1. Apple Strudel
2. Apple Strudel: A classic dessert made with tender apples wrapped in flaky pastry. Try out this easy-to-follow recipe to enjoy this delicious treat at home.
2. Apple Strudel: A classic dessert made with tender apples wrapped in flaky pastry. Try out this easy-to-follow recipe to enjoy this delicious treat at home.
- 1 package of puff pastry (2 sheets) thawed in room temperature
- 2-3 baking apples (i use golden delicious and cortland)
- 1/2 tsp cinnamon
- 2 tb whit sugar
- 2 tb flour
- 1/2 c chopped or ground nuts walnut or almond
- 3 tb light brown sugar
- 2 tb white sugar
- 2 tb bread crumbs
- 1 egg with 1tsp water beaten for brushing
- Carbohydrate 43.7528299879692 g
- Cholesterol 0 mg
- Fat 0.365809999697576 g
- Fiber 0.648899989825012 g
- Protein 0.952259999238234 g
- Saturated Fat 0.0834449999313554 g
- Serving Size 1 1 log (46g)
- Sodium 55.3549999582312 mg
- Sugar 43.1039299981442 g
- Trans Fat 0.07222149994214 g
- Calories 177 calories
Step-by-step
- Preheat you oven to 375ºF.
- Peel, core, and chop apples into 1/2" cubes. You will need total 2 cups of chopped apples.
- Place them in a bowl and add cinnamon, white sugar, and flour. Set aside for 20 minutes so they can release the juices.
- In another bowl combine nuts, sugars, and bread crumbs. Set aside.
- Roll out one sheet of pastry into about 10"x12". Sprinkle 1/2 of nut mixture on the pastry covering halfway and place 1/2 of apples on top. Lift up the front side of pastry and cover the apple and start rolling all the way. Finish the other sheet in the same method.
- Pinch the ends of each logs and tuck under. Transfer them on to baking sheet with parchment paper on it, seam side down.
- Brush the top with egg wash. Make a few slits on top for the steam to escape.
- Bake at 375F for 40-45 minutes until the crust gets nicely golden brown.
- Serve warm with vanilla ice cream and/or whipped cream. Enjoy!
Apples drive this dessert, supplying both the moisture and the tart structural contrast required to balance rich pastry. Managing their internal water content dictates whether the final pastry turns crisp or soggy in the oven. When slicing apples into half-inch cubes, tossing them with flour, sugar, and cinnamon initiates an osmotic process that draws excess liquid away from the fruit flesh, which prevents the raw dough from becoming waterlogged during the initial stages of baking. Letting these fruits rest for twenty minutes is non-negotiable; skipping this pause guarantees a pooling of juice inside the enclosed dough log that destroys the potential for flaky layers.
Managing Moisture and Texture
Preserved frozen puff pastry behaves differently than fresh scratch-made dough, thawing rapidly on the counter while retaining hundreds of alternating fat and flour layers that expand when exposed to high heat. Bread crumbs sprinkled alongside the chopped nuts act as a secondary defense mechanism by absorbing any remaining moisture that the fruit sheds during the forty to forty-five minutes spent at 375 degrees Fahrenheit. Tucking the pinched ends underneath each formed log secures the filling inside while creating a sealed environment where steam can build safely without rupturing the exterior shell.Executing the Bake
Venting the top crust with three precise diagonal slashes allows internal steam to escape continuously, preventing the pastry from splitting open haphazardly along the seams. Brushing the exterior evenly with an egg wash consisting of one beaten egg mixed with a single teaspoon of water promotes uniform Maillard browning across the butter-rich sheets. Baking proceeds until the surface reaches a deep golden hue, signaling that the interior fat has rendered fully and the laminated layers have set into a rigid structure.
