How to make it

  • Cut and core apple and chop into small pieces, about 1/2 inch in size. Over medium heat, melt butter in a large skillet. Add apples, raisins, and apricots. Mix well and saute a few minutes. Add water, sugar, cinnamon, and nutmeg. Cover and simmer for about 10 minutes, until apples are tender but not overcooked. Add sugar or seasoning to taste. If apples appear too dry, add a little water. If apples appear too moist, cook a few minutes without cover. Remove from skillet and cool.
  • While apples are cooking, remove puff pastry from freezer and thaw for about 20 minutes. Place on flat surface and distribute apple mixture down the middle of pastry sheet. Make 2-1/2-inch cuts diagonally along both sides of the exposed pastry at 1-1/2-inch intervals. Fold strips over apples alternating from left to right. Press dough together where ends overlap. With fork tongs, seal top and bottom edge of dough. At this point, refrigerate for 30 minutes or wrap and freeze. At time of baking, brush with egg wash and bake at 425 degrees Fahrenheit for 25 minutes or until strudel is light golden brown and pastry if puffed. I use a cookie sheet covered with parchment paper to prevent burning on the bottom.

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