apple strudel

the goods:

flour, for rolling
2 sheets puff pastry, thawed
3 tablespoons unsalted butter
6 Gala or Fuji apples, peeled, cored, and thinly sliced
1/2 cup plus 2 tablespoons sugar
1/2 teaspoon ground cinnamon



Preheat oven to 400 degrees; line a baking sheet with foil. On a lightly floured work surface, unfold pastry; roll out to a 12-by-14-inch rectangle. Place on sheet. Repeat with second pastry sheet; refrigerate.



In a large skillet, melt butter over medium; reserve 1 tablespoon in a small bowl.



To skillet, add apples, 1/2 cup sugar, and cinnamon. Increase heat to medium-high; cook, tossing occasionally, until apples are tender and liquid has evaporated, about 15 minutes. Remove from heat and let cool completely.



With one short side of dough facing you, mound half of filling horizontally in a strip across the center, leaving a 1-inch border on both long sides. Repeat with second pastry.



Fold top part, then bottom part of dough over filling (like a letter). Turn pastry over, seam side down. Repeat with second pastry.



Crimp edges and brush both pastries with reserved melted butter; sprinkle with sugar. Using a paring knife, cut steam vents in center of pastry.



Bake until golden brown, 35 minutes.



Let rest 10 minutes, slice and serve with vanilla ice cream.