Ingredients and Weight:
- 500g (1.1 lbs) puff pastry sheets
- 1 kg (2.2 lbs) apples (such as Granny Smith or Honeycrisp)
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 tablespoon corn starch
- 1 tablespoon lemon juice
- 1/4 cup (60g) raisins
- 1/4 cup (60g) chopped walnuts (optional)
- 1 egg, beaten (for glazing)
Preparation Time:
30 minutes
Cooking Time:
30-35 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- Peel, core, and thinly slice the apples.
- In a large bowl, combine the apples, granulated sugar, brown sugar, cinnamon, nutmeg, corn starch, and lemon juice. Stir well.
- If desired, add raisins and walnuts to the apple mixture.
- Unfold one sheet of puff pastry on a lightly floured surface. Brush with egg wash.
- Spread the apple filling evenly over the pastry, leaving a 1-inch border around the edges.
- Fold the edges of the pastry over the filling, pressing to seal.
- Place the strudel on a baking sheet lined with parchment paper.
- Repeat steps 5-8 with the remaining puff pastry sheet.
- Brush the tops of the strudels with the remaining egg wash.
- Bake for 30-35 minutes, or until golden brown.
- Allow the strudels to cool slightly before serving.
Nutritional Information (per serving, 1/8 of the strudel):
- Calories: 650
- Carbs: 90g
- Fat: 30g
- Protein: 5g
- Fiber: 3g
- Sugar: 50g
Dish Characteristics:
- Flaky and buttery pastry
- Sweet and tangy apple filling
- Warm and inviting dessert
- Perfect for sharing with family and friends
User Comments:
- "This strudel was easy to make and absolutely delicious. The apples were perfectly seasoned and the pastry was so flaky."
- "I love that this recipe is so versatile. I added raisins, walnuts, and even a touch of cardamom to my filling."
- "This strudel was a huge hit at my dinner party. Everyone raved about how amazing it tasted."
Special Precautions and Tips:
- Use sharp knives to core and slice the apples.
- Do not overstuff the strudels, as they will burst in the oven.
- If you do not have corn starch, you can substitute all-purpose flour.
- Allow the strudels to cool slightly before serving, as they will be very hot when they come out of the oven.
