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Quick and delicious, the apple strudel with puff pastry is perfect for any occasion


Apple strudel with puff pastry

Preparing apple strudel with puff pastry is the easiest and fastest way to bring to the table a dessert that everyone likes.

Strudel is a typical recipe of South Tyrolean cuisine that is prepared, if you want to follow the traditional recipe step by step, with strudel dough. Today, however, we prepare apple strudel with puff pastry: not only because it is much faster but also because this ingredient, thanks to the friability it assumes once cooked, gives the dessert an extra edge.

You don’t have to be ashamed of making strudel with puff pastry, because there are many versions of this recipe. Do you think that there are even those who make it with shortcrust pastry! The filling will remain unchanged with lots of apples , cinnamon and, if desired, walnuts . We always add them to give a touch of crunchiness and we find that they fit perfectly.

Apple strudel with puff pastry
Apple strudel with puff pastry

How to prepare the apple strudel recipe with puff pastry

  1. First, devote yourself to apples . Peel them, core them and cut them into pieces of half a centimeter.
  2. Bring them together in a bowl with the cinnamon, the sugar, the juice and the lemon zest and walnuts and mix well.
  3. Unroll the puff pastry and distribute in the center, parallel to the long side, a little breadcrumbs which will be used to absorb the liquid released by the fruit.
  4. Then spread the apples and close well, turning the closure down so that it does not open during cooking.
  5. Also seal the ends, brush with a beaten egg and bake.
  6. This easy apple strudel cooks at 200 ° C for 30 minutes.
  7. Once cooled, sprinkle with icing sugar and serve.

We can’t get enough and strudel has become a bit of our obsession!

storage

Puff pastry apple strudel can be kept out of the refrigerator, in a cool place, for a couple of days. Besides it is advisable to place it in the refrigerator to prevent the fruit from spoiling.


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