Swedish Apple Nut Strip
Delight your taste buds with the Swedish Apple Nut Strip, a golden, flaky pastry bursting with warm, spiced apple and walnut filling. Perfect for fall or any time you're craving a cozy dessert, this recipe combines tender, buttery dough with a luscious mixture of cinnamon-spiced apples, nutmeg, and finely chopped walnuts. The braided pastry design not only creates an elegant presentation but also locks in the comforting flavors, while a sweet, vanilla-infused glaze adds the perfect finishing touch. Ideal for brunches, coffee breaks, or as an impressive holiday dessert, this recipe comes together in under an hour and serves up to eight. Experience a taste of Scandinavian baking tradition with every delicious slice.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.5 cup unsalted butter (cold, cubed)
- 2 tablespoons granulated sugar
- 0.5 teaspoon salt
- 6 tablespoons cold water
- 2 medium apples (peeled, cored, and chopped small)
- 0.25 cup brown sugar
- 1 teaspoon cinnamon
- 0.25 teaspoon nutmeg
- 0.5 cup walnuts (chopped finely)
- 1 egg (beaten for egg wash)
- 0.5 cup powdered sugar
- 2 teaspoons milk
- 0.5 teaspoon vanilla extract
Instructions
In a large bowl, combine the all-purpose flour, granulated sugar, and salt. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse breadcrumbs.
Add cold water, one tablespoon at a time, mixing with a fork until the dough comes together. Form into a disk, wrap in plastic wrap, and refrigerate for 20 minutes.
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a medium bowl, mix the chopped apples, brown sugar, cinnamon, nutmeg, and chopped walnuts until well coated.
On a lightly floured surface, roll out the chilled dough into a rectangle approximately 12x8 inches. Transfer to the prepared baking sheet.
Spread the apple nut mixture lengthwise down the center third of the dough, leaving an inch of space at the top and bottom.
Using a sharp knife or pastry cutter, cut 1-inch-wide strips diagonally along both sides of the filling. Fold the strips over the filling, alternating sides to form a braided pattern. Tuck the ends under to seal.
Brush the pastry with the beaten egg to create a golden finish during baking.
Bake for 22-25 minutes, or until golden brown. Remove from the oven and cool slightly.
In a small bowl, whisk together the powdered sugar, milk, and vanilla extract to make the glaze. Drizzle over the slightly cooled pastry before serving.
Nutrition Facts
Calories |
371 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.0 g | 23% | |
| Saturated Fat | 8.3 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 56 mg | 19% | |
| Sodium | 136 mg | 6% | |
| Total Carbohydrate | 48.5 g | 18% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 22.1 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 30 mg | 2% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 134 mg | 3% | |
*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.
