Oma's Apple Strudel

• 4 Cosmic Crisp apples
• 1 c golden raisins
• 1/2 c dark rum
• 1/3 c granulated sugar
• 1/3 c brown sugar
• Zest of 1 lemon
• 1 tsp cinnamon
• Pinch of nutmeg
• 1/2 tsp ginger
• 1/4 tsp clove
• 1/2 tsp salt
• 3 tbsp butter, melted
• 1/2 c plain bread crumbs
• 2 boxes/sheets of Dufour puff pastry, thawed
• Flour for dusting
• 1 egg, whisked
• 1/4 c decorative sugar

Preheat oven to 400* and line a baking sheet with parchment paper.

Peel and core the apples. Slice 1 halved apple into 1/8” slices and submerge in cold water with 1 tsp of lemon juice to reduce oxidation. Shred the remaining 3 apples using a box grater. Using your clean hands, squeeze the excess juice out of the shredded apple with your hands. Don’t worry, the shredded apple will still be plenty juicy and flavorful. Place in a medium mixing bowl.

In a small pot, bring the rum to a simmer and turn off the heat. Add the golden raisins to the rum and soak for 10-20 minutes. With clean hands, lightly squeeze out extra rum from the golden raisins. We want them to be rich and flavorful without adding to much extra liquid to the mixture.

In a food processor, combine rum soaked raisins, granulated sugar, brown sugar, lemon zest, cinnamon, nutmeg, ginger, clove, salt, and melted butter. Purée until evenly blended and smooth. Fold into the shredded apple mixture. Chill until ready to assemble.

On a lightly floured work surface, cut the pastry sheets into 4 even squares/rectangles.

To assemble, sprinkle 1 TBS bread crumbs down the center 1/3 of the puff pastry. Lay 2-3 slices of apple down on top of the crumb, followed by 1/4-1/3 cup shredded apple mixture. Carefully slice the outer 1/3 sides of the puff pastry into 1” strips at a slight diagonal. Gently lay the top strip of puff pastry from the left side across the apple mixture, followed by the top strip from the right. Repeat to create a “braid”.

Place the individual strudels on the parchment lined baking sheet. Generously brush with egg wash and garnish with decorative sugar.

Bake for about 20 minutes or until the puff pastry is golden brown and fragrant.

Serve warm with ice cream, crème fraiche or whipped cream.