5 T unsalted butter
¾ cup fine bread crumbs
¼ cup chopped walnuts
2 T brown sugar
Melt butter in skillet. Add crumbs to skillet and brown lightly. Remove from heat and add nuts and sugar.
1 T currants plus enough raisins to make ¼ cup
2 T rum
Zest and juice of half a lemon
2 cups peeled and chopped tart apples
1 T flour
½ t cinnamon
¼ c sugar
Combine currants, raisin and rum and microwave for 30 second. Let cool. Add to apples along with lemon juice and zest. Mix together flour, cinnamon and sugar. Add to apple mixture.
Assembly and Baking
1 puff pastry sheet, thawed
1 egg whisked with 1 T water
On a well-floured board, roll out puff pastry into a 12 x 16 rectangle, turning over several times. It should be about 1/8 inch thick. With the less attractive side up, brush with egg wash.
Sprinkle crumbs over 2/3 of top. Spread fruit mixture over remaining third, leaving 2-inch space at top and sides. Roll first first few inches and pinch the sides to seal. Roll over two more times and pinch edges. Tuck ends under.
Place rolled strudel on a parchment-lined baking sheet. Slice the top every inch or so to vent. Brush entire top with egg wash. Bake 40-45 minutes in a 375-degree oven until brown and beautiful. Slice and sprinkle with confectioners’ sugar before serving.