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Amazing 30-Minute Apple Strudel Magic

apple strudel
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Enjoy this classic Apple Strudel, featuring a warm, spiced apple and raisin filling encased in flaky pastry. Jacob perfected this version to be a show-stopping dessert for any gathering.

Ingredients

Scale
  • 1 package (14.1 ounces) frozen puff pastry, thawed
  • 6 medium Granny Smith apples, peeled, cored, and thinly sliced
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup golden raisins, plumped
  • 1/4 cup finely chopped walnuts or pecans
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon lemon juice
  • 1 large egg, beaten (for egg wash)
  • Powdered sugar, for dusting

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, combine the sliced apples, granulated sugar, brown sugar, cinnamon, nutmeg, raisins, and chopped nuts. Toss gently to coat everything evenly. Add the lemon juice.
  3. Gently unfold the thawed puff pastry sheets onto a lightly floured surface. If using one sheet, roll it slightly thinner into a rough rectangle shape about 10×14 inches.
  4. Brush the surface of the pastry lightly with melted butter.
  5. Spoon the apple filling along one long edge of the pastry, leaving a 1-inch border on the sides and ends.
  6. Fold the side borders inward over the filling. Starting from the long edge with the filling, carefully roll the pastry away from you, creating a tight log. Pinch the seam closed.
  7. Carefully transfer the strudel seam-side down onto the prepared baking sheet.
  8. Brush the entire top surface of the strudel generously with the beaten egg wash.
  9. Bake for 30 to 35 minutes, or until the pastry is deeply golden brown and puffed.
  10. Let the strudel cool on the baking sheet for 10 minutes before transferring it to a wire rack to cool slightly more.
  11. Dust liberally with powdered sugar before slicing and serving warm.

Notes

  • To plump the raisins quickly, soak them in hot water for five minutes, then drain well before adding to the apples.
  • For an authentic touch, substitute the puff pastry with very thinly hand-stretched dough, if you are feeling ambitious.
  • Jacob recommends serving this with vanilla ice cream or a dollop of fresh whipped cream.

Nutrition

Find it online: https://tasteportfolio.com/easy-apple-strudel-recipe/