Becci Tomasek

Classic Apple Strudel

Becci Tomasek
Classic Apple Strudel

Looking for a easy crowd pleaser dessert or breakfast delight? Well this is about as simple as they come. I use Pepperidge farm puff pastry sheets, fresh apples, cinnamon and sugar, a spot of butter and a sprinkle of powered sugar to finish. Quick to put together and great with a scoop of vanilla ice cream, or a cup of java!

  • 1 tablespoon water

  • 1 egg

  • 2 tablespoons granulated sugar

  • 3 tablespoons all-purpose flour

  • 1/4 teaspoon ground cinnamon

  • 2 large Granny Smith apple, peeled, cored and thinly sliced (keep Granny Smiths on hand- they are great for both baking and eating)

  • 2 tablespoons raisins

  • 1/2 of a 17.3-ounce package Puff Pastry Sheets (1 sheet), thawed

  • 1 tablespoon confectioners’ sugar (optional)

  • 1 Tbsp Butter

DIRECTIONS

  1. Heat the oven to 375°F. Beat the egg and water in a small bowl with a fork. Stir the granulated sugar, 1 tablespoon flour and cinnamon in a medium bowl. Add the apples and raisins and toss to coat.

  2. Sprinkle the remaining flour on the work surface.  Unfold the pastry sheet on the work surface. Roll the pastry sheet into a 16 x 12-inch rectangle. With the short side facing you, spoon the apple mixture onto the bottom half of the pastry sheet to within 1 inch of the edge. Break up the butter into small chunks and sprinkle over the top.  Roll up like a jelly roll.  Place seam-side down onto a baking sheet (this will help keep it from unrolling during baking).  Tuck the ends under to seal.  Brush the pastry with the egg mixture. Cut 4 deep slits in the top of the pastry.

  3. Bake for 35 minutes or until the pastry is golden brown. Let the pastry cool on the baking sheet on a wire rack for 20 minutes. Sprinkle with the confectioners' sugar, if desired.

  4. For some nutty crunch, 1/4 cup sliced almonds may be added with the apples and raisins.

  5. For best results, make sure to toss the apples and raisins until they're evenly coated with the flour mixture. The flour helps to thicken the juices released by the apples as they cook.

  6. For a Vanilla Sauce to serve with the strudel, stir 3/4 cup milk, 1/2 cup light cream, 1/3 cup sugar, 4 egg yolks, beaten and 1/2 vanilla bean in a 2-quart saucepan. Cook and stir over medium heat until the mixture boils and thickens. Remove the saucepan from the heat. Cover and refrigerate for 1 hour. Remove the vanilla bean.