We loved the time spent in Austria for two reasons; not only was it breathtakingly beautiful, but the food was a hit with our two kid-foodies. We learned that Austrian cuisine is most often associated with Viennese cuisine, but it varies depending on which region you’re in. Our fondness for all things sweet meant we tried most of their pastries and one that left a lasting impression was the Apfelstrudel.
Apfelstrudel or Apple Strudel in English, is a traditional Viennese strudel and a popular pastry in Austria. Layers of thin pastry surround a filling of apple, usually with cinnamon and raisins added to it. It’s quite wonderful served both warm and chill. With the end of our yearlong world-schooling adventure, we’re missing our time spent in Europe now more than ever.
A great way for our family to stir up positive memories and thoughts is by cooking dishes we were most fond of during our time abroad.
Generally, apple strudel isn’t the easiest thing to bake, which is why I was surprised to find a 30-minute apple strudel recipe! Delicious strudel ready in 30 minutes? Sign us up. There’s nothing better than the smell of baked apples wafting through the kitchen…
30 Minute Apple Strudel
Adapted from Real Food by Dad
- 1 puff pastry sheet, thawed according to instructions
- 4 cups apples (about 5 medium apples), peeled, cored and sliced
- ½ cup sugar
- 2 teaspoons cinnamon
- 1 teaspoon vanilla extract
- 1 tablespoon plus 1 teaspoon flour
Topping –
- egg wash
- dusting of powdered sugar
- Heat oven to 400 degrees.
- Remove one sheet of puff pastry from freezer and thaw according to instructions.
- Peel, core and slice apples. The kids love to help slicing the apples using their kid-friendly knives.
- Mix together the chopped apples, sugar, cinnamon and vanilla extract in a bowl. Set aside for minutes 10-15 minutes.
- Add in flour and toss to combine.
- Roll out puff pastry to a 12×16 rectangle on top of a sheet of parchment paper, Lightly score puff pastry into three vertical columns, with the middle column being 7 inches wide and the two outer columns at 21/2 inches. Cut slits on either side of the center column to 1 inch wide and 2½ inches long.
- Place apple mixture in the center and fold top of puff pastry down. Begin to pull alternating slits from one side to the other, making sure ends reach the edge of filling. Brush egg wash on top and sprinkle with powdered sugar.
- Transfer strudel on top of parchment paper to the oven and bake for about 10-12 minutes or until golden brown. Remove from oven and cool on a wire rack.
- Serve warm or chilled!
