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Back to Basics: Easy pickings
Make this easy Apple Strudel with puff pastry in no-time flat
As summer's warmth fades and the crispness of fall slowly descends, the orchards are bursting with sweet, juicy apples, practically begging to be baked into something delicious. While apple pie is a timeless classic, strudel offers an equally delicious and original twist on apple dessert preparation. My version uses store-bought puff pastry dough for a quick and easy preparation. You also can use phyllo dough or even croissant dough if you prefer.
Strudel originated in Austria and quickly spread throughout Europe. The first mention of strudel dates back to the 17th century. Originally, Viennese strudel was made with homemade strudel dough, similar to phyllo dough. However, many other European countries, including the Czech Republic, where I'm from, use a dough similar to puff pastry.
While people originally had no choice but to make their dough from scratch, nowadays, most people simply buy puff pastry dough from the store for convenience. Store-bought puff pastry is a fantastic option and makes any strudel taste absolutely perfect with minimal effort. On top of that, the preparation of all other parts is so easy that this dessert is a perfect option to involve kids in its preparation.
Recipe
Apple Strudel
Ingredients:
For the strudel:
1 sheet of puff pastry dough — defrosted in the refrigerator *
3 (about 1 pound) of apples — diced **
1/2 cup powdered sugar
1 tablespoon cornstarch
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
Lemon zest from one lemon
Optional: 1/4 cup raisins
Optional: 1/4 cup walnuts
Other ingredients
Flour — for flouring the surface
1 egg — for brushing before baking
Optional final touch:
Dust with powdered sugar
Vanilla ice cream
* Usually, each box of puff pastry dough weighs about 1.1 pounds and includes two sheets. Optionally, you can create one large strudel by connecting and rolling both sheets together and doubling the amount of all the other ingredients.
Directions:
For the apple filling: Place into a medium bowl, diced** apples, 1/2 cup powdered sugar, cornstarch, cinnamon, nutmeg, lemon zest and any optional ingredients — raisins or walnuts. Stir together using a silicone spatula until nicely combined. Then place aside for a later step.
Preheat oven to 350 degrees.
To assemble the strudel: Remove the dough from the refrigerator right before rolling. Flatten the dough on a lightly floured surface into a rectangular shape using a rolling pin (about 12 inches by 18 inches).
Hand whisk 1 egg in a small bowl and lightly brush the perimeter of the dough (keep the rest of the egg for the next step).
Place the apple filling longitudinally into the center of the dough.
Fold the strudel: first, fold the long side and then roll the short side.
Brush the strudel with the rest of the whisked egg.
Bake strudel in a preheated oven until fully baked — the dough turns nicely golden (about 25 to 30 minutes).
Remove strudel from the oven and let it cool for at least 5 minutes (yes, you can serve it hot).
Serve sliced and optionally sprinkled with powdered sugar and a scoop of vanilla ice cream.
Each box of puff pastry dough weighs about 1.1 pounds and includes two sheets. This recipe calls for just one, but you can always double the recipe for the following filling and prepare two strudels, or even create one large strudel.
For the filling, you will need about 1 pound of apples, which is about three apples. You can have a little more or a little less; there's no need to be exact. Wash the apples and cut off the center. Peeling is optional but not necessary. I usually don’t do it when I prepare it for my family, but there is no harm in peeling if that better suits your preference.
Next, I dice the apples because it creates a nice effect in the final strudel after serving. Some other recipes call for shredding the apples, which is a good option too. When the apples are diced, place them in the mixing bowl and add powdered sugar, cornstarch, cinnamon, ground nutmeg and lemon zest. Optionally, add raisins and walnuts. Thoroughly stir and set aside for a later step.
Before you start putting the strudel together, set the oven to preheat to 350 degrees. It's best to use the convection program if your oven has it. If not, use the regular baking program at the same temperature.
Lightly flour the surface and remove the defrosted puff pastry dough from the refrigerator. Unwrap the dough and place it on the lightly floured surface. Then flatten it by using a rolling pin to the size of approximately 12 inches by 18 inches. If you are preparing a large strudel from two doughs, start by connecting them together and then roll it to double the size.
Good to know
Since puff pastry is used frozen, it is always good to have one or two packages ready to use. All you have to do is move it to the refrigerator shortly before baking to get the dough defrosted. However, while it is best to defrost the dough fully, which can take a few hours, you can use a dough that is partially defrosted, just enough so that you can unfold and roll it with a rolling pin.
Phyllo dough (also called Fillo), puff pastry and croissant dough, while all result in flaky layers, each have distinct differences. Phyllo is paper-thin and delicate, made simply with flour, water and oil. Puff pastry, on the other hand, is made by repeatedly folding butter into a basic dough, creating many layers that puff dramatically when baked, yielding a light and airy texture. Croissant dough is like a puff pastry in its laminated structure but includes yeast and milk, resulting in a richer, slightly bread-like dough with a more tender interior. Any of these doughs are perfect for strudel.
For this recipe, you can use a silicone mat, which can be simply washed and reused. Another great option would be to use parchment paper, which is disposable and saves you some dishes. If you are selecting parchment paper, it’s best to use not the bright white one but the one with the natural color to prevent unnecessary chemicals from getting into your food. You can buy parchment paper in a roll and cut it to the size of your pan. But the best option is to buy precut parchment paper sheets suitable for the size of your baking sheets. They will save you time with cutting and save you some money since they are generally cheaper per unit.
Whisk an egg and lightly brush the dough's perimeter, reserving the remaining egg. Then place the filling longitudinally into the center of the dough.
Next, fold the strudel by folding the long sides first, then rolling the short sides. Brush the strudel with the remaining whisked egg and place in the preheated oven. Bake for 25 to 30 minutes, or until the strudel turns a golden color. Remove from the oven and let it cool completely for at least 5 minutes before serving.
You can enjoy the strudel hot, cold, or even warmed up in the microwave. Serve sliced, and optionally sprinkle with powdered sugar and a scoop of vanilla ice cream.
Tom Slepicka is the founder of www.cookinghub.com, and is a recipe creator, culinary instructor, chef, and a consultant. You can reach him at tom@cookinghub.com.
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