Go Back
Print
Blueberry Apple Strudel

Easy Blueberry Apple Strudel

Easy Blueberry Apple Strudel - one of the reasons to keep frozen puff pastry sheets on hand is to be able to use it in simple quick desserts like this.
Course Dessert
Cuisine North American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 to 6 servings
Author Barry C. Parsons

Ingredients

  • 1 sheet frozen puff pastry about 12 inches square
  • ½ cup fresh or frozen blueberries
  • 2-3 apples peeled, cored and thinly sliced
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • 2 tsp corn starch
  • ¼ cup brown sugar
  • 1 egg + 2 tbsp water beaten together to make an egg wash
  • ¼ cup turbinado sugar optional

Instructions

  1. Lay the puff pastry sheet flat on a parchment lined baking sheet.
  2. Sprinkle the blueberries about 4 inches wide, down the center line of the pastry.

  3. Toss together apples, butter, cinnamon, nutmeg corn starch and brown sugar.

  4. Spread evenly in a line in the middle of the puff pastry on top of the blueberries.
  5. Brush the egg wash along the edges of the dough. Bring the two opposite edges of the dough together, pinching the dough together to seal.
  6. Pinch the end edges of the dough together to seal as well.
  7. Gently roll the whole strudel over ensuring that the seam is on the bottom.
  8. Brush the entire strudel with the egg wash and sprinkle with the turbinado sugar all over the surface.
  9. Cut 3-4 small slits in the top of the pastry to allow steam to escape. Cool in the refrigerator for 20 minutes before baking.
  10. Bake in a preheated 375 degree oven for about 25-30 minutes or until evenly golden brown all over. 
  11. Let rest for 15-20 minutes before cutting and serving. Serve with whipped cream or vanilla ice cream or gelato.

Recipe Notes

Note: Puff pastry warms up quickly once out of the fridge. If at any point the dough becomes too soft to handle easily, place the whole thing in the fridge for 10 minutes or so to cool.