Ingredients
- 6 oz Chicken sausage links
- 2 Granny Smith Apples peeled and cut into thin slices
- 1/2 tsp Lemon juice
- 1 tsp Vanilla extract
- 1/2 cup Brown sugar
- 1 tsp Ground cinnamon
- 1/2 cup Pecans
- 1 tbsp All-purpose flour
- 1/4 cup Raisins optional
- 1 sheet Puff pastry thawed
- 1 Egg beaten for brushing
- Powdered sugar for dusting (optional)
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
- For the chicken sausage: If raw, cook in a 400°F oven to an internal temperature of 160°F using a thermometer. If already cooked: Place in a 400 degree oven until warmed through or slice and brown in a nonstick pan on medium heat.
- In a large bowl, combine the apples, lemon juice, vanilla, sugar, cinnamon, pecans, flour and raisins (if using). Stir to coat evenly.
- Place the pastry onto the baking sheet and roll it out slightly, using a rolling pin to thin it out a little bit (this will help cut down on cooking time). Optional: make slices about 1 inch thick on both sides of the puff pastry to make a lattice top.
- Spread the apple mixture evenly down the center of the pastry lengthwise.
- Fold the sides of the pastry around the apples. Seal the dough together by lightly brushing the dough with egg and pressing it together.Optional: Lightly brush the top of the pastry with the egg wash if desired.
- Bake for about 25 minutes, until golden brown.
- Sit for 5 minutes before slicing, serve warm with chicken sausage. Dust with powdered sugar if desired.
Nutrition
Calories: 714kcal | Carbohydrates: 80g | Protein: 14g | Fat: 40g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 614mg | Potassium: 318mg | Fiber: 5g | Sugar: 38g | Vitamin A: 268IU | Vitamin C: 6mg | Calcium: 57mg | Iron: 3mg
Apple Strudel
Ingredients
- 6 oz Chicken sausage links
- 2 Granny Smith Apples peeled and cut into thin slices
- 1/2 tsp Lemon juice
- 1 tsp Vanilla extract
- 1/2 cup Brown sugar
- 1 tsp Ground cinnamon
- 1/2 cup Pecans
- 1 tbsp All-purpose flour
- 1/4 cup Raisins optional
- 1 sheet Puff pastry thawed
- 1 Egg beaten for brushing
- Powdered sugar for dusting (optional)
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
- For the chicken sausage: If raw, cook in a 400°F oven to an internal temperature of 160°F using a thermometer. If already cooked: Place in a 400 degree oven until warmed through or slice and brown in a nonstick pan on medium heat.
- In a large bowl, combine the apples, lemon juice, vanilla, sugar, cinnamon, pecans, flour and raisins (if using). Stir to coat evenly.
- Place the pastry onto the baking sheet and roll it out slightly, using a rolling pin to thin it out a little bit (this will help cut down on cooking time). Optional: make slices about 1 inch thick on both sides of the puff pastry to make a lattice top.
- Spread the apple mixture evenly down the center of the pastry lengthwise.
- Fold the sides of the pastry around the apples. Seal the dough together by lightly brushing the dough with egg and pressing it together.Optional: Lightly brush the top of the pastry with the egg wash if desired.
- Bake for about 25 minutes, until golden brown.
- Sit for 5 minutes before slicing, serve warm with chicken sausage. Dust with powdered sugar if desired.
Nutrition
Calories: 714kcalCarbohydrates: 80gProtein: 14gFat: 40gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 19gTrans Fat: 1gCholesterol: 71mgSodium: 614mgPotassium: 318mgFiber: 5gSugar: 38gVitamin A: 268IUVitamin C: 6mgCalcium: 57mgIron: 3mg
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