This photo doesn’t do this awesome dessert justice. This is a really easy recipe that gives a lot of oohs and ahhs. The strudel does not come out too sweet like some others that I have tried, and especially not eye-wincing sweet as some apple pies. Top a slice off with a scoop of ice cream and the thought of making an apple strudel no longer seems so intimidating.
I followed the recipe through and through, but filled 2 sheets of the puff pastry dough instead of the one sheet the recipe called for. I can’t emphasize enough how quick and easy this was, and I encourage you to fill 2 puff pastry sheets. A packet comes with 2 anyway, and you don’t have to freeze the other one where it may get lost in the freezer and you end up wasting it.
- 2 tbsp butter
- 1/4 cup packed brown sugar
- 2 tbsp fresh lemon juice (use of 1 lemon)
- 1/2 tsp ground cinnamon
- 1/8 tsp salt
- 6 ea medium Granny Smith apples, peeled and thinly sliced
- 1 sheet frozen puff pastry dough, thawed
- 1/4 cup chopped walnuts
- 2 tbsp granulated sugar
1. Preheat oven to 400.
2. Using a large skillet over medium-high heat, melt the butter. Stir in brown sugar, lemon juice, cinnamon, salt, and apples. Cover, reduce heat, and cook 10 minutes or until apples are tender, stirring occasionally. Remove apples from pan; cool.
3. Roll pastry to a 15×12-inch rectangle. Spoon apples mixture along 1 long edge of pastry; roll up jelly-roll fashion. Gently press seam to seal.
4. Place chopped walnuts and granulated sugar in a food processor; pulse until finely ground. Sprinkle strudel with the nut mixture, pressing gently. Place strudel on a baking sheet lined with parchment paper. Bake at 400 for 25 minutes or until golden. Let stand 5 minutes; slice.
YIELD: 8 servings
Recipe is from Cooking Light, December 2009.