Back to Apple-Cinnamon Strudel All Reviews for Apple-Cinnamon Strudel - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 30 mins total: 1 hr 10 mins Servings: 6 sliced strudel
Ingredients Ingredient Checklist All-purpose flour, for rolling 1 sheet puff pastry (from a 17.3-ounce package), thawed 3 tablespoons unsalted butter 3 pounds Gala or Fuji apples (about 6), peeled, cored, and thinly sliced 1/2 cup plus 2 tablespoons sugar 1/2 teaspoon ground cinnamon
Gallery Read the full recipe after the video.
Recipe Summary prep: 30 mins total: 1 hr 10 mins Servings: 6 sliced strudel
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 30 mins total: 1 hr 10 mins Servings: 6
Recipe Summary
prep: 30 mins total: 1 hr 10 mins
Servings: 6
prep: 30 mins
total: 1 hr 10 mins
prep:
30 mins
total:
1 hr 10 mins
Servings: 6
6
sliced strudel
sliced strudel
Ingredients
Ingredients
- All-purpose flour, for rolling 1 sheet puff pastry (from a 17.3-ounce package), thawed 3 tablespoons unsalted butter 3 pounds Gala or Fuji apples (about 6), peeled, cored, and thinly sliced 1/2 cup plus 2 tablespoons sugar 1/2 teaspoon ground cinnamon
Directions
Preheat oven to 400 degrees; line a baking sheet with parchment paper or foil. On a lightly floured work surface, unfold pastry; roll out to a 12-by-14-inch rectangle. Place on sheet; refrigerate.
In a large skillet, melt butter over medium; reserve 1 tablespoon in a small bowl. To skillet, add apples, 1/2 cup sugar, and cinnamon. Increase heat to medium-high; cook, tossing occasionally, until apples are tender and liquid has evaporated, about 15 minutes. Spread filling on a second rimmed baking sheet; let cool completely.
With one short side of dough facing you, mound filling horizontally in a strip across the center, leaving a 1-inch border on both long sides. Fold top part, then bottom part of dough over filling. Turn pastry over, seam side down.
Brush pastry with reserved melted butter; sprinkle with remaining 2 tablespoons sugar. Using a paring knife, cut steam vents in center of pastry. Bake until golden brown, 35 to 40 minutes. Let rest 10 minutes before serving.
Reviews (3)
Add Rating & Review 222 Ratings 5 star values: 31 4 star values: 51 3 star values: 96 2 star values: 33 1 star values: 11
Reviews (3)
Add Rating & Review 222 Ratings 5 star values: 31 4 star values: 51 3 star values: 96 2 star values: 33 1 star values: 11
Add Rating & Review
222 Ratings 5 star values: 31 4 star values: 51 3 star values: 96 2 star values: 33 1 star values: 11
222 Ratings 5 star values: 31 4 star values: 51 3 star values: 96 2 star values: 33 1 star values: 11
222 Ratings 5 star values: 31 4 star values: 51 3 star values: 96 2 star values: 33 1 star values: 11
5 star values: 31 4 star values: 51 3 star values: 96 2 star values: 33 1 star values: 11
Martha Stewart Member Rating: Unrated 02/10/2009 Okay, it was a strudel with 1 layer I admit, and it was wonderful. I soaked 1/4 C raisins in cinnamon Martha Stewart Member Rating: Unrated 01/23/2009 I'm using the instructions from the December 2000 Apple Strudel recipe for home made pastry, to produce a pastry with more than one layer, which is all this recipe has. Thats not strudel, thats just a pastry! Also adding 2T cognac from another recipe, to add interest. I'll let you know how it turns out! Martha Stewart Member Rating: Unrated 11/30/2008 This recipe is easy and quick to make. Diabetics can substitute Splenda /sugar mix if needed. It still tastes great. Good for fast company dessert , and refrigerates well, if any is ever left over. One of my family favorites!Martha Stewart Member
Rating: Unrated 02/10/2009
Okay, it was a strudel with 1 layer I admit, and it was wonderful. I soaked 1/4 C raisins in cinnamon
Rating: Unrated
Rating: Unrated 01/23/2009
I’m using the instructions from the December 2000 Apple Strudel recipe for home made pastry, to produce a pastry with more than one layer, which is all this recipe has. Thats not strudel, thats just a pastry! Also adding 2T cognac from another recipe, to add interest. I’ll let you know how it turns out!
Rating: Unrated 11/30/2008
This recipe is easy and quick to make. Diabetics can substitute Splenda /sugar mix if needed. It still tastes great. Good for fast company dessert , and refrigerates well, if any is ever left over. One of my family favorites!
All Reviews for Apple-Cinnamon Strudel
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Apple-Cinnamon Strudel
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
