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Apple Strudel

Apple Strudel

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

45 min.

Serving & Size

1

Add To Pantry

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

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
peeled, cored and sliced baking apples, such as Honeycrisp 1 L 4 cups
granulated sugar 30 mL 2 tbsp
all-purpose flour 30 mL 2 tbsp
ground cinnamon 2 mL 1/2 tsp
walnuts, chopped 125 mL 1/2 cup
packed light brown sugar 30 mL 2 tbsp
Pepperidge Farm® Puff Pastry, thawed but still cold
1 sheet
1 sheet

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.

Egg
water 15 mL 1 tbsp
Tip: Serve strudel with vanilla ice cream on the side, if desired. Substitute walnuts with pecans or almonds.
Instructions
1. Preheat oven to 375°F (190°C). Line baking sheet with parchment paper; set aside.
2. Toss apples with sugar, flour and cinnamon in a large bowl. Let stand for 20 minutes.
3. In another bowl, stir together walnuts and brown sugar. Set aside.
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.
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.
6. Bake for 40 to 45 minutes or until pastry is golden brown.
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