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Apfel Strudel (German Apple Strudel)

Your dinner menu is set, your plan for a fun gathering is in the works. Now dessert is just a topper! Here is a beauty. With the help of frozen puff pastry, your confection will cap off a meal that will please your friends, family and you!

Apfel Strudel
1 c butter melted (divided)
1 c toasted fresh white bread crumbs
1 c ground walnuts
3 1/2 lbs granny smith apples, peeled, cored and shredded
1 t. ground cinnamon
1 3/4 t sugar
1 puff pastry dough sheet

Mix bread crumbs and 1/4 c. butter in a bowl. Mix in ground walnuts, apples, cinnamon and sugar.
Preheat oven to 375 degrees. Adjust oven rack to the lower middle position. Lightly butter a rimmed baking sheet.
On a large, lightly floured surface stretch and roll the dough into a large, very thin rectangle, about 20 x 12". Brush with approximately 1/2 c butter. Spread bread crumbs mixture across the dough, leave a 2 " border on all sides.
Fold the sort ends of the dough over the apples and then fold the end closest to you over the apples and continue to roll. Do not make it too tight.
Bake according to dough directions - or until lightly browned.

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