Ingredients
Method
- Set out one sheet of puff pastry to thaw until it's cold but no longer frozen.
- Preheat your oven to 400°F (200°C).
- Prepare a baking sheet by lining it with parchment paper or a silicone baking mat and set it aside.
- Squeeze the juice of one lemon into a large bowl, ensuring to remove any seeds.
- Peel and thinly slice your apples, placing them into the bowl of lemon juice immediately after slicing.
- Toss the apples thoroughly to coat them with lemon juice as you add them.
- In a small separate bowl, whisk together the sliced or slivered almonds, granulated sugar, ground cinnamon, and a pinch of ground nutmeg.
- Add the golden raisins to this small bowl if you are using them.
- Pour the dry almond mixture into the bowl with the apple filling.
- Gently toss or stir the apple filling mixture to coat all the apples evenly.
- Add ½ tablespoon of all-purpose flour to the apple mixture.
- Stir again to coat the apples with the flour.
- If the filling appears too liquidy, gently drain a bit of the excess liquid.
- Roll out the thawed puff pastry onto a large sheet of parchment paper or a pastry mat to form a rectangle, approximately 11"x17".
- Using a paring knife, lightly score the pastry into three vertical columns, making sure the middle column is wider than the two outer columns.
- Cut even horizontal slits into each of the two outer columns.
- Pour the apple strudel filling down the center column of the pastry.
- Fold the top and bottom edges of the center pastry section over the filling.
- Starting from one end, pull an alternating slit of pastry from each outer side towards the center.
- Press the ends of the pastry slits gently into the pastry on the opposite side to connect them.
- Continue braiding, ensuring you don't leave large gaps across the top of the strudel.
- Carefully transfer the assembled strudel onto your prepared baking sheet.
- Crack one egg into a small bowl and whisk it lightly to create an egg wash.
- Brush the top of the folded pastry generously with the egg wash.
- Sprinkle raw sugar or sparkling sugar evenly over the top of the strudel.
- Bake the strudel in the preheated oven for 25-30 minutes, or until the top is golden brown.
- Remove the strudel from the oven.
- Let it cool on the baking sheet for a few minutes.
- Transfer the strudel to a wire rack to cool completely before slicing.
- Serve warm, optionally with a scoop of vanilla ice cream.
Notes
Ensure puff pastry is cold but pliable for best results.
Slice apples thinly for even cooking and a tender texture.
Don't overfill the strudel; it can cause bursting during baking.
Press the braided strips firmly to seal the filling inside.
Slice apples thinly for even cooking and a tender texture.
Don't overfill the strudel; it can cause bursting during baking.
Press the braided strips firmly to seal the filling inside.