Baking bread is something I’m so passionate about, and a skill I’ve honed over time. These days I bake nearly all the bread for our five-person household and that includes not only our sandwich bread and crusty loaves of dinner bread, but sweet breads too. My girls adore my Cinnamon Pear Twist Bread, it’s their favorite!
When I made that awesome Goat Cheese Pizza with Pear and Caramelized Onions, I mentioned that I live in a household of some seriously picky eaters and my husband is the biggest offender. When it comes to desserts and sweet breads, he’s all about simplicity and classic flavors. Apple pie is his favorite dessert, so this warm Apple Strudel definitely fits the bill for him.
Lovely flakey layers of puff pastry are filled with two kinds of juicy apples tossed in cinnamon, brown sugar and pecans. Traditionally, a strudel is made with a tissue paper thin dough. You must roll it so thin that you can see through it. For those of us with limited counter space, (ahem, me!), I’ve simplified the process by using frozen puff pastry here.
It’s a great shortcut that doesn’t shortcut on the taste, just time. The end result is a lovely golden loaf, sprinkled with coarse sugar crystals for an easy, stunning homemade dessert or afternoon snack.
Apple Strudel Recipe
- 2 Puff Pastry thawed as per package instructions
- 2 Apple peeled, cored and diced
- 2 Granulated Sugar
- 1 Cinnamon
- 1 Lemon Zest
- 2 Flour
- 0.5 Pecans
- 0.25 Light Brown Sugar
- 3 Shortbread Cookie Crumbs
- 1 Egg beaten, with 1 teaspoon water
- 1 Turbinado Sugar for garnish
- Preheat oven to 375°F.
- In a medium bowl, toss apples with granulated sugar, cinnamon, lemon zest and flour. Set aside.
- In a small bowl, combine pecans, brown sugar and shortbread cookie crumbs. Set aside.
- Roll out one sheet of puff pastry to a rectangle measuring 10-inches by 12-inches. Sprinkle with half of the nut mixture and place half of the apples on top. Fold one of the long sides over the apples. Begin to roll up the strudel, tucking in the ends and pinching them as you go to seal the ends. Place the log on prepared baking sheet, seam side down.
- Brush the log with egg wash and make slits in the top with a sharp knife. Sprinkle top with Turbinado sugar. Repeat process with remaining sheet of puff pastry.
- Bake in preheated oven for 40-45 minutes until golden brown. Remove to a cooling rack. Serve warm or at room temperature.