Here’s a classic Apple Strudel recipe—flaky, sweet, and perfect with a dusting of powdered sugar:
Classic Apple Strudel (Serves 6–8)
Ingredients:
- 1 sheet puff pastry (about 8 oz), thawed
- 4 medium apples (Granny Smith or Honeycrisp), peeled, cored, and thinly sliced
- 1/3 cup granulated sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg (optional)
- 1/4 cup raisins (optional)
- 1/4 cup chopped walnuts or pecans (optional)
- 1 tbsp lemon juice
- 1 tbsp all-purpose flour (to prevent sogginess)
- 1 egg, beaten (for egg wash)
- Powdered sugar, for dusting
Instructions:
- Preheat oven:
- 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare the apple filling:
- In a large bowl, toss apple slices with sugar, cinnamon, nutmeg, lemon juice, raisins, nuts, and flour.
- Roll out the pastry:
- On a lightly floured surface, roll the puff pastry into a rectangle (about 12×10 inches).
- Assemble the strudel:
- Place the apple mixture in a line along the long edge of the pastry, leaving a 1-inch border.
- Fold the short edges over the filling, then gently roll up the pastry around the apples.
- Place seam-side down on the prepared baking sheet.
- Add egg wash:
- Brush the top of the strudel with beaten egg for a golden, shiny finish.
- Bake:
- Bake for 25–30 minutes, until golden brown and puffed.
- Serve:
- Let cool slightly, then dust with powdered sugar.
- Serve warm, optionally with vanilla ice cream or whipped cream.
Tips:
- For extra flavor, sauté the apple filling in a bit of butter and sugar for 3–5 minutes before rolling.
- You can freeze the strudel unbaked and bake later for a convenient dessert.
If you want, I can also give a traditional homemade phyllo dough version that’s flakier and more authentic.
Do you want me to share that version?
