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Good Eats: Homemade Apple Strudel Recipes | Duluth Pack

Good Eats: Apple Strudel

A dessert that can also serve as breakfast? This is right up our alley here at Duluth Pack. Apple strudel serves as the perfect fall dessert to pair with a cup of cider or a comforting breakfast staple alongside your morning coffee. We believe there is no such thing as too many apple dishes this time of year, and we are here to give you all our favorites. Let us know if you give some of our favorite recipes a try!

Easy Apple Strudel

The name says it all – easy apple strudel. With minimal ingredients and maximum flavor, this apple strudel recipe can be made in just 30 minutes and just in time for breakfast. Try this recipe from (CrazyFortCrust) and let us know what you think!

Ingredients

  • 1 can Pillsbury Crescent Rolls – 8 rolls – or use the Crescent Roll Sheet if you can find it
  • 1 ½ cups apple pie filling, homemade or from a can. If using a can, use about ¾ of it
  • 1 egg
  • Granulated sugar for sprinkling
  • ½ cup powdered sugar
  • ½ tsp vanilla
  • 1 tbsp apple juice

Instructions

  1. Preheat oven to 375 degrees.
  2. Unroll Crescent Rolls onto a large sheet of parchment paper that will fit on a cookie sheet. Press the seams together.
  3. Using a knife, cut strips 1” apart up and down both sides of the Crescent Roll rectangle, leaving about 3” of untouched space in the center for the filling. Place the pie filling up and down the center where there are no cuts. Wrap each slice up and over the filling, overlapping as necessary. Pinch the ends shut using the tines of a fork.
  4. Brush the outside of the Crescent Roll with beaten egg and sprinkle with granulated sugar. Place the parchment sheet with the strudel on a cookie sheet.
  5. Bake for 15-20 minutes or until golden brown and cooked through. Cool completely before glazing,
  6. To make the glaze: whisk powdered sugar, vanilla, and apple juice. Drizzle over strudel, slice, and serve. Optionally, top with drizzled caramel instead of glaze
  7. Store in an airtight container for up to 3 days.

Mini Apple Strudel

Your favorite parts of apple strudel in a miniature form. This bite-size recipe from (CakeWhiz) is perfect for a quick breakfast, snacking on the go, or a Thanksgiving dessert.

Ingredients

  • 1 package Puff pastry sheets
  • 1 cup Apple pie fillingHomemade or store-bought
  • 1 Egg Large
  • 1 tbsp Water
  • 1/4 cup Sanding sugar

Instructions

  1. Unroll pastry sheets and cut rectangular strips (mine were about 2-3 inches wide and 5-6 inches long. There are approximate since I didn't use a ruler to measure them...lol). 
  2. Put 1 tbsp of apple pie filling in the center of the strip. Fold one side of the strip on top of the filling and then fold the other side of the strip. Press gently so that both ends stick together. Then, flip this strudel onto a cookie tray, lined with parchment paper. 
  3. Gently, use a sharp knifeto make 3-4 cuts on top of each strudel so that steam can easily escape while baking. 
  4. In a small bowl, beat the egg and water to make the egg wash. 
  5. Brush the top of each strudel with egg wash and sprinkle some sanding sugar. 
  6. Bake at 400 degrees for about 20 minutes OR until the strudels are puffy and golden brown. Enjoy!

 

Caramel Apple Strudel

Adding caramel into our beloved apple strudel only makes it better. The tartness of the Granny Smith apples and sweetness of the caramel pair together in perfect harmony to create this delicious treat. Let us know what you think of this recipe from (FeelsLikeHome).

Ingredients

  • 1 large Granny Smith apple peeled, cored, and sliced thin
  • 1/4 cup caramel topping
  • 1/2 teaspoon ground cinnamon
  • 1 can crescent rolls 8 oz. sheet style if possible
  • 1/3 cup pecans chopped
  • 1 teaspoon sugar
  • 1/4 teaspoon ground cinnamon
  • 1 egg beaten

Instructions

  1. Heat oven to 375º. Spray a large sheet pan with cooking spray.
  2. In a 10-inch skillet, cook the apple, caramel topping, and 1/2 teaspoon cinnamon over medium-low heat, stirring occasionally, until apple is tender.
  3. Unroll dough onto the prepared pan. If you are using perforated crescent rolls, roll them with a rolling pin to ensure that all the perforations are sealed shut.
  4. Spoon apple mixture lengthwise down center of the dough; spread to within 1/2 inch of edges. Sprinkle with pecans. Starting with the short side, roll up; firmly pinch edges to seal.
  5. In a small bowl, mix sugar and 1/4 teaspoon cinnamon. Brush dough with egg. Sprinkle with cinnamon-sugar mixture. Make 3 slits 2 inches apart on top of the dough.
  6. Bake 15 to 20 minutes or until deep golden brown.


Homemade Cinnamon Apple Strudel

If you're wanting the create a completely from scratch version of our easy apple strudel recipe, we have the perfect recipe. With homemade pastry, cinnamon, and even a maple syrup glaze to add to the fall flavors, this recipe from (AnItalianInMyKitchen) is a definite crowd-pleaser.

Ingredients

For the pastry dough

  • 2 cups flour
  • Pinch of salt
  • 2 tbsp sugar
  • 3 ½ tbsp butter
  • 4 ½ tbsp milk

For the cinnamon apple filling

  • 2 apples peeled, cored, cubed
  • 1-2 tbsp lemon juice
  • 3 tbsp brown sugar
  • ¼ cup slivered almonds
  • 1 tsp cinnamon
  • 2 tbsp butter, melted

For the maple syrup glaze

  • ½ cup powdered sugar
  • ½ tsp vanilla
  • 2 tbsp maple syrup
  • 1 tbsp milk or cream

Instructions

For the pastry dough

  1. In a food processor add flour, salt, and sugar, whisk to combine, then add the butter and pulse a few times, add egg and pulse to combine (3 or 4 pulses), add milk a little at a time, and pulse to bring the dough together. Remove to a lightly floured flat surface and knead until the dough is smooth.  Wrap in plastic and refrigerate for 30 minutes.

For the cinnamon apple filling

  1. While the dough is in the fridge, prepare the filling,
  2. Cut washed, peeled, cored apples into small to medium cubes. Place in a medium bowl and sprinkle with lemon juice, then add the brown sugar, almonds (leave some for sprinkling on top of unbaked strudel), cinnamon, and half the melted butter. Set aside.
  3. Pre-heat oven to 350F (180C), line a cookie sheet with parchment paper.
  4. Remove the dough from the fridge and roll into a rectangular shape**, roll 1/8 inch thick, place on a prepared cookie sheet, brush dough with the remaining half of the melted butter, spoon the apple mixture down the middle of the dough, make slits in dough, (see image), and criss-cross cut slits over mixture (see image). Brush top of the pastry with beaten egg, sprinkle with slivered almonds, and bake for approximately 30-40 minutes or until golden brown. Let cool before drizzling with Maple Syrup Glaze or Icing Sugar. Or eat warm. Enjoy!

For the maple syrup glaze

  1. In a small bowl mix together powdered/icing sugar, vanilla, and maple syrup and cream or milk. (add more milk or cream (a little at a time) if too thick, or more powdered sugar if too thin).

 

Apple Strudel Muffins

There’s nothing better than being able to transform a favorite recipe into a completely different form. These apple strudel muffins from (RecipesAZ) are sure to be hit the next time you’re hosting brunch or needed a dish to bring.

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter
  • 1 cup white sugar
  • 2 eggs
  • 1 1/4 teaspoons vanilla
  • 1 1/2 cups chopped apples
  • 1/3 cup packed brown sugar
  • 1 tablespoon all-purpose flour
  • 1/8 teaspoon ground cinnamon
  • 1 tablespoon butter

Instructions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease a 12 cup muffin pan.
  2. In a medium bowl, mix flour, baking powder, baking soda, and salt.
  3. In a large bowl, beat together butter, sugar, and eggs until smooth. Mix in vanilla. Stir in apples, and gradually blend in the flour mixture. Spoon the mixture into the prepared muffin pan.
  4. In a small bowl, mix brown sugar, flour, and cinnamon. Cut in butter until mixture is like coarse crumbs. Sprinkle over tops of mixture in a muffin pan.
  5. Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Allow to sit 5 minutes before removing muffins from the pan. Cool on a wire rack.

 

Apple Strudel Cake

This version of apple strudel may be more swayed towards the dessert segment, but we sure wouldn’t judge if you had it for breakfast, too. (BakeToTheRoots) has a delicious and unique recipe that pairs perfectly with a scoop (or two) of vanilla ice cream.

Ingredients

  • 3 oz curd cheese
  • 3 oz cream cheese
  • 4 medium eggs
  • 2 tsp vanilla extract
  • 1 tsp ground cinnamon
  • ½ cup of sugar
  • 8 wheat semolina
  • 32oz apples
  • 1oz dried cranberries
  • 1 package filo dough sheet
  • 3-4 tbsp butter, melted
  • 2-3 tbsp breadcrumbs

Instructions

  1. Start by taking the filo dough out of the fridge and let it come to room temperature for about 10 minutes. Preheat the oven to 350°F (175°C). Line a 10 inches (26cm) springform tin with baking parchment and grease lightly. Set aside.
  2. Add the curd, cream cheese, eggs, vanilla extract, cinnamon, sugar, and semolina to a large bowl and mix until well combined. Set aside. Peel, core, quarter, and cut into dices. Add together with the cranberries to the large bowl and mix in.
  3. Take the dough sheets out of the package and place them on your workspace. Brush each one with melted butter and place six of them rotating each one slightly in the springform tin – press to the bottom and side and let the rest overlap the tin. To keep the dough sheets from drying out you can cover them with a damp kitchen towel while working on the cake.
  4. Sprinkle the breadcrumbs onto the base of the cake and pour in the apple filling – sprinkle with the sliced almonds. Fold the overlapping parts of the dough sheets to the center and cover the filling with it. Crumple the remaining buttered dough sheets slightly and place them on top of the cake.
  5. Bake for 55-60 Minutes. If the filo dough gets too dark, cover with a sheet of baking paper or aluminum foil. Take the cake out of the oven and place on a wire rack, open the springform tin immediately so the cake can cool down, and won't stick to the tin. Let cool down completely.
  6. Dust with some confectioners’ sugar (optional) before serving.

 

We hope you try some of these recipes the next time you’re heading to brunch, preparing a Thanksgiving dessert, or wanting to spice up your everyday breakfast!

Happy cooking, friends!