This quick apple strudel is a savior when you want homemade baking without a long fuss. Juicy apples with honey, walnuts and cinnamon are tucked between two layers of puff pastry and bake into a golden, crisp dessert straight from the oven.
Ingredients
- Puff pastry sheets, ready-made — 2 pcs.
- Apple, large — 1 pc.
- Butter — 0.7 oz | 20 g
- Lemon juice — 1 tbsp | 15 ml
- Honey — 1 tbsp | 15 ml
- Walnuts, chopped — 1.4 oz | 40 g
- Ground cinnamon — 1/2 tsp | 2 g
- Egg yolk — 1 pc.
- Milk — 1 tbsp | 15 ml
How to make
- Preheat the oven to 390°F | 200°C and line a baking sheet with parchment.
- Prepare the filling: peel the apple and cut it into thin slices or small dice. Melt the butter in a skillet, then sauté the apple for 3-4 minutes. Add the lemon juice, honey, walnuts and cinnamon, stir, and cook for another 1-2 minutes, until the apples are tender and excess moisture has evaporated. Let the filling cool for 5 minutes.
- Unroll one sheet of puff pastry on the parchment. Spoon the filling on top, leaving a 0.6-0.8 in | 1.5-2 cm border around the edges. Cover with the second sheet of pastry and press the edges firmly with a fork to seal. Pierce the top several times with a fork to let steam escape.
- Mix the egg yolk with the milk and brush the top of the strudel.
- Bake for 30-35 minutes at 390°F | 200°C, until deeply golden and crisp.
- Transfer to a rack, let stand for 10 minutes, and slice into portions.
Serving and storage
Serve warm, optionally with a scoop of vanilla ice cream or a spoonful of thick yogurt. Store the cooled strudel in a container at room temperature for up to 1 day, or in the refrigerator for up to 3 days. To restore the crispness, reheat for 5-7 minutes in a 340°F | 170°C oven.
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Tips and variations
- If the apples are very juicy, cook off the liquid a little longer in the skillet or add a pinch of starch at the end of sautéing so the filling does not leak out.
- Honey can be replaced with brown sugar to taste.
- Add raisins or dried apricots for a more pronounced sweetness.
- For better sealing, brush the edges with milk before pressing them together.
Nutritional value
| Calories | ≈ 455 kcal |
|---|---|
| Protein | ≈ 7 g |
| Fat | ≈ 30 g |
| Carbohydrates | ≈ 45 g |
| Serving | 1 of 4 |
FAQ
Can I make it without nuts?
Yes, simply leave out the nuts or replace them with raisins. The flavor will be softer and the texture more uniform.
Will non-yeasted puff pastry work?
Both yeasted and non-yeasted puff pastry work well. Non-yeasted pastry gives a flakier, crisper crust.
What can I use instead of honey in the filling?
Use brown or white sugar to taste, or maple syrup. Adjust the sweetness according to the tartness of the apples.