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German Apple Strudel Recipe

This German Apple Strudel recipe is quick, easy, and delicious. Made with only a few simple ingredients, you'll have a cafe-ready dessert without all the traditional labor. Is using puff pastry cutting corners? Maybe, but it still tastes amazing!

Servings:

Makes 8 servings

Ingredients:

• 1 pound (453g) apples, peeled, cored, and thinly sliced
• 2 tablespoons (26g) granulated sugar
• 1 tablespoon (8g) all-purpose flour
• ½ pound (227g) frozen butter puff pastry, thawed
• 1 large egg
• 1 tablespoon (15ml) milk
• pinch of salt
• (optional) cinnamon / mixed spice

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper (so cleanup doesn't turn into a nightmare).
2. In a big bowl, get the sliced apples, spices (if using), salt, sugar, and flour all involved together. Yes, it is that simple—don't overthink it.
3. On a floured surface, roll out the thawed puff pastry into something that resembles a rectangle, ideally about 12x16 inches.
4. Spread the apple mixture evenly across the bottom third of the pastry, leaving a 1-inch border around the edges so things don't get messy.
5. Fold in the short sides of the dough, then carefully roll up the strudel from the long side.
6. Place your rolled-up masterpiece seam-side down on the prepared baking sheet.
7. In a small bowl, whisk up an egg, mix with milk, and brush the mixture all over the strudel.
8. Grab a sharp knife and make a few diagonal slashes across the top, about 1/4 inch deep. This lets the steam out, or else you'll have a soggy letdown.
9. Bake for 35-40 minutes, or until the pastry is golden and crispy—like something you'd want to eat immediately but shouldn't. Because it's hot.
10. Let it cool down a little (if you can resist), dust it with powdered sugar (if using), and serve with a dollop of whipped cream, vanilla ice cream, or a drizzle of vanilla sauce if you're feeling particularly swank.
11. Enjoy your almost authentic German treat!

Notes/Hints:

• Apple Selection: The choice of apples can make or break your strudel. Tart, firm apples like Granny Smith, Braeburn, or Boskoop are ideal as they hold their shape during baking and provide a nice contrast to the sweet pastry. Mix different varieties for complex flavor.
• Proper Apple Preparation: Slice the apples thinly and evenly to ensure consistent cooking. Toss them with lemon juice to prevent browning and add a hint of brightness to the filling.
• Balancing Moisture: Too much moisture can lead to a soggy strudel. Use breadcrumbs or ground nuts in the filling to absorb excess juice from the apples. If using raisins, soak them in rum or apple juice, but drain well before adding to the filling.
• Layering Technique: When using phyllo pastry, brush each layer lightly with melted butter. This creates distinct, flaky layers and adds rich flavor.
• Rolling and Sealing: Roll the strudel tightly to prevent gaps, but be careful not to tear the dough. Pinch the edges firmly to seal and prevent filling from leaking during baking.
• Egg Wash Application: Apply egg wash evenly for a golden, shiny crust. For extra crunch, sprinkle with coarse sugar before baking.
• Baking Environment: Use a preheated oven and bake on the middle rack for even cooking. A pizza stone can help achieve a crispy bottom crust.
• Resting Period: Allow the baked strudel to rest for 15-20 minutes before slicing. This helps set the filling and makes for cleaner slices.
• Serving Temperature: Strudel is best served warm, not hot. Reheating in a 300°F (150°C) oven for 10-15 minutes can restore crispness.
• Complementary Flavors: Enhance your strudel with complementary spices like cinnamon, nutmeg, or cardamom. A touch of vanilla extract in the filling can add depth.

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