Ingredients for Apple Cranberry Puff Pastry Strudel Slices
- 1 sheet (14.1 oz) frozen puff pastry
- 1 large egg
- 1 tablespoon water
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 3 medium Granny Smith apples (peeled, cored, and thinly sliced)
- 1 cup dried cranberries
- Juice of 1/2 lemon
- Zest of 1 lemon
- Cooking spray
- Confectioners' sugar (optional)
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How to Make Apple Cranberry Puff Pastry Strudel Slices
- Thaw one sheet (14.1 oz) of puff pastry at room temperature for 30 minutes.
- Place 1 cup dried cranberries in a bowl and pour hot water to cover. Let sit until plump (about 10 minutes).
- Preheat oven to 375°F (190°C).
- Lightly spray a baking sheet with cooking spray.
- In a small bowl, whisk together 1 large egg and 1 tablespoon water. Set aside.
- In a medium bowl, combine 1/2 cup granulated sugar, 1/4 cup all-purpose flour, 1 teaspoon ground cinnamon, 3 medium apples (peeled, cored, and thinly sliced), the juice of 1/2 lemon, and the zest of 1 lemon. Add the drained cranberries and gently toss to combine.
- Unfold the puff pastry onto a lightly floured surface and roll into a 16x12-inch rectangle.
- With the short end facing you, spoon the apple mixture onto the bottom half of the rectangle, leaving a 1-inch border.
- Starting at the short side, tightly roll up the pastry like a jelly roll.
- Place the seam side down onto the prepared baking sheet. Tuck the ends under to seal.
- Brush the roll with the egg wash.
- Cut several 2-inch slits about 2 inches apart on top of the strudel.
- Bake for 30-35 minutes, or until golden brown.
- Cool on the baking sheet on a wire rack for about 30 minutes.
- Using a sharp serrated knife, slice the baked strudel into 2-inch slices and serve warm. Sprinkle with confectioners' sugar, if desired.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
65g
Fat
21g
Carbs
12g
