time 45 min | serves 3
By Addie Royce | Photos by Caroline Royce
This is like knock-off Strudel, whose dough is a complicated labor of love. Here, we are using store-bought puff pastry so one could catalogue this under “stupid simple.” Make this for an easy holiday breakfast, an afternoon snack with tea, or a delicious after dinner indulgence with a scoop of ice cream.
Puff pastry dough
3 medium apples, peeled, cored and roughly cubed
(a good baking apple like Braeburn or Granny Smith)
1/2 cup raisins
2 tablespoons lemon juice
2 cinnamon sticks
1 tablespoon whole milk, for brushing
Thaw puff pastry dough according to package instructions and pre-heat oven to 375
While dough is thawing, peel and core 3 medium apples. Chop into medium cubes and transfer to a small sauce pan. Add raisins, cinnamon sticks, lemon juice, a splash of water, and stew over medium heat for about 10 minutes, stirring occasionally.
Unfold thawed dough on a floured surface, and cut off enough dough for a 9x11 sheet. You may need to use a rolling pin to even out the shape. Spoon cooked apple mixture onto the center of the sheet, leaving two inches on either side. Fold dough from the top and bottom over the apples, trimming any excess. Cut dough on the outer edge into strips to braid over top. Once dough is braided, brush the top with whole milk, and sprinkle with ground cinnamon. Transfer to greased sheet pan and bake 25-30 minutes or until browned. Sprinkle with powdered sugar to serve. Refrigerate leftovers, covered, for up to one week.