Blueberry Apple Strudel

Strudel bites were always one of those items Josh use to sneak in the shopping cart if we went grocery shopping together. Okay, maybe he just snuck it in there in the beginning then I didn’t care anymore. It’s only a once in a while treat anyway. Good for a weekend morning while lounging around catching up on a vast amount of dvr’d shows. That season is over now. Our dvr is now quickly filling up with things like Super Why, Word World and Curious George. That’s what happens when you have a toddler in the house.

I think I need to do an I’ve never post. I say this because almost everything I’ve made so far is something that was completely an ‘I’ve never’ or had some part to it that was. My list would be rather long though. Of course that gives me lots of possibilities for things to make. Homemade strudels was on that list. I had never made strudels.

For the most part this was a seriously easy item to make. I did have one issue, but you won’t make that mistake. It was my first time working with puff pastry and didn’t realise I really needed to pinch and seal really good. I thought I had sealed it good enough. So, during the baking process blueberry juice leaked out through the seam. The bottom basically gave way. If that hadn’t happened, if I had sealed it fully, if I maybe had even not put quite as much filling in… it wouldn’t have leaked and it’d have been perfect. It was still fantastic. Just remember, less is more and pinch pinch pinch. Seal it good and you’ll be set.

With the same filling or not, this will be made again. The possibilities are endless really: chocolate banana, strawberries, cranberries, raspberries, maybe even a cream filling.

Blueberry Apple Strudel

Ingredients:

1 sheet puff pastry - thawed
1/2 C blueberries
1 apple peeled - cored and sliced
1 tsp cinnamon
1/4 tsp nutmeg
2 tbsp butter - melted
1/4 C brown sugar
1 egg
2 tbsp water
1/4 C turbinado sugar

Directions:

Preheat oven to 375. Prepare a baking sheet with a silpat or sheet of parchment paper. This is primarily a precautionary measure. If your strudels should leak at all, the cleanup will be easier. I almost always bake with a silpat. They are so easy to clean. Cookies and other baked goods slide right off. If you don't have one, get one.

Carefully open up a thawed sheet of puff pastry on your prepared baking sheet. I tossed 1 sheet in a plastic bag overnight to thaw. You have several options for how to go forward, basically it's just a matter of how many pieces you want to make. One giant strudel can be made of several small ones. I sliced my sheet into two pieces. You can go even smaller, just remember to divide your filling ingredients accordingly.

Spread blueberries down the center of your puff pastry. A nice neat line, no more than a few blueberries wide.

In a medium bowl toss apples, cinnamon, nutmeg and brown sugar and butter until the apples are coated well. Top off blueberries with apple mixture. In a small bowl, beat egg with water. Brush edges of puff pastry with egg wash.

Fold sides of puff pastry in like you would with a burrito. Then pull the remaining puff pastry up to meet in the middle over your line of fruit filling. Pinch well to seal. Roll strudel over carefully so the seam will be on the bottom. Brush with remaining egg wash over entire strudel.

Sprinkle with turbinado sugar. Turbinado sugar is different than your everyday white sugar. It looks like a mix of brown sugar and white sugar. Turbinado has the coloring of brown sugar with the crystal texture of white sugar. It's key to use this kind of sugar, as the egg wash will melt and eat white sugar. If you cannot find turbinado sugar, you may substitude with a sprinkling of brown sugar. They are similar but do have their differences. For that extra look and taste, I do recommend trying to find a box.

Slice the top several times. This will help release any steam. Pop in the fridge for 20 minutes. Then bake at 375 for 25-30 minutes. Cool on the cookie sheet for 5-10 minutes to harden up a bit, then carefully transfer to a wire rack to cool completely. Slice and serve.

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3 Responses to “Blueberry Apple Strudel”

  1. #
    1
    karl — March 15, 2016 at 8:27 pm

    I wonder how many it yielded to?

    • Rachel — March 16th, 2016 @ 7:27 am

      That would depend on how you slice it. It’s been quite a long time since posting this but I imagine it would at least server several.

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