Prep Time:
20 mins
Cook Time:
30 mins
Total Time:
50 mins
Servings:
12
Yield:
2 strudels
These are the ingredients you need to make this easy apple strudel recipe:
Apples: The tartness from Granny Smith apples perfectly balances the sweet brown sugar.
Brown sugar: Opt for light brown sugar for the perfect sweet, cozy flavor.
Golden raisins: Golden raisins take the flavor and texture up a few notches.
Flour: All-purpose flour thickens the apple strudel filling.
Puff pastry: Two thawed puff pastry sheets are key to making this easy apple strudel.
Salt: A pinch of salt enhances the overall flavor, but it won’t make the strudel taste salty.
Egg and milk: Brushing an egg wash (made with one egg and a tablespoon of whole milk) over the puff pastry before baking ensures a gorgeous golden brown finish.
1 medium Granny Smith apple - peeled, cored and coarsely shredded
2 medium Granny Smith apples - peeled, cored and sliced
3/4 cup light brown sugar
3/4 cup golden raisins
2 tablespoons all purpose flour, plus more for dusting
2 sheets frozen puff pastry, thawed
1/2 teaspoon kosher salt
1 large egg
1 tablespoon whole milk
Directions
Preheat the oven to 400 degrees F (200 degrees C). Line a large rimmed baking sheet with parchment paper.
Place shredded and chopped apples in a large bowl. Stir in brown sugar, golden raisins, flour, and salt; set aside.
Working with one sheet at a time, place puff pastry on a lightly floured work surface. Roll lightly with a rolling pin into an approximately 10- x 12-inch rectangle. Arrange 1/2 of the apple filling (about 3 cups) down one side of pastry lengthwise.
Fold pastry lengthwise over apple mixture; dampen edges of pastry with water, then press or crimp edges to seal. Repeat process with 2nd pastry sheet and remaining apple mixture.
Transfer to prepared baking sheet, leaving at least 2-inches between each pastry. Whisk egg and milk together in a small bowl; brush on top of each pastry. Cut 3 or 4 slits on top of each pastry to allow steam to escape.
Bake in the preheated oven until golden brown, 30 to 35 minutes.
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