Love & Best Dishes: Homemade Apple Strudel Recipe | Easy Recipes for Dessert with Puff Pastry

Homemade Apple Strudel Recipe | Easy Recipes for Dessert with Puff Pastry – Paula’s making apple desserts, y’all! Give this easy puff pastry apple strudel recipe a try.
Click here to SUBSCRIBE to my channel: https://bit.ly/2AwYIIU
————————
For more Love & Best Dishes videos, click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyFSVQ49oX2ffNPnKt3F8_zB
————————
Follow me on Facebook: https://www.facebook.com/pauladeen/
Follow me on Instagram: https://www.instagram.com/pauladeen_official/
Follow me on Pinterest: https://www.pinterest.com/pauladeen/
Sign up for my Newsletters: https://mailchi.mp/pauladeen.com/youtube
————————
Sign up for my email mailing list and get 3 FREE helpful kitchen printables: https://www.pauladeen.com/printables/
Find more recipes and videos on my website: https://www.PaulaDeen.com
Click here to shop my products on my online store: https://pauladeenshop.com/
Click here to visit my Amazon shop page: https://www.amazon.com/pauladeen
————————
#pauladeen #loveandbestdishes

– Y’all, this past weekend, my cousin George, aunt Peggy’s oldest son, and his wife Kelly, came in
town for a few days to visit and see his mama, aunt Peggy. And Saturday night, Saturday afternoon, I had a book signing. So they said, “Please let us
cook dinner for all of us.” And I said, “Fabulous, perfect.” And they cooked us a
wonderful meal, and Kelly made an apple strudel for dessert. And I’m telling you what,
that sucker was so good, everybody had a nice slice
and put ice cream on it. To me, it was so good, I
didn’t even eat the ice cream on it, I didn’t put ice cream on mine. So this is super simple,
which is what Kelly and I both like. So I had peeled my apples,
and now I’ve cut them up into like bite-sized pieces. I don’t know if Kelly did this, I don’t think she might’ve done this part, but I decided to cook mine a little bit. And so you just kind of eyeball this. I’m gonna put a little sugar on them ’cause some apples can be really tart. So that was probably about
two tablespoons of sugar. And now I’m gonna, oh, that’s the cinnamon sugar,
which will work all right, but I need a little bit
more sugar than that, and I’m gonna sprinkle a little nutmeg. And now I’m gonna get
my shown off cinnamon, ’cause I accidentally
grabbed the wrong one. There we go. So I’m gonna cook these, gosh, you know, probably for just about
five minutes, y’all, and just to soften them a little bit, I still want them to have bite to them, so when I bite into that delicious strudel, I wanna be able to
know I’m biting into an apple. So not very long on that, just a little bit. All right, so I’m gonna
add about a teaspoon or two of butter just so it won’t stick, and I’m gonna give it about five minutes. All right, now, while those are cooking, I’m gonna work on our
dough, which, our dough is one of my most favorite
doughs in the whole world, and that’s puff pastry. You know, the frozen that
you buy at the grocery store is so good, I just never
even have attempted on making fresh puff pastry, ’cause why when this is so good? Now, I’ve let this fall in its wrapper on the, just on the counter for a little while. I’m gonna make sure it’s dusted good with the flour so it won’t stick. If I had to make puff pastry from scratch, I would never be making this dessert. I just wouldn’t. I just would not. Okay. So I’m just gonna roll this
out, thin it out a little bit. I’m gonna take whipped cream cheese. This is how Kelly told me to do it. And she said put a thin layer. And it takes a minute
for that cream cheese to wanna stick to that dough. You just keep having to
kind of play with it. And eventually, it will stick. Okay, that’s spent about
five minutes on the apples. So now I’m just gonna pour
them out on that plate so they can cool ’cause I don’t
exactly want them that hot when I go to wrap them
up in this puff pastry. So we’ll just let those continue to cool while I finish taking care of this cream cheese. All right, now you’re going
to bring your cream cheese up to about three quarters of the way. Okay, those have cooled off
enough for me to work with them. And, you know, it just depends on how much apple you want in yours. I could have probably done a few more, but I think this is gonna work, ’cause I do like a lot of that pastry. Okay. Let me wash my hands, please,
’cause they’re sticky. Now we’re just gonna start rolling. Roll. Roll. Now, you see where I came
to three quarters of the way with the cream cheese, and
I did that for a reason. Because I’m bringing the other piece of pastry up, and I have beaten me an
egg, gonna add a drop of cream to my egg, ’cause we definitely wanna seal this so it will stick. Oops (laughs). What’d I tell y’all about
that distance in my eye? (laughs) All right, now I’m gonna bring this over, and because I put that egg wash on it, just gonna kind of tuck
the ends under a little bit ’cause we don’t want any of
that good stuff to get out. So our seam is on the bottom. And I think I’m out of parchment paper, so I’m just gonna lightly spray that ’cause I don’t want it to stick. Perfect, perfect. All right. Now, because I’m gonna want our apple strudel to have
a pretty shine to it, so I’m taking my egg that’s got a little
bit of heavy cream in it. I’m just gonna make sure I cover all the pastry. I might’ve wished I’d sliced this before I cut it. All right, now I’m gonna
use my cinnamon sugar that I got out earlier, and I’m just gonna sprinkle the top. Now, Kelly added nuts
to hers with her apples, and I adore nuts in
anything, I just love a nut, which works out well, look at
the people I hang out with. (laughs) You picking up what I’m
putting down, Teresa? I don’t know (indistinct). – [Teresa] So did you not
like it with the nuts? – I did, but… – [Teresa] I feel like nuts are strong and they would take over the apples. – They’re very, very different to me with the nuts in it. – [Teresa] Yeah, I wouldn’t- – And to me, this did not need nuts. Now, you know that’s most unusual for me. So we’re gonna, I think I’m
gonna kind of do it this way and I’m just gonna kind
of break that puff pastry. So you can make the slits as big as you want. In fact, if you wanted it
really big, you can do it. Now, we’re gonna bake this at 375 for, till it’s done, and I’m thinking 20 minutes. Okay, look, you know what I forgot to do? I meant to sprinkle sugar on top of it, and I forgot. So, you know, this recipe is
not written down anywhere, it’s just in my head. So I’ll just put a little now,
but that would’ve been nice if I had done that so I
could crisp up, but see, that egg wash made it turn nice and brown. Now, Kelly took it one step further. You know, I knew I liked that girl. She made a little glaze the dough on it using just a little milk and a little powdered sugar. All right, I’m just gonna do this and see how quick it melts. What y’all think? (laughs) Yeah, see, I made plenty, so I’m gonna come back and add some more after it cools. You know those places where
you buy those cinnamon rolls and they give you extra of this? There’s a reason why, ’cause
it’s so stinking good. So I’m gonna let this cool,
and then I’ll come back to this little baby and
give it some more attention. Okay, y’all, the dish that
I wanted to serve this on, I had to cut it because it was too long, and now I promised you
that I was gonna come back with a little bit more of
this after it has thickened and it’s cooled off some. I’m swallowing hard. I’m swallowing hard, y’all (laughs). How does that look, Eddie? – [Eddie] Looks good. – Does it look good or does it look good? – [Eddie] Looks really good. – Really good, okay. Well, let’s find out if
it’s really good, okay? Y’all, this is super,
super, super, super easy. So please try it. Look at that. And you can adapt this
any way you want to. You can add or take away anything you want to. I just take a slice, you know, where I vented it,
and I just eat it like that, I don’t even put it on my plate. So there y’all go. Have a bite, please. – [Teresa] Did you taste it? – Not yet, but I sure am fixing to. Eddie. – [Eddie] You go on and
try it, I’ll try later. – Okay, I will. Teresa. – Very good. I had a mouthful. – It is so good. Tell everybody how good it is instead of looking at your phone. – Oh, it’s so good. No, I’m not, I’m patient,
it’s hot, it’s hot. Got a little kick. I mean, like it still got some heat to it. – A cream cheese out of, so good. Thank you, Kelly girl, for
showing me how to make this. And I got it a little bit left and I’m gonna save it, so when I serve it, somebody just happens to
want a little bit more, like me and Michael, we can get it. Love and Best Dishes, y’all. Hey, y’all, it’s Paula Deen. Now, if you enjoyed this video,
be sure to like it and click the subscribe button
as well as the notification and bell to be alerted
when I post a video. Love and Best Dishes Y’all.