Fall into Flavor: Embrace Autumn with Irresistible Apple Strudel Delight!

Thank you, summer. It’s been a blast, but we’re ready for that wonderful tingly nostalgic feeling when the leaves begin to change, temperatures drop, the smell of wood smoke, damp earth and autumnal bliss fills the air.

As I think about the beginning of fall, I think of apple season. When I think of apple season I have a burning desire to eat apple strudel.

Which means I have to, no – neeeeeed to make one.

Or maybe two.

Are you with me?

What is Apple Strudel?

Apple strudel or Apfelstrudel, is a tender flakey pastry shell with an apple filling oozing with warm baking spices. It’s a traditional Viennese pastry popular in Austria and in many countries in Europe.

To make a truly authentic strudel, you would need to roll strudel dough so thin you can literally read the newspaper through it. That’s lovely, but we’ve got stuff to do so we’re taking a shortcut using frozen puff pastry.

Puff pastry is handy dandy stuff. If you’re not familiar, you find it in the frozen dessert section of the grocery store. Puff pastry is a buttery dough that puffs and bakes up perfectly flakey and golden brown.

The secret is to thaw the dough completely in the refrigerator before you use it and have the apple mixture cold or at room temperature before placing it on the pastry. If the filling is warm the pastry softens and starts to cook, then becomes difficult to work with. By difficult I mean disastrous.

This recipe makes two, count them, TWO apple strudel. You can easily halve the recipe and make only one, but why? I think we all know somebody that deserves a surprise strudel. How fun is that?

 

EASY APPLE STRUDEL

Yield: 6 servings each Prep Time: 1 hour Cook Time: 30 minutes Total Time: 90 minutes

What You’ll Need:

1 (17.3 ounce) package of puff pastry (2 sheets), thawed in the fridge

6 apples – any variety

4 tablespoons butter

1 teaspoon cinnamon

¼ teaspoon clove

¼ teaspoon nutmeg

¼ cup brown sugar

¼ teaspoon salt

1 cup raisins – golden, dark or a mix

1 cup chopped nuts – walnuts, almonds, or pecans

1 egg to make egg wash

½ cup demerara or coarse sugar for coating

Here’s How:

Peel, core, and slice about 4 cups apples total. Heat a large sauté pan on medium heat. Melt the butter and add the apples. Cook the apples until they begin to soften. Add the cinnamon, clove, nutmeg, sugar and salt, raisins and combine. When the apples are softened but not falling apart (about 15 minutes) remove from heat and let cool completely. This can be done the night before and the apples refrigerated until ready for use. If you’re in a hurry, spread the apples on a baking sheet and place them in the fridge to quickly cool.

To assemble the strudel:

Preheat oven to 375°F.  Line a large baking sheet with parchment. Lightly flour a second piece of parchment and roll one sheet of puff pastry into a rectangle approximately 16 x 12-inches.

With the short edge facing you, and leaving a 2-inch border, place half of the cooled apples on the pastry. Top the apples with half the chopped nuts. Using the parchment to assist; lift the edge of the pastry and carefully roll it like a jelly roll. Pinch the ends so the apples can’t escape and lay, seam side down, on the prepared baking sheet. Mix the egg with a splash of water and brush the roll. Sprinkle all over with sugar. Cut several slits in the pastry to allow the steam to escape. Repeat with the second pastry. Bake for 30-35 minutes.

For a variation try Pear and Cranberry Strudel, substitute pears and dried cranberries for the apples and raisins in this recipe. Perfect for Thanksgiving!

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