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Steps
1
Heat oven to 425°F. Lightly spray 13x9-inch pan with nonstick cooking spray. In large bowl, combine all strudel ingredients except pastry sheets; mix well.
2
On waxed paper or foil-lined work surface, quickly layer 6 pastry sheets, spraying with nonstick cooking spray after stacking each. Fold stack in half to form 12x7-inch rectangle. Place in spray-coated pan. Top with half of apple mixture.
3
Stack 4 pastry sheets, again spraying each sheet. Fold in half to form 12x7-inch rectangle. Place on top of apples in pan. Top with remaining apples.
4
Stack remaining 8 pastry sheets, spraying each sheet. Fold in half; place on top of apples. Spray top with cooking spray. If desired, sprinkle with 1/2 teaspoon sugar.
5
Bake at 425°F. for 5 minutes. Reduce heat to 350°F.; bake 25 to 35 minutes or until deep golden brown. Cool slightly.
6
In small bowl, combine all topping ingredients; blend well. Refrigerate until serving time. Cut strudel into squares; serve warm or at room temperature with topping.
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Almonds First cousin to the peach, almonds are native to West Asia and are grown profusely in the Mediteranean-although California is quickly becoming a large producer. They are flat oval-shaped nuts covered with a brown skin, which is sometimes removed by blanching. Blanched and unblanched almonds are available at grocery stores and specialty shops.
Unshelled almonds can be stored in a cool place for up to six months. Store shelled airtight in the refrigerator for up to three months or in the freezer for up to six months.
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