Apple strudel
Here’s a classic, flaky Apple Strudel recipe—sweet, spiced, and perfect for dessert 🍏🥧
Apple Strudel
Ingredients
For the filling:
- 4–5 medium apples (Granny Smith or Honeycrisp), peeled, cored, and thinly sliced
- ½ cup granulated sugar
- 1 tsp cinnamon
- ¼ tsp nutmeg (optional)
- ½ cup raisins or chopped nuts (optional)
- 1 tbsp lemon juice
- 1 tbsp all-purpose flour or cornstarch (helps thicken filling)
For the pastry:
- 1 sheet puff pastry (thawed if frozen) or homemade phyllo dough
- 1 egg, beaten (for egg wash)
- Powdered sugar, for dusting
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Prepare filling: In a large bowl, combine sliced apples, sugar, cinnamon, nutmeg, raisins/nuts, lemon juice, and flour. Toss until evenly coated.
- Roll out pastry: On a lightly floured surface, roll puff pastry into a rectangle about 12×9 inches.
- Add filling: Spread apple mixture down the center of the pastry, leaving a 1–2 inch border on the edges.
- Fold & seal: Fold long edges over the filling and tuck the ends underneath, creating a sealed log. Place seam side down on the baking sheet.
- Egg wash: Brush the top with beaten egg. Optional: sprinkle a little sugar for extra crunch.
- Bake: 35–40 minutes, until golden brown and puffed.
- Cool & serve: Let cool slightly, slice, and dust with powdered sugar. Optional: serve with whipped cream or vanilla ice cream.
Tips & Variations
- For extra flavor, add a splash of rum or brandy to the apple filling.
- Nutty twist: mix finely chopped walnuts or almonds into the filling.
- Make ahead: assemble strudel and refrigerate for a few hours before baking.
- Mini strudels: cut pastry in half or thirds and make individual servings.
I can also give you a quick no-phyllo, shortcut version using just store-bought puff pastry for faster prep. Do you want me to do that?
