Kitchen essensials
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Apple corer https://amzn.to/4pSmzXL
Pastry board https://amzn.to/4mMdHjr
Food processor https://amzn.to/4h2ZAoU
Little strainer https://amzn.to/47bBSTN
Wood rolling pin https://amzn.to/3II0XfV
Ingredients:
Timing
Prep & Hands On: 45 minutes
Bake: 350 °F (180 °C) 30 – 35 minutes
Total Time: 1 hour 20 minutes
Strudel
1 puff pastry box (2 sheets), small box 1.1 pounds (490 g), large box 1.15
pounds (520 g)
2 pounds apples (900 g) if using small box. 2.5 pounds apples (1 kg) if using large box
1 teaspoon cinnamon
1⁄4 cup (30 g) powdered sugar
1⁄3 cup (50 g) raisins
1⁄4 cup (25 g) walnuts
1 egg for brushing
All purpose flour for the pastry board
Topping
Powdered sugar
TIPS
» In the U.S.A. we have pre-made frozen puff pastry sheets. Which means you
have to let it defrost before using it. Read instructions on the package.
» Some people peel the skin off apples, but lately I just keep the skin on, since
it has more vitamins with the skin.
» I am using a food processor to grate my apples. If you don’t have one use a
grater with larger openings.
» If apples release some juice after grating them, strain out the juice since it
would leak out of the strudel during baking.
» If you are using larger puff pastry sheets, you might need to bake one strudel
at a time, in the shape of a letter L on the baking sheet. If you have a large
enough baking sheet, you might be able to fit both strudels onto one sheet.
DIRECTIONS
- Chop ¼ cup walnuts and set aside.
- Remove the centers from 2 – 2.5 lbs apples and skin if you desire. Cut apples
into smaller pieces for the food processor and grate them. Put grated apples
into a large bowl. - Add 1 tsp cinnamon, ¼ cup powdered sugar, ⅓ cup raisins and chopped
walnuts. Mix well. - Prepare a baking sheet lined with parchment paper and set aside.
- Dust a pastry board with flour.
- Put the first puff pastry sheet on the pastry board and use a rolling pin to
make it thinner and larger, while maintaining a rectangular shape. (Dust
flour on rolling pin, dough and underneath the dough if it starts to stick to
the board or rolling pin.) - Crack 1 egg into a small bowl and whisk.
- Brush egg about 1 inch (2,5 cm) wide along all edges of the puff pastry.
(It seals better and can reduce leaking of apple juice.) - Put half of the apple filling on top of the pastry sheet and spread evenly
up to the 1 inch border brushed with egg. - Preheat the oven to 350 °F.
- Roll the puff pastry dough starting from the wider side and then close the
endings by pinching and folding underneath the dough. - Transfer onto the baking sheet.
- Brush egg on top and sides of the strudel.
- Bake for about 30 – 35 minutes, until golden brown.
- Repeat the steps with second puff pastry sheet.
- Serve topped with powdered sugar. You can also serve warm with
whipped cream or vanilla ice cream.
