RECIPE # 4536 MONELL'S QUICK BAKE APPLE STRUDEL Tuesday Oct. 5, 2010
MICHAEL KING / MONELL'S DINING & CATERING
Monell's Quick Bake Apple Strudel
2 cans ready to Bake Croissant (crescent) rolls
2 cans Sliced Apples in heavy syrup
2 cups toasted pecans, chopped
2 sticks + ½ cup butter - don't even think about margarine
Dash of salt
1 cup + ½ cup dark brown sugar
1 tsp cinnamon
1 tsp lemon juice
½ cup sugar
Place the chopped pecans, ½ cup melted butter and ½ cup dark brown sugar in bowl and toss together adding a dash of salt. Place mixture on greased sheet pan and bake at 450 for 10-15 minutes or until pecans are toasted. Shake the pecans on the pan half way through the cooking process to evenly coat and toast. Let cool and set aside.
Mixture: In sauce pan place 1 stick of butter and melt on medium high heat. Add brown sugar and mix well. As mixture starts to bubble, add canned apples in syrup, cinnamon and lemon juice and cook together. Make sure your brown sugar mixture does not burn. Cook for 10 minutes or until all the apples are glazed with the brown sugar mixture. Add toasted pecans to mixture and blend. Take the croissant dough from the cans and roll out flat. Cut each dough into equal halves. In a grease bread pan or a 9x9, take one of the 4 croissant dough half and form to the bottom of the pan. Take the remaining stick of butter and cut in small cubes. Place a couple of cubes on this layer of dough and add some of the apple mixture. Place another piece of dough, a couple more cubes of butter on top of this and add some more apple mixture. Do this until you have the last remaining dough on top. This will make 4 layers. Make certain to place butter between each layer. Place the remaining cubes of butter on the top dough and sprinkle with sugar. Cook in hot over at 375 for 15-20 minutes or until brown and bubbly. Let stand for 5 minutes before cutting.
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