Apple Strudel – the super easy way.
Today’s strudel is made with 1 pound of puff pastry.
I’ll make this again soon with a dough from scratch.
Easy Apple Strudel
Puff Pastry version
Ingredients
Dough
- 1 lb pack of thawed puff pastry
- 1 tbsp flour
Filling
- 4 medium apples - peeled, cored, chopped into small (at most 1/2" or 1 cm) cubes.
- 3/4 cup white sugar
- 1/2 cup optional raisins or another 1/2 apple
- 1/2 cup chopped walnuts or another 1/2 apple
- 2 tsp ground cinnamon
Topping
- 1 egg beaten - for brushing
- 1 tbsp sugar for topping
Instructions
- Preheat oven to 400F
- Combine filling in a large bowl. Optional bring to simmer for 10 minutes and let cool 5 minutes for extra-soft filling.
- Unroll pastry and lightly sprinkle with flour.
- Mark (not cut) pastry into thirds.
- Using a slotted spoon, add filling into the middle third. You do not want to use any juice from the bowl or this will become soggy.
- Fold left side over, and brush with egg.
- Fold right side over.
- Make shallow diagonal cuts in the top layer.
- Brush with egg and sprinkle the 1 tbsp sugar on top.
- Bake until puffed and golden, 25-30 minutes.
Notes
- Pro presentation: cut the side thirds into 1" horizontal strips.
- Leave 1" border along the top and bottom of the middle section.
- Fold the top and bottom up over the apple filling.
- Alternate pulling the sided strips on an angle to form a braided and semi-exposed pattern.
- Brush the bottom and top layer of each strip with egg wash.
- Sprinkle sugar across the entire strudel.