Apple Strudel


  • 1 puff pastry sheet 1 tbsp flour
  • 2 apples, sliced very thin
  • ¼ c. brown sugar
  • ¼ c. raw or white sugar
  • ½ tsp cinnamon
  • ½ c. pecans, chopped
  • handful of raisins
  • 1 tbsp brandy or Cognac
  • 2 tbsp butter, melted
  • 1 tbsp sugar
  • confectioner’s sugar to dust


  1. Preheat oven to 400 degrees. Line a cookie sheet with foil or parchment paper.
  2. Roll out pastry to blend creases, leaving rectangular shape on a pastry board or counter dusted with flour.
  3. Using a sharp knife, cut 1 inch strips down both sides of the pastry to the crease only.
  4. Dust pastry with flour.
  5. Mix apples, sugars, cinnamon, pecan, raisins and liquor.
  6. Spread mixture over center of pastr. 7. Starting from one end, overlap 1 strip from one side over the center at a slight angle and then 1 strip from the other over the center and so on like a ladder enclosing all the filling.
  7. Using 2 spatulas, carefully lift and transfer strudel to cookie sheet.
  8. Brush melted butter all over top of strudel with a pastry brush. Sprinkle extra sugar over the top of strudel.
  9. Bake for 20-25min. Until brown and puffed. Cool on cookie sheet before dusting with confectioner’s sugar and cutting into 1.5 inch wide servings.

Serves: 8-10

Credit: Camille Van Sant