17 oz puff pastry dough (490 g), 1 box, fresh or frozen
½ cup cream (60 mL), for coating pastry
water, for coating pastry
1 egg
Vanilla Pudding Mixture
1 package cook and serve vanilla pudding, not instant
1 ½ cups whole milk (355 mL), or half of the amount in package instructions
powdered sugar, for topping
Nutrition Info
Calories 381
Fat 23g
Carbs 40g
Fiber 3g
Sugar 17g
Protein 6g
How to Make It
1. Step
Peel and dice apples and put them in a large bowl. Set apple peel aside for decoration, if desired.
2. Step
Add lemon juice, sugar, and almonds, and mix.
3. Step
Roll out half of the puff pastry until thin, and cut into three even, long slices. Coat the slices with cream.
4. Step
Spread half the apple mixture on all three slices, covering three quarters and leaving about an inch (2 ½ cm) empty at the sides.
5. Step
Brush all the edges except the bottom one with water.
6. Step
Roll the dough over the apple mixture from bottom to top, until you have even rolls. Pinch the sides of the rolls to seal them with dough.
7. Step
Cut rolls in the middle and transfer with the closed side down into a greased muffin pan. Repeat with second half of puff pastry and apple mixture until you have 12 strudels.
8. Step
Mix vanilla powder with half of the milk described in package, usually 1 ½ cups (355 ml).
9. Step
Pour 2-3 tablespoons into each strudel.
10. Step
Spread egg wash over strudels.
11. Step
Bake at 400˚F(200˚C) for 25-30 minutes, until golden brown.
12. Step
Take strudels out of the pan and dust with powdered sugar. The leftover apple peel can be rolled into “roses” for decoration.
