Monday, March 25, 2019

Puff Pastry Apple Strudel

 A while back, I bought several packages of puff pastry and promptly forgot about them. They've been waiting patiently in the freezer, which is actually a great recommendation for puff pastry. It's always there ready to go.

The one key thing about using it, though, is it has to thaw 40 minutes. If you find that your puff pastry is stiff or breaking, then it hasn't thawed sufficiently. When it has thawed, it's pliable enough to work with, and you can roll it out without much difficulty.

I chose to cook the apples before baking them in the recipe. While I would have preferred to use raw apples (so much quicker, right?), I wasn't sure the puff pastry could stand baking for the amount of time the apples would need to bake to be soft. So when I sliced the apples, I cooked them. After all, I was waiting for the puff pastry to thaw.

They turned out great. I'm not convinced that it's necessary to roll it up quite a tightly as I did here, but it works and it's a lovely treat.

Puffed Pastry Apple Strudel
(makes two strudels of roughly six to eight servings each)

2 pieces frozen puff pastry
2 good-sized apples (I used Fuji)
2 tablespoons butter
2 teaspoons sugar
1/2 teaspoon cinnamon
2-3 tablespoons bread crumbs (Panko will work)
1 egg
1 teaspoon water

Set out the puff pastry to thaw for 40 minutes.

Meanwhile, peel and core the apples and slice about 1/8 inch thick. Melt two tablespoons butter in a pan large enough to hold the apple slices. Add the apples, sugar, and cinnamon, and turn to coat. Cook over medium heat for about six to eight minutes.

Preheat the oven to 375. Place parchment paper on a baking sheet.

Roll out the puff pastry in both directions, making a rectangle. Along the longer side, one inch from the edge, sprinkle half the breadcrumbs in a line. Ladle 1/2 of the apples on top of the breadcrumbs, leaving one inch of extra space at each end. Fold the one inch side over the apples and roll, taking care to keep the apples in place. Pinch the ends well and turn them under. Place on the parchment paper.

Repeat with the second piece of puff pastry.

Whisk the egg with the water and brush over top of the two pieces. Cut diagonal slices in the tops as vents.

Bake 35 minutes. Let rest before cutting. Eat plain, with ice cream, or top with whipped cream.

These are in a glass bowl! LOL!

Melt butter.

Mix apples with sugar and cinnamon.


Sprinkle the breadcrumbs in a row.

Place the apples over the breadcrumbs. You can add a bit of the juice from the pan.

Roll so the apples will be in the middle.

Brush with egg wash, and slice vents.

After baking.


The Diva Sweetens the Pie is coming in April!


  1. I will have to try making Apple Strudel this way. More than 50 years ago when I was in high school I had seen it in a magazine and wanted to try it. I'll never forget how I stretched the dough over our sheet covered table. Turned out to be delicious but I never attempted it again.

  2. My, I just happen to have some forgotten puff pastry in my freezer, and maybe some frozen sliced apples. Your strudel looks so pretty--maybe I should try it!

  3. Nicely done.
    Clever you to cook the apples first.

  4. I love apple desserts and this would certainly be pretty enough to serve guests!