German Apple Strudel with Puff Pastry

Puff pastry apple strudel is show dusted with confectioners sugar and with two slices flipped to show the filling.

German Apple Strudel with Puff Pastry

This easy apple strudel comes together much faster and with less work than the classic dessert prepared with made from scratch strudel dough. At the same time the authentic flavor medley comes through with confidence from within the flaky, buttery layers of the puff pastry.

5 from 1 vote

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Prep Time: 15

Cook Time: 40

Servings:

Calories: 346kcal

Author: Milena Perrine

Ingredients

2 sheets of puff pastry* thawed, but cold
3 medium-sized apples such as Granny Smith or Gala
1 tablespoon lemon juice
½ teaspoon cinnamon ground
⅓ cup granulated sugar**
¼ cup bread crumbs plain
⅓ cup walnuts raw, chopped***
2 tablespoon melted butter

Instructions

Peel, core and dice the apples (or cut into short, skinny sticks). Place them in a mixing bowl and combine with the lemon juice, cinnamon and half the sugar.
Allow to sit for a few minutes.
In a separate bowl mix the chopped walnuts, remaining half of the sugar and the bread crumbs.
Preheat oven to 375 F. Add the walnuts mixture to the apples mixture and stir together.
On a clean, flour dusted surface spread out one of the cold puff pastry sheets. Spread half the filling closer to one side, leaving a margin of about 1 inch on the left and the right.
Stretch the dough ever so slightly to accomodate the heap of filling, brush the edges with melted butter and then fold as shown.
Pinch the edges.
Place strudels onto a parchment paper lined baking sheet, seam side down, side by side. Tuck in the corners.
With a small, sharp knife make slits across the top surface to allow moisture to escape.
Brush the strudels with the rest of the melted butter.
Bake for about 40 mins, turning 180 degrees about half way through the time.
Watch it closely towards the end.
When the strudels look nicely golden brown and the pastry dough well risen, remove them from the oven and transfer them to a wire rack to cool down.
Dust with powdered sugar before serving with vanilla ice cream or vanilla sauce (see recipe below).

Notes

* store-bought, pack of 2, 17-18 oz total

** you can use brown instead

***you can increase to ½ cup if you want more crunch

VANILLA SAUCE (CUSTARD)

Bring 2 cups of whole milk to a boil. Add 3 teaspoons vanilla extract and whisk it in. Remove from heat. In a bowl, whisk 6 egg yolks and 2 tablespoons of sugar until the sugar dissolves. Add hot vanilla milk to the egg mixture slowly, a small amount at a time, while stirring constantly. You need to temper the egg mixture or otherwise it will cook. Once you have a homogenous mixture, pour it back into the sauce pan and slowly bring to about 160 F while stirring with a spoon. When the sauce has thickended enough to coat the back of the spoon it is ready. Immediately take it off the heat, stir it some more and allow it to cool a bit before serving.

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