Puff Pastry Apple Strudel

Name: Puff Pastry Apple Strudel
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 8 slices
Ingredients: 1 package puff pastry; 1 pc egg; 30 g butter; 5 pcs apples; 3 tablespoons caster sugar; 1 teaspoon cinnamon; 50 g raisins; 3 tablespoons breadcrumbs; 1 pc lemon; 50 g walnuts; powdered sugar

Jakub SýkoraEggCzech Cuisine / German Cuisine x se líbilo

Puff pastry apple strudel bakes faster than the classic pulled-dough roll and fills with juicy apples, raisins, and cinnamon. You grate the apples, mix them with sugar, lemon, and cinnamon, and let them release their juice. You brush the puff pastry with butter, sprinkle with breadcrumbs, spread the filling, and roll it up with the paper. You brush with egg and bake until golden into a flaky, golden-brown crust. Serve it warm or cold, dusted with powdered sugar.

Příprava: 25min

Vaření: 35min

CELKOVÝ ČAS: 1h

Step by step process

Preparing the Filling

1
Start with the filling: peel the apples, remove the cores and cut into thin slices or coarsely grate. This puff pastry strudel comes together in under an hour.
2
Place the grated apples in a bowl, add the sugar, cinnamon, juice of one lemon and raisins. If using walnuts, roughly chop them and add to the apples.
3
Mix everything together and let stand for 10 minutes so the apples release their juices.

Rolling the Strudel

4
Preheat the oven to 375°F (190°C) fan-assisted or 400°F (200°C) conventional.
5
Unroll the puff pastry onto baking paper and lightly roll it out into a rectangle approximately 12 × 16 inches.
6
Brush the entire surface of the pastry with melted butter and evenly sprinkle with breadcrumbs - these will absorb the excess juice from the apples and prevent the pastry from becoming soggy.
7
Spread the apple mixture evenly over two-thirds of the pastry, leaving a border of about 3/4 inch from the edges.
8
Using the baking paper, carefully roll the pastry from the filled side towards the empty edge. Pinch the ends and tuck them under the strudel.

Baking and Serving

9
Carefully transfer the strudel with the paper onto a baking tray. Beat the egg and thoroughly brush the surface of the strudel.
10
Bake for 30-35 minutes until the pastry is beautifully layered and golden brown.
11
Allow to rest for 10 minutes, then dust with powdered sugar and cut into slices. Serve warm or cold.