Yield: 2 large apple strudels
- 1 box (2 sheets) frozen puff pastry (thawed as per box)
- 6 apples (I use Honeycrisp but Granny Smith would also work)
- 3 tbsp granulated sugar
- 2 tbsp all purpose flour
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 1 egg
- 1 tbsp water
- Flour to dust counter
- Optional icing sugar for sprinkling over strudels
- Preheat oven to 390°.
- Peel and dice apples.
- In a large bowl, stir together sugar, flour, cinnamon, nutmeg and salt. Add in apples and stir to coat.
- Cook apple mix in a saucepan on medium heat for 5 minutes to soften.
- Transfer back to the bowl to cool.
- Lightly dust your work surfaces with flour. Lay out your thawed puff pastry. Depending on which brand you bought, the pastry may already be in a large rectangle. If not, roll dough until about 1/4 inch thick.
- Using the back of your knife, gently draw your guide lines on the dough. This is two lines drawn length wise to show equal thirds in the dough. Cut off the corners and throw away. On the left and right side of the rectangle, cut 1 inch wide strips diagonally downward.
- Fill the centre with your apple mixture.
- Slightly fold the top of the dough over the apples to hold them in. Start with either left or right side, cross the first cut strip over the centre. Keep repeating this step going back and forth between left and right to create a braid. Once you reach the bottom, fold the edge up over the apples and pinch the dough together to seal.
- Transfer strudels to a parchment lined baking sheet.
- In a small bowl, whisk the egg and water to create an egg wash. Brush the egg wash all over the top and sides of the dough.
- Bake for 20 minutes. After 20 minutes, cover with foil and back for another 8-10 minutes until all pastry is golden brown.
- Feel free to dust icing sugar over the strudels when done to have more of a bakery style look. Best served warm.