two, stirring it periodically, until the apples soften and the mixture thickens. Spread the apple mixture on top of the crescent dough to about 1/4 inch from each edge. Roll up the dough, jelly-roll-style. Place the rolled dough, seam-side down, on the baking sheet and sprinkle the top with the remaining turbinado sugar. It's okay if the perforations open up a bit (they will), as that will let some of the steam out of the strudel. Bake the strudel for 20-25 minutes or until golden brown. Serve the strudel warm, preferably with ice cream.