She’s incredibly good at making use of ingredients I have that I’m just waiting for to go bad so I can have an excuse to throw it away. I’ve had some apples on my counter for weeks because I don’t like apples that much. I get a lot of them from my fruit co op and I have to force myself to eat them. And, SURPRISE!, I don’t like apple pie either. I know. I’m in the minority here, but I don’t.
Apple strudel, however, is awesome. I ate almost the whole thing myself. I shared some with my daughter. She whined and didn’t want to eat it at first, but then I forced her to eat a bite, and then she wanted her own piece at the table. Then she wanted seconds. (she doesn’t like apple pie either, so I can see why she was skeptical.)
My mom has used puff pastry like 5 times (okay, 3. Cinnamon rolls, chicken pot pie, and this) since she got here and I’ve been so happy to find more uses for it because I Loooooove Puff Pastry.
Quick Apple Strudel
- 5 small fuji apples (you can use other apples, just cut up about 4 cups of apples into slices)
- 2 t cinnamon
- 1/2 C sugar (or more to taste, depending on how sweet you like it and how sweet your apples are)
- 1 C water
- 2 T cornstarch mixed with 2 t water
- 2 sheets puff pastry
- 2 C powdered sugar
- 2 T milk
- Preheat the oven to 375. Set out a cookie sheet with 1 sheet of puff pastry on it.
- Peel and cut up the apples into 1/4 inch slices (cores removed).
- Cook the apples in a small sauce pan with the cinnamon, sugar, and water over medium heat. After apples soften (maybe 7 minutes) add the cornstarch and water and bring to a simmer to thicken the sauce a little.
- When the sauce is of a stew consistency, remove from heat. Spread the apple mixture over the puff pastry but leave a 1/2 inch border on all sides.
- Place the second sheet of puff pastry on the top, and pinch the sides together by pressing with the tines of a fork. Poke several holes with the fork in the top of the puff pastry and place in the oven. Let bake for 15 minutes or until browned on top.
- Whisk together the powdered sugar and milk, adjusting as necessary for the right consistency. The frosting should be pourable, but not too runny. Put the mixture in a ziploc bag, snip the corner, and glaze the top of the puff pastry.
- Cut into squares or triangles and serve.