Quick Puff Pastry Strudel with Apples, Almonds, and Amaretti, a quick dessert to satisfy that sudden sweet craving, great as a dessert after a meal or if you prefer for breakfast, with a rich filling of blended apples with almonds and added amaretti that make the filling more delicious. Instead of amaretti, you can use flour to better bind the filling mixture, or you can use breadcrumbs or other types of crumbled biscuits, as you always need a drier ingredient to eliminate the excessive moisture of raw apples. Instead of puff pastry, you can also quickly prepare a good homemade shortcrust pastry, with butter and let it rest a bit or with extra virgin olive oil and worked immediately to prepare the dessert, I chose to use the puff pastry I had in the fridge, which was about to expire, so I avoided waste and made myself a very quick dessert. The filling is a granular mix obtained by blending almonds and apples together, first the apples and then adding the almonds later to not reduce them to flour.
Here are more apple desserts
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 6-8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Quick Puff Pastry Strudel with Apples and Almonds
- 1 sheet of puff pastry
- 2 Golden apples
- 3/4 cup almonds
- 1/2 cup amaretti
- 1 tablespoon brown sugar
- to taste lime juice
- egg for brushing
- powdered sugar or brown sugar for the pastry
Tools for Preparing Quick Puff Pastry Strudel with Apples and Almonds
- 1 Potato Peeler
- 1 Knife
- 1 Bowl
- 1 Blender
- 1 Baking Tray
- 1 Oven
- 1 Brush
Steps for Preparing Quick Puff Pastry Strudel with Apples and Almonds
Peel the apples, cut them into pieces, and place them in a bowl, sprinkle with lime juice to prevent them from browning when exposed to air.
Blend the apples with a blender, once puréed, add the almonds and blend again, I left the almonds in granular form by blending them quickly.
Transfer the mix into the bowl, add the brown sugar, adjusting the sweetness, and finally add the crumbled amaretti, a few at a time with your hands. Mix until homogeneous. If you want a firmer filling, add half a tablespoon of flour. You can replace the amaretti with other cookies or breadcrumbs; in this case, I recommend adding 2 drops of almond extract to have the same taste of amaretti and enhance the taste of almonds.
Preheat the oven to 356°F (180°C). Meanwhile, unroll the puff pastry, taken out of the fridge at least 5 minutes earlier.
Working on the parchment paper that the pastry is wrapped in, distribute all the filling in a central strip. Level it well.
Close with the first flap of empty pastry, then before closing with the other, make parallel cuts, about 3/4 inch apart, starting from about 3/4 inch from the filling towards the outside, as seen better in the video. Lifting the pastry strips with the parchment paper, close to form a strudel. Seal well at the two ends.
Brush with beaten egg, sprinkle with a bit of brown sugar on the pastry, and bake for 35 minutes in a preheated static oven at 356°F (180°C) in the middle of the oven. Remove from oven, let cool, sprinkle with powdered sugar, and enjoy once cooled.
