Cooking in reverse order this weekend. Dessert comes first, then a hot Egg for pizzas for dinner, followed by a low and slow pork shoulder overnight. Phase one is complete. I found a recipe for a braided apple strudel using puff pastry and apple pie filling. Had the pastry in the freezer, but no pie filling, but I did have a few Granny Smiths. Sliced up the apples, cooked them down with some brown sugar, cinnamon and walnuts. Let it cool a bit, then put in the middle of the puff pastry, and folded in the cut sides. Egg washed and sprinkled with sugar. Baked at 400 on the Egg, platesetter legs up, grate, pizza stone. Can't wait for dessert time.
__________________________________________It's not a science, it's an art. And it's flawed.
- Camp Hill, PA