Quick And Easy Puff Pastry Apple Strudel

Craving a decadent dessert that's as effortless as it is delicious? Look no further than this quick apple strudel. Forget the time-consuming process of making homemade pastry; this recipe takes a shortcut by using store-bought puff pastry. The result? A flaky, golden-brown treat filled with the warm, comforting flavors of autumn. Perfect as a finale to a dinner party or a cozy treat on a chilly evening, this apple strudel is a versatile dessert that can be enjoyed year-round. Don’t let the easiness of the recipe fool you: it makes for a crowd-pleaser for both casual and special occasions. With just a few pantry staples and fresh apples, you can create this dessert in no time!

What is Apple Strudel?

Strudel, meaning "whirlwind" in German, originated in the Ottoman Empire and was brought to the Austrian Empire in the 16th century. It quickly became a beloved dessert, with countless variations of fillings and doughs. The classic apple strudel is perhaps the most famous, featuring a paper-thin dough filled with a sweet apple mixture. This Quick Apple Strudel with Puff Pastry is a contemporary take on the traditional Austrian strudel. While the original strudel involves a delicate, hand-stretched dough and a complex filling preparation, this modern version offers a convenient and equally delicious alternative. It's a popular choice for home cooks looking for a quicker and easier way to enjoy the classic flavors of apple strudel.

Tips

• The pastry should be completely thawed so it’s pliable enough to roll out but still cold. The best is to leave it to thaw overnight in the fridge instead of leaving it on the kitchen counter at room temperature.  If the pastry is too warm, it won’t puff enough.
• Granny Smith apples are a popular choice for their tartness, but you can use other varieties as well.
• To prevent a soggy strudel, make sure to drain the apples well after cooking.
• Adjust the amount of sugar and spices to your taste preference. A pinch of salt can enhance the sweetness of the apples.
• Press the edges of the puff pastry together firmly to prevent the filling from leaking out.
• An egg wash will give the strudel a golden, glossy finish.
• Don't overfill the pastries, since too much filling can prevent the pastry from rising properly.
• Apple strudel is best served warm with a scoop of vanilla ice cream or whipped cream.
• For an extra touch of sweetness, sprinkle cinnamon sugar over the strudel before serving.

Can I Make It Ahead of Time?

The Apple Strudel will become soggy if they’re not eaten immediately!  If you want to do some prep work beforehand, slice the apples and place them in a bowl of water with a splash of lemon juice (to prevent browning). Thaw the puff pastry in the fridge.

What Is the Difference Between Apple Strudel And Apple Pie?

While both are delicious desserts featuring apples, strudel has a thinner, flakier crust and often includes other ingredients like nuts or raisins.

Can I Use A Different Type Of Fruit In Apple Strudel?

Absolutely! Pears, berries, or even stone fruits can be used as a substitute for apples.

What Kind Of Apples Are Best For Strudel?

Granny Smith apples are popular for their tartness, but you can also use Honeycrisp, Gala, or Braeburn apples.

What Can I Serve with Apple Strudel?

Apple strudel is delicious served with vanilla ice cream, whipped cream, or a dollop of sweetened whipped cream.

How to Store Apple Strudel

The strudel is best served immediately. Store leftovers in the fridge for up to 3 days. Keep them in an airtight container.

How To Make Quick Apple Strudel

Peel and slice the apple and set it aside.

Unroll the puff pastry sheet on a baking sheet and spread a layer of jam evenly over the center, leaving a border around the edges.

Place the apple slices on top of the jam.

Cut off the long edges of the pastry sheet.

Fold the long edges over the first few apple slices towards the front and back of the row of apple slices, and then cut even strips in the pastry sheet on both sides of the row of apple slices.

Sprinkle lightly with brown sugar.

Weave the strips over and under each other to form a lattice pattern over the filling.

Place the strudel and parchment paper on a baking sheet and add a final sprinkle of sugar on top of the strudel.

Bake in a preheated oven at 180°C (360°F) for 25 minutes, or until golden brown and flaky.

Remove the strudel from the oven and let it cool slightly. Then, dust the strudel with powdered sugar and cut into slices.

Serve the strudel while it is still warm.