Easy Homemade German Apple Strudel with Puff Pastry
A recipe for super Easy Homemade German Apple Strudel with Puff Pastry bursting with apples and raisins
Ingredients
- 3-5 Granny Smith apples about 2 cups cut into chunks
- 1/2 cup packed brown sugar
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ground cloves
- pinch of allspice
- 1/2 cup raisins
- 2 tbsp all purpose flour
- 1 sheet frozen puff pastry dough
- 1 large egg
- 1 tbsp water
- sparkling sugar optional
Instructions
- Be sure you begin by thawing the puff pastry dough. It should be thawed but still cold. If it starts to warm up too much at any point, you can put it on the baking sheet in the fridge.
- Preheat the oven to 400 degrees F.
- Cut around the core of the apples, peel them, and cut them into chunks. The chunks should be relatively small but not so small they will dissolve in the oven.
- Put the apple chunks in a large bowl and combine with the brown sugar.
- Sprinkle the apple mixture with cinnamon, nutmeg, ground cloves, and allspice.
- Add the raisins to the apple mixture. If you are using rum-soaked raisins, be sure to strain off the liquid.
- Toss the apple and raisin mixture with the all purpose flour. Set aside.
- Place a sheet of parchment paper approximately the size of your baking sheet on a large work surface. Lightly sprinkle with flour.
- Sprinkle a rolling pin with flour and roll out the dough to about 11x15. It does not have to be perfect.
- Lightly score the dough making three columns. The middle column will be a bit wider than the other two. This is where the apple mixture will be placed.
- Cut strips into the dough on the two outer columns. Each strip should be about 1/2 inch wide and will go from the outer edge to the scored part. You should have an equal number of strips on each side, but it is fine if you are off by one or two.
- Place the apple mixture in the middle of the dough. It should not be piled too high and should be fairly evenly distributed. You may have some leftover.
- Being crisscrossing the strips of dough over the middle. The strips should overlap diagonally. Be careful not to rip the strips of dough and do not leave big gaps with apples peeking through.
- Lift up the strudel by the parchment paper and place it on a rimmed baking sheet.
- Beat together an egg and 1 tbsp water in a mug or very small bowl.
- Use the egg wash to glue down the strips. Carefully lift up the edge of each strip and add egg wash on top and underneath, pressing it down. This will keep the strips from opening during baking.
- Lightly brush the entire surface of the strudel with egg wash.
- Sprinkle lightly with sparkling sugar if desired. You can use a bit of cinnamon sugar instead if you wish.
- Bake in the preheated oven until golden brown, about 30 minutes.