Flakey and easy to make german inspired apple strude.Made with fresh apples and a premade puff pastry makes this recipes quick and still has the tasty homemadeflavor.
On a parchment lined pastry board thaw the pastry dough per package instructions. When thawed unfold and roll out to rectangle about 12x 16 inches.
In a medium bowl or large measuring cup, mix together the apples, jam, and cinnamon
Spread the filling over the dough, leaving about 1 inch on each side and 2 inches on the top and bottom.
Fold the long sides of the dough over toward the middle about an inch, roll the dough, it will look a little like a flat jelly roll.
Place seam side down on a parchment lined baking sheet.
Bake for about 30 minutes or until the top has turned golden brown.
Let cool slight and sprinkle lightly with confectioners sugar.
Notes
Usually, puff pastry bakes best at a high temperature so make sure the oven is properly preheated. Follow the instructions on the pastry package.
Allow the refrigerated puff pastry to come to room temperature for about 20-30 minutes, so it becomes pliable but stays cool.
Gently roll out the puff pastry on a floured surface to your desired thickness, usually about 1/8-inch thick. You want it to be a rectangular shape.
Starting at one of the long sides, roll the pastry over the filling, tucking it in as you go. Seal the ends by pinching them, and place the strudel seam-side down on a parchment-lined baking tray.Recipe can be doubled or tripled.