| Cook Time | 30 minutes |
| Servings | serves |
Ingredients
Strudel
- 3 Apples
- 2 tablespoons Lemon Juice
- 4 tablespoons Sugar
- ½ cup Almonds
- 1 box Puff Pastry
- 1 Egg
Vanilla Pudding Mixture
- 1 package Cook & Serve Vanilla Pudding not instant
- 1 ½ cups Milk or half of the amount in package instructions
Ingredients Strudel
Vanilla Pudding Mixture
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Instructions
- Preheat the oven to 400˚F/200˚C.
- Spray a muffin pan with oil.
- Peel apples. Set apple peel aside for decoration, if desired.
- Dice apples and put them in a large bowl.
- Add lemon juice, sugar, and almonds, and mix.
- Roll out half of the puff pastry until thin, and cut into three even, long slices.
- Coat the slices with cream.
- Spread half the apple mixture on all three slices, covering three quarters and leaving about an inch empty at the sides.
- Brush all the edges except the bottom one with water.
- 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.
- Cut rolls in the middle and transfer with the closed side down into the greased muffin pan.
- Repeat with second half of puff pastry and apple mixture until you have 12 strudels.
- Mix vanilla powder and with half of the milk described in package (usually 1 ½ cups).
- Pour 2-3 tablespoons into each strudel.
- Spread egg wash over strudels.
- Bake for 25-30 minutes, until golden brown.
- Take strudels out of the pan and dust with powdered sugar. The leftover apple peel can be rolled into “roses” for decoration.
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