INGREDIENTS:

2 medium Cortland apples, peeled and diced 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/8 teaspoon ground cloves 1/4 teaspoon corn starch 1/4 Cup finely chopped walnuts 1 sheet puff pastry, thawed For the Egg Wash: 1 egg, beaten 1 Tablespoon water For the glaze: 1/4 Cup confectioner’s sugar 1 Tablespoon grade B (dark) maple syrup 1 teaspoon cream or half and half

DIRECTIONS:

1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Place the thawed pastry sheet on the parchment paper and roll out until it is approximately 14-15 inches long. Using a sharp knife, cut diagonal slices on each side of puff pastry 1/3 of the way to the center 2. Toss apples, spices and walnuts together in a medium bowl. Spoon onto center of puff pastry. 3. Beginning at top, fold over the top edge of the pastry onto the filling, then alternate pulling the strips of pastry over top of the filling. If the dough becomes too sticky to work with, place the baking sheet in the refrigerator for 10 minutes to chill. Finish by tucking the bottom edge of the pastry underneath the last two strips. 4. Beat together the egg and water in a small bowl. Brush egg mixture over the pastry. Bake for 25-30 minutes, until golden brown and puffed. Remove from oven, place on a wire rack to cool 10 minutes (leave on parchment paper). 5. Whisk together the glaze ingredients. Drizzle over strudel, let set 10 minutes. Remove strudel from parchment paper and place on serving platter.