If you have a couple of apples, Granny Smith apples preferred, and a sheet of frozen puff pastry, you can probably make apple strudel! You'll also need a little sugar and cinnamon, and a couple of optional ingredients, but that's it!
Course Breakfast, Brunch, Dessert
Cuisine American, Danish
Keyword apples, danish, puff pastry, strudel
Budget Frugal
Prep Time 10 minutesminutes
Cook Time 35 minutesminutes
Thawing time 15 minutesminutes
Total Time 1 hourhour
Servings 4
Calories 433kcal
Equipment
Baking sheet
Parchment paper
Pastry brush
Small bowl
Ingredients
2applespeeled, cored and sliced.
1teaspoonlemon juice
2tablespoonswater
½tablespoonflour
¼cupgranulated sugar
½teaspooncinnamon depending
1sheet thawed puff pastry dough(keep chilled until needed)
Finishes (choose one)
Cream and coarse sugar
1tablespooncreamoptional
Coarse Sugaroptional
Egg wash
1egg yolkoptional
1tablespooncold wateroptional
Powdered Sugar
Confectioner's sugaroptional
Instructions
For the apple filling:
Peel, core and slice the apples. In a large bowl combine apples with lemon juice to prevent browning.
Combine the half tablespoon of flour into 2 tablespoons of water to make a slurry. Stir well to mix.
Combine apple slices, sugar, and cinnamon in a non-stick skillet. Cook over medium heat until the sugar dissolves, the apples soften, and a rich caramel sauce forms.
If the sauce is too thin, add the flour water/slurry and stir until thickened. if the liquid evaporates completely add more water, one tablespoon at a time.
Remove the apple mixture the from heat and allow to cool completely.
For the pastry:
Unfold the puff pastry sheets and place it on a parchment paper lined baking sheet.
Pinch the creases together and use a rolling pin to gently smooth it all out.
Using a sharp knife or pizza cutter, cut the edges of the pastry in ½" segments up to the center piece of dough.
Lay the apples evenly down the center of the pastry.
Fold the pastry pieces back over the apples, alternating from side to side.
Before baking choose one of the following for the top of the pastry.
Cream and coarse sugar:
Brush the top of the pastry with cream and sprinkle with coarse sugar.
Egg wash:
Beat one egg yolk with a tablespoon of cold water. Brush the egg wash over the top of the pastry.
Powdered Sugar: done after baking!
Dust with powdered sugar after the strudel bakes and cools.
Baking Instructions:
Bake in a preheated 375 degree oven for 30-35 minutes or until golden brown. Cove loose with foil if the top browns too quickly.
Expect some of the juices to run and caramelize on the pan. Pastry is done when the top is golden brown and the bottom is brown when lifted gently with a spatula.
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 using powdered sugar, dust it on now by placing a little in a strainer and gently tapping the side to sprinkle it over the pastry,
If serving for dessert, top with a scoop of vanilla ice cream!