Homemade Cinnamon Apple Strudel
User Reviews
4.4
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Prep Time
20 mins
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Cook Time
35 mins
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Chilling Time
30 mins
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Total Time
1 hr 25 mins
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Servings
10 servings
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Calories
250 kcal
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Course
Dessert
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Cuisine
Italian-American Fussion
Homemade Cinnamon Apple Strudel
Description
Homemade Cinnamon Apple Strudel consists of a soft pastry dough made from flour, sugar, salted butter, egg, milk, and a pinch of salt. The dough is rolled out thinly to encase a filling of peeled, cored, and cubed apples tossed with lemon juice, brown sugar, slivered almonds, cinnamon, and butter. The strudel is shaped into a rectangle, filled, then rolled or folded and baked until golden and cooked through.
The filling provides a tender and fragrant combination of cinnamon-spiced apples and nutty almonds, which contrasts nicely with the butter-rich, pliable pastry dough. A drizzle of maple syrup glaze with powdered sugar and vanilla adds a glossy, sweet finishing touch.
This dessert is suitable for preparing in advance, storing in the refrigerator before baking, or freezing unbaked for later use. It stores well for a few days when covered and can be reheated. The choice of apples influences tartness and sweetness, with Fuji, Gala, Granny Smith, or Golden Delicious mentioned as good options.
When rolling the dough, a thin layer helps achieve a delicate, flaky texture that encases the moist filling, making for a well-balanced treat.
Ingredients
FOR THE PASTRY DOUGH
- 2 cups all-purpose flour
- 1 pinch salt
- 2 tablespoons sugar
- 3½ tablespoons butter salted
- 1 large egg
- 4½ tablespoons milk
FOR THE CINNAMON APPLE FILLING
- 2 medium / large apple small to medium cubes, peeled, cored and cubed
- 1-2 tablespoons lemon juice
- 3 tablespoons brown sugar
- ¼ cup almond slivered, divided
- 1 teaspoon cinnamon
- 2 tablespoons butter melted, divided
MAPLE SYRUP GLAZE
- ½ cup powdered sugar sifted, aka icing sugar
- ½ teaspoon vanilla
- 2 tablespoons maple syrup
- 1 tablespoon milk or cream
Instructions
FOR THE PASTRY DOUGH
- In a food processor add the flour, salt and sugar, whisk to combine, then add the butter and pulse a few times, add egg and pulse to combine (3 or 4 pulses), add the milk a little at a time and pulse to bring dough together. Remove to a lightly floured flat surface and knead until the dough dough is compact, do not over knead. Wrap in plastic and refrigerate 30 minutes.
FOR THE CINNAMON APPLE FILLING
- While dough is in the fridge, prepare the filling, Cut wash, peel and core the apples into small to medium cubes. Place in a medium/large bowl and sprinkle with lemon juice, toss to combine, then add the brown sugar, almonds (leave some for sprinkling on top of unbaked strudel), cinnamon and half the melted butter. Set aside.
- Pre-heat oven to 350F (180C), line a baking sheet with parchment paper.
- Remove the dough from fridge and roll into a rectangular shape**, roll ⅛ inch thick, place on the prepared baking sheet, brush the dough with the remaining half of the melted butter, spoon the apple mixture down the middle of the dough, make slits in dough, (see image), and criss cross cut slits over mixture (see image). Brush the top of the pastry with the beaten egg, sprinkle with the remaining slivered almonds and bake for approximately 30-40 minutes or until golden brown. Let cool before drizzling with Maple Syrup Glaze or Powdered Sugar. Or eat warm. Enjoy!
MAPLE SYRUP GLAZE
- In a small bowl mix together powdered sugar, vanilla and maple syrup and cream or milk. (add more milk or cream (a little at a time) if too thick, or more powdered sugar if too thin).
**Roll into a 10 x 12.5 inch (25 x 32cm) rectangle, cut the edges even with a knife, leftover dough can be frozen or made into tarts.
Notes
- If preferred, the pastry dough can be made by hand by combining the flour, salt, and sugar, then blending in butter with a fork before adding egg and milk gradually.
- Fuji or Gala apples are recommended for sweetness, while Granny Smith adds tartness to balance the filling flavors.
- The prepared strudel can be refrigerated for up to two days before baking, covered lightly with plastic wrap.
- Store the baked strudel cooled in the refrigerator for about three days, loosely covered, and reheat before serving.
- Unbaked strudel can be frozen for 3-4 months if well wrapped, and baked directly from frozen with extended baking time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 250 kcal
% Daily Value*
| Calories | 250kcal | 13% |
| Carbohydrates | 40g | 13% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 33mg | 11% |
| Sodium | 67mg | 3% |
| Potassium | 113mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 245IU | 5% |
| Vitamin C | 2.2mg | 2% |
| Calcium | 35mg | 4% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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