Apple-Ginger Strudel

Apple-Ginger Strudel

This Apple-Ginger Strudel is easy to make, and the leftovers are perfect for breakfast.

Apple-Ginger Strudel
Yields: 6 servings
  • 3 small Gala apples, cored and sliced ¼ inch thick
  • ½ cup toasted pecans, chopped
  • 3 tablespoons granulated sugar
  • 3 tablespoons finely chopped crystallized ginger
  • 1 tablespoon all-purpose flour
  • ½ teaspoon apple pie spice
  • ⅛ teaspoon kosher salt
  • ½ (17.3-ounce) package frozen puff pastry, thawed
  • 1 tablespoon heavy whipping cream
  • 2 teaspoons sparkling sugar
  1. Preheat oven to 350°. Line a large baking sheet with parchment paper.
  2. In a medium bowl, toss together apples, pecans, granulated sugar, ginger, flour, apple pie spice, and salt.
  3. On a lightly floured surface, roll dough into a 14x12-inch rectangle. Carefully transfer dough to prepared pan. (Smooth or lightly reroll dough on pan, if necessary.)
  4. Spoon apple mixture lengthwise down center of dough. Cut 1-inch slits in dough down both sides of apple mixture, stopping ½ inch from mixture. Alternately fold dough strips over apple mixture. Brush dough with cream, and sprinkle with sparkling sugar.
  5. Bake until apples are tender and dough is puffed and golden brown, about 40 minutes. Let cool on pan for at least 30 minutes before serving.



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