Desserts

honeycrisp apple strudel

When winter hits, all I want to do is stay inside the house, keeping warm and nesting more than usual. And certain foods – like apple strudel – are just so comforting that it makes the cold more bearable. My favorite place for apple strudel is The Berghoff Restaurant. At home, I put my own spin on this classic by using Honeycrisp apples. Yum!

Honeycrisp Apple Strudel

Preheat oven to 375° F. Line a baking sheet with parchment paper and set aside. Beat egg and water in small bowl with a fork and set aside.

In medium bowl, stir together dark brown sugar, flour and ground cinnamon. Add the apples and raisins in the sugar mixture, tossing to coat.

Sprinkle additional flour on a flat work surface. Unfold pastry sheet on the work surface, then roll pastry sheet into a 16×12-inch rectangle. With one of the shorter sides facing you, spoon the apple mixture onto the bottom half of pastry sheet to within 1 inch of the edge. Roll up the dough like and place the seam side down onto the prepared baking sheet. Tuck ends underneath to seal, then brush pastry with egg mixture. Cut several slits on top to vent during baking process.

Bake for 35 minutes, or until golden brown. Let pastry cool on baking sheet for 5 minutes before transferring to wire rack. Let cool completely and sprinkle with confectioners’ sugar.

 

Ingredients:

1 egg
1 tablespoon water
2 tablespoons dark brown sugar
1 tablespoon all-purpose flour
1/4 teaspoon ground cinnamon
2 large Honeycrisp apples, peeled, cored and thinly sliced
2 tablespoons raisins
1 sheet puff pastry sheet, thawed
confectioners’ sugar for dusting

 

Number of servings: 6

Cooking time: 35 minutes

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