Easy Apfelstrudel

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I’ve always loved Apfelstrudel, but after so many years in the States, I somehow got distracted by American apple pie. A recent trip to Vienna rekindled my love for this Austrian classic. Looking for an easy version, I came across this recipe by Korean chef Hyegyoung K. Ford. With puff pastry instead of traditional strudel dough, it’s wonderfully simple and delicious.

Ingredients:

  • 1 sheet frozen puff pastry dough, thawed at room temperature (such as Pepperidge Farm Puff Pastry Dough)
  • 2 apples, such as Granny Smith or Honeycrisp
  • 4 tbsp white sugar, divided
  • 2 tbsp flour
  • 1/2 tsp cinnamon
  • 1/2 cup (65 g) walnuts, finely chopped
  • 3 tbsp light brown sugar
  • 2 tbsp breadcrumbs
  • 1 beaten egg with 1 tsp water, for brushing

Instructions:

Preheat the oven to 350°F using the regular bake setting (without convection). Line a baking sheet with parchment paper and set aside.

Peel, core, and cut the apples into ½-inch cubes. You should have about 1½ cups of chopped apples. In a bowl, toss the apples with 2 tablespoons of granulated sugar, flour, and cinnamon. Let the mixture sit for a few minutes to allow the apples to release some of their juices.

While the apples are resting, combine the chopped nuts, brown sugar, 2 tablespoons of granulated sugar, and breadcrumbs in a small bowl. Mix well and set aside.

On a lightly floured surface, gently roll out one sheet of slightly thawed puff pastry into a rectangle approximately 10 × 12 inches.

Spread the nut mixture down the center of the pastry, leaving enough room along the edges to fold it over. Spoon the apple filling evenly over the nut mixture. Fold one long side of the pastry over the filling, then bring the opposite side over to overlap. Gently press the edges together to seal. Carefully transfer the strudel to the prepared baking sheet, seam-side down, and tuck the ends underneath.

Brush the top of the strudel with egg wash and cut a few small slits in the pastry to allow steam to escape. Bake for approximately 35 minutes using the regular bake setting. For the final 5 minutes, switch the oven to convection to help the puff pastry become extra golden and crisp. Keep an eye on the strudel during these last few minutes to prevent over-browning. Total baking time should be around 40 minutes.

Let the strudel rest for about 10 minutes before slicing. Dust generously with powdered sugar and serve warm, preferably with freshly whipped cream.