I was browsing through my Recipes section of this here blog and realized that I have never, never ever, posted this Apple Strudel recipe for you, whaaat? This dessert is a staple at our house every apple season. And if you so happen to visit my house in the months of September, October or November chances are you will be served this awesome plate of apple happiness…play dates, football games, or just good ‘ol hanging out, it will be there and gone in a flash…it’s that good 🙂
I found this recipe in one of Martha’s Everday Food issues a few years back.
Best. Easy. Apple. Recipe. Ever.
No lie.
Martha rocks.
I have used loads of different random apple varieties and it always turns out delish. Try it for your next big…or little…gathering, you won’t be sorry!
Apple Strudel
Recipe Type: Dessert
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
- 1 sheet puff pastry, thawed
- 3 tbsp unsalted butter
- 2 lbs Gala or Fuji apples (about 6 medium), peeled, cored, and thinly sliced
- 1/2 cup plus 2 tbsp sugar
- 1/2 tsp cinnamon
Instructions
- Preheat oven to 400 degrees.
- Line a baking sheet with parchment paper or foil.
- Lightly flour your work surface, unfold pastry and roll out to 12 x 14 inch rectangle. Place on sheet.
- In a large skillet, melt 2 tablespoons of butter over medium heat.
- Add apples, 1/2 cup of sugar and cinnamon.
- Increase heat to medium-high and cook apples while tossing occasionally until they are tender, about 15 minutes, let cool.
- Add apple filling to the center of the pastry dough leaving a 1-inch border along both long sides.
- Fold top part, then bottom part of dough over filling, flip pastry over seam side down.
- Brush with remaining butter, melted.
- Sprinkle 2 tablespoons of sugar over top.
- Cut slits as steam vents in center of pastry.
- Bake for 35-40 minutes or until golden brown.
- Let rest 10 minutes before serving.
3 pounds of crazy apple goodness…all sorts of varieties. These apples were pretty small so I needed a lot more then 6.
Core, peel and thinly slice the apples…sometimes I get lazy and don’t peel 🙂
Melt 2 tablespoons of butter over medium heat…
Add in the apple slices…
Sprinkle in the sugar and cinnamon and stir it all together…
Cook for about 15 minutes or until the apple slices are nice and tender.
While the apples are cooking, lightly flour the puff pastry and roll it our to a 12 x 14 inch rectangle.
Once the apples are cooked and cooled, mound them into the center of the pastry dough…
Fold the dough around the apples and flip it so the seam side is down. Brush 1 tablespoon of melted butter over top and sprinkle with 2 tablespoons of sugar. Cut a few slits over the top center to act as steam vents and bake at 400 degrees for 35-40 minutes.
Nice and golden brown…perfect!
Then slice it up for dessert…or breakfast 🙂
Check out all those apples.
This strudel is loaded with a ridiculous amount of apples!
Enjoy!
XOXO,
That looks amazing! Puff pastry is going onto my grocery list right now! Thanks for the recipe!
I was wondering what we were going to do woth all of the apples we picked lat weekend-Yum! Thanks!!
Martha Stewart is amazing and so are you. 🙂 PS I make my fried apples like you make the filling. 🙂
Holy smokes! This looks so delish! I love any dessert with baked apples – I’ll definitely have to try this one ;o)
You know how to make our mouths water…Looks so good! My cookbook is getting so large with your wonderful recipes. Thank you!
Oh wow. This looks so very, very good. I’ve seen strudel recipes before, but not one with puff pastry. yes, I will be trying this and yes, I love that it has such a big heap of apples. Thank you for posting!
You are making me wish we could go apple pickin’… yum!
I like it!!i will try.Also, I thought you mom’s may be interested in the newest kids craze in my town, Patch Hats! Check out a hat you have never seen before here at http://www.patchhats.com
I’m thinking of making this for thanksgiving (i saw it when you posted it, forgot to book mark it, and have been looking for it again for a week!). Do you think it would still be good if I made it the day before or would it get too soggy??
Thanks!
Hi Lindsey!
As long as you make sure to cook the juice out or drain the apples well it shouldn’t get soggy…we love it the next day!!
I’ve never cooked with puff pastry. When you list in the ingredients: 1 sheet of puff pastry, do you mean one package? Or when you buy puff pastry is there more than one sheet in a package? Is 1 “sheet” comprised of multiple layers? Obviously I have absolutely no clue about this product!! 😉
Also, have you ever added nuts to this recipe, and if so, how much and what kind?
Thanks for your help!