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Apple Strudel

Made With:

Bakery

Pepperidge Farm Puff Pastry Sheets

There's no limit to what you can do.  Strudels and fruit flans, pot pies, Wellingtons and quiche.  You are limited only by your imagination.

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Nutrition Facts
Serving Size
Amount Per Serving
Calories 220
% Daily Value
Total Fat 11g
17%
Saturated Fat g
0%
Cholesterol 25mg
8%
Sodium 80mg
3%
Total Carbohydrate 25mg
8%
Dietary Fiber 2g
8%
Protein 4g
8%
Vitamin A %
Vitamin C %
Calcium 2%
Iron %
Total Time

75 min.

Serving & Size

1

Yields

At harvest time – or any time – nothing beats a classic apple strudel. Enjoy this with a steaming cup of tea or coffee.

Nutrition Facts

Nutrition Facts
Serving Size
Amount Per Serving
Calories 220
% Daily Value
Total Fat 11g
17%
Saturated Fat g
0%
Cholesterol 25mg
8%
Sodium 80mg
3%
Total Carbohydrate 25mg
8%
Dietary Fiber 2g
8%
Protein 4g
8%
Vitamin A %
Vitamin C %
Calcium 2%
Iron %

Estimate your profit

Step 1
Profit Per Serving
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
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Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
peeled, cored and sliced baking apples, such as Honeycrisp 4 cups L
granulated sugar 2 tbsp 30  mL
all-purpose flour 2 tbsp 30  mL
2. Toss apples with sugar, flour and cinnamon in a large bowl. Let stand for 20 minutes.
Weight Measure
ground cinnamon 1 tsp mL
walnuts, chopped 1 cup 125  mL
packed light brown sugar 2 tbsp 30  mL
3. In another bowl, stir together walnuts and brown sugar. Set aside.
Weight Measure
Pepperidge Farm® Puff Pastry, thawed but still cold 1 sheet sheet
4. Place pastry on prepared baking sheet. Sprinkle walnut mixture along long edge, leaving a 1-inch (2.5 cm) border. Scrape apple mixture over top of walnut mixture. Starting with border closest to you, lift pastry up and over apple mixture, rolling to cover completely. Place seam side down on pan; pinch ends to seal and tuck under strudel.
Weight Measure
Egg
water 1 tbsp 15  mL
5. Whisk egg with water; brush over top of strudel. With a small, sharp knife, cut 3 or 4 slits in the top of the strudel to allow steam to escape.
Weight Measure
Tip: Serve strudel with vanilla ice cream on the side, if desired. Substitute walnuts with pecans or almonds.
6. Bake for 40 to 45 minutes or until pastry is golden brown.
1. Preheat oven to 375°F (190°C). Line baking sheet with parchment paper; set aside.
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