Description
This delightful pastry features a flaky crust filled with tender apples, cinnamon, and a sweet glaze, making it a perfect dessert for any occasion.
Ingredients
- 4-5 Granny Smith or Fuji apples, peeled, cored, and diced
- 1 cup sugar
- 3 Tbsp. unsalted butter
- 2 Tbsp. cornstarch
- 2 tsp. cinnamon
- 1/2 tsp. salt
- 1/4 cup water
- 1 pkg. (2 sheets) frozen puff pastry, thawed
- 1 egg, beaten
- 1 stick unsalted butter, melted
- 1 tsp. vanilla
- 3 Tbsp. milk
- 1/2 tsp. salt
- 2 1/4 cups powdered sugar
Instructions
- Combine the peeled, cored, and diced apples, sugar, unsalted butter, cornstarch, cinnamon, salt, and water in a large saucepan. Stir well to mix.
- Cook the filling over medium-high heat for about 7 minutes or until the sauce begins to thicken. Remove from heat and let it cool while preparing the puff pastry.
- Preheat your oven to 375°F (190°C) and line a large baking dish with parchment paper. Set aside.
- Unroll the thawed puff pastry on a lightly floured surface and roll each sheet out by about 10-15% using a rolling pin.
- Divide the apple filling between both pastry sheets, spooning it down the center while leaving a 1-inch space at the top and bottom.
- Cut away the top and bottom corners of the left and right thirds of each pastry.
- Make horizontal cuts along the left and right outer thirds of the pastry to create strips for braiding.
- Fold the top and bottom flaps over the apple filling. Begin braiding by folding strips from the left over the filling, then strips from the right, continuing until all strips are crossed over.
- Transfer the strudels to the prepared baking sheet using a spatula and brush the tops with the beaten egg.
- Bake in the preheated oven for about 40 minutes, or until the pastry is golden brown. Allow to cool after removing from the oven.
- Whisk together the melted butter, vanilla, milk, salt, and powdered sugar until smooth in a medium mixing bowl.
- Drizzle the glaze over the cooled apple strudels. Slice, serve warm, and enjoy!
Notes
For best results, make sure to leave enough space at the top and bottom of the pastry sheets for braiding. Leftovers can be stored in an airtight container in the refrigerator for up to three days.