Apple Strudel for fall...Wrapped Apple Pie with Puff Pastry
Pre-heat Oven to 400*
All-purpose flour, for rolling out one sheet of puff pastry from a 17.3 ounce package, thawed.
On a lightly floured work surface, unfold pastry; roll out to a 12 by 14 inch rectangle. Place on baking sheet lined with parchment and refrigerate.
3 pounds Gala or
1/2 cup Sugar; 1/2 tsp ground cinnamon; 2 Tbs Butter;
In a large skillet, melt butter over medium, add apples, sugar & cinnamon. Increase heat to medium-high; cook tossing occasionally, until apples are tender and liquid has evaporated, about 15 min.
Spread filling on a second rimmed baking sheet and let cool completely.
Fill pastry with apple filling in center, then fold pastry around the filling. Turn pastry over, seam side down.
Melt 1 Tbs butter and brush on top of pastry, then sprinkle on some sugar. Cut steam vents in top of pastry. Bake 35-40 min. Let rest 10 min before serving