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Easy Apple Strudel

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We love a good dessert – cakes, pies, and pastries are all on our favorites list. Baking with fruits are high on the favorite list in part because they contribute a natural sweetness, but also add great texture. One of our favorite fruit desserts is apple strudel. Tart apples drizzled with brown sugar and cinnamon, all folded up in a sweet pastry dough and topped with powdered sugar…anyone else drooling? These ingredients together make for the perfect combination of comfort sweets.

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Traditional apple strudel is labor-intensive and takes a bit of a time investment, and as much as we love to bake from scratch, we also are not above using a few short cuts to help us enjoy a sweet treat even sooner. Here’€™s an example of where store bought puff pastry saves us a ton of time. The puff pastry dough creates a warm and flaky crust for our scratch-made rich apple filling. Get ready to fall in love with this delicious apple strudel.

Easy Apple Strudel

1 hour to prepare serves 6-8

Ingredients

  • 1 package puff pastry dough
  • 5 tablespoons melted butter, divided; 4 tablespoons for filling, 1 tablespoon for brushing the top of the strudel
  • 3-4 cups tart apples; cored, peeled, and chopped
  • 1/2 cup light brown sugar
  • 1/2 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon juice
  • 1 cup hazelnuts, roughly chopped
  • 1/4 cup powdered sugar, for dusting
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Preparation

  1. Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
  2. Unfold puff pastry onto a floured surface and roll to a 12" by 16" rectangle.
  3. In a large bowl, toss apples with lemon juice. Stir in melted butter, brown sugar, cinnamon and vanilla. Add chopped nuts and toss until all ingredients are well mixed.
  4. Brush dough with reserved melted butter. Pour apple mixture over top of dough and spread evenly over surface.
  5. Gently roll dough starting at the long end until a jelly roll is formed. Place on a prepared cookie sheet and brush with more melted butter. Cut small slits in dough for venting and decoration.
  6. Bake for 35-40 minutes or until golden brown. Serve warm. Optional: dust powdered sugar over top.

Recipe adapted from 12 Tomatoes

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