Apple Strudel
If I have puff pastry in the fridge and two apples that aren't perfect for eating as they are, I quickly make these strudels. They are among the desserts you can prepare without spending too much time thinking or needing complicated utensils. I often make them when I crave something sweet, but I don’t want to keep the oven on for too long.
Quick Info
Total time: 30-35 minutes
Preparation time: about 10-15 minutes
Baking time: 15-20 minutes
Servings: 6-8 strudels, depending on how you cut the dough
Difficulty: easy
Recipe type: quick dessert, sweet snack
Ingredients
1 sheet of puff pastry (275 g, usually a standard package)
2 apples
sugar (to taste, for mixing with the apples)
cinnamon (to taste)
powdered sugar (for decoration at the end)
Preparation steps
1. Take the puff pastry sheet out of the fridge and let it sit for a few minutes at room temperature so it’s not stiff when you unfold it.
2. Wash the apples, peel them, and grate them on a large grater. Immediately after grating, mix them with sugar and cinnamon, depending on how sweet you want the filling to be. For two apples, I usually use one to two tablespoons of sugar.
3. Unfold the dough and cut it into rectangles. There’s no strict size, but it should be enough to place a tablespoon of filling on each piece and roll them up without tearing.
4. Place a portion of apples on each rectangle of dough. Roll each one up to seal the filling inside. If you want them to stay sealed better, gently press the edges at the ends.
5. Arrange the strudels on a baking tray lined with parchment paper, with the seam side down.
6. Bake in a preheated oven at 180-190°C for 15-20 minutes, until you notice they are lightly browned on top. There’s no need to brush with egg or anything else.
7. Remove the tray and, after a few minutes, sprinkle powdered sugar over the strudels. They can be served warm or cold.
Why I make this recipe often
It’s one of the quickest ways to satisfy a sweet craving. I love that I don’t need a scale or exact measurements. And if I don’t have apples, I use whatever else I have on hand. They are very handy for impromptu snacks or when someone drops by unexpectedly.
Tips and variations
Tips
1. If the apples are very juicy, you can lightly squeeze them before placing them on the dough, so the pastry doesn’t get soggy.
2. Cut the dough on a cutting board or directly on the paper it was rolled in to prevent sticking.
3. If you want a shinier appearance, you can sprinkle a little granulated sugar over each roll just before baking, but it’s not essential.
Substitutions
1. You can use any type of apple, red or green.
2. Sugar can be replaced with brown sugar, but it slightly affects the final taste.
3. For sugar-free versions, you can use sweeteners, but the texture changes slightly.
Variations
1. Instead of apples, you can use other grated fruits or even denser fillings if you have leftover jam that isn’t runny.
2. Cinnamon can be omitted or replaced with an apple spice mix if you have it.
3. You can also try savory versions, but then you completely change the type of filling.
Serving ideas
They are good warm or cold. For a quick dessert, I serve them straight from the tray, with powdered sugar. If you want to turn them into a more elaborate dessert, you can add whipped cream or a scoop of ice cream alongside.
Frequently asked questions
1. Can I use frozen puff pastry?
Yes, just let it thaw completely in the fridge before using it, otherwise, it tears easily.
2. Can I add nuts or raisins to the filling?
Yes, if you want to vary the texture, you can add a little chopped nuts or a few raisins directly into the apple mixture.
3. Can these strudels be made with pears or other fruits?
Yes, it works with pears, quinces, or any firmer fruit. Just be careful not to use overly juicy ones.
4. If I don’t have powdered sugar, what can I finish with?
You can leave them plain, with granulated sugar sprinkled before baking, or even without anything if you prefer less sweetness.
5. Why does the dough sometimes remain soft on the bottom?
It happens if the filling is too juicy or if the tray doesn’t bake evenly. It’s best not to put too much filling or to drain the apples.
Nutritional values
Estimated per serving (from 6 pieces made from a 275 g sheet):
Calories: approximately 140-160 kcal/strudel
Protein: 2 g
Fat: 6-8 g
Carbohydrates: 20-22 g
Values are approximate and depend on how much sugar you add and how large the pieces are.
Storage and reheating
They can be kept at room temperature covered for a day or two. If you want to keep them longer, put them in the fridge. Reheated in the oven (a few minutes at 160°C) they are better than in the microwave, but they can also be eaten cold. They don’t keep as well as the first bake because the pastry tends to soften. For freshness, it’s best to consume them on the day you make them.
Ingredients: 1 puff pastry (275 g) 2 apples sugar cinnamon powdered sugar
