I am in the process of fixing some of my older recipes. I lost quite a few pictures in the big move. When I transferred the blog over to this web address, things went missing. The strudel pictures were gone. It’s no fun to look at a recipe and not have any pictures.
Post holiday season is the best time for me to do this. It is miserably cold outside, just as Winter is supposed to be. I have plenty of time to look through my photo archives for replacement pictures. Not in this case. I promised the Mister I’d make him a strudel, so I was able to take new pictures and not have to try to find the old ones. Yay!
In the past, I have made the strudel dough from scratch, but I can’t really do it in this forum. The strudel dough is one of those recipes where someone has to be by your side, teaching you how to make it. It’s quite a process. The dough is so thin you can read a newspaper through it. Years ago, I had a friend who taught me. She had learned from her Croatian grandmother and then she taught me. It’s that circle of life thing.
I have adapted the strudel recipe for my blog and used puff pastry for the dough. It turned out great. The filling is just as her grandmother taught us. For the icing drizzle, I just used the recipe for Frosting for Anything and made it just a bit runnier by adding more liquid.
Quick Apple Strudel
1 box of puff pastry (2 sheets)
extra flour for rolling out the pastry dough
3 cups chopped, peeled apples (about 3 or 4, just eat what you don’t use or give them to the kids)
juice of one small lemon (about 2 tablespoons or so)
1/2 cup melted butter plus a bit more for basting the strudel
1 cup granulated sugar
1/2 cup crushed vanilla wafers
1 teaspoon cinnamon
1/2 cup of your favorite icing for drizzling (recipe for my Favorite Frosting for Anything is below)
Preheat the oven to 350 degrees. Remove pastry dough from the box and let it sit on a cooling rack to thaw.
In a medium bowl, pour the lemon juice over the the chopped apples and mix to coat all the apples. Set aside.
In a separate bowl, combine the sugar, vanilla wafers, and cinnamon. Set aside.
Roll the pastry dough out on the counter with a little flour so it doesn’t stick. Roll it out until it is about half as thick as it originally was. Repeat with the other piece of dough.
You will be using half of each mixture on each piece of the dough. Here’s how to assemble the strudels:
1. Brush the entire surface of each strudel dough with the melted butter. Be generous.
2. Sprinkle the sugar, vanilla wafer, cinnamon mixture over the entire surface of each strudel dough.
3. About 2 inches from the shorter edge, arrange the apples in a row, the entire width of the pastry. Do not cover the entire surface of the strudel dough like you just did with the butter and the sugar mixture. You just want to have a thick row of apples. This is where you will start rolling. Take the 2 inch space and flip it over the apples. Keep rolling, much like a sushi roll without the mat, until you get to the end. You will have to lift the apple roll a bit as your roll. It is not a smooth roll, it is more like lift and turn, lift and turn.
I know it’s messy, but the second dough got rather soft and I tore the dough.
See, it really doesn’t matter, I kept rolling and it turned out okay. Don’t let the not-so-perfect moments get you down. Think about it, it’s sugar and butter and apples and vanilla wafers……what could be bad??
Tuck under the ends and carefully lay the strudels on a baking sheet lined with parchment. They should be on the baking sheet in a horseshoe shape. I don’t know why, that is just how it’s done. The grandmother said so.
Baste with the remaining left over butter making sure you coat the entire strudel.
Bake for one hour until golden brown. Remove from the oven and if it is super juicy, drain the hot juice off. Let the strudels cool completely before removing from the baking sheet.
When cooled completely, remove from the baking sheet onto a pretty platter and drizzle with the frosting. It is now ready to serve! Each strudel serves about 6-8.
Frosting for Anything
Full Recipe Half Recipe
2 lb. bag of powdered sugar 1 lb. box of powdered sugar
2 sticks of very soft butter 1 stick of very soft butter
3 teaspoons vanilla 1 1/2 teaspoons vanilla
7 tablespoons water or milk 3 1/2 tablespoons water or milk
In a mixing bowl, cream the butter, vanilla, and 2 tablespoons of water. Beat on high. Alternately, add some powdered sugar and one tablespoon water beating on medium until all is incorporated. Then, beat on high for 2 minutes. Makes enough to frost a two layer cake.
Store in an airtight container in refrigerator. Can also be frozen. Thaw in the refrigerator, then whip to the desired consistency. You can always add more water or milk by the teaspoon for a thinner consistency.