Apple Strudel
User Reviews
5
Apple Strudel
Description
This Apple Strudel recipe uses diced peeled apples combined with golden raisins, lemon juice, and ground cinnamon to create a warmly spiced fruit filling. It is spread over a strip of dry bread crumbs on a rolled puff pastry sheet, which helps absorb moisture to prevent sogginess. The filling is drizzled with melted butter and sprinkled with sugar before rolling up the pastry tightly like a jelly roll, with sides tucked in to seal the filling.
Baked at 400°F on a parchment-lined baking sheet, the puff pastry becomes golden and flaky, offering a crisp contrast to the tender apple filling. The suggested method includes cutting slits in the strudel dough before baking, which helps vent steam to keep the crust crisp.
This strudel serves well as a sweet dessert or snack, especially during autumn when apples are abundant. It can be accompanied by a dusting of powdered sugar as a finishing touch. The recipe suggests taking care to keep the pastry cold during preparation to maintain its layered texture and recommends using a tea towel to aid in rolling the strudel tightly.
Ingredients
- 2 large apple peeled, cored, and diced
- ¼ cup golden raisins (40g)
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- 2 heets puff pastry thawed
- 6 tablespoons bread crumbs divided, dry
- ⅔ cup granulated sugar divided (100g)
- 4 tablespoons butter melted and divided (57g)
- 1 egg beaten
- powdered sugar
Instructions
- Preheat oven to 400F. Line a large baking sheet with parchment or a silicone baking mat.
- In a large bowl, stir together apples, raisins, lemon juice, and cinnamon. Set aside.
- Lay a smooth tea towel out on your counter and lightly flour. Unfold one puff pastry sheet on the towel. Roll into a 15x12-inch rectangle. Starting 2-inches in from one short side of the pastry, spread 3 tablespoons bread crumbs into a 4-inch wide strip, leaving a 2-inch border on top and bottom sides as well.
- Spread half of the apple mixture over the top of the bread crumbs. Drizzle fruit with 2 tablespoons melted butter and sprinkle with 1/3 cup sugar. Fold short edge of pastry up over the filling, tuck sides in, and roll up like a jelly roll, tucking the sides in as you go. (Use the towel to help roll up the pastry.)
- Transfer to one side of the baking sheet, seam side down. Repeat steps 3 and 4 with the remaining puff pastry and filling. Place on baking sheet a few inches apart from the other. (Alternatively, freeze one strudel until solid. Wrap tightly in plastic and store in a ziptop bag until ready to use. Thaw in the fridge overnight before baking as directed.)
- Brush both strudels lightly with beaten egg. Poke a few steam vents in the top with a sharp knife.
- Bake for 25 minutes or until golden brown. Let the strudels cool completely on the pan. Dust with powdered sugar before serving.
Notes
- Thaw puff pastry fully before using to prevent cracking and tearing when rolling it out.
- Enhance the filling with favorite warm spices such as cardamom, allspice, nutmeg, or apple spice for a personalized flavor profile.
- Use small, even-sized diced apples to ensure smooth rolling of the strudel without tearing the dough.
- Cut slits in the strudel dough before baking to allow steam to escape, helping keep the pastry crisp.
- Keep the dough cold throughout handling; warm dough can cause butter to melt, losing the pastry's flaky layers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 271 kcal
% Daily Value*
| Calories | 271kcal | 14% |
| Carbohydrates | 32g | 11% |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 18mg | 6% |
| Sodium | 133mg | 6% |
| Potassium | 79mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 118IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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