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Peel, core, and chop apples into 1/2-inch cubes. You will need total 3 cups of chopped apples.
Place apples in a bowl and add sugar, flour, and cinnamon. Toss well and set aside for 15 minutes so the apple can release its juice.
Combine chopped nuts, brown sugar, white sugar, and breadcrumbs in another small bowl. Stir well and set aside.
Roll out the thawed puff pastry on a lightly floured work surface to stretch out a little, about 10×12-inch.
Sprinkle half of nut mixture in the center of the pastry leaving 1-inch from both sides. Spoon half of apple mixture on top of nut mixture.
Lift the front side of pastry and fold over the filling. Lift the opposite side of pastry and fold over. Pinch the sides down to seal.
Transfer the strudel to a prepared baking pan, placing the seam-side down. Tuck both ends under. Brush the strudels with egg wash and make slits for the steam to escape.
Bake the strudel in a preheated 375˚F oven for 40-45 minutes until golden brown. Let the pastry cool for 10 minutes. Dust with powdered sugar
Enjoy while they are warm. Serve warm strudel with vanilla ice cream and/or whipped cream.