VDFY SKU #9300 Croissant Sheet Dough
5 red apples, Gala, cored, quartered and sliced ¼ “thick
1 cup cranberries, fresh or frozen
6 large shallots, peeled and sliced ¼ “thick
¼ cup Olive Oil
1 tsp salt
½ tsp cracked pepper
Flake or coarse sea salt
Heat oven to 425°. Lightly oil large rimmed baking sheet. In a large bowl, toss together the apples, cranberries, shallots, ¼ cup of olive oil, salt, pepper and a few sprigs of thyme.
Spread on baking sheet and roast, tossing occasionally, until tender and golden, about 30-40 minutes. Remove from oven and let cool.
Thaw Croissant Sheets until just pliable. Cut into 6 squares approximately 5X5 inches.
Make 5 cuts on each side equally apart, leaving a 1 ½ inch strip down the center.
Spoon filling down center on Croissant dough. Scatter 1 tbsp. of blue cheese crumbles over filling.
Beginning at the top, crisscross the pastry strips over the center of filling.
Place Strudel on parchment-lined baking sheet to proof until double in size.
Brush with Egg wash, sprinkle with Flake salt or coarse sea salt and bake in pre-heated convection oven at 325° for 25-30 minutes until golden brown.
Makes: 1 Croissant Sheet makes 6 Strudels