Easy Apple Strudel

Here is a simplified version of normally time-consuming apple strudel pastry so you can enjoy this traditional Viennese treat at home.


1 sheet (1/2 box) frozen puff pastry, thawed
Flour for dusting
½ C (96 g) sugar
¼ C (30 g) walnuts, finely chopped
⅓ C (55 g) raisins
½ tsp (1.5 g) lemon zest
1 tsp (2 g) cinnamon
3 C (½ kg) chopped peeled Pippin apples (approx. 2-3 apples)
2 T (29 g) butter, melted
1 T (2 g) breadcrumbs


Preheat oven to 400°F (204°C). Lay puff pastry on a clean, floured kitchen towel. Lightly dust with flour. Roll very thin, to 14 x 17 inches (35 x 45 cm), gently sealing any tears with your fingers; set aside.

In a bowl, combine sugar, walnuts, raisins, lemon zest and cinnamon. Add apples, toss gently to mix.

Lightly brush dough with most of the melted butter; sprinkle with breadcrumbs; add apple mixture down center of dough leaving a 1-inch (2-cm) margin. Fold in 1 inch (2 cm) along 2 short and 1 long side of dough; moisten edges lightly with water, and roll dough toward unfolded long edge, using a towel to assist as needed and enclosing filling. Press gently to seal. Using a towel as a sling, transfer strudel seam-side down to a cookie sheet, brush lightly with remaining butter. Prick top with a fork and bake 30 minutes or until golden brown. Let cool 10 minutes before slicing crosswise into 12 pieces.

Serving Suggestion
Serve warm with vanilla ice cream or custard sauce.

Prep time: 18 minutes.Cook time: 30 minutes.Makes 12 servings.

From our friends at Viking Cruises.