There’s nothing my husband likes more than desserts baked with fruit – especially apples. Apple strudel and apple pie are his all-time favorites. So for his birthday this past weekend I decided to made him a scrumptious Cinnamon Sugar Apple Strudel, and believe me, it was enjoyed by all — especially him!
Mind you, I am not an expert in making pastries — however I found that using store-bought phyllo dough and puff pastry is a good place to start for a beginner (like me). So to please my strudel-lovin’ man, I quickly pulled out my notes on two different strudel recipes I made last year. One of these was the clear favorite and my husband had even told me I made the perfect Cinnamon Sugar Apple Strudel. However I somehow forgot to jot down which version we liked better! Was it the one where I used the puff pastry or phyllo dough? I racked my brain trying to remember, however I could not. And he could not remember either! When I got to the store I looked at both and decided on the puff pastry. Of course, as soon as I came home I doubted myself. I was super frustrated as I wanted my husband to love his special birthday dessert. Well, I think I made the right choice, as this strudel was gobbled up in no time flat!
Cinnamon Sugar Apple Strudel
(recipe adapted from Pepperidge Farm)
2 sheets Pepperidge Farm puff pastry, thawed to room temperature
4 granny smith apples, pealed, cored and sliced into thin pieces
1/2 cup raisins
2 tablespoons granulated sugar
1/2 teaspoon cinnamon
1 tablespoon flour
juice of 1 lemon
1/4 cup light brown sugar
1/2 cup sliced almonds
1 tablespoon butter, melted
cinnamon-sugar mixture for topping
Heat your oven to 375 degrees.
In a large bowl add the apples, raisins, lemon, 2 tablespoons granulated sugar, cinnamon and flour and stir to coat. Let this mixture rest about 15 minutes to allow the juices release and raisins soften.
In a small bowl combine the nuts and brown sugar. Add to the apple mixture and gently toss.
Sprinkle some additional flour onto your work surface (I used my large wood cutting board). Unfold one of the pastry sheets roll out into a 16 x 12-inch rectangle.
With the short side facing you, spoon 1/2 the apple mixture onto the bottom half of the pastry sheet about 1 inch from the edge. With the edge closest to you, pull the pastry up and over the apples and roll up like a jelly roll. Place seam-side down onto a baking sheet lined with parchment paper. Tuck the ends under to seal. Brush the pastry with the melted butter and sprinkle with a generous amount of cinnamon-sugar topping — this will allow for a nice crunchy top. Cut several slits in the top of the pastry to allow the steam to escape. Repeat with the second sheet of puff pastry and remaining apple mixture, butter and topping.
Bake for 35-40 minutes or until the pastry is golden brown and the apples are bubbling. Cool the pastry on the baking sheet on a wire rack for about 20 minutes. Serve warm.
Warm, soft in the center with a crunchy topping and not too sweet…all I have to say is this Cinnamon Sugar Apple Strudel is all that my husband is talking about these days! I guess I will have to make it again soon. It really is quite easy and quite delectable too! Next time I may serve it with some fresh whipped cream or homemade vanilla ice cream! Enjoy!