Description
This Apple Strudel with Puff Pastry is a delightful dessert featuring tender cinnamon-spiced Granny Smith apples enveloped in flaky, golden puff pastry. Enhanced with caramel topping and crunchy pecans, this strudel offers a perfect balance of sweet and nutty flavors, making it an irresistible treat for any occasion.
Ingredients
Scale
Filling
- 2 large Granny Smith apples, peeled, cored, and sliced thin
- ¼ cup caramel topping
- ½ teaspoon ground cinnamon
- ⅓ cup pecans, chopped
Dough and Topping
- 1 sheet puff pastry (thawed overnight in the fridge before using)
- 1 teaspoon sugar
- ¼ teaspoon ground cinnamon
- 1 egg, beaten
Instructions
- Preheat oven and prepare baking sheet: Heat oven to 425ºF. Line a large sheet pan with parchment paper or lightly spray it with cooking spray. Remove puff pastry from the refrigerator and let it stand at room temperature for 10 minutes to soften slightly.
- Cook the apple filling: In a 10-inch skillet over medium-low heat, combine sliced apples, caramel topping, and ½ teaspoon cinnamon. Stir occasionally and cook until the apples become tender but retain their shape.
- Assemble the strudel: Place the puff pastry sheet onto the prepared baking pan. Spoon the warm apple mixture lengthwise down the center of the pastry, leaving about ½ inch margin on both long edges. Sprinkle chopped pecans evenly over the apple mixture.
- Roll and seal the pastry: Starting from one of the short edges, carefully roll up the pastry to encase the filling. Firmly pinch the edges to seal and prevent leakage during baking.
- Prepare the topping and finish assembly: In a small bowl, mix the sugar and ¼ teaspoon cinnamon. Brush the entire surface of the rolled dough with the beaten egg for a glossy finish. Evenly sprinkle the cinnamon-sugar mixture on top. Using a knife, make slits approximately 2 inches apart across the top of the dough to allow steam to escape.
- Bake the strudel: Bake at 425ºF for 10 minutes until the pastry begins to puff up. Immediately reduce the oven temperature to 375ºF and continue baking until the strudel is deep golden brown, about 10 to 15 more minutes.
- Cool and serve: Remove the strudel from the oven and let it cool slightly before slicing. This helps the filling set and makes serving easier.
Notes
- Look for puff pastry made with butter rather than oil for the best flavor and flakiness.
- This recipe makes about 4 servings but tends to disappear quickly because it’s so delicious!
- You can substitute pecans with walnuts or omit nuts if preferred.
- Ensure puff pastry is fully thawed for easy rolling and proper puffing in the oven.
- Serve warm with a scoop of vanilla ice cream for an indulgent dessert experience.
Nutrition
- Serving Size: 1 slice (approximately 1/4 of the strudel)
- Calories: 503
- Sugar: 21g
- Sodium: 217mg
- Fat: 31g
- Saturated Fat: 7g
- Unsaturated Fat: 22g
- Trans Fat: 0.01g
- Carbohydrates: 54g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 41mg
