Apple Strudel
Nutrition Facts
188 kcalCalories
3 gProtein
23 gCarbs
10 gFat
Ingredients
Instructions
Preheat the oven to 375°F. Line a baking sheet with parchment paper. Set aside.
On a non-stick surface dusted with flour, roll the puff pastry into a 12 x 16-inch rectangle.
In a medium size mixing bowl, toss together the apples, raisins, pecans, flour, sugar and apple pie spice until evenly coated.
Arrange on the shortest end leaving 1/4-inch border on each side. Roll jelly roll style, ending seam side down.
Pinch to seal the ends and tuck the ends under. Carefully move to the baking sheet.
Use a sharp knife to cut 4 or 5 slits in top.
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Reviews from the Original Source
i love this!
I need to make this for every Sunday brunch from here to eternity!
Originally it isn’t puff pastry that makes the best apfelstrudel, but a very, very thin dough made by hand and stretchend as much as possible without breaking it. It belongs to be so thin that you can read the newspaper through it. It’s made as big as the kitchen table and a bedsheet underneeth it. That’s for rolling it. That gives the many layers of dough. Not puff pastry. Of course you can make it with puff pastry but that isn’t how it’s original is. It will taste great with puff pastry and is much, much easier. I just wanted to explain how the real apfelstrüdel is made. It comes indeed from Austria and is eaten with a lot of (thin) custard arround it. And of course whipped cream!
But i’m sure yours taste great too. It’s just what you’re used to.
I've made the apple and I loved it only problem is I don't have the recipe to make the pastry
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