Shattering, flaky crust with ooey gooey apple cinnamon filling makes this strudel something special. Best part? Use store bought puff pastry dough.
Jump to RecipeApple pie just may have some competition this year with this recipe. It has all the flavours you love, with half the labor.
This can be whipped up in no time, with the toughest part being peeling the apples. So if you can peel an apple, you can make this!
The best part? No need to make your own puff pastry! Just buy store bought! I promise it’s just as good, and you don’t have to fuss about making your own dough. Easy!
Tip One: Use an apple that YOU like when baking!
The most popular baking apples are Honey Crisp and Granny Smith. But let me tell you, there is no rule that you have to use these apples! I personally LOVE McIntosh apples in pies, so I will usually use those. But use what you like and what you enjoy! If you hate granny smith apples, you are not going to like them in a pie. Catch my drift?
Easy Apple Cinnamon Strudel
Course: Breakfast, DessertCuisine: AmericanDifficulty: Easy6
servings20
minutes15
minutesShattering, flaky crust with ooey gooey apple cinnamon filling makes this strudel something special. Best part? Use store bought puff pastry dough.
Ingredients
1 puff pastry sheet
3 apples – cored, peeled and diced
1 tablespoon granulated sugar
1 tablespoon light brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 tablespoons water
1 teaspoon cornstarch (or flour)
- Egg wash
1 egg and 2 tablespoons water
Directions
- Preheat oven to 400F.
- Defrost puff pastry sheet according to package directions. While puff pastry is defrosting, cook apple filling.
- In a medium sized sauce pan add diced apples, brown sugar, granulated sugar, cinnamon, nutmeg and water. Stir to combine it all. Cook on medium high heat, continuously stirring for about 5 minutes until apples are starting to soften. Take off heat, stir in cornstarch and let cool.
- One puff pastry is defrosted, unfold on a piece of parchment paper. Roll it out gently to smooth out the fold marks.
- Place the apple filling in the middle one third of your puff pastry sheet.
- Using a sharp knife cut horizontal strips along both the left and right outer thirds of the puff pastry. Moisten the ends of all the strips with egg wash then fold the strips over the top of the apple mixture, working left, right, left, right until all the strips are placed. Seal and fold both ends with some egg wash.
- Transfer the strudel and parchment paper onto a baking sheet, and brush the top with more egg wash and sprinkle some sugar (optional) on top.
- Bake for 15-20 minutes until golden brown. Allow the strudel to cool for at least 10 minutes before enjoying!
Notes
- Strudel can be stored in an air tight container for up to a week at room temperature.
Can’t wait to try this recipe, yummmmm