Easy Fruit Strudel
An elegant fruit strudel crafted from frozen puff pastry and pie filling, finished with a simple icing.
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Instructions
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Preheat the oven to 400 F.
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On a lightly floured surface, roll out puff pastry sheets to 12x10 inch rectangles.
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Whisk 1 egg with 1 tablespoon water to create an egg wash.
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Cut each pastry sheet lengthwise into two halves.
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Place one pastry half on a parchment-lined baking sheet; spread 1 1/4 cups pie filling down the center, leaving a 1-inch border. Prick the exposed dough and brush the border with egg wash.
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Prick the remaining pastry halves. Place them over the fruit-filled halves, pressing the edges firmly to seal. Brush the tops with egg wash.
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Make diagonal slits every 2 inches on the top pastry, over the filling.
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Bake for 12 to 15 minutes, until golden.
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While the pastries bake, combine confectioners' sugar, milk, and vanilla, gradually adding milk until a thick icing forms.
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Cool pastries on the baking sheet for 5 to 10 minutes, then drizzle with icing while warm.
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Cool completely and cut each strudel into 8 strips.