Braided Apple Walnut Strudel
It’s hard to believe, but we’re entering apple-picking season! And you know what that means: time to break out ALL of our favorite apple treats. We’re talking pies and cinnamon rings, German pancakes for breakfast, even upside-down cake! We can never get enough of all the wonderful things you can make with apples, and today to those happy autumn ranks, we’re adding our newest fave: a Braided Apple Walnut Strudel! Not only is it totally easy and super pretty, that apple walnut filling adds an extra bit of fall flavor to take it over the edge into something really special. Let us show you how it’s made, then read on for the full recipe!
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BRAIDED APPLE WALNUT STRUDEL
Prep Time: 20 minutes
Total Time: 1 hour
- 1 egg
- 1 tablespoon water
- 3 tablespoons brown sugar
- 1 tablespoon all-purpose flour, plus more for dusting the work surface
- ¼ teaspoon ground cinnamon
- 2 large Granny Smith apples, peeled, cored and thinly-sliced
- ¼ cup walnuts, chopped
- 1 sheet puff pastry, thawed
- Raw sugar
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a sheet pan with parchment paper.
- In a small bowl, beat the egg and water together with a fork.
- In a medium bowl, combine the brown sugar, flour, and cinnamon. Add the apple slices and the walnuts, and toss to coat.
- Dust your work surface with flour and unfold the puff pastry. Lightly dust the top of the dough with flour and roll out into a 16-by-12-inch rectangle. Place the dough on the parchment-lined sheet pan.
- Arrange the coated apples lengthwise, down the center of the dough.
- Cut slits 1 inch apart along the two sides of the rectangle to within ½ inch of the apples.
- Starting at one end, fold the strips over the apples, alternating sides, to “braid” the dough. Continue to fold the dough strips until the apples are covered completely. Tuck the end strips under and brush the pastry with the egg wash. Sprinkle with coarse sugar.
- Bake for 35 minutes, or until golden brown, rotating halfway.
- Remove from the oven. Place the sheet pan on a wire rack and allow to cool for 20 minutes before slicing and enjoying.
Looks lovely, doesn’t it? It tastes even better, too! The simple layers of the apple-walnut filling and the pastry are just perfect, and every bite feels like the best part of fall.
Do you think you’ll give this Braided Apple Strudel a try? Do you usually make strudels in the fall, or is another autumn dessert your favorite? What other fillings would you like to try with this braided baking technique? Tell us if you give this one a try and how it turns out for you!
Recipe adapted from Pepperidge Farm