Easy Apple Strudel with Puff Pastry
User Reviews
5
Easy Apple Strudel with Puff Pastry
Description
This recipe starts by peeling, coring, and chopping apples, then mixing them with white sugar, flour, and cinnamon to release juices and provide a spiced fruit base. Separately, chopped walnuts, light brown sugar, white sugar, and breadcrumbs are combined to give texture and sweetness to the filling.
The puff pastry is rolled out to stretch and then layered centrally with half of the nut mixture followed by half the apple mixture. The pastry is folded to encase the filling, sealing it neatly before baking. Brushed with an egg wash, the pastry turns golden and flaky in the oven at 375°F.
The finished strudel offers a crisp, buttery crust with tender, warmly spiced apples and a crunchy nut layer. It can be sliced and served warm for a comforting dessert showcasing flaky pastry layered with sweet, slightly tart fruit and textured nutty filling.
Ingredients
- 1 package (2 sheets, 1.1 lb or 490 g) puff pastry dough thawed in room temperature, frozen
- 2-3 apple such as Granny Smith, baking
- 4 tbsp white sugar divided
- 2 tbsp flour
- 1/2 tsp cinnamon
- 1/2 cup (65 g) walnuts finely chopped
- 3 tbsp light brown sugar
- 2 tbsp breadcrumbs
- 1 egg for brushing, beaten, with 1 tsp water
Instructions
- Preheat the oven to 375ºF. Line a baking sheet with a parchment paper and set aside.
- To make the apple filling, peel, core, and chop apples into 1/2-inch cubes. You will need total 3 cups (720 ml) of chopped apples. Place them in a bowl and add 2 tablespoon of white sugar, flour, and cinnamon. Toss well and set aside for 15 minutes so the apple can release its juice.
- Meanwhile, combine nuts, brown sugar, the remaining 2 tablespoon of white sugar, and breadcrumbs in another small bowl. Stir well and set aside.
- To assemble the strudel, roll out the thawed puff pastry with a rolling pin on a lightly floured work surface to stretch out a little, about 10x12-inch. Sprinkle half of nut mixture in the center of the pastry leaving 1-inch from both sides. Spoon half of apple mixture on top of nut mixture.
- Lift the front side of pastry and fold over the filling. Lift the opposite side of pastry and fold over. Pinch the sides down to seal. Carefully transfer the strudel to a prepared baking sheet, placing the seam-side down. Tuck both ends under. Repeat the same on the other pastry sheet.
- Brush the strudels with egg wash and make slits for the steam to escape. Bake the strudel in a preheated 375˚F oven for 40-45 minutes until golden brown. Let the pastry cool for 10 minutes.
- Dust with powdered sugar and serve warm with vanilla ice cream and/or whipped cream.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 173 kcal
% Daily Value*
| Calories | 173kcal | 9% |
| Carbohydrates | 28g | 9% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 27mg | 1% |
| Potassium | 126mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 21g | 42% |
| Vitamin A | 35IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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