Apple Strudel

4 Reviews
ADD YOUR REVIEW
Photo: Randy Mayor; Styling: Jan Gautro
Yield
8 servings (serving size: 1 slice)
December 2009
RECIPE BY Cooking Light

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

Nutritional Information

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

How to Make It

Step 1

Preheat oven to 400°.

Step 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.

Step 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.

Step 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.

Step 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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Ratings & Reviews

I0IcatsO's Review

vandercooks
February 17, 2010
P0wnz ur face... EAT IT!

pirogilady's Review

pirogilady
January 06, 2010
Made it twice, both times very good. Yes you have to flour the surface and follow the size of rolled out dough. there IS a lot of filling but if after it cools you drain it, then carefully place as directed- it comes out wonderful. YOu can even make the filling ahead of time and chill the day or 2 before. My guests raved and asked for more every time. I also added small slits at top of the strudel for evaporation as the apples were a bit watery. Very good recipe, easy and delicious!

emkent's Review

emkent
December 24, 2009
My family raves over this, and it is soooo much easier than apple pie. In my experience, the standard puff pastry only holds about 1/2 the filling, so I just make two.

vandercooks's Review

I0IcatsO
December 16, 2009
After the "roll pastry" instruction it needs to say "on a lightly floured surface" or something. My flattened pastry stuck to my surface so badly that it broke apart. We ended up eating the filling by itself.
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