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Amazing apple strudel in 4 simple steps

apple strudel
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Make this classic Apple Strudel using store-bought puff pastry for a quick, delicious treat. You get flaky layers filled with warm, spiced apples, raisins, and nuts. It is perfect for a cozy afternoon or a holiday gathering.

Ingredients

Scale
  • 1 package (14.1 ounces) all-butter puff pastry, thawed
  • 4 medium Granny Smith apples, peeled, cored, and thinly sliced
  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup golden raisins
  • 1/4 cup chopped walnuts or pecans
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons breadcrumbs
  • 1 large egg, beaten (for egg wash)
  • Confectioners’ sugar, for dusting

Instructions

  1. Preheat your oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  2. In a medium bowl, toss the sliced apples with sugar, cinnamon, and nutmeg. Gently fold in the raisins and chopped nuts.
  3. Lightly flour your work surface. Unfold the thawed puff pastry sheet. If using a pre-cut sheet, you may need to gently roll it slightly larger to fit your filling.
  4. Brush the pastry lightly with melted butter. Sprinkle the breadcrumbs evenly over the buttered surface. This step helps absorb excess moisture.
  5. Spoon the apple mixture down the center third of the pastry sheet, leaving a 1-inch border on the short sides and a 2-inch border on the long sides.
  6. Fold the longer sides of the pastry over the filling, overlapping slightly to seal the center seam. Trim any excess pastry.
  7. Tuck the short ends under the filling to seal them completely. You should have a neat log shape.
  8. Carefully transfer the strudel seam-side down onto the prepared baking sheet.
  9. Brush the entire surface of the strudel with the beaten egg wash. Cut a few small slits on top to allow steam to escape.
  10. Bake for 25 to 30 minutes, or until the pastry is golden brown and puffed.
  11. Let the apple strudel cool on the baking sheet for 10 minutes before transferring it to a wire rack to cool further.
  12. Dust generously with confectioners’ sugar before slicing and serving warm.

Notes

  • For a richer flavor, soak the raisins in a tablespoon of dark rum or apple juice for 15 minutes before mixing them with the apples.
  • If you prefer a crunchier top, sprinkle coarse sugar over the egg wash before baking.
  • Serve with a scoop of vanilla ice cream or a dollop of whipped cream.

Nutrition

Find it online: https://savoryskies.com/easy-apple-strudel-puff-pastry-recipe/