Apple Strudel

Photo: Randy Mayor; Styling: Jan Gautro

Yield: 8 servings (serving size: 1 slice)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 318
  • Fat: 17g
  • Saturated fat: 5g
  • Monounsaturated fat: 7.6g
  • Polyunsaturated fat: 3.4g
  • Protein: 3.2g
  • Carbohydrate: 41.6g
  • Fiber: 2.6g
  • Cholesterol: 8mg
  • Iron: 1.2mg
  • Sodium: 135mg
  • Calcium: 23mg

Ingredients

  • 2 tablespoons butter
  • 1/4 cup packed brown sugar
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 6 medium Granny Smith apples, peeled and thinly sliced (about 2 1/2 pounds)
  • 1 sheet frozen puff pastry dough, thawed
  • 1/4 cup chopped walnuts
  • 2 tablespoons granulated sugar

Preparation

  1. 1. Preheat oven to 400°.
  2. 2. Melt butter in a large skillet over medium-high heat. Stir in brown sugar, juice, cinnamon, salt, and apples. Cover, reduce heat, and cook 10 minutes or until apples are tender, stirring occasionally. Remove apples from pan; cool.
  3. 3. Roll pastry to a 15 x 12–inch rectangle. Spoon apple mixture along 1 long edge of pastry; roll up jelly-roll fashion. Gently press seam to seal.
  4. 4. Place nuts and granulated sugar in a food processor; pulse until finely ground. Sprinkle strudel with the nut mixture, pressing gently. Place strudel on a baking sheet lined with parchment paper. Bake at 400° for 25 minutes or until golden. Let stand 5 minutes; slice.
  5. Wine note: Pair Apple Strudel with the slightly fizzy, off-dry pink Moscato from Innocent Bystander in Victoria, Australia ($12, 375 ml.). --Sara Schneider
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