Looking for a delicious apple dessert that's not a pie? You'll love this apple strudel recipe! My version uses store-bought puff pastry dough for a quick and easy preparation. You can also use phyllo dough or even croissant dough if you prefer.
Read moreStrudel 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 more like 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 as it closely resembles the original dough used in many European countries and makes any strudel taste absolutely perfect with minimal effort.
Tom Founder
* Usually, each box of puff pastry dough weighs about 1.1 LB 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.
** Any apples you like or have should work. Feel free to peel the apples before dicing, but I personally find that unnecessary.
1LB of apples – diced
½ cup of confectioners’ sugar
1 TBSP of cornstarch
2 TSP of ground cinnamon
¼ TSP of ground nutmeg
Lemon zest from one lemon
Optional: ¼ cup of raisins
Optional: ¼ cup of walnuts
Stir together using a silicone spatula until nicely combined.
Then place aside for a later step.
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 (approximately 12 x 18 inches).
Shortly 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 in a preheated oven until fully baked- the dough turns nicely golden (about 25 – 30 minutes).
Remove it from the oven and let it cool for at least 5 minutes (yes, you can serve it hot).
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