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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Easy & Delicious APPLE STRUDEL Recipe
Hi Bold Bakers! Master a classic Apple Strudel recipe with my step-by-step video recipe, and indulge in a delightful fall dessert on cozy days in fall and beyond.
⬇️ WRITTEN RECIPE BELOW ⬇️
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????APPLE STRUDEL RECIPE INGREDIENTS ????
♦️ ⅓ cup (1 ½ oz/43g) raisins
♦️ 2 tablespoons dark rum (or water)
♦️ 3 large (1lb 8 oz/675g) Granny Smith apples peeled, cored and chopped
♦️ 1 cup (2 ½ oz/71g) fresh breadcrumbs (or ½ cup (1 ¼oz/35 g) dried breadcrumbs)
♦️ 2 tablespoons (1oz/28g) plus 6 tablespoons (3oz/85g) butter, melted and divided
♦️ 3 tablespoons plus 2 tablespoons granulated sugar, divided
♦️ 1 tablespoon lemon juice
♦️ ½ teaspoon cinnamon
♦️ ¼ teaspoon salt
♦️ 6 large sheets (13x18 inch / 33x46 cm) phyllo dough (thawed, if frozen)
♦️ Creme Anglaise for serving
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CHAPTERS
00:00 This week on Bigger Bolder Baking...
00:09 Plump up the raisins
00:50 Prepare the apples
01:52 Make the filling
03:29 Prepare the pastry and assemble the strudel
06:32 Bake the strudel
07:05 Time to taste!
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Easy & Delicious APPLE STRUDEL Recipe
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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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A Flakey Apple-Cinnamon Strudel - Everyday Food with Sarah Carey
A simple yet decadent dessert that’s made with store-bought puff pastry and only four ingredients -- add a scoop of vanilla ice cream on top and enjoy!
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
A Flakey Apple-Cinnamon Strudel - Everyday Food with Sarah Carey
Easy Apple Turnovers Recipe
These Apple Turnovers are so easy to make with store-bought puff pastry sheets and a flavorful made-from-scratch apple filling. They’re so light, flaky, and delicious. Even better, they only take a few minutes to prepare, making for the perfect fall dessert.
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