Apple-Cinnamon Strudel

Name: Apple-Cinnamon Strudel
Prep time: 30 min
Total time: 70 min
Ingredients: All-purpose flour, for rolling; 1 sheet puff pastry (from a 17.3-ounce package), thawed; 3 tablespoons unsalted butter; 3 pounds Gala or Fuji apples (about 6), peeled, cored, and thinly sliced; 0.5 cup plus 2 tablespoons sugar; 0.5 teaspoon ground cinnamon

3.3

(222)

2 Reviews

By

Martha Stewart Editors

Updated on June 12, 2017

Prep Time:

30 mins

Total Time:

1 hrs 10 mins

Servings:

6

Busy times call for easy desserts that have a sweet simplicity, like these flaky apple-cinnamon pastries. For our streamlined strudel, we folded convenient store-bought puff pastry around a four-ingredient filling of sauteed fruit.

Ingredients

All-purpose flour, for rolling
1 sheet puff pastry (from a 17.3-ounce package), thawed
3 tablespoons unsalted butter
3 pounds Gala or Fuji apples (about 6), peeled, cored, and thinly sliced
½ cup plus 2 tablespoons sugar
½ teaspoon ground cinnamon

Directions

Preheat oven to 400 degrees; line a baking sheet with parchment paper or foil. On a lightly floured work surface, unfold pastry; roll out to a 12-by-14-inch rectangle. Place on sheet; refrigerate.
In a large skillet, melt butter over medium; reserve 1 tablespoon in a small bowl. To skillet, add apples, 1/2 cup sugar, and cinnamon. Increase heat to medium-high; cook, tossing occasionally, until apples are tender and liquid has evaporated, about 15 minutes. Spread filling on a second rimmed baking sheet; let cool completely.
With one short side of dough facing you, mound filling horizontally in a strip across the center, leaving a 1-inch border on both long sides. Fold top part, then bottom part of dough over filling. Turn pastry over, seam side down.
Brush pastry with reserved melted butter; sprinkle with remaining 2 tablespoons sugar. Using a paring knife, cut steam vents in center of pastry. Bake until golden brown, 35 to 40 minutes. Let rest 10 minutes before serving.