Apple Cranberry Puff Pastry Strudel Slices
Delight in the irresistible combination of tart apples and sweet dried cranberries with these golden, flaky Apple Cranberry Puff Pastry Strudel Slices. Perfectly spiced with cinnamon and nutmeg, this easy strudel recipe features a buttery puff pastry encasing a juicy, fruit-filled center that caramelizes beautifully during baking. A drizzle of lemon juice brightens the flavors, while a dusting of powdered sugar adds the perfect finishing touch. Ready in under an hour, this show-stopping dessert is perfect for holiday gatherings, tea parties, or whenever you're craving a quick and elegant treat. Serve warm or at room temperature for a heavenly bite that pairs perfectly with a cup of coffee or hot cider.
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Recipe Information
Ingredients
- 2 sheets Puff pastry sheets (thawed)
- 3 cups Apples (peeled, cored, and diced)
- 1 cup Dried cranberries
- 0.333 cup Granulated sugar
- 0.25 cup Brown sugar
- 1.5 teaspoons Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 2 tablespoons Cornstarch
- 1 tablespoon Lemon juice
- 1 large Egg (beaten)
- 2 tablespoons Powdered sugar (for garnish)
- 1 tablespoon All-purpose flour (for dusting)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the diced apples, dried cranberries, granulated sugar, brown sugar, ground cinnamon, ground nutmeg, cornstarch, and lemon juice. Mix well to evenly coat the fruit.
Lightly dust your work surface with flour and roll out one puff pastry sheet into a slightly larger rectangle.
Spoon half of the apple-cranberry mixture onto the center of the rolled-out pastry sheet, leaving about 1 inch of space along the edges.
Fold one side of the puff pastry over the filling, then fold the other side over, creating a seam in the center. Pinch the edges to seal.
Place the assembled strudel seam-side down on the prepared baking sheet. Repeat with the second sheet of puff pastry and remaining filling.
Brush the tops of the strudels with the beaten egg to create a golden crust during baking.
Using a sharp knife, make small diagonal slits along the top of each strudel to allow steam to escape.
Bake in the preheated oven for 22-25 minutes or until the puff pastry is golden and flaky.
Allow the strudels to cool for 10-15 minutes on a wire rack.
Once cooled, dust the tops with powdered sugar, slice into 2-inch pieces, and serve.
Nutrition Facts
Calories |
1942 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.8 g | 56% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 579 mg | 25% | |
| Total Carbohydrate | 379.8 g | 138% | |
| Dietary Fiber | 27.9 g | 100% | |
| Total Sugars | 272.7 g | ||
| Protein | 15.8 g | 32% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 157 mg | 12% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 953 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
