Shortcut Apple Strudel is a real lifesaver recipe idea in a time crunch, especially around holiday celebrations.
Shortcut Apple Strudel
It’s Thanksgiving weekend here in Canada and if you haven’t had time to bake a pie for dessert, this last minute shortcut apple strudel idea might just be a lifesaver.
I’ve used golden delicious apples in this recipe which were quite sweet and didn’t need a lot of extra sugar but judge for yourself if your apples are more tart, you may want to add a little more.
Shortcut Apple Strudel
We use this idea all the time at our house and it was especially popular on Rock Recipes this summer when we first featured it in this Peach Version.
Like this Shortcut Apple Strudel recipe?
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I like Red Delicious Apples for this recipe but you can use any kind you like.
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Shortcut Apple Strudel
An easy, shortcut version of apple strudel using frozen puff pastry. A great quick Autumn dessert when apples are at their plentiful peak.
Ingredients
- 1 pound frozen puff pastry, thawed
- 1/2 cup white sugar
- 1 tsp cinnamon
- 1/2 tsp freshly grated nutmeg
- 1 to 2 tbsp corn starch (depending on how juicy the apples are. Use more for softer apple varieties)
- 1 egg
- 2 tbsp water
- About 2 tbsp turbinado sugar
- 6 large apples, thinly sliced (Granny Smith or Golden Delicious are good)
Instructions
- On a piece of parchment paper, roll the pastry out to about 12x 12 inches. Place the parchment on a cookie sheet and chill in the fridge while you prepare the fruit filling.
- Mix together the white sugar, cinnamon, nutmeg and corn starch and then toss it together with the apple slices.
- Place the fruit in the center 6 inches of the pastry, leaving about 1 inch at both ends.
- Bring both sides of the pastry up over the fruit to meet in the middle. Pinch the seams together well and fold over a half inch to seal. Do the same for the two ends of the pastry as well.
- Using the parchment paper to help, gently roll the prepared strudel onto a parchment paper lined cookie sheet so that the seam is on the bottom. Chill the strudel well for about 20 minutes in the fridge. Meanwhile, preheat the oven to 425 degrees F.
- Just before you put the strudel into the oven, cut diagonal lines in the top of the pastry. Brush the surface of the pastry with an egg wash made by whisking together the egg and water.You will not need to use all the egg wash.
- Sprinkle the top of the pastry with turbinado sugar or other coarse sugar.
- Pop the strudel into the hot oven and bake for 20 minutes.
- Reduce the heat to 375 degrees F and continue to bake for an additional 10 minutes or so or until the pastry is dark golden brown and the filling is beginning to bubble.
- Serve warm with some good vanilla ice cream.
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Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Nutrition Information
Yield
6Serving Size
sliceAmount Per Serving Calories 603Saturated Fat 8gCholesterol 27mgSodium 201mgCarbohydrates 80gFiber 6gSugar 36gProtein 7g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Marian Heinrichs
Monday 24th of October 2022
Barry, My 1 lb box of puffed pastry has 2 sheets. Do I put them together and then roll out to 12 inch square?
Catherine
Tuesday 26th of November 2019
Barry, I had just made 4 of these when I was visiting off Island in ON & US, I peeled the apples boiled down to get the juice & then let it boil down half again & cooked the apples for about ten minutes adding a slurry to thicken. (same as your apple pie) I added 4 ounces of cream cheese blended with cinnamon & spread on the bottom of the puff pastry & then laid the diced apples along & braided; everybody loved it, especially with the fresh apples from the orchard. Thank you again for the lovely recipes, we all do appreciate your time & effort.
mary flood
Monday 5th of January 2015
Did you peel the apples?
Barry C. Parsons
Wednesday 7th of January 2015
Matter of preference really. I did in this version.
Patty
Tuesday 30th of September 2014
This sounds awesome. Can corn starch be substituted for other thickeners? I have a niece who doesn't eat anything corn.
Barry C. Parsons
Thursday 2nd of October 2014
Probably anything that normally would thicken a pie filling like tapioca powder but I have not tried it.