Apple Strudel
Two strudels in puff pastry with spiced apples and golden raisins, a breadcrumb strip to soak juice, and powdered sugar to finish. Tips: thaw pastry fully so it does not crack; keep the dough cold while you work; use plain dry breadcrumbs; dice apples fairly small so rolling is easy; cut steam vents before baking so the top stays crisp; a pinch of cardamom or nutmeg in the filling is optional.
Product list ingredients
- eggs
- lemons
- breadcrumbs
- granulated sugar
- cinnamon
- powdered sugar
- apples
- puff pastry
- raisins
Ingredients
Filling:
- •2 large apples, peeled, cored, and diced (not too large)
- •40 g (¼ cup) golden raisins
- •1 tbsp lemon juice
- •1 tsp ground cinnamon
Pastry:
- •2 sheets puff pastry, thawed but still cold
- •6 tbsp plain dry bread crumbs, divided
- •135 g (about ⅔ cup) granulated sugar, divided — about ⅓ cup per strudel
- •57 g (4 tbsp) butter, melted and divided
- •1 egg, beaten
Assembly:
- •Powdered sugar, for dusting
Directions
Filling:
Preheat the oven to 200°C (400°F). Line a large baking sheet with parchment. In a bowl, stir together the apples, golden raisins, lemon juice, and cinnamon; set aside.
Pastry:
Lay a smooth tea towel on the counter and dust lightly with flour. Unfold one puff pastry sheet and roll it into a 15×12-inch rectangle.
Assembly:
Starting 2 inches in from one short side, spread 3 tbsp bread crumbs in a 4-inch-wide strip, leaving about a 2-inch border along the long edges. Spread half the apple mixture over the crumbs, drizzle with 2 tbsp melted butter, and sprinkle with about ⅓ cup sugar.
Fold the near short edge over the filling, tuck the sides in, and roll up like a jelly roll—use the towel to help lift and roll. Transfer seam-side down to the baking sheet.
Repeat with the second pastry sheet and the remaining filling, leaving space between the two strudels.
Brush both strudels lightly with beaten egg. Cut a few shallow steam vents in the top with a sharp knife. Bake about 25 minutes until deep golden brown. Cool completely on the pan, then dust with powdered sugar before serving.
Photos from the process.
