Apple Cake I
1 sheet frozen puff pastry dough, thawed
1/2 cup sugar
1/4 cup finely chopped walnuts
5 tablespoon raisins
1/2 teas. freshly grated lemon peel
1 teas. cinnamon
2-3 Pippin or Granny Smith apples (approximately three cups chopped)
1 tablespoon toasted plain dry bread crumbs
2 tablespoon melted butter
Preheat oven to 400°F.
On a very lightly floured, plain-weave kitchen towel, lay out puff pastry dough. Lightly flour top and gently roll out to a thin rectangle about 14" x 17", sealing any tears in the dough. Dough will be quite thin; do not over-handle. Set aside, keeping dough on towel.
Peel, core and chop apples into small chunks. Toss with sugar, walnuts, raisins, lemon peel and cinnamon.
Lightly brush dough with one quarter of the melted butter. Sprinkle with dry bread crumbs. Add apple mixture in the center of dough, leaving a 1" margin around the filling. Fold in 1" along three sides of the dough, leaving one long side unfolded. Moisten all folded edges and remaining flat dough edge lightly with water. Using the towel to assist you, roll the dough toward the unfolded edge, enclosing the filling. Press gently but firmly on bottom seam and sides to seal.
Using the towel as a sling, transfer strudel seam-side-down to a cookie sheet; gently remove towel. Brush lightly with the remaining melted butter, and prick sparingly along the top with a fork. Bake about 30 minutes or until golden brown.
Cut crosswise into 12 pieces and serve warm with vanilla ice cream or a vanilla custard sauce.