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Apple Strudel

Prep Time 10 minutes
Cook Time 35 minutes
Servings 4 servings
Calories 714kcal

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)
US Customary - Metric

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