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Easy Apple Strudel
Our Easy Apple Strudel has puff pastry wrapped around a golden raisin and apple pie filling, then baked to golden perfection. A simple confectioner’s sugar glaze is the perfect finishing touch.
Ingredients
1 box frozen puff pastry dough, thawed (two sheets per box)
3 tablespoons butter melted
1 21-ounce can apple pie filling
1/3 cup panko breadcrumbs
1/3 cup golden raisins
1 whole egg, beaten with a teaspoon of water
Glaze
1/4 cup melted butter
1 teaspoon vanilla extract
1-2 tablespoons whole milk
2-3 cups powdered sugar
Instructions
- Preheat oven to 400 degrees F with two racks in top and bottom thirds of the oven.
- Line two cookie sheets with parchment paper and turn the pan so the pan lip faces away from you.
- Lay one thawed piece of dough onto each pan, with folds vertical on the pan.
- Use a rolling pin and roll each sheet of dough right on the parchment to 10” wide by 12” long.
- Brush melted butter all over each sheet, leaving a one-inch border on all four sides.
- Brush water on the one-inch border on both sheets.
- Use a sharp knife and cut strips on the two outer thirds of both sheets. Strips should be about an inch wide. Does not need to be precise.
- In a large bowl, mix apple pie filling, panko breadcrumbs and raisins then divide the filling down the center third of both sheets, leaving an inch open on both ends of both sheets.
- Start from one end and overlap each strip, alternating left and right until you reach the center, but leave the first set of strips until the end. Go to the other end and repeat to the center.
- Lastly, use the end strips on both ends overlapping and the very end up and over and pinched close. Repeat for second cookie sheet.
- Brush both strudels with egg wash and bake for 20 minutes. Rotate pans from rack to rack and spin each one around for even browning and set timer for ten minutes. Check for doneness and bake for a few more minutes if needed. Bottom and tops should be golden and tops slightly puffy.
- We baked ours for a total of 38 minutes, but ovens vary.
- Slide parchment from both cookie sheets to cooling racks, being careful not to let strudel slide off of the parchment.
- Cool to room temperature.
- While strudel bakes, make glaze by placing butter, vanilla, and milk in a medium bowl. Add two cups of powdered sugar and whisk. Depending on consistency, add more milk or more powdered sugar until a thick glaze is formed. You should be able to lift the whisk and have the glaze drizzle off in a thick stream.
- Drizzle glaze over both strudels in a side-to-side motion.
- Slide them off onto your cutting board and cut each into six portions with a serrated knife and serve.
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Find it online: https://www.afamilyfeast.com/easy-apple-strudel/
