Ingredients

The following ingredients have 4 Servings
  • 4 large Granny Smith apples (cored, peeled, and diced)
  • 1 cup sugar
  • 2 tablespoon unsalted butter
  • 2 tablespoon cornstarch
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon kosher salt
  • 1/4 cup water (plus extra for sealing the dough)
  • 1 package (2 sheets) frozen puff pastry (thawed)
  • 1 egg (beaten)
  • 1 stick unsalted butter (melted)
  • 1 teaspoon vanilla
  • 3 tablespoons milk
  • 1/2 teaspoon kosher salt
  • 2-3 cups confectioners' sugar

Instruction

  • Begin by preheating your oven to 375 degrees F.
  • In a medium saucepan, combine the apples, sugar, butter, cornstarch, cinnamon, nutmeg, salt, and water. Stir to combine. Cook at medium heat for about 7 minutes or until the sauce starts to thicken. Set aside and allow the apple mixture to cool.
  • In the meantime, unfold your puff pastry onto a lightly floured surface. Use a rolling pin to make each puff pastry sheet about 15% larger in size.
  • Place half of the cooled apple mixture down the middle one-third of one puff pastry sheet.
  • Use a sharp knife to cut horizontal strips along both the left and the right outer thirds of the puff pastry. (Make about 16 strips on each side.)
  • Lightly moisten the ends of all the strips with water. Then fold the strips over the top of the apple mixture. To create a braided look, first fold over a strip from the left, then a strip from the right. Continue left, right, left, right until all of the strips are in place.
  • Seal both ends with a little water.
  • Repeat this process with the rest of the apple filling and the second puff pastry sheet.
  • Transfer both strudels to a baking sheet lined with parchment paper.* Brush with beaten egg.
  • Baked for 35-40 minutes or until golden brown. Allow the strudel to cool slightly.
  • In the meantime, prepare a glaze by whisking together the butter, vanilla, milk, kosher salt, and confectioners' sugar. Start with 2 cups of confectioners' sugar. Add more to create a glaze that is thick but still can be drizzled. (If the glaze becomes too thick, add a bit more milk to thin it.)
  • Slice and serve warm.