German Apple Strudel
A classic German dessert made with flaky pastry, sweet dates, and crumbly topping.
Ingredients
- ●1 package (usually 2 sheets) Flaky Pastry Sheets
- ●1 cup, pitted Spanish Dates
- ●1/2 cup Granulated Sugar
- ●2 cups All-Purpose Flour
- ●1 cup, mixed Crumble Topping (flaky + date)
- ●1/2 cup, melted Butter, Unsalted
- ●1 egg Egg, Beaten
- ●1 tsp Vanilla Extract
- ●1 tsp Cinnamon
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Roll out the flaky pastry sheets and cut them into 4 equal rectangles.
- 3
In a bowl, mix together the sugar, cinnamon, and crumble topping.
- 4
Place a spoonful of the date mixture onto the center of each pastry rectangle, leaving a 1-inch border around the edges.
- 5
Brush the edges with the beaten egg and fold the pastry in half to enclose the filling.
- 6
Press the edges to seal and use a knife to cut a few slits in the top for steam to escape.
- 7
Place the strudels on a baking sheet lined with parchment paper and brush with the melted butter.
- 8
Bake for 25-30 minutes, or until the pastry is golden brown.
- 9
While the strudels are baking, prepare the crumble topping by mixing together the flaky pastry and date mixture.
- 10
Once the strudels are done, let them cool for a few minutes before serving with the crumble topping.
- 11
Serve warm and enjoy!