Quick Puff Pastry Apple Strudel Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Combine apples, 3/4 cup sugar, raisins, walnuts, and cinnamon in a large bowl for the filling.
• Dust a flat work surface lightly with flour. Unroll puff pastry and sprinkle lightly with flour. Roll out slightly and mark into 3 equal sections. Spoon filling into the central section then fold over the section on the left and brush with egg. Fold the right section on top, just like a letter. Make shallow diagonal cuts in the top layer of the apple strudel. Brush with egg and sprinkle with 1 tablespoon sugar.
• Bake in the preheated oven until apple studel is puffed up and golden, 25 to 30 minutes.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Place apples in a large bowl. Stir in brown sugar and golden raisins; set aside. Place puff pastry on baking sheet. Roll lightly with a rolling pin. Arrange apple filling down the middle of the pastry lengthwise. Fold the pastry lengthwise around the mixture. Seal edges of pastry by using a bit of water on your fingers, and rubbing the pastry edges together. Whisk egg and milk together, and brush onto top of pastry.
• Bake in preheated oven for 35 to 40 minutes, or until golden brown.

Steps:

• Set oven to 375 degrees.
• Lightly grease a large baking sheet, or line with parchment paper.
• Thaw the puff pastry sheet for 40 minutes at room temperature.
• In a small bowl, mix the egg and water.
• After 40 minutes, unfold the pastry sheet onto a lightly floured surface, with the short side facing you.
• Spoon the apple mixture on the bottom half of the pastry to within 1-inch of the edges, then sprinkle with raisins (if using).
• Starting at the short side, roll up like a jelly roll.
• Place seam-side down on the baking sheet, then tuck ends under to seal.
• Brush with the egg mixture.
• Cut several 2-inch slits (2-inches apart) on top.
• Repeat with the next puff pastry (if you are making two strudels).
• Bake about 35 minutes or until golden brown.
• Cool on baking sheet on a wire rack for about 30 minutes.
• Slice and serve warm.
• Sprinkle with confectioners sugar if desired.

Steps:

• Position an oven rack in the center of the oven and preheat to 375 degrees F.
• In a medium bowl, toss the sliced apples with the lemon juice until the apples are thoroughly coated. Add the raisins, 1/4 cup sugar, and the 2 tablespoons cold cubed butter and toss well. Set aside.
• Lightly dust the counter or work surface with flour. Lay the puff pastry on top and dust the rolling pin with additional flour. Gently roll the puff pastry to 1/8-inch thickness.
• Spread the apple and raisin mixture over the bottom half of the puff pastry square leaving about 1-inch of space along the side edges. Fold the top half of the puff pastry over and pinch to seal the edges together.
• Brush the entire strudel with the melted butter and then sprinkle with cinnamon and remaining sugar. Using a serrated knife, make 3 diagonal slits across the top of the strudel.
• Place the strudel on a parchment lined baking sheet and bake for 40 minutes, rotating halfway through cooking, until the pastry is puffed and golden brown.

Steps:

• Thaw pastry at room temperature for 30 minutes.
• Preheat oven to 375°F.
• Mix egg and water and set aside.
• Roll pastry into 16x12-inch (approx) rectangle.
• Starting at the short side, spoon filling over half the pastry to within 1 inch of edges.
• Starting with the short side, roll up pastry like a jelly roll.
• Place seam-side down on a baking sheet, tucking in ends to seal.
• Brush with egg mixture.
• Cut several 2 inch slits, 2-3 inches apart, on the top.
• Bake 35 minutes or until golden.
• Cool on baking sheet.
• Serve warm.

Steps:

• Preheat oven to 400°. In a large skillet, heat butter over medium-high heat. Add onions and apples; cook and stir until tender, 12-15 minutes. Stir in walnuts, mustard, honey, salt and pepper. Remove from heat; cool slightly., On 2 parchment-lined baking sheets, roll out each pastry into a 14x12-in. rectangle. Place half the onion mixture down the center of each rectangle; top with cheese and bacon., On each long side, cut eight 1-3/4-in.-wide strips. Starting at 1 end, fold alternating strips at an angle across filling; pinch ends to seal. Whisk egg with water; brush over braids. Bake until golden brown, 25-28 minutes. Let stand 5 minutes before cutting.