Related Link: Caramel Apple Pie
Apple Toaster Strudel
Apple strudel is one of the greatest Austro-Hungarian dessert inventions, and we love it. But we thought it would be nice to approach it from a different perspective. Instead of rolling out and slathering 500 layers of flaky phyllo dough with butter, wouldn’t you rather have your own individual puff pastry confection? Great for school bake sales or office holiday parties. Now, think of these on the same level you would Pop-Tarts or Toaster Strudel… then meet in the middle.
Pro tips:
- Apples and raisins are typically prominent in an apple strudel filling. If you want a little more jamminess coming out of the pockets, then add 1/4 to 1/2 cup water to the apples and thicken with 1 teaspoon cornstarch.
- If you can’t get a perfect rectangle, that’s okay! Trim the edges after you’ve formed the pastry pockets.
- It might seem strange to bake puffed pastry with a sheet tray on top, but this will prevent excess puffing and keep the rectangles perfectly flat.
- You don’t HAVE to cook the filling if you’re not feeling up to it. But you will have leftover apples, which you could save and use later. Or you can cut the filling ratio in half.
- I prefer Pepperidge Farms puff pastry because they come generously floured and the sheets don’t stick together as they thaw.
Substitutions:
- Did you know that many pre-made puff pastries are technically vegan (it’s all about oil!)? These can be completely vegan if you use vegan egg replacement to seal the pastry closed.
- Granny Smith, Honeycrisp, or Braeburn apples are totally fine sub-ins.
- Black raisins can work in place of golden.
- The walnuts provide a satisfying crunch in this recipe, but if you’re not a fan, feel free to omit.
Storage:
You can make the puff pastry 2 days ahead and store in a sealed container or zip-top bag. Good luck saving them for a rainy day; these will be gone in minutes.
Make this recipe? Let us know in the comments below.
- Yields:
- 8
- Prep Time:
- 15 mins
- Total Time:
- 2 hrs 30 mins
Ingredients
- 2
Pink Lady apples, peeled, finely chopped
- 1/4 c.
(55 g.) packed light brown sugar
- 1/4 c.
golden raisins
- 2 tbsp.
finely chopped walnuts (optional)
- 2 tbsp.
fresh lemon juice
- 1/2 tsp.
ground cinnamon
- 1/2 tsp.
kosher salt
- 1
(17.3-oz.) package puff pastry, thawed if frozen
- 1
large egg
- 1 c.
(115 g.) confectioners’ sugar
Directions
- Step 1Preheat oven to 400° and line a baking sheet with parchment. In a medium saucepan over medium-high heat, combine apples, brown sugar, raisins, walnuts (if using), lemon juice, cinnamon, and salt. Cook, stirring occasionally and adding 1/4 cup water if mixture looks dry, until apples have softened, 10 to 15 minutes. Let cool completely.
- Step 2On a clean surface, roll each puff pastry sheet to a 12"x10" rectangle. Prick sheets with a fork and cut into 16 (5"x3") rectangles. Arrange 8 rectangles on prepared sheet.
- Step 3In a small bowl, beat egg with a splash of water. Brush outer edges of pastry with egg wash. Place 2 heaping tablespoons filling in center of pastry. Place remaining 8 pieces of pastry on top and gently press with your fingers around the corners to seal. Trim pastry to form straight edges if they appear jagged. Brush top of pastry with egg wash.
- Step 4Place another piece of parchment over pastry and stack with a sheet tray. This will prevent the pastry from puffing up in the oven.
- Step 5Bake tarts until golden brown, 25 to 30 minutes. Let cool 30 to 40 minutes.
- Step 6In a small bowl or liquid measuring cup, whisk confectioners’ sugar and 5 teaspoons cold water. Drizzle each tart with glaze.