Congratulations to Heather Smith for Winning the 2009 Cookoff

on bringing smiles

This strudel is so welcoming! It is truly a form of comfort food. The crunchy pastry gives way to the lucious tangy Dijon filling of onions and apples. The melty cheese adds another dimension. Strudel is an apt name as it is an elegant way to serve onions! As a side for a roasted meat it's outstanding but it would be a great addition to a brunch buffet along side of a variety of egg dishes!

Ingredients:

2 tbsp FRENCH'S® Honey Dijon Mustard

4 white globe onions

1 Granny Smith Apple

2 tbsp butter

.5 cup walnuts

1 sheet Frozen Puff Pastry defrosted

2 cup sharp cheddar cheese,shredded

1 beaten egg

1 tsp water

1 tsp salt

1 tsp pepper

Directions:

Preheat oven to 400 degrees. Place parchment paper on baking sheet. Slice the onions in half and then each half into eight pieces. Place in a large bowl. Peel and thinly slice the apple and add that to the onion in the bowl. Bring to the stove and begin to heat your large skillet. Place the butter in the skillet and heat over medium low heat . When butter is melted add the apple and the onion. Stir with a spatula or wooden spoon so the onions separate as they cook. Cook for 2-3 minutes and then add the French's mustard and the honey. Stir and cook another minute and season with the salt and pepper. Cook 2-3 minutes more stirring to blend the seasonings. When the onions and apples are softened remove from heat , stir in chopped walnuts and gently cool. Flour your work surface and place the defrosted puff pastry dough on the work surface. Un fold and gently flour surface. Using a rolling pin roll out the dough to make a 12 X 14 inch rectangle . Roll over the rolling pin and place on the baking sheet. Using a sharp knife or pizza wheel cut 8 -3 inch cuts on both sides of the 14 inch length lining them up opposite each other. Carefully scoop up the onion-apple mixture with a large spoon and fill the inner 6 inches of the pastry dough. Reseason with freshly grated pepper . Top with the shredded cheddar. To finish top take each opposite dough end and bring to the center and twist. Add water to beaten egg for egg wash. Brush beaten egg over dough using a pastry brush. Bake 25-28 minutes or until a deep golden brown. Remove and cool at least 5 minutes before moving to a cutting board or serving platter. Slice into 8 servings at the break in the dough. Can be served warm from the oven or at room temperature. Serves 8
This can be served also as an appetizer. This is a resubmit as I couldn't get it to go through.