Apple Cinnamon Puff Pastry Strudel
Crisp buttery puff pastry meets gooey apples and warm spices - this strudel looks bakery-perfect but couldn’t be easier to make.
Cals 517 · Prot 7 · Carbs 57 · Fat 30
Family Friendly
60 min
Crisp buttery puff pastry meets gooey apples and warm spices - this strudel looks bakery-perfect but couldn’t be easier to make.
Cals 517 · Prot 7 · Carbs 57 · Fat 30
Family Friendly
Ingredients
Green apple
2 Piece
Red apple
1 Piece
Butter
4*
20 Grams
Brown sugar
15 Grams
Maple syrup
20 ML
Cinnamon powder
4 Grams
Nutmeg
1 Gram
Corn starch
5 Grams
Water
100 ML
All-Butter Puff Pastry
4*10*11*
250 Grams
Organic Eggs
5*
1 Piece
Icing sugar
10 Grams
Allergens
*4 Milk, *10 Wheat, *11 Gluten, *5 Eggs
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 2159 / 517 |
| Fats (g) | 30.1 |
| of which saturated (g) | 7.1 |
| Carbohydrates (g) | 57 |
| of which sugars (g) | 21.6 |
| Fibers (g) | 4.4 |
| Proteins (g) | 6.9 |
| Salt (g) | 1 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
- Preheat the oven to 200°C/180°C fan, and line a baking tray with baking paper.
- Peel the apples and slice in quarters, removing the core and seeds.
- Chop into smaller bite-sized pieces.
Tip! The smaller the cubes, the quicker the apples will cook.
2 Cook apples
- Heat a pan on medium heat and melt the butter.
- Add the apples, brown sugar, maple syrup, cinnamon and nutmeg, and stir to coat.
- Cover with a lid and cook for 5-7 min until the apples release their juices and start to soften.
- Mix 1 tsp of corn starch with the measured water to make a slurry.
- Add to the apples and cook for 1 min until thickened and syrupy.
- Set aside to cool completely.
Tip! You can also place the apple filling in the fridge for 10 min so it sets better.
3 Prep
- Meanwhile, unroll the puff pastry, keeping the baking paper underneath.
- Add a piece of baking paper on top.
- Using a rolling pin, gently roll out on all sides but don't make it too thin.
- Add the cooled and cooked apples in the centre, making sure to leave some space on all sides so you can fold the puff pastry over.
- Using a sharp knife, make slits into the pastry from the top and bottom, spaced about 2cm apart.
4 Fill
- In a small bowl, crack and whisk the egg.
- Brush the pastry all over with the egg wash, making sure to get the overlapping pieces.
- First, fold the left edge of pastry over the apples.
- Then take each strip of pastry, gently pull at an angle, and fold over the apples diagonally.
- Pinch the overlapping pieces together so they seal.
5 Brush
- Repeat and work your way down to overlap, pinch, and seal all the pastry.
- Fold the right edge of the pastry over the apples.
- Finish with another coat of egg wash.
Tip! Don't worry if the pattern isn't perfect or there are gaps in the dough. It's not meant to be sealed completely so that steam can escape as it bakes.
6 Bake
- Bake the pastry at the bottom or lowest rack of your oven for 30-40 min until golden brown.
- After 30 min, If the pastry is browning too quickly at the edges and the centre is not fully baked, loosely cover with foil or baking paper.
- Let it rest for 5 min so the juices settle.
- Transfer to a serving platter.
- Serve the Apple Cinnamon Puff Pastry Strudel with a dusting of icing sugar.
Tip! Baking at the bottom of the oven will help give the puff pastry a lift from the heat below so that you get a well risen and cooked crust.
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