D'Open Kitchen

COOKING FOR THE SOUL

Apple Strudel

Name: Apple Strudel
Prep time: 20 min
Cook time: 30 min
Ingredients: 1 sheet frozen puff pastry; 3 granny smith apples; 2 tablespoons butter; 6 tablespoons granulated sugar (divided); 3 tsp corn starch; ½ teaspoon cinnamon; ¼ teaspoon allspice; ⅓ cup raisins; Egg wash; 1 beaten egg; 1 tablespoon milk; Optional Ingredients; whipped cream

Recipe by

Trish yee

Embark on a culinary journey to the heart of Europe with my Apple Strudel recipe. This timeless dessert encapsulates the essence of comfort and nostalgia, featuring a delicate flaky pastry enveloping a luscious filling of spiced apples, raisins, and hints of warm cinnamon.

The paper-thin layers of pastry are meticulously rolled and stretched to achieve the perfect balance of crispiness and tenderness, creating a delightful contrast with the melt-in-your-mouth apple filling. The apples, tender and fragrant, are a testament to the art of baking, harmonizing the sweetness of ripe fruit with the warmth of cinnamon and the subtle tang of plump raisins.

Served warm, each slice of Apple Strudel evokes memories of cozy gatherings and cherished family recipes. A dusting of powdered sugar or a dollop of fresh whipped cream adds a final touch of elegance. Whether enjoyed as a comforting dessert or a special treat to share, my Apple Strudel recipe celebrates the timeless allure of homemade goodness and the heartwarming embrace of classic flavors.

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Prep Time 20

Cook Time 30

Course Dessert

Cuisine American

Ingredients

1 sheet frozen puff pastry
3 granny smith apples
2 tablespoons butter
6 tablespoons granulated sugar divided
3 tsp corn starch
½ teaspoon cinnamon
¼ teaspoon allspice
⅓ cup raisins
Egg wash
1 beaten egg
1 tablespoon milk
Optional Ingredients
whipped cream

Instructions

Preheat the oven to 180 C.
Set the puff pastry sheet on the counter to thaw.
Peel and core the apples and slice them thinly.
Melt the butter over medium-low heat.
Add the apples to the pan along with 2 tablespoons of granulated sugar plus all of the brown sugar, corn starch, cinnamon, and allspice.
Sauté the apples for around 5 minutes, until they're coated with sauce and reduce. Turn off the heat, stir in the raisins, then leave the apples to cool completely.
Mix together the beaten egg and the milk.
Roll out the puff pastry into a rectangular shape. Pile the apple mixture down the center of the pastry, leaving an inch of pastry at the sides, and the top apple-free.
Fold the top and bottom of the pastry over the apple mixture, then fold 1 of the sides over the top, covering half of the apples. Using the egg and milk mixture as a pastry glue, brush the exposed edge of the pastry before folding the other side of the pastry, slightly overlapping the first half.
Roll the pastry over so the folded part is on the bottom and place on a baking sheet. Score the top of the strudel with a sharp knife.
Brush the top of the pastry with the egg and milk, then sprinkle with the remaining granulated sugar.
Bake the strudel for 25 minutes until the pastry is golden and flaky. Allow the strudel to cool for 20 minutes before serving.

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Trish yee

I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.