Yield: 4
Skill level: Easy
Apple strudel pastries are a classic treat, and this version makes them easier than ever with flaky puff pastry and a warmly spiced filling. Grated apples are cooked down with cinnamon and brown sugar to create a rich, tender center, then baked until golden and crisp. Finished with a smooth cream cheese drizzle, these pastries are the perfect balance of comforting and indulgent. Ideal for dessert, brunch, or a sweet snack, they bring bakery-style flavor straight to your kitchen.
Puff pastry filled with spiced apples and topped with creamy icing. A simple, bakery-style treat.
Ingredients
Strudel
- 2 Autumn Glory apples, peeled and cored
- 2 tablespoons unsalted butter, divided
- ¼ cup light brown sugar, packed
- ½ tablespoon cornstarch or all-purpose flour
- Juice of ½ a lemon
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ginger
- Pinch of salt
- 1 sheet puff pastry, thawed
- 1 small egg, lightly beaten
Cream Cheese Drizzle
- 2 ounces cream cheese
- ⅓ - ½ cup powdered sugar (to taste)
- ½ teaspoon pure vanilla extract
Directions
- Preheat oven to 375°F.
- Grate apples against the large holes on a box grater.
- In a medium saucepan, melt butter over low heat. Add grated apples and stir to combine.
- Add brown sugar, cornstarch or flour, lemon juice, cinnamon, ginger, and salt. Turn the heat up to medium and stir constantly until the mixture is fully combined and has thickened (about 10 minutes). Remove from heat to cool.
- Roll out your pastry sheet to be around 11×15″. Cut each sheet into 8 equally-sized rectangles.
- On a baking sheet lined with a non-stick silicone mat or parchment paper, place 4 of the pastry rectangles, leaving some space between them.
- Spoon a heaping tablespoon (or 2, as long as you’re evenly distributing the filling you prepared) of filling into the center of each rectangle. Leave yourself about ½” space around the edges.
- Brush each of the remaining 4 pastry rectangles with your egg wash, and place each wash-side down on top of the filled rectangles.
- Use a fork to seal the edges all around, then prick them all over the top with the tines.
- Bake for about 25 minutes or until golden brown. Let cool in the pan for 5 minutes, and then transfer to a wire rack to cool completely.
- While they cool, prep your icing. In a small bowl, use a hand mixer to beat cream cheese, powdered sugar, and vanilla extract until completely combined.
- Spoon into a piping bag or plastic bag with a small corner cut off, and pipe onto each pastry. Serve immediately and enjoy the nostalgia!
Recipe created by Stress Baking for Superfresh Growers®.
