Apple Strudel

Apple Strudel Recipe
Photo: Randy Mayor; Styling: Jan Gautro


8 servings (serving size: 1 slice)

Recipe from

Cooking Light

Nutritional Information

Calories 318
Fat 17 g
Satfat 5 g
Monofat 7.6 g
Polyfat 3.4 g
Protein 3.2 g
Carbohydrate 41.6 g
Fiber 2.6 g
Cholesterol 8 mg
Iron 1.2 mg
Sodium 135 mg
Calcium 23 mg


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


1. Preheat oven to 400°.

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. 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. 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.

Wine note: Pair Apple Strudel with the slightly fizzy, off-dry pink Moscato from Innocent Bystander in Victoria, Australia ($12, 375 ml.). --Sara Schneider

December 2009
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