Apple Strudel

Written by 
The Canyon Ranch Kitchen
Updated on: 
October 17, 2012

Nutrition Information (per serving)

2 g
48 mg
30 g
5 g
12 mg

1¼ lb apples (such as Granny Smith or Macintosh), peeled and sliced
⅓ cup cane sugar
⅛ tsp ground cinnamon
¼ cup all-purpose flour
1 tsp pure vanilla extract

Pâte Brisée
1 cup all-purpose flour
¼ tsp sea salt
3 Tbsp cane sugar
¼ cup cold unsalted butter, diced
4 to 6 Tbsp ice water

  1. Preheat oven to 375F. Lightly coat a baking sheet with canola oil spray.
  2. In a large bowl, toss apples with sugar, cinnamon, flour, and vanilla extract.
  3. To prepare pâte brisée, place flour in a medium bowl. Add salt and sugar and mix well. Using a pastry cutter, cut butter into flour until it is size of small peas. Add water, 1 tablespoon at a time, mixing gently after each addition. Dough will begin to form a ball when enough water has been added. Gather dough with dry hands and form into ball. Let rest for 5 minutes.
  4. Roll into an 8" by 12" rectangle. Spoon filling along the long edge of the dough, about 1 inch from the edge. Roll dough and filling over itself and seal ends to form a strudel. Score into 10 1-inch slices.
  5. Bake for 35 to 40 minutes, or until top is lightly browned. Remove from oven and trim any extra pastry off the ends. Cut into 10 servings.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.