Apple pie is delicious, but time-consuming and butter-
filled. This is my tad-less-guilty version that's much quicker, since you don't have to make a pie crust dough!
You'll notice in my pre-baked photo, I didn't melt the buttery spread. Either way works and will give you the same taste, but you will want to melt the buttery spread to drizzle on top as that's what the sugar will latch on to!
Enjoy this summery, American-style treat!
Quickie Apple Strudel
1 puff pastry sheet, defrosted
2 apples of choice (I used granny smith. Try 2 different apples!)
¼ c sugar (2T regular, 2T brown is my preference)
pinch of nutmeg and ground cloves
1T lemon juice
¼ c buttery spread, melted
Defrost puff pastry sheet.
Preheat oven to 375.
In a large mixing bowl, combine sugar, flour, cinnamon, nutmeg, cloves. Add apples and toss until evenly coated with mixture. Add lemon juice and continue to toss to fully coat.
Lay out puff pastry and slice 1.5-2 inch long cuts along the sides, 1 inch or so apart. pour apples into the center (non-cut section) of the puff pastry.
drizzle half the melted buttery spread over the
apples and begin diagonally folding the puff pastry strips over the apple mixture.
NOTE: If you don't want to do the diagonal design, you can just fold and tuck the pastry, but add some slits in the dough once you do, so the apples can breathe as everything bakes.
Drizzle the rest of the buttery spread on top, sprinkle with cinnamon and sugar.
Bake 40 minutes, until puff pastry begins to golden. Let sit 5 minutes before cutting to serve.