Apples & puff

My pastry class will be the last one I take this summer - then back to school in the fall. This was my first attempt at making and working with puff pastry. Good god - the fat! I knew there was a reason that danishes taste so good. The fat is "rolled in" and the dough is folded four times (single and double folds are alternated) and then refrigerated for at least an hour before being worked with. We froze ours as we made enough to last a few classes. The dough for apple strudel is rolled in a rectangular shape and diagonal tabs are cut on down the sides. A mixture of bread/cake crumbs, apples, lemon zest, raisins and cinnamon is poured down the centre and the strips are folded over the top to form a crisscross pattern (after being brushed with egg wash). The top is brushed with egg wash and coarse sugar is sprinkled over the top. The strudel is baked for 35-40 minutes for at 350 degrees. Yummy.