Apple Strudel Puff Pastry Braid
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Makes 2 Braids:
2 (9 oz) puff pastry sheets, thawed and chilled in the refrigerator
Egg wash: 2 egg yolks plus 2-3 tablespoons water
Apple filling:
5 apples (combination gala and granny smith) peeled, cored, and cubed
4 tablespoons unsalted butter
½ cup light brown sugar
¼ cup granulated sugar
3 heaping teaspoons corn starch
1 heaping teaspoon ground cinnamon
¼ teaspoon salt
Optional: 1 teaspoon orange zest, ½ cup dried cranberries or raisins, 1/3 cup chopped pecans or walnuts
Begin by making the apple filling. In a large, shallow saucepan melt butter and add apples. Add the brown sugar, white sugar, cornstarch, salt and cinnamon. Mix well and cook over high heat for a few minutes while constantly stirring to break up the sugar and combine all of the ingredients. Once the apples release some juices and the sauce begins to thicken it is ready. Do not overcook or the apples will break down and become mushy. Keep in mind that they will continue to cook in the oven. Cool completely.
Preheat the oven to 400 °F, 200 °C.
Lightly dust your work surface with some all-purpose flour. Roll out each puff pastry to a 12” by 15” rectangle. Place each puff pastry sheet on a baking tray lined with parchment paper.
Make an even number of diagonal cuts down each side (approx. 1 inch apart) of the rectangle.
Divide the apple filling equally between the two pastries and spread the mixture down in the center of each puff pastry.
Fold the diagonal strips of dough in a criss-cross pattern over the apple filling, forming a braid.
Press the ends together to seal the top and bottom.
Brush with the egg wash and sprinkle with sugar over the top of the pastries.
Bake in the center rack of the oven until puffed and golden brown. About 30-35 minutes.
Allow to cool completely before serving.
Make ahead tips:
• The apple filling can be prepared 1 week ahead of time and stored in an air tight container in the refrigerator.
• The puff pastry braid can be assembled, placed in the refrigerator until firm then wrapped with parchment paper and foil until ready to bake.
• When ready to bake, brush with egg wash, sprinkle with sugar and bake until puffed and golden.
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Easy Apple Strudel with Crescent Rolls
Easy Apple Strudel: if you need a fast and easy breakfast or dessert recipe THIS IS IT. With just two main ingredients you can make this pastry in minutes and it’s perfect for breakfast, brunch or dessert.
Also Abby plays such a prominent roll in this video I felt I had to mention it. I never even notice she's there ????
PRINTABLE RECIPE:
PIE FILLING:
RECIPE:
INGREDIENTS
1 can Pillsbury Crescent Rolls 8 rolls or use the Crescent Roll Sheet if you can find it
1 1/2 cups Apple Pie Filling or from a can, use about 3/4 of a can
1 egg
Granulated sugar for sprinkling
1/2 cup powdered sugar
1/2 teaspoon vanila
1 tablespoon apple juice
INSTRUCTIONS
Preheat oven to 375°F.
Unroll Crescent Rolls onto a large sheet of parchment paper that will fit on a cookie sheet. Press the seams together.
Using a knife, cut strips 1” apart up and down both sides of the Crescent Roll rectangle, leaving about 3” of untouched space in the center for the filling. Place the pie filling up and down the center where there are no cuts. Wrap each slice up and over the filling, overlapping as necessary. Pinch the ends shut using the tines of a fork.
Brush the outside of the Crescent Roll with beaten egg and sprinkle with granulated sugar. Place parchment sheet with the strudel on a cookie sheet.
Bake for 15-20 minutes or until golden brown and cooked through. Cool completely before glazing.
To make the glaze: whisk powdered sugar, vanilla, and apple juice. Drizzle over strudel, slice, and serve. Optionally, top with drizzled caramel instead of glaze.
Store in an airtight container for up to 3 days.
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CRAZY FOR CRUST - I'm Dorothy and I love food: eating it, baking it, and sharing it. I love teaching you to cook and bake my favorite recipes easily so that you can make memories with your friends and family. I'm a home baker - if I can do it so can you! Subscribe to get my recipes: they're sometimes savory, often sweet and always served with a slice of my life.
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Easy Apple Strudel made with Filo Pastry
Made with walnuts and easy filo pastry.
A simple Apple Strudel recipe. Apple strudel is a German and Austrian style dish that’s been well adopted by the Italians and many other countries. The classic strudel is made with apples but of course you can also use other fruits. Make sure you buy a good quality cooking apple so they don’t fall apart during the cooking process. This version is made using sheets of filo pastry, it’s not authentic I know, but it’s quicker and much easier than making it from scratch. I also like to toast the breadcrumbs so they resemble more of a biscuit base, this adds another level of flavour and also absorbs any moisture from the apples, resulting in a very crispy outside. I like mine packed with apples, but that’s a personal choice, you may like to roll them a little thinner. Either way, enjoy my Simple Apple Strudel with a side of vanilla bean ice cream or freshly whipped double cream
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How to make Apple Strudel (Apfelstrudel) ✪ MyGerman.Recipes
Ok, don't mind my messy hair, it was the third video I was recording that day and it did not affect the Apple Strudel (Apfelstrudel) :-) . Most people think of Vienna Apple Strudel but it is as well eaten in Munich and entire Bavaria. It is a favorite of many at the Oktoberfest. Don't use filo dough or puff pastry for this, the original dough is so easy to do and really tastes differently. Also, the stretching of the Apple Strudel dough is quite fun!
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Easy Apple Strudel
APPLE STRUDEL- (Apfelstrudel)
This delicious apple strudel is made using puff pastry. Anyone can make this super-easy
apple strudel. Delicious filling is made with apple, cinnamon and raisins inside buttery puff pastry . . .simply irresistible. Addition
of Cream Cheese gives the strudel whole new flavor . . . adding bit of sophistication to
the buttery puff pastry. These strudels are so soft and tender, they literally melt in your
mouth. It is a great breakfast dish or also as a dessert for a family dinner.
INGREDIENTS
Puff Pastry Sheets
Egg Wash (1 Egg + 1 Tbsp. of Water and well beaten)
APPLE FILLING- (Makes Apple filling for 2 Strudels)
Approx. 350 Grams 2 & ½ Cups Apples (Cut, Peeled & Cored)
Approx. 100 Grams (½ Cup) Brown Sugar (Adjust the quantity of sugar as per the sweetness of apples)
2 Tbsp. Raisins
1 Tsp Cinnamon
1/3 Cup Water
Salt to taste
2 Tbsp. Rum – Optional
CREAM CHEESE FILLING (Makes Cream Cheese filling for 2 Strudels)
Approx. 100 grams Cream Cheese
1 Tbsp. Brown Sugar
1 Tsp Vanilla Essence
1 Egg Yolk
TIPS:
1) Adjust quantity of sugar depending on sweetness of apples.
2) Do not overcook apples. They should soften but still retain the shape.
3) Brush the strudel with egg or Milk. This gives nice golden color to the
Pastry
4) Puff pastry needs to completely thaw before using. If it is frozen
then let it thaw in the fridge overnight. Or else thaw it on the counter just
until pliable enough to unfold without cracking, but still cold to touch.
If the dough starts to feel limp, refrigerate it for 30 minutes until firm
again.
5) Don’t apply too much pressure while rolling the puff pastry
dough; otherwise the pastry may not rise.
Link to my other recipes
Red Velvet Crepes
Blueberry Scones