Apple Strudel with Puff Pastry

Apple Strudel with Puff Pastry


1 person made this

Although apple strudel is traditionally made with filo pastry I prefer to use puff pastry. Great standby recipe to use up leftover apples.

MumAndMe New South Wales, Australia

Serves: 6 

  • 3 tablespoons unsalted butter
  • 6 apples, peeled, cored and thinly sliced
  • 1/2 cup caster sugar
  • 1/2 teaspoon cinnamon
  • 1 sheet puff pastry, defrosted
  • 1 tablespoon sugar, for topping, optional

Preparation:20min  ›  Cook:50min  ›  Ready in:1hour10min 

  1. Preheat oven to 200 degrees C. Line a baking tray with parchment paper or foil.
  2. In a large frypan melt the butter over medium heat; reserve 1 tablespoon in a small bowl. Add the apples, sugar and cinnamon. Increase heat to medium-high then cook, tossing occasionally, until apples are tender and liquid has evaporated; about 15 minutes. Let the apples cool completely.
  3. Place the puff pastry on the baking tray, mound filling in a strip across the centre, leaving a 3cm border on both long sides. Fold top part, then bottom part of dough over filling. Turn pastry over, seam side down.
  4. Brush pastry with reserved melted butter. Sprinkle with additional sugar. Using a small knife cut steam vents in centre of pastry. Bake until golden brown, 35 to 40 minutes. Let rest 10 minutes before serving.

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