Röbller Apfelstrudel


  • 1 egg whisked with 1T water

  • 1 thawed puff pastry sheet

  • Confectioners’ sugar


  • 5 T unsalted butter – melted in skillet

  • ¾ C fine bread crumbs

  • ¼ C chopped walnuts

  • 2 T brown sugar

Add crumbs to skillet and brown lightly Remove from heat and add nuts & sugar

Strudel roll out the thawed puff pastry on a well floured board into a 12 x 16 Rectangle.  Turn over several times. It should be about  1/8” thick. With the less attractive side up, Brush with egg wash over top. Sprinkle crumbs over 2/3 of top. Put fruit mixture over top 1/3 - leave 2” space at top and sides. Roll first First few Inches and pinch the sides to seal.  Roll over two more times and pinch edges. Tuck ends under.

Fruit 1 T currants add raisins to make 1/4 C Add 2 T rum and microwave 30 seconds Let cool 1 lemon – zest and juice from ½ lemon 2 C peeled and chopped tart apples

1 T flour  -  mix with ½ t Cinnamon ¼ C sugar Add to apples and raisins

Baking Strudel place rolled strudel on baking parchment and then on baking sheet.  Slice the top Every inch or so to vent.  Brush entire top With egg wash. Bake 40 -45 minutes in a 375˚ oven until brown and beautiful. Slice and sprinkle with confectioners’ sugar before serving.