Description
A rustic, easy-to-make dessert using store-bought puff pastry to achieve shattering, buttery layers without the hassle of stretching dough from scratch. Perfect for fall entertaining or cozy weekend brunches.
Ingredients
Scale
- 2 sheets puff pastry (thawed, approx. 1 lb)
- 4 large Honeycrisp or Granny Smith apples (peeled and sliced, approx. 1.5 kg)
- 4 tbsp unsalted butter (2 tbsp melted for filling, 2 tbsp solid for brushing)
- 1/2 cup granulated sugar
- 2 tbsp brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1/2 cup chopped pecans or walnuts (toasted)
- 1 large egg (beaten with 1 tbsp water for egg wash)
- 2–3 tbsp confectioners’ sugar (for dusting)
Instructions
- Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Peel, core, and slice apples into 1/4-inch thick slices.
- In a large bowl, toss apple slices with granulated sugar, brown sugar, cinnamon, nutmeg, vanilla extract, almond extract, and chopped nuts. Let sit for 10-15 minutes to draw out moisture.
- Roll out puff pastry sheets on a lightly floured surface into rectangles roughly 10×14 inches.
- Lay the two pastry sheets on the parchment paper, overlapping slightly by 1 inch, and press to seal into one large sheet.
- Brush the pastry lightly with 2 tbsp melted butter.
- Pile the apple mixture onto the center of the pastry, leaving a 2-inch border on all sides.
- Starting from a long edge, gently roll the pastry over the apples, tucking in the sides to create a sealed log. Seal the final seam.
- Transfer the log seam-side down to the prepared baking sheet.
- Brush the entire strudel with the egg wash and score the top lightly with a sharp knife to create steam vents.
- Bake for 25-30 minutes until deep golden brown and puffed. Tent with foil if browning too quickly.
- Cool on the baking sheet for at least 10 minutes before slicing.
Notes
Keep the dough cold to ensure flaky layers. Let the apples sit with sugar to draw out excess moisture to prevent a soggy bottom. Use a serrated knife for slicing to preserve the crust texture. Can be assembled the night before and baked in the morning.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28
- Sodium: 250
- Fat: 15
- Saturated Fat: 8
- Carbohydrates: 45
- Fiber: 3
- Protein: 4
Keywords: apple strudel, puff pastry recipe, fall dessert, easy strudel, seasonal baking, honeycrisp apples, holiday dessert