Apple Strudel is easy to make than we can think! It has a flaky crust with apple, cinnamon filling. It originated in Austria. Traditional Apple Strudel is made with a simple dough that bakes into a flaky crust having filling of apples, rum soaked raisins and chopped almonds. I made this strudel using pastry sheet, raisins, apple, cinnamon and copped walnuts.
Apple Strudel
A flaky crusted strudel with stuffing of apples, cinnamon, raisins and walnuts
Ingredients
- Frozen pastry sheet – 1 no (thawed well, but make sure that it is still chill)
- Apples – 2 nos
- Light brown sugar – 150 gm
- Cinnamon powder – 3 tsp
- Raisins – 1/4 cup
- Walnuts – 1/4 cup (roughly chopped)
- Flour – 1 tbsp
- Milk – 1 tbsp (for milk wash)
- Powdered sugar – 1 tbsp (for dusting)
Directions
- Pre-heat the oven at 180 degree Celsius
- Peel and chop apples with 1/2 inch pieces and keep it in a medium bowl
- Add brown sugar, raisins and chopped walnuts with apples and mix well
- Add flour and mix well. Flour will help soak juices released by apple mixture. Otherwise it will make the pastry sheet soggy.
- Unroll the pastry sheet on parchment paper
- Mark the pastry sheet in 3 equal parts widthwise
- Make cuts on the right and left side of pastry sheet with knife while keeping one inch portion on top as well as bottom.
- Spread apple mixture in the center portion of the pastry sheet
- Cut four corners of the pastry sheet and fold top as well as bottom center portion of sheet over the apple filling
- Weave pastry sheet cuts overlapping one another alternately till end
- Apply milk wash on the top of the prepared strudel
- Bake in oven for around 40-45 minutes until the top becomes flaky and golden brown
- Take out from the oven and dust with powdered sugar
- Allow it to cool completely and serve
