Hello hello! It's apple picking time! Just like all the pumpkin recipes I get super stoked about
(cookies, cake, pie, coffee) I am just as excited for apples!
As the old saying goes, " An apple a day keeps the doctor away", I literally eat an apple almost everyday. They are just something I never get tired of and really enjoy. And apple desserts, well that's just on a different level. Apple pie, apple cake, apple muffins, apple cider donuts. mmmmm!
Well my roommate made homemade apple strudels. Last spring her and I traveled to Europe with our first stop in Switzerland. All I talked about was wanting to get an apple strudel while there. Apparently Switzerland is known for their strudels, after their fondue of course. That being said you would assume they would have endless amounts and places to eat and purchase their famous apple strudels. WRONG.
We searched high and low and even sat down at this fancy outdoor restaurant when we saw it on the menu yet walked out because we found out it was a "deconstructed" apple strudel. Yup we were those obnoxious tourist. Oh well, we were on a mission.
Anyways we never found our strudel but we found a great way to make them at home!
These are light and flaky and super warm with all that cinnamon and nutmeg. Perfect little treat for fall.
Makes 6 individual strudels
- 1 egg
- 1 tbsp. water
- 2 tbsp butter
- 3 tbsp. granulated sugar
- 1 tbsp. all-purpose flour
- 1/2 tsp. ground cinnamon
- 1/8 tsp nutmeg
- 3 large Granny Smith apples, peeled, cored and diced into small cubes
- 1/2 of a 17.3-ounce package Puff Pastry Sheets (1 sheet), thawed
- Confectioners' sugar
- Heat the oven to 375°F and line a baking dish with parchment paper to ensure pastries will not stick.
- Beat the egg and water in a small bowl with a fork.
- Stir the granulated sugar, flour, cinnamon and nutmeg in a medium bowl. Add the apples and toss thoroughly to coat.
- Heat a medium pan with the 2 tablespoons of butter and add the apple mixture. Saute on high until mixture begins to bubble then reduce the heat and simmer for an additional 5-10 minutes, until apples have softened, but are not mushy.
- Sprinkle flour on the work surface and unfold the pastry sheet on the work surface.
- Cut Pastry into 6 rectangles ( 1 large cut down the middle and 2 cuts going across). Then Place each piece onto the baking dish with at least 1inch to separate.
- Divide the apple mixture amongst the pastries, placing in the center of each and leaving room to seal the top pastry.
- Repeat the cutting of 6 rectangles with another piece of the puff pastry dough.
- Place each piece on top of the pieces already filled with the apple mixture and gently press the the pastry around the apple mixture.
- Press the edges of the bottom pastry into the top pastry and ensure they are sealed.
- *You can use a fork to seal the edges or cut larger rectangles and roll your strudel.*
- Brush the pastry with the egg mixture. Cut several slits in the top of the pastry.
- Bake for 35 minutes or until the pastry is golden brown. Let the pastry cool on the baking sheet on a wire rack for 20 minutes.
- Or serve warm with vanilla ice cream!