Description
Apple Strudel is a delicious fall dessert best made when apples hit their peak season. This version uses store-bought puff pastry as a shortcut for the dough and is ready to eat in just one hour! A must make Fall dessert.
Ingredients
Scale
- 13 ounce puff pastry dough (from refrigerator section or if frozen, allow to thaw completely, but it still should be cold and easy to work with)
- 3 medium sized apples or 2 large, I prefer 2 Honeycrisp and 1 Granny Smith
- 2 teaspoons fresh lemon juice
- 2 teaspoons ground cinnamon
- 1/8 teaspoon ground nutmeg
- 2/3 cup granulated sugar
- 2 tablespoons salted butter, melted
- 1/3 cup brown sugar, packed
- 1 egg
- 1 tablespoon water
- Optional: 1/8 cup powdered sugar for garnish
Instructions
- Preheat the oven to 375 degrees. Peel off the apple skin, then cut the apple into 4 large pieces and remove the core. Lay each piece flat and cut into skinny slices, about 1/8 inch thick. Transfer the slices into a large bowl and toss with lemon juice.
- Whisk together granulated sugar, nutmeg, and cinnamon until combined.
- Into the apple bowl, add the cinnamon sugar mixture, brown sugar, melted butter and toss to combine.
- Roll out the puff pastry dough onto a large piece of parchment paper. Fill the center portion of the long rectangle with apple filling, leaving a few inches of puff pastry border.
- (1) Just like you would fold a burrito, tuck the short sides of the pastry over the top of the apples and stretch the dough just a bit. (2) Fold the longer side close to you over the apple filling, stretching it as you pull it over. Fold the other side over that piece to close the dough. (3) Use the parchment paper to flip it over seam side down. Note: I tucked the brown parchment paper underneath the original parchment and just rolled it over. *See photos in directions if needed.
- In a small bowl, whisk together the egg and water to form the egg wash. Carefully run a paring knife to create about 6 slits on the top of the dough. Brush with egg wash and bake on the middle rack for 35-40 minutes, until golden. I suggest 40 minutes, as long as the top isn't getting too brown. Keep an eye on it towards the end of baking.
- Transfer the strudel from the cookie sheet to a baking sheet and allow it to cool for 10 to 15 minutes.
- Dust with powdered sugar, if desired, then slice, serve and enjoy!
Notes
- Don't pull the pastry out before 35-40 minutes because the inside won't be cooked. We did a lot of tucking, and that takes time to cook through. After 35-40 minutes, even if it looks a bit gooey, it is good to eat.
- If the top starts to get brown more than golden, tent a piece of aluminum foil over it.
- Use a rimmed cookie sheet, because the apple juice will pour over the sides if it's flat without edges.
- Transfer to a baking rack once it comes out of the oven to cool and to avoid a soggy bottom from leaking juices.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: dessert
- Method: bake
- Cuisine: Austrian