Mini Apple Strudels with Puff Pastry

Name: Mini Apple Strudels with Puff Pastry
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Cuisine: International
Ingredients: 275 g puff pastry; 300 g apples, about 2 small, weighed before peeling and coring; 10 g apricot jam; 1 tbsp brown sugar, 2 tsp for filling, 1 tsp for topping; 1 tbsp cinnamon; 1 dash sparkling water; lemon juice; 1 tbsp vegetable oil; 1 tsp powdered sugar

Mini puff pastry apple strudels filled with apple, cinnamon and apricot jam. Makes nine little pastries, with step-by-step filling instructions.

12.12.2019

Golden mini apple strudels dusted with icing sugar in a bowl

I made these mini apple strudels for the “Kunterbunter Weihnachtsteller” Christmas baking blog event. Two layers of puff pastry enclose diced apple with cinnamon and a little apricot jam. They are just as good with coffee at any other time of year.

Let the apple filling cool

Finely dice the apples. Use two teaspoons of the brown sugar in the filling with the cinnamon, keeping the remaining teaspoon for the tops. Cook the apples briefly in a pan, then let them cool. Warm filling would soften the pastry.

Fill the mini puff pastry strudels

For nine pastries, cut 18 circles about 7 cm across, positioning them close together. Stack the trimmings and gently roll them out again as needed. The yield can vary with the size of the pastry sheet and cutter. Keep the edges clear of filling.

Brushed pastry circles beside a glass holding a pastry brush

A hand spooning apple filling onto pastry circles

Seal and bake

Cover each filled circle with a second one and press the edges together with a fork. Make a small cut in the top for steam to escape. Brush thinly with oil, sprinkle with the remaining brown sugar and bake at 160°C fan for about 45–50 minutes until golden.

A fork sealing the edge of a filled pastry circle

Unbaked mini apple strudels with sealed edges on baking paper

Kitchen tip

Let the apple filling cool and keep the puff pastry chilled until filling. Leave the edges clear so you can seal them firmly with a fork.

Easy recipe

Mini Apple Strudels with Puff Pastry

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Mini puff pastry apple strudels filled with apple, cinnamon and apricot jam. Makes nine little pastries, with step-by-step filling instructions.

Prep time: 30 min
Cook time: 50 min
Yield: 9 pastries

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Ingredients

275 gpuff pastry
300 gapples, about 2 small, weighed before peeling and coring
10 gapricot jam
1 tbspbrown sugar, 2 tsp for filling, 1 tsp for topping
1 tbspcinnamon
1 dashsparkling water
lemon juice
1 tbspvegetable oil
1 tsppowdered sugar

Instructions

Peel, core and finely dice the apples. Mix with 2 tsp of the brown sugar, cinnamon, a small splash of sparkling water and a few drops of lemon juice if you like.
Cook and cool the apple fillingCook the diced apples in a pan without extra fat for a few minutes until slightly softened and excess liquid has evaporated. Let cool.
Preheat the oven to 160°C fan. Cut 18 circles about 7 cm across from chilled puff pastry, positioning them close together. Stack and gently re-roll trimmings as needed.
Spread the jam thinly over nine circles, leaving the edges clear. Divide the cooled apple filling between them without overfilling. Cover with the remaining circles and seal with a fork. Make a small cut in each top.
Place on a tray lined with suitable baking paper. Brush thinly with the oil and sprinkle with the remaining 1 tsp brown sugar. Bake for about 45–50 minutes until golden.
Cool on a rack and dust with the icing sugar.