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Apple Strudel with Puff Pastry

An easy and delicious treat. You can use this filling to make two smaller strudels, or one large one.

9 small apples, chopped (Ronit uses a mix of Granny Smith and Golden Delicious)
2 Tbs. unsalted butter
1/2 cup Demerara Sugar, plus extra for sprinkling
1 1/2 tsp. Whole Spice Apple Butter Spice
1 Tbs. fresh lemon juice
1 package store-bought puff pastry dough
1 egg for brushing
Powdered sugar for sprinkling

Making the filling:
In a nonstick pan, melt the butter and add chopped apples.
Add sugar, Apple Butter Spice and lemon juice.
Increase heat to medium-high and cook, tossing occasionally, until apples are tender and liquid has evaporated — about 15 minutes. Do not overcook.
Let cool completely, until all the liquid has thickened — about an hour. Do not rush this step: If the apple mixture is not completely cooled, it will melt the puff pastry dough and the filling will leak out.
If you end up with extra liquid, remove the apples and cook the liquid on high heat until it thickens, then add it to the apple mixture for extra flavor.

Forming the strudel:
Preheat oven to 350.
With one short side of puff pastry dough facing you, mound the filling horizontally in a strip across the center, leaving a 1-inch border on both long sides.
Fold the top part, then the bottom part of the dough over the filling.
Turn pastry over, seam side down.
Brush the dough with egg and sprinkle with sugar.
Using a paring knife, cut steam vents in the center of the pastry.
Bake until golden brown, 35 to 40 minutes.
Let rest 10 minutes.
Sprinkle with powdered sugar and serve.