BOUNTY GARDENS

Ingredients

• 1.5 lbs (680g) apples, peeled, cored, and thinly sliced (about 4 medium apples)
• 1/4 cup (50g) granulated monk fruit
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp lemon juice
• 1 tbsp cornstarch
• 1/4 tsp salt
• 1 cup (115g) chopped walnuts (optional)
• 1 sheet (about 18x13 inches or 45x33 cm) frozen puff pastry, thawed
• 2 tbsp (28g) butter, melted
• 2 tbsp (28g) powdered monk fruit, for sprinkling
• 1 tsp ground cinnamon, for sprinkling

Directions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the sliced apples, 1/4 cup sugar, 1 tsp cinnamon, nutmeg, lemon juice, cornstarch, and salt. Mix well to coat the apples evenly. If using walnuts, fold them into the apple mixture.
3. Unroll the thawed puff pastry onto a lightly floured surface. Spread the melted butter evenly over the pastry, leaving a 1-inch border along the long edges.
4. Arrange the apple mixture in a log shape along the long edge of the pastry, leaving a 1-inch border at both ends. Fold the pastry over the apple mixture, pressing the edges to seal. Fold the ends to enclose the filling completely.
5. Carefully transfer the strudel to the prepared baking sheet, seam side down. Brush the top with a little more melted butter, then sprinkle with the remaining 2 tbsp sugar and 1 tsp cinnamon.
6. Bake for 40-45 minutes, or until the pastry is golden brown and the filling is bubbly. If the pastry browns too quickly, tent the baking sheet with aluminum foil.
7. Remove from the oven and let the strudel cool for 10-15 minutes before slicing and serving.