Easiest Apple Strudel
I made this apple strudel recipe on Saturday for brunch and it was so simple and yummy! It’s a win with children and adults. This recipe makes two but can easily be cut in half if you prefer. Quick Tips- Thaw your puff pastry in the fridge over night and don’t take it out until your apple filling mixture is cooling.
6 med size apples
1 tsp lemon juice
1/2 cup sugar, depending on sweetness of apples, to taste
2-3 teaspoons cornstarch
1/2 -1 teaspoon cinnamon
1/4 cup apple juice or water
*Dried fruit optional– I added a handful of dried cranberries.
Peel, core and chop apples to bite size pieces, sprinkle lemon juice over apples to prevent browning.
Add all apple filling ingredients to sauce pan , bring to a quick boil so the cornstarch thickens but apples are still firm. Remove from heat and cool
**This happens quick so stay close. Remove filling from pan and pour on to a plate to cool it quicker. Lastly, I used cranberry juice as my liquid and it worked just fine!
2 puff pastry sheets thawed (One package)
1 egg yolk
1 tsp milk
Course sugar for sprinkle on top
For strudel, thaw out puff pastry in the parchment that in comes in. Move to lightly flowered surface and thin and smooth it out a bit with rolling pin.
Place pastry on a rimmed baking sheet, cut slits approximately one inch apart on both of the outer sides. Leave the center column whole to hold all the apple filling. Close up the strudel by pulling every other strip over the filling, like your making a braid.
Mix the egg and milk to make an egg wash, brush egg wash on top of strudel with pastry brush and sprinkle with course sugar, bake at 400 till golden brown.