Swiss american apple strudel recipe
Swiss American Apple Strudel recipe⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and does not represent the final look of a dish.
- 1 sheet pre-packages, puff pastry at room temperature
- 1/3 cup ground hazelnuts OR coarsely chopped walnuts mixed into the apple ingredients
- 2-3 Granny Smith apples (4 cups when diced)
- 1 Tablespoon dry tapioca
- 1/2 cup sugar
- 1-1/2 teaspoons fresh lemon zest
- 1/4 cup raisins (mixed golden and dark)
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/8 teaspoon ground cloves
Roll puff pastry slightly on floured cutting board. Place pastry sheet on greased baking sheet. Grind hazelnuts in a food processor, if necessary. Pour the ground hazelnuts on the center (middle) third of the puff pastry. Peel and cut apples into small diced cubes (about 1/2 inch square). Combine apples and remaining ingredients in a bowl and mix together. Carefully pour the apple mixture onto the top of the hazelnuts on the puff pastry. Pull one side of the puff pastry over the top of the apple mixture; then pull the other third of the pastry over the filling. It will not completely meet at the top. Crimp narrow ends of pastry together. Roll should look like a large sausage. The top of the puff pastry should remain open as it will not completely close over the top of the filling and the open space will vent the filling as it bakes.
Bake in a 425 degree oven for 25 to 30 minutes or until the pastry is golden brown. Top with confectioner’s sugar, if desired. Serve warm.
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