Prepare the Filling: In a large skillet, cook the duck sausage over medium heat, breaking it up with a spoon, until browned. Drain off any excess grease. Add the diced apples and cook until slightly softened, about 5 minutes. Stir in the brown butter, demerara sugar, cinnamon, and cardamom. Cook until the apples are tender and caramelized, about 5-7 minutes. Stir in the toasted walnuts.
Assemble the Strudel: Preheat oven to 400°F (200°C). On a lightly floured surface, unfold the puff pastry. Transfer the pastry to a baking sheet lined with parchment paper. Spread the Filling evenly over the pastry, leaving a 1-inch border on all sides.
Roll up the strudel tightly, starting from one of the long sides. Pinch the ends to seal. Score the top of the strudel diagonally with a sharp knife.
Bake for 20-25 minutes, or until golden brown and puffed. While the strudel is baking, prepare the Glaze by whisking together the Calvados and honey.
Remove the strudel from the oven and brush immediately with the Calvados glaze. Let cool slightly before slicing and serving.
Ingredients
6
1 package400 gAll-butter puff pastry, thawed
1 lb450 gDuck sausage, removed from casings (artisanal preferred)
3 cups360 gHeirloom apples (e.g., Pink Lady, Braeburn), peeled, cored, and diced
1/4 cup50 gBrown butter
1/4 cup50 gDemerara sugar
1 tsp5 mLCinnamon
1/2 tsp2.5 mLCardamom
1/4 cup30 gWalnuts, toasted and chopped
2 tbsp30 mLCalvados
1 tbsp15 mLHoney
Equipment
Large skillet
Baking sheet
Parchment paper
Rolling pin
Whisk
Instructions
Prepare the Filling: In a large skillet, cook the duck sausage over medium heat, breaking it up with a spoon, until browned. Drain off any excess grease. Add the diced apples and cook until slightly softened, about 5 minutes. Stir in the brown butter, demerara sugar, cinnamon, and cardamom. Cook until the apples are tender and caramelized, about 5-7 minutes. Stir in the toasted walnuts.
Assemble the Strudel: Preheat oven to 400°F (200°C). On a lightly floured surface, unfold the puff pastry. Transfer the pastry to a baking sheet lined with parchment paper. Spread the Filling evenly over the pastry, leaving a 1-inch border on all sides.
Roll up the strudel tightly, starting from one of the long sides. Pinch the ends to seal. Score the top of the strudel diagonally with a sharp knife.
Bake for 20-25 minutes, or until golden brown and puffed. While the strudel is baking, prepare the Glaze by whisking together the Calvados and honey.
Remove the strudel from the oven and brush immediately with the Calvados glaze. Let cool slightly before slicing and serving.
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