Description
A festive, flaky butter pastry filled with a balanced mix of tart Granny Smith and sweet Honeycrisp apples, spiced with cinnamon, cardamom, and orange zest. This recipe offers a foolproof method for achieving a shattering, golden crust without needing advanced pastry skills.
Ingredients
Scale
- 2 sheets puff pastry dough, thawed
- 1/2 cup (115g) unsalted butter, melted
- 2 tablespoons granulated sugar (for pastry)
- 1 teaspoon ground cinnamon (for pastry)
- 3 medium Granny Smith apples, peeled and thinly sliced
- 2 medium Honeycrisp or Braeburn apples, peeled and thinly sliced
- 1/2 cup (100g) granulated sugar (for filling)
- 2 teaspoons ground cinnamon (for filling)
- 1/2 teaspoon ground cardamom
- Zest of 1 medium orange
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup toasted walnuts or pecans, chopped (optional)
- Confectioners’ sugar, for dusting
- Vanilla bean ice cream or whipped cream, for serving
Instructions
- Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
- Peel and core apples, slicing them as thinly as possible. Toss slices in a bowl with lemon juice, 1/2 cup sugar, 2 teaspoons cinnamon, cardamom, orange zest, vanilla, and nuts (if using). Let sit for 10 minutes to draw out moisture.
- Drain excess liquid from the apple mixture. Lay slices on a paper towel to absorb additional moisture.
- Unfold thawed puff pastry sheets on a smooth surface. Brush entire surface of each sheet with half of the melted butter. Sprinkle evenly with 2 tablespoons granulated sugar and a pinch of cinnamon.
- Arrange the drained apple slices in a long line down the center of the pastry, about 2 inches from the long edge, leaving a 1-inch border on short ends. Overlap slices slightly.
- Lift the long edge of the pastry closest to the apples and gently roll the dough over the apples, tucking it in tight. Seal the seam by pressing with fingers or a fork.
- Brush the top and sides of the strudel with the remaining melted butter. Place seam-side down on the prepared baking sheet.
- Score the top of the strudel in a diagonal pattern about 1/4 inch deep. Do not cut all the way through.
- Bake for 35-40 minutes, rotating the pan halfway through, until pastry is puffed, golden brown, and flaky.
- Let cool on the pan for 10 minutes to allow filling to set. Dust with confectioners’ sugar and slice into wedges. Serve warm with ice cream or whipped cream.
Notes
Keep butter cold until it hits the oven to ensure flakiness. Drain apples thoroughly to prevent a soggy bottom. For best results, use European-style butter like Kerrygold or Plugra. Can be assembled ahead and refrigerated for up to 24 hours before baking.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22
- Fat: 16
- Saturated Fat: 9
- Carbohydrates: 42
- Fiber: 3
- Protein: 3
Keywords: Oktoberfest, apple strudel, flaky pastry, fall dessert, German dessert, puff pastry recipe, apple strudel with cardamom, easy strudel