My family never had a prized strudel recipe handed down from my ancestors. I can’t recall my mother ever baking a strudel. She was more into cakes and pies. In recent year, it’s become a lot easier to make this classic dessert thanks to such handy dairy case items as puff pastry dough. As you can see from the photo below, there’s very few ingredients in this strudel, if you go with a prepared dough.
- 1 egg
- 1 Tbs. water
- 2 Tbs. granulated sugar
- 3 Tbs. all-purpose flour, divided
- 1/4 tsp. ground cinnamon
- 2 large Granny Smith apple, peeled, cored and thinly sliced, or mixture of apples
- 2 Tbs. raisins soaked in bourbon to cover (bourbon soak, optional)
- 1/4 cup sliced almonds or chopped pecans (optional)
- 1/2 of a 17.3-oz. package Pepperidge Farm Puff Pastry Sheets (1 sheet), thawed
- 1 Tbs. confectioners’ sugar (optional)
Heat the oven to 375°F. Beat the egg and water in a small bowl with a fork and set aside.
Stir the granulated sugar, 1 tablespoon flour and cinnamon in a medium bowl. Add the apples and raisins and toss to coat.
Sprinkle the remaining flour on the work surface. Unfold the pastry sheet onto the work surface. Roll the pastry sheet into a 16 x 12-inch rectangle. With the short side facing you, spoon the apple mixture onto the bottom half of the pastry sheet to within 1 inch of the edge. Roll up like a jelly roll. Place seam-side down onto a baking sheet. Tuck the ends under to seal. Brush the pastry with the egg/water mixture. Cut 4 deep slits in the top of the pastry.
Bake for 35 minutes or until the pastry is golden brown. Let the pastry cool on the baking sheet on a wire rack for 20 minutes. Sprinkle with the confectioners’ sugar, if desired.
Kitchen Note: For best results, make sure to toss the apples and raisins until they’re evenly coated with the flour mixture. The flour helps to thicken the juices released by the apples as they cook.