Puff pastry apple and panettone strudel: the aroma of apples and the sweetness of panettone combine in this simple yet irresistible puff pastry strudel. A recipe that comes together in just a few minutes and captivates with its fragrance and softness.
During baking, the panettone absorbs the apple juices and transforms into a moist and aromatic core, wrapped in a golden and crunchy layer of puff pastry. It is perfect to serve warm, with a dusting of powdered sugar or a scoop of vanilla ice cream.
A recipe that combines the tradition of strudel with the aroma of panettone, ideal for festive days and to bring to the table a simple yet scenic dessert.
If you have some filling left over, you can turn it into a small warm and fragrant compote, great on its own or as an accompaniment to the strudel.
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 4/6 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: New Year, Epiphany
Ingredients for the Puff Pastry Apple and Panettone Strudel:
- 1 roll rectangular puff pastry
- 2 yellow apples
- 5.3 oz panettone
- 2 tbsp lemon juice
- to taste ground cinnamon
- to taste milk
- to taste brown sugar
- to taste powdered sugar
Tools for the Puff Pastry Apple and Panettone Strudel:
- 1 Bowl glass
- 1 Knife serrated
- 1 Knife
- 1 Spoon
- 1 Baking Sheet non-stick
- 1 Oven De Longhi
Steps for Preparing and Baking the Puff Pastry Apple and Panettone Strudel:
Peel the apples, cut them in half, remove the core, then dice them into small cubes.
Take the slice of panettone, cut it into thin slices (set one slice aside), and then dice it.
In a large bowl, combine the panettone, diced apples, lemon juice, and ground cinnamon, and mix well.
Unroll the rectangular puff pastry sheet and in the middle section oriented towards the longer side, crumble the reserved slice of panettone; this will absorb any liquid that forms during the baking of the apples.
Add the apple and panettone mixture and form a rectangle, leaving a couple of inches free on both ends. Fold the edges of the pastry towards the center and seal them by slightly overlapping; then seal the ends by folding them inward.
With the tip of a knife, make a few small cuts on the surface: this will allow steam to escape during baking and keep the pastry crispy. Brush the surface with a bit of milk or a lightly beaten egg yolk for a perfect golden brown.
Transfer the strudel, with parchment paper, onto a baking sheet and bake in a preheated static oven at 350°F for about 25–30 minutes, until the surface is golden brown and crispy.If you prefer to use an air fryer, 15–17 minutes at 340°F will suffice, checking in the last few minutes to prevent excessive browning (if you have a small fryer, you can make two mini strudels.
Once cooked, let it cool slightly before dusting with powdered sugar. Serve warm, when the filling is still soft and fragrant: it is also delicious accompanied by a scoop of vanilla ice cream or a dollop of whipped cream.We had some leftover filling and made a delicious apple and panettone compote, just collect the leftover filling in a non-stick saucepan and add about half a cup of milk. Cook over low heat for 8–10 minutes, stirring frequently, until the mixture softens and the milk is absorbed, forming a thick and fragrant cream.
The compote should be consumed warm or hot, just ready: cooling tends to harden and lose its creamy consistency. You can serve it as an accompaniment to the strudel, with plain yogurt, ice cream, or simply on its own, as a spoon dessert.
It keeps in the refrigerator for 1–2 days, but should always be reheated before serving.
FAQ (Questions and Answers)
Can I use pandoro instead of panettone?
Certainly! You will get an even softer and more delicate filling, with a sweeter, more vanilla flavor.
Can I add other ingredients to the filling?
Yes, you can enrich it with raisins, chopped walnuts, or a tablespoon of apricot jam for a more indulgent touch or some chocolate chips.
How can I prevent the pastry from opening during baking?
Seal the edges well and brush the surface with milk or yolk. Always make a few small cuts on top, so the steam can escape and the strudel stays compact and golden.
