Apple strudel is a delightful treat. It combines the flaky goodness of puff pastry with a classic apple filling, creating a perfect balance of flavours and textures. Each strudel is crafted with care. It features layers of buttery pastry that puff up beautifully in the oven, resulting in a golden-brown exterior that is both crispy and tender. The apple filling is sweet and tangy, infused with warm spices like cinnamon and nutmeg. This mix evokes the comforting essence of a homemade apple pie.

1 package (2 sheets, 1.1 lb or 450 g) frozen puff pastry dough, thawed at room temperature

1 egg for egg wash 

 Icing sugar for dusting 

20 bread crumbs

Apple filling

1,5 kg granny smith apples

250g Sugar 

80 g raisins

80 g walnuts chopped

8 g cinnamon

1 tbsp flour

• Preheat the oven to 380ºF. Line a baking sheet with a parchment paper. 
• Wash, peel, core, and slice apples. Add sugar, raisins, walnuts, flour, and cinnamon. Toss well and fill puff pastry.
• Roll out the thawed puff pastry with a rolling pin. Use a lightly floured work surface to stretch it out a little. Aim for about a 10×12-inch size. Make slits on one side for the steam to escape. Spoon half of the apple mixture onto one half of the puff pastry dough.
• Lift the slits half side of the pastry and fold over the filling. Pinch the sides down to seal (use a fork to help seal better). Cut leftover edges. Carefully transfer the strudel to a prepared baking sheet. Repeat the same on the other pastry sheet.
• Brush the strudels with egg wash. Bake the strudel in a preheated 380˚F oven for 40-45 minutes until golden brown. Let the pastry cool for 10 minutes.
• Dust with powdered sugar and serve warm with vanilla ice cream and/or whipped cream.
• Enjoy.  Bon Appetit. 

NOTES 

Watch the Video: To better understand the recipe, I recommend watching the video recipe, which includes a step-by-step guide to help you succeed. 

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Bon Appetit!