If you have a couple of apples and a sheet of frozen puff pastry, you can probably make apple strudel! You’ll also need a little sugar and cinnamon, but that’s it. I was lucky enough to have a couple of small Red Delicious apples that my sister brought down from Yakima, Washington. They always have the best apples.
Place the cooled apples in the center of the puff pastry. Use a sharp knife to cut the pastry in 1/2″ strips up to the apples.
Fold the strips back over the apples alternating from one side to the other.
Brush the top with heavy cream and sprinkle with coarse sugar. You can omit this step and just sprinkle the pastry with confectioner’s sugar after baking.
Place the strudel on a baking sheet and bake at 375 degrees for 20-25 minutes or until golden brown. If it starts to get too brown, lay a piece of aluminum foil over the top until the pastry is cooked through.
Remove the Easy Apple Strudel from the oven and allow to cool before slicing and eating!
- 2 small apples (peeled, cored and sliced.)
- 2 tablespoons water
- 3 tablespoons granulated sugar
- 1/4 to 1/2 tsp cinnamon depending on taste
- 1 sheet thawed puff pastry ((keep chilled until needed))
- 1 tablespoon cream (optional)
- Coarse Sugar (optional)
- Confectioner's sugar ((optional))
- Add the apples slices, water, sugar, and cinnamon to a non-stick skillet. Cook over medium heat until the sugar dissolves, the apples soften, and a rich caramel sauce forms. Remove from heat and allow to cool.
- Unfold the puff pastry and place it on a baking sheet. Lay the apples evenly down the center of the pastry. Using a sharp knife, cut the edges of the pastry in 1/2" segments up to the apples. Fold the pastry pieces back over the apples, alternating from side to side. Brush with cream and sprinkle with coarse sugar. You can skip this step and dust with confectioner's sugar and the strudel bakes and cools.
- Bake in a preheated 375 degree oven for 20-25 minutes or until golden brown. Lift the edge of the pastry with a spatula to make sure the bottom is fully cooked and golden brown. Expect some of the juices to run and caramelize on the pan. If they start to burn, pull the baking sheet out of the oven and wipe the burned caramel away. Return the pan to the oven to finish baking.
- Remove the pan from the oven and allow the pastry to cool for 5 minutes. Using a spatula remove the pastry and finish cooling it on a wire rack. Serve warm or room temperature.
If you like raisins, you might want to try my other Easy Apple Strudel Recipe