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Apple Strudel

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Flaky puff pastry wraps a warmly spiced Granny Smith apple and raisin filling for an easy, golden Apple Strudel. A dusting of powdered sugar makes it perfect for dessert or brunch.

Ingredients

  • 1 egg
  • 2 teaspoons water
  • 2 large granny smith apples
  • ½ cup granulated sugar
  • ½ cup golden raisins (optional, can use regular raisins or dried cranberries)
  • 1/3 cup panko breadcrumbs (can use regular)
  • 2 teaspoons fresh squeezed lemon juice
  • ½ teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 17.3 ounce box frozen puff pastry, thawed (2 in a box)
  • 2–3 Tablespoons powdered sugar (optional)

Instructions

  1. Preheat oven to 400°F. Line a large, rimmed baking sheet with parchment paper. In a small bowl, whisk together the egg and water, then set aside.
  2. Peel and core the apples, then slice into ¼-inch slices. In a large bowl, combine the sliced apples, golden raisins, granulated sugar, panko breadcrumbs, lemon juice, cinnamon, and salt. Toss gently until combined and set aside.
  3. Line a work surface with a 14×16-inch piece of parchment paper and lightly dust with flour. Roll one puff pastry sheet into a 12×14-inch rectangle on the parchment paper.
  4. Place half of the apple filling onto the puff pastry between the middle and bottom third, leaving a 2-inch border on each side and a 3-inch border along the bottom.
  5. Using the parchment paper, lift the bottom portion of pastry over the apple filling. Fold the outer edges toward the center. Continue rolling the strudel with the parchment paper, keeping the outer edges tucked in to prevent leaking.
  6. Place the strudel seam-side down on the prepared baking sheet. Form the second strudel in the same manner. Brush both strudels with the prepared egg wash. Using a sharp knife, cut 3-4 1-inch slits in the top of each strudel to allow steam to escape.
  7. Bake for 25 minutes, or until the strudels are deep golden brown. Remove from the oven and use a large spatula to transfer them to a wire rack. Cool for at least 20 minutes.
  8. Before serving, dust with powdered sugar if desired. Cut into serving-size pieces with a serrated knife.

Notes

  • Golden raisins can be replaced with regular raisins or dried cranberries, or omitted.
  • Regular breadcrumbs can be used instead of panko breadcrumbs.
  • Keep the pastry edges securely tucked in while rolling to help prevent the filling from leaking during baking.
  • Allow the strudels to cool for at least 20 minutes before slicing.
  • Powdered sugar is optional and should be added just before serving.

Nutrition

Find it online: https://yumfamilyrecipes.com/apple-strudel/