Mini Vanilla Apple Strudels

INGREDIENTS
Serves 12

• Strudel
• 3 apples (we used honey crisp!)
• 2 tablespoons lemon juice
• 4 tablespoons sugar
• ½ cup almonds
• 1 box puff pastry dough (17.3 ounces, fresh or frozen)
• Cream and water for coating the pastry
• 1 egg
• Vanilla Pudding Mixture
• 1 package cook & serve vanilla pudding (not instant)
• 1 ½ cups whole milk (or half of the amount in package instructions)
• Decoration
• Powdered sugar

PREPARATION

•  Preheat the oven to 400˚F/200˚C.
• Spray a muffin pan with oil.
• Peel apples. Set apple peel aside for decoration, if desired.
• Dice apples and put them in a large bowl.
• Add lemon juice, sugar, and almonds, and mix.
• Roll out half of the puff pastry until thin, and cut into three even, long slices.
• Coat the slices with cream.
• Spread half the apple mixture on all three slices, covering three quarters and leaving about an inch empty at the sides.
• Brush all the edges except the bottom one with water.
• Roll the dough over the apple mixture from bottom to top, until you have even rolls.
•  Pinch the sides of the rolls to seal them with dough.
• Cut rolls in the middle and transfer with the closed side down into the greased muffin pan.
• Repeat with second half of puff pastry and apple mixture until you have 12 strudels.
• Mix vanilla powder and with half of the milk described in package (usually 1 ½ cups).
• Pour 2-3 tablespoons into each strudel.
• Spread egg wash over strudels.
• Bake for 25-30 minutes, until golden brown.
• Take strudels out of the pan and dust with powdered sugar. The leftover apple peel can be rolled into “roses” for decoration.
• Enjoy!

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