1 package of frozen croissant dough (hey I’m in a wheelchair!)
1/2 c. breadcrumbs
1/2 c. (1/2 stick) butter or margarine
8 Apples (4 Granny Smith & 4 Honeycrisp)
1/2 c. dried Montmorency cherries (optional)
2 Tbsp rum or kirschwasser (optional)
1/2 c. sugar
1/4 c. honey
1 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. nutmeg
2 Tbsp. cornstarch
Soak the cherries in the liqueur for 30 minutes.
Melt the butter in a small pan. Add the breadcrumbs and stir until coated and breadcrumbs are golden brown. Set aside.
Peel & core the apples. Cut up into slices and put into a large mixing bowl. Add the sugar, honey, spices and cornstarch. Add the cherries (do not drain the liqueur)
Let the apple mix sit for at least 1 hour.
Preheat the oven to 400°
Drain the apples. Save the liquid in a small saucepan. Cook the liquid on the stove over medium heat, stirring with a whisk, until thickened. Set aside.
Prepare a large baking sheet with parchment paper.
On a baking board (or table or countertop) roll out a sheet of dough and stretch until it is 11” x 15”. The frozen dough should contain two sheets, so prepare the second sheet in the same way.
Sprinkle the breadcrumbs over the dough.
Pour the thickened liquid (save about 1/2 c. for glaze) back into the apple mix. Carefully pile up the apple mix along one side of the dough sheet and roll up. Repeat for second sheet of dough.
Cut decorative slices in the rolled-up dough, and brush the rest of the glaze on top.
Bake the strudels for 35 minutes or until golden brown on top.
SHANAH TOVAH!!! HAPPY NEW YEAR!!!