This is my last installment of What To Do With All That Leftover Puff Pastry. Promise. Because even though I’ve discovered that I really enjoy making (and eating) puff pastry, it’s definitely one of those “once in a while” kind of treats. There’s really nothing fancy about this strudel; it’s a very basic one that I made it for breakfast one Saturday morning, and as such I wanted it to be simple and quick. Not only did it really hit the spot, but aside from the puff pastry (unless you have some in your freezer), you probably have all of this stuff on hand!
- 2 apples, peeled and chopped
- 1 Tbsp lemon juice
- 1/4 cup sugar
- 1 Tbsp brown sugar
- 2 tablespoons butter
- 1/2 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1 sheet puff pastry
Preheat the oven to 375 degrees and prepare a baking sheet with parchment paper. Cut the apples into small chunks.
In a medium bowl, toss the apples with the lemon juice. Add in the sugars, butter, cinnamon, and nutmeg, and toss to coat.
Roll out the puff pastry to about 1/4″ thickness. Spread the apple mixture over half of the pastry, leaving space on the sides.
Fold the top half over and pinch to seal the edges. Cut slits in the top of the dough. Brush the strudel with an egg wash and then sprinkle with granulated sugar.
Bake about 40 minutes or until golden brown.
Cut into slices and enjoy!
5 Comments 
That cracked me up! 
