This recipe has saved me many times in the past when I found out last minute of visitors coming to my house! I typically keep a package of the puff pastry sheets in my freezer for such occasions. The smell of apples, cinnamon and sugar pleases any crowd!
Makes 2 strudels
1 package of puff pastry sheets (Pepperidge Farm Puff Pastry Sheet works well) – contains 2 sheets
10 apples (peeled and shredded)
½ cup of raisins
½ cup of walnuts
4 tablespoons of sugar (2 tablespoons per strudel)
2 tablespoons of cinnamon (1 tablespoon per strudel)
Powdered sugar for dusting
1 fresh egg for egg wash
Whip Cream and/or vanilla ice cream (optional)
Take the puff pastry out of the freezer about 30-45 minutes prior to baking to thaw. In the meantime wash, peel and shred the apples. Put the raisins in a small cup and fill it with hot water (you can add a little bit of rum for flavor). Let soak. Preheat the oven to 350°F and prepare a large baking sheet aligned with silicon baking mat or parchment paper. Roll out each of the puff pastry dough sheets into a rectangle shape, about ½ an inch thick. Pick up a handful of the shredded apples and squeeze it to drain the juice. Place the drained apple pieces evenly across the dough. Repeat until you use about half the amount of apples. Sprinkle with sugar and cinnamon and add drained raisins and chopped nuts. Make sure that the dough is clean of the apples about 1 inch from the edge all around. Brush these edges with egg wash. It will work as glue. Roll the dough starting from the long side of the rectangle, rolling away. After first roll, fold in the edges and finish rolling the dough until its end. Carefully transfer the strudel onto the baking sheet, seam down. Repeat the entire process with the second sheet of dough.
Brush both strudels with egg wash and bake until the surface is golden brown. Let cool off and dust with powdered sugar. Serve warm or at room temperature, with whip cream or vanilla ice cream!
photo credit / Duke Morse Photography