Apple Strudel with Puff Pastry
1 hour 10 minutes
Although apple strudel is traditionally made with filo pastry I prefer to use puff pastry. Great standby recipe to use up leftover apples.
7 people made this
Ingredients
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
Directions
Preparation:20min ›
Cook:50min ›
Ready in:1hour10min
- Preheat oven to 200 degrees C. Line a baking tray with parchment paper or foil.
- 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.
- 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.
- 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.
