Puff pastry is a light and flaky pastry dough made with layers of butter and flour.
Apple strudel is a traditional Austrian dessert made with thinly sliced apples and spices wrapped in a pastry crust.
This recipe combines the two to create a delicious and impressive dessert that is surprisingly easy to make.
Overview of the recipe, including ingredients and steps for preparation and baking.
Strudel making is made easy with the help of puff pastry! Stuffed inside the buttery layers are thinly-sliced apples, dried cranberries and chopped walnuts with plenty of cinnamon spice and a sweet glaze to cover the top.
In like 25 minutes or less you can pop this in your oven and make your house smell absolutely dreamy. Apple pie aroma is the best. And you’ll feel like a rock star.
To make the strudel a sheet of puff pastry is rolled out and topped with the apple filling then rolled up like a cinnamon roll. The apple filling is made by tossing apples with lemon juice, sugar, cinnamon and flour plus cranberries and walnuts.
It’s baked until golden brown and crispy then topped with a simple glaze made of confectioners’ sugar and heavy cream plus a smattering of walnuts.
You can serve it as is or with a dollop of whipped cream or a scoop of vanilla ice cream.
I like it better than pie.
Thanks to those irresistible puff pastry layers.
They get me every single time.
- 3 apples, peeled, cored and thinly sliced or cubed (I used Gala)
- 1 teaspoon lemon juice
- 3 tablespoons sugar
- 1 tablespoon all-purpose flour
- 3/4 teaspoon ground cinnamon
- 1/4 cup dried cranberries
- 1/4 cup chopped walnuts, plus more for the top
- 1 egg
- 1 sheet of puff pastry, thawed
- 1/2 cup confectioners' sugar
- 2 teaspoons heavy cream or milk
Heat the oven to 375°F. Line a large baking sheet with parchment paper.
Toss the apples with lemon juice then spirnkle the sugar, flour and cinnamon over them. Toss well. Add the cranberries and walnuts, toss again.
Beat the egg with a tablespoon of water in a small bowl.
Sprinkle flour on a work surface and unfold the pastry sheet. Flour a rolling pin and roll the puff pastry out to a 16 x 12 -inch rectangle.
With the short side facing you spoon the apples onto the bottom half and leave a 1-inch border around the edges.
Brush the border all the way around with egg.
Roll the puff pastry up and place seam side down on the baking sheet. Press the edges together well and tuck them under.
Brush the top with egg and cut slits in it for the steam to escape.
Bake about 35 minutes or until golden brown all over. Let cool.
In a small bowl whisk the confectioners sugar with the heavy cream until smooth. Drizzle over the strudel and sprinkle with a handful of chopped walnuts.
Cut into slices or slabs with a serrated knife. Store leftovers tightly covered up to 3 - 4 days.
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