Easy Apple Strudel with Puff Pastry
This Easy Apple Strudel with Puff Pastry features thinly sliced Pink Lady apples tossed in warm spices and brown sugar, wrapped in buttery, flaky puff pastry, and drizzled with a simple vanilla icing glaze. Includes two easy shaping options!
Ingredients
- 1 package puff pastry 2 sheets
- 3 large apples peeled & thinly sliced
- 1 teaspoon lemon juice
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ½ teaspoon vanilla extract
- 1 large egg plus a little water for egg wash
Strudel Icing
- 1 ¼ cups powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
- 1 dash cinnamon
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
Instructions
- Preheat your oven to 400°F and line a large baking sheets with parchment paper.
- For the apple filling: In a large bowl, toss the thinly sliced apples with 1 teaspoon lemon juice and half of the brown sugar (1 tablespoon). Let sit at room temperature for 20 to 30 minutes to draw out excess moisture.
- Pour the apples into a colander or strain off all excess liquid that accumulates at the bottom of the bowl. Return the apples to the bowl and stir in the remaining 1 tablespoon brown sugar, cinnamon, ginger, nutmeg, and ½ teaspoon vanilla extract.
- Unroll your thawed puff pastry sheets onto the prepared baking sheets. Lightly roll each sheet out to roughly a 10x12-inch rectangle. Keep refrigerated until ready to fill.
- Assemble (Choose Method A or Method B)Method A: The Braided Fold: Arrange half of the drained apple filling down the center third of one pastry sheet. Cut out and remove the top two outer dough corner squares. Cut diagonal strips (about ¾-inch wide) along both outer sides of the pastry. (See pictures above for reference.) Fold the top edge down over the filling, then alternate crossing a left strip and a right strip over the center to form a braid. When you near the bottom, fold the bottom rectangle flap straight up over the bottom of the apples, then cross the remaining braided strips right over that bottom flap to lock and seal the filling inside completely.
- Method B: The Simple Fold & Crimp: Pile half of the drained apple filling onto one half of the pastry sheet, leaving a clear 1-inch border along the edges. Brush with eggwash. Fold the empty half of the pastry straight over the apples to align the edges. Press the edges together firmly and crimp with the tines of a fork to seal tight. Cut 3 small diagonal slits across the top for steam vents.
- Egg Wash: In a small dish, whisk together the egg and 1 tablespoon of water. Gently brush the egg wash evenly over the tops of both strudels.Bake: Bake at 400°F for 25 to 30 minutes until the pastry is puffed, flaky, and deep golden brown. Transfer to a wire rack to cool completely.
- For the icing: In a small bowl, whisk together the powdered sugar, milk, ½ teaspoon vanilla extract, and a dash of cinnamon until smooth. Drizzle generously over the cooled strudels before slicing and serving!
Notes
Serving amount varies, depending on how big you cut the slices.
Nutrition
Calories: 384kcalCarbohydrates: 49gProtein: 5gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.002gCholesterol: 19mgSodium: 132mgPotassium: 120mgFiber: 3gSugar: 25gVitamin A: 69IUVitamin C: 3mgCalcium: 21mgIron: 1mg
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