Easy Ribbon Apple Strudel
Easy Ribbon Apple Strudel
Ingredients
For the Apple Filling
- 2 honey crisp apples, sliced horizontally into 1/2 inch thick rings, cored
- 1/2 lemon, juiced
- 1/2 cup brown sugar
- 1 teaspoon pumpkin spice
For the Strudel Assembly
- 1 puff pastry sheet, thawed according to package directions
- 1 egg, beaten for egg wash
For Serving (Optional)
- vanilla ice cream, as needed
- salted caramel sauce, as needed
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400
- 2
Prepare the apples: Slice the honey crisp apples horizontally into 1/2 inch thick rings. Using a small round metal cutter or an apple corer, remove the seeds from the center of each apple ring.
⏱️ 5 min
- 3
Season the apples: Place the apple rings in a medium bowl. Squeeze the juice from half a lemon over the apples. Add the brown sugar and pumpkin spice. Toss gently to ensure the apple rings are thoroughly coated with the lemon juice, brown sugar, and spice mixture. Set aside.
⏱️ 5 min
- 4
Prepare the puff pastry: Unroll the thawed puff pastry sheet on a lightly floured surface. Cut the sheet into four equal square portions, roughly the size of your apple rings.
⏱️ 3 min
- 5
Assemble the strudels: Place one apple ring in the center of each puff pastry square. Make four perpendicular cuts from the corners of the puff pastry towards the edge of the apple ring, creating strips. Carefully pull these strips over the apple ring towards the center, overlapping them to form a decorative "ribbon" design that partially encases the apple.
⏱️ 7 min
- 6
Bake the strudels: Transfer the assembled strudels to the prepared baking sheet. Brush the tops of the pastries with the beaten egg wash. Drizzle any leftover brown sugar syrup from the apple marination over the top of each strudel. Bake for 20 minutes, or until the pastries are golden brown and puffed.
⏱️ 20 min•🌡️ 400
- 7
Serve: Remove the strudels from the oven and let them cool slightly. Serve warm, optionally topped with a scoop of vanilla ice cream and a drizzle of salted caramel sauce.
Kitchen Tools
Nutrition Facts (per serving)
Easy Ribbon Apple Strudel
Ingredients
For the Apple Filling
- 2 honey crisp apples, sliced horizontally into 1/2 inch thick rings, cored
- 1/2 lemon, juiced
- 1/2 cup brown sugar
- 1 teaspoon pumpkin spice
For the Strudel Assembly
- 1 puff pastry sheet, thawed according to package directions
- 1 egg, beaten for egg wash
For Serving (Optional)
- vanilla ice cream, as needed
- salted caramel sauce, as needed
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400 - 2
Prepare the apples: Slice the honey crisp apples horizontally into 1/2 inch thick rings. Using a small round metal cutter or an apple corer, remove the seeds from the center of each apple ring.
⏱️ 5 min - 3
Season the apples: Place the apple rings in a medium bowl. Squeeze the juice from half a lemon over the apples. Add the brown sugar and pumpkin spice. Toss gently to ensure the apple rings are thoroughly coated with the lemon juice, brown sugar, and spice mixture. Set aside.
⏱️ 5 min - 4
Prepare the puff pastry: Unroll the thawed puff pastry sheet on a lightly floured surface. Cut the sheet into four equal square portions, roughly the size of your apple rings.
⏱️ 3 min - 5
Assemble the strudels: Place one apple ring in the center of each puff pastry square. Make four perpendicular cuts from the corners of the puff pastry towards the edge of the apple ring, creating strips. Carefully pull these strips over the apple ring towards the center, overlapping them to form a decorative "ribbon" design that partially encases the apple.
⏱️ 7 min - 6
Bake the strudels: Transfer the assembled strudels to the prepared baking sheet. Brush the tops of the pastries with the beaten egg wash. Drizzle any leftover brown sugar syrup from the apple marination over the top of each strudel. Bake for 20 minutes, or until the pastries are golden brown and puffed.
⏱️ 20 min•🌡️ 400 - 7
Serve: Remove the strudels from the oven and let them cool slightly. Serve warm, optionally topped with a scoop of vanilla ice cream and a drizzle of salted caramel sauce.