Description
This Apple Strudel recipe features tender Granny Smith apples spiced with cinnamon and sweetened with brown sugar and maple syrup, all wrapped in flaky puff pastry. The strudel is baked until golden and finished with a smooth, sweet glaze for a delightful dessert perfect for any occasion.
Ingredients
Filling
- 4 cups Granny Smith apples peeled, cored, and chopped (about 4 medium apples)
- 2 Tablespoons lemon juice
- 1/4 cup brown sugar
- 1 1/2 teaspoons ground cinnamon
- 2 Tablespoons cornstarch
- 1/4 teaspoon salt
- 2 Tablespoons butter
- 2 Tablespoons maple syrup
Pastry
- 1 17.3 ounce package frozen puff pastry thawed
- 1 egg
- 1 Tablespoon water
Glaze
- 1 cup powdered sugar
- 2 Tablespoons heavy cream
- 2 teaspoons maple syrup
- 1/2 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Sheets: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper to ensure easy cleanup and prevent sticking.
- Mix Apple Filling: In a large bowl, combine chopped apples with lemon juice, brown sugar, cinnamon, cornstarch, and salt. Toss until the apples are evenly coated with the mixture.
- Cook Filling: Heat a large skillet over medium heat and melt the butter. Add the apple mixture and cook for 5-7 minutes, stirring occasionally, until the apples soften and the mixture thickens. Stir in maple syrup, then remove from heat and allow to cool slightly.
- Prepare Puff Pastry: On a lightly floured surface, roll out each puff pastry sheet into a rectangle approximately 12 by 10 inches.
- Fill and Shape Strudels: Divide the cooled apple filling evenly between the two pastry sheets, placing it down the center and leaving about 1.5 inches on each side. Cut diagonal slits about 1 inch apart along both sides of each pastry. Fold the strips over the filling in an alternating braided pattern and tuck the ends in to seal the strudel.
- Apply Egg Wash: In a small bowl, whisk together the egg and water. Brush this egg wash over the top of both strudels to promote a golden, glossy finish.
- Bake: Transfer the strudels to the prepared baking sheets and bake for 20-25 minutes until puffed and golden brown. Allow to cool slightly on the sheets.
- Make Glaze and Serve: While cooling, whisk together powdered sugar, heavy cream, maple syrup, and vanilla extract until smooth. Drizzle the glaze over the warm strudels just before serving for added sweetness and shine.
Notes
- Store leftover strudel in an airtight container in the refrigerator for up to 3 days to maintain freshness.
- You can swap Granny Smith apples for other tart apple varieties like Honeycrisp or Fuji depending on your preference.
- Make sure the puff pastry is well thawed to avoid cracking when rolling it out.
- Serve warm with a scoop of vanilla ice cream for an indulgent treat.
