• 2 box Pepperidge Farm puff pastry
  • 2 large Honeycrisp apples
  • 1 cup brown sugar
  • 1/2 cup pecans
  • 1 tablespoon flour
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • Pinch cardamom
  • 1 egg
  • 1 tablespoon whole milk
  • Powdered sugar to sprinkle

The largest event held each year in Germany is Oktoberfest and every year some friends host a party in celebration of this event.  There are brats, sausages, beer, good friends, beer, pretzels, did I mention the beer?  This year I whipped up a batch of  apple strudel to bring to the party.  In Germany this is referred to as Apfelstrudel, which is a layered pastry filled with apples. Delicious! Here’s how to make it…

Preheat the oven to 375° and line a baking sheet with parchment paper.  Thinly slice the apples and place them in a large bowl. In a separate bowl, mix together the brown sugar, cinnamon and flour and pour over the apples. Toss the apples well to coat and add in the pecans.

Lightly flour your work-surface and start by laying out 1 sheet of puff pastry. Roll out the dough to a 12×16 rectangle, making sure that it does not stick to the surface. Spoon half of the apple mixture onto the bottom half of the pastry sheet and proceed to roll the dough up like a jelly roll.  Pinch the ends closed and then place on the baking sheet, seam side down. Repeat with the second piece of puff pastry.  Stir together the egg and milk and then brush over both pastries. Cut slits in the top, about 1 inch apart and then place the pan in the oven for 35 minutes or until golden brown.

Once the pastry has cooled, place on a cutting surface and slice into large pieces. Sprinkle with powdered sugar and serve.


puff pastry

apple strudel