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A blog event took place last year under the motto “Motley Christmas Plates”, which combines and presents various recipes under the above-mentioned motto. My contribution to this colorful Christmas plate were these mini apple strudel, which are perfect for snacking in between. Here I show you how they are made.
Prepare the puff pastry and filling
Anyone who loves apple strudel will have the same problem as me: It is addicting and you eat way too much of it. With my mini strudel you can enjoy apple strudel without having to feel guilty about having consumed way too many calories. That is why I recommend cutting many small puff pastry pieces out of the puff pastry, from which the mini vortices are then formed. To do this, simply lay out the puff pastry and cut out round dough pieces with a 2-3cm wide mold. For the filling, peel 2 apples and cut into fine cubes and marinate in a bowl with sparkling water, lemon juice, brown sugar and cinnamon and let steep for 5 minutes. Then the apples are briefly seared in a pan and caramelized.
Fill dough pieces
After the dough pieces have been cut out and the apples fried, the mini strudel is filled. To ensure that the strudel stays juicy and sweet, a pinch of apricot jam is first applied to the lower dough piece. Care must be taken to ensure that the edges of the dough piece remain free, otherwise the jam will run out during baking. For the filling, use a spoon to place a sufficient amount of the apple pieces in the center of a dough piece, making sure that the edges remain free. The dough pieces are then covered with another piece of dough so that the apples form the core of the strudel.
Make the apple strudel ready to bake
Now the apple filling is covered with another layer of puff pastry. To do this, carefully press the puff pastry with your fingers, making sure that the apple pieces stay in the middle and are not pressed into the edge. Then press in the edges with a small fork. Finally, a small cross is cut in the middle of the top layer so that the mini strudel is permeable to air during baking and the top layer is coated with a little oil and sprinkled with a pinch of brown sugar. The mini vortices will rise in the course of the baking process, so that the apple mixture remains hidden in the middle and the edges are a nice end to the mini vortex.
Airy, light mini vortex for conscious connoisseurs
Then bake the mini strudel on a baking sheet at 160 degrees fan-assisted for about 45-50 minutes until they are lightly browned. Then take out the strudel, let it cool and sprinkle with powdered sugar. The strudel make a handy pastry that absolutely has to find a place on our Christmas plate.
Nutritional information per Apple Strudel:
Mini Apple Strudel
Ingredients
- 1 puff pastry (bought ready-made)
- 2 small apples
- 10g apricot jam
- 1 tbsp brown sugar
- 1 tbsp cinnamon
- 1 dash sparkling water
- juice of half a lemon
- 1 tbsp vegetable oil
- 1 tsp powdered sugar
Directions
- Step 1 Peel the apples and cut them into small cubes. Mix the apple cubes in a bowl with the brown sugar, cinnamon, water and lemon juice and leave to infuse for 5 minutes.
- Step 2 Using a small round bowl (3cm diameter), cut out even circles from the puff pastry.
- Step 3 Roast the apple mixture in a pan until they caramelize slightly.
- Step 4 Spread a pinch of jam in the center of half of the pastry circles
- Step 5 Spread 1 tsp of the apple pieces in the center of each pastry circle, taking care to leave the edge of the pastry free
- Step 6 Cover the apples with another circle and press down on the edges. Press the edges with a cake fork
- Step 7 Spread the mini strudels on a baking tray and brush with a little vegetable oil and sprinkle with brown sugar
- Step 8 Bake the mini strudels at 160 degrees convection for about 45-50 minutes until golden brown
- Step 9 Dust the finished strudels with powdered sugar and serve.
