Description
This delightful Apple Strudel combines tender, cinnamon-spiced Granny Smith apples cooked in a buttery maple syrup glaze, wrapped in flaky puff pastry, and finished with a smooth maple-vanilla glaze. Perfect for a cozy dessert or special occasion, this recipe yields 8 generous servings of golden, braided strudel bursting with flavorful, sweet-tart apple filling.
Ingredients
Scale
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: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper to prepare for baking the strudels.
- Prepare Apple Filling: In a large bowl, toss the chopped apples with lemon juice, brown sugar, cinnamon, cornstarch, and salt until the mixture is evenly coated, ensuring the apples are well-seasoned and coated.
- Cook Filling: Heat a large skillet over medium heat. Melt the butter, then add the apple mixture. Cook for 5-7 minutes, stirring occasionally, until the apples soften slightly and the mixture thickens. Stir in the maple syrup, then remove from heat and let cool for a few minutes.
- Roll Puff Pastry: On a lightly floured surface, roll out each puff pastry sheet into a rectangle about 12 by 10 inches. This creates the base for wrapping the apple filling.
- Assemble Strudel: Divide the cooled apple filling evenly between the two pastry sheets, placing the filling down the center of each, leaving approximately 1.5 inches of pastry free on each side. Cut diagonal slits about 1 inch apart along both sides of each pastry.
- Braid Pastry: Fold the pastry strips over the filling alternately from each side to create a braided appearance. Tuck in the ends to completely seal the filling inside the strudel.
- Apply Egg Wash: In a small bowl, whisk together the egg and water to form an egg wash. Brush this evenly over both pastries to ensure a glossy, golden crust after baking.
- Bake Strudels: Place the assembled strudels on the prepared baking sheets. Bake in the preheated oven for 20-25 minutes or until they are golden brown and puffed. Allow them to cool slightly after baking.
- Prepare Glaze: While the strudels cool, whisk together powdered sugar, heavy cream, maple syrup, and vanilla extract in a bowl until smooth and pourable.
- Serve: Drizzle the prepared glaze over the slightly cooled strudels. Slice and serve warm or at room temperature for a delicious treat.
Notes
- Use tart Granny Smith apples for the best balance of sweetness and acidity.
- Make sure the puff pastry is properly thawed before rolling to prevent cracking.
- The egg wash ensures a shiny, golden crust; do not skip this step.
- The apple filling can be prepared a few hours in advance and refrigerated until ready to use.
- For added texture, consider sprinkling chopped nuts such as walnuts or pecans inside the filling.