Rustic Apple Strudel
🍏🥐
Introduction
Nothing beats the aroma of warm cinnamon and baked apples filling the kitchen. This Rustic Apple Strudel combines simple ingredients into a sophisticated, multi-layered pastry that is crisp on the outside and tender on the inside. Perfect for dessert, paired with ice cream or whipped cream.
Ingredients
Pastry:
- 1 sheet pre-made puff pastry or phyllo dough (thawed)
Apples:
- 4 large Granny Smith or Honeycrisp apples, peeled, cored, and thinly sliced or diced
Sweetener:
½ cup granulated sugar
¼ cup brown sugar
Spices:
1 tablespoon ground cinnamon
- Pinch of nutmeg
Thickener:
- 2 tablespoons all-purpose flour or breadcrumbs (to absorb apple juices)
Finish:
1 large egg (for egg wash)
- 2 tablespoons melted butter
Instructions
Prepare the Filling:
In a large bowl, toss the apples with sugar, cinnamon, nutmeg, and flour until evenly coated.
Roll the Dough:
On a lightly floured surface, roll out the puff pastry into a large rectangle.
Fill the Pastry:
Spread the apple mixture down the center third of the pastry, leaving space at the ends to fold them in.
Seal the Strudel:
Fold the sides over the apples, overlapping slightly. Use a little water or egg wash to seal the edges.
Score and Wash:
Place the strudel on a parchment-lined baking sheet. Cut small slits across the top to let steam escape, then brush the surface with egg wash.
Bake:
Bake at 375°F (190°C) for 30–35 minutes, until the pastry is golden brown and the filling is bubbling.
How to Make the Perfect Lattice Top
Instead of folding the pastry over as one solid piece, cut 1-inch wide diagonal strips along both sides of the filling.
Cross the strips over the center in a braid-like pattern.
This allows more moisture to evaporate, keeping the pastry extra crispy, and gives a professional, structured look.
Variations
Nutty Addition: Add ½ cup chopped walnuts or pecans to the filling.
Fruit Fusion: Mix in ½ cup raisins or dried cranberries.
Caramel Drizzle: Drizzle the top with salted caramel sauce once slightly cooled.
Berry Blast: Swap one apple for 1 cup of fresh blackberries or raspberries.
Tips
Prevent Sogginess: Sprinkle a thin layer of breadcrumbs on the pastry before adding the fruit.
Don’t Overfill: Overfilling can cause the pastry to burst or leak during baking.
Cool Before Slicing: Let the strudel rest for at least 15 minutes after baking to allow juices to set.
Conclusion
The Rustic Apple Strudel is a crowd-pleasing dessert that looks and tastes impressive but is surprisingly simple to make. Its golden, flaky layers and spiced fruit filling make it a timeless treat for any season.
