Homemade Cinnamon Apple Strudel, a delicious made from scratch pastry dough filled with a cinnamon, brown sugar and apple filling, then drizzled with a Maple Syrup Glaze. The perfect Dessert.
I buy apples, I buy a lot of apples. They are my absolute favourite fruit. I love them raw, cooked or even baked, especially in an Apple Strudel.
I am very picky about where I buy my apples. There is only one grocery store that lives up to my expectations and that is where I go at least two or three times a week to buy my apples and vegetables.
Knowing that everyone is looking forward to Spring and Summer and all the warm weather fruit. Here is me thinking how much I am going to miss my apples.
Because let’s face it, a Summer apple gets mushy and has a really strange taste.
Therefore I decided that since I still had a few Tasty Apple and Cinnamon Recipes hanging around. This Cinnamon Apple Strudel was one I always wanted to share.
I know Apple Strudel is usually made with Puff Pastry but I decided to give it a little Italian Twist this time. I would use a Pasta Frolla (pie dough) recipe I had.
I rolled the dough very thin and filled it with my apple cinnamon mixture. I used brown sugar and I left out the raisins. Yes I know, “who makes Strudel without raisins”? Well I did.
In fact I thought why not add sliced almonds instead. I had an unopened bag hanging around from Christmas baking so I threw them in too. And a sprinkle on top before baking wouldn’t hurt either.
Cinnamon Apple Strudel
After my delicious Apple Strudel cooled down, I drizzled it with a Maple Syrup Glaze. If glaze isn’t for you, you can just sprinkle it with some Icing Sugar or go plain.
If you are like me and can’t get enough “anything with apples” I hope you enjoy this Apple Strudel Recipe.
Easy Apple Strudel
- 2 1/3 cups flour 292 grams
- 3 1/2 tablespoons butter 50 grams
- 2 tablespoons sugar 25 grams
- 1 egg
- pinch salt
- 5 1/2 tablespoons - 6 milk 84-92 grams
- 2 apples peeled, cored and cubed
- 2 tablespoons butter melted (divided) 30 grams
- 1/4 cup slivered almonds (divided) 30 grams
- zest of 1/2 lemon
- 3 tablespoons brown sugar 50 grams
- 1 teaspoon cinnamon 6 grams
- 1/2 cup powdered/icing sugar 62.5 grams
- 1/2 teaspoon vanilla 2.10 grams
- 2 tablespoons maple syrup 24 grams
- milk or cream (as much as you need)
In a food processor add flour, salt and sugar whisk to combine, then add 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 dough together. Remove to a lightly floured flat surface and knead until dough is smooth. Wrap in plastic and refrigerate for 30 minutes.
While dough is in the fridge, prepare the filling, In a medium bowl mix together cubed apples, brown sugar, almonds (leave some for sprinkling on top of unbaked strudel), zest, cinnamon and half the melted butter. Set aside.
Pre-heat oven to 375° F (190° C), line a cookie sheet with parchment paper.
Remove dough from fridge and roll into a rectangular shape**, place on cookie sheet, brush dough with remaining half of the melted butter, make slits in dough, but do not cut all the way across (see image), spoon apple mixture down the centre of the dough and criss cross cut slits over mixture (see image). Brush top of 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. Enjoy!
**cut the edges even with a knife, leftover dough can be frozen or made into tarts.
In a small bowl mix together powdered/icing sugar, vanilla and maple syrup add as much milk or cream (a little at a time) as you need to reach your desired thickness.