Traditional German Apple Strudel Crumble
A delicious German-inspired apple strudel topped with a crunchy crumble and a hint of nutmeg.
Ingredients
- ●1 cup Lay's potato starch
- ●1 cup Granulated sugar
- ●1 1/2 cups All-purpose flour
- ●1/2 cup Cold unsalted butter
- ●6 cups Granny Smith apples, peeled and sliced
- ●1/4 teaspoon Ground nutmeg
- ●2 large Eggs, beaten
- ●1 recipe Crumbly streusel topping
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
In a large bowl, combine the sliced apples, granulated sugar, and ground nutmeg. Mix until the apples are evenly coated.
- 3
Roll out the puff pastry to a thickness of 1/8 inch. Spoon the apple mixture onto one half of the pastry, leaving a 1/2 inch border around the edges.
- 4
Brush the edges of the pastry with the beaten eggs for a golden glaze.
- 5
Fold the other half of the pastry over the apple mixture, pressing the edges to seal. Use a knife to cut a few slits in the top of the strudel for steam to escape.
- 6
In a separate bowl, combine the crumbly streusel topping and cold unsalted butter. Mix until crumbly and set aside.
- 7
Place the strudel on a baking sheet lined with parchment paper. Brush the top of the strudel with the beaten eggs for an extra glaze.
- 8
Sprinkle the crumbly streusel topping evenly over the top of the strudel.
- 9
Bake for 35-40 minutes, or until the pastry is golden brown and the apples are tender.
- 10
Remove from the oven and let cool for 10 minutes before serving.