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1
Position rack in center of oven and preheat to 400F.
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2
Combine first 5 ingredients in heavy medium skillet over low heat.
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3
Cover and cook until apples are just tender, stirring occasionally, about 20 minutes.
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4
Uncover and mix in apricot jam.
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5
Increase heat to high and boil until juices thicken, stirring frequently, about 3 minutes.
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6
Place in freezer and cool 10 minutes.
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7
(Can be prepared 1 day ahead.
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8
Cover and refrigerate.)
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9
Cut off about 1/3 of pastry dough, making sheet approximately 6x12 inches.
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10
(Save dough piece for another use.)
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11
Roll dough out on lightly floured surface to very thin 9x18-inch rectangle.
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12
Arrange apple filling lengthwise in center of dough in 12x3-inch log.
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13
Press walnuts over filling.
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14
Fold short ends of dough over filling.
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15
Fold 2 long sides over filling and then roll up to enclose.
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16
Arrange strudel on unbuttered baking sheet seam side down.
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17
Bake strudel 15 minutes.
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18
Reduce temperature to 375F.
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19
and bake until deep golden brown, about 25 minutes longer.
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20
Immediately slide long spatula under strudel to loosen from baking sheet.
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21
Transfer strudel to platter.
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22
Let stand 10 minutes.
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23
Cut away 1 inch from each end of strudel.
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24
Serve warm or at room temperature.
