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Braided Strudel
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Braided Strudel

Braided Strudel

Traditional apple strudel gets a make-over when delicate puff pastry is twisted in a fabulous sugar-crusted braid around a fruity filling. MORE + LESS -

Servings: 5 servings (1 serving = 1/5 strudel portion)
Prep
INGREDIENT
WEIGHT
MEASURE
Assembly
INGREDIENT
WEIGHT
MEASURE
Apple pie filling, canned
15 oz
1 1/2 cups
Coarse sugar
0.50 oz
1 Tbsp
Finishing
INGREDIENT
WEIGHT
MEASURE
Powdered sugar
1 Tbsp
Prep
  1. Thaw puff pastry sheet, covered, until flexible; at room temp. 15-30 minutes or refrigerate overnight.
Assembly
  1. Spread a narrow strip of apple pie filling down center of pastry sheet, leaving 1 1/2-inches uncovered at top and bottom ends.
  2. Cut ten, 1-inch thick diagonal slits in puff pastry sheet to left and right of filling for braiding.
  3. Brush water on cut areas and begin braiding, starting from top.
  4. Press braid seams to seal; brush water over top and sprinkle with coarse sugar.
  5. Bake as directed below until flaky and golden brown; allow to cool.
BAKE:
TEMP
TIME
Convection Oven*
350°F
40-45 minutes
Standard Oven
400°F
45-50 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 20 minutes of baking.
Finishing
  1. Dust cooled pastry with powdered sugar; cut into 5 pieces for serving.
  • Check out our recipe for Braided Strudel. A delicious recipe featuring only the best products from General Mills Convenience and Foodservice.
View Recipe Instructions

Nutrition Information

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Serving Size:
1/5 strudel portion
Calories
440
Calories from Fat
230
% Daily Value
Total Fat
25g
39%
Saturated Fat
7g
36%
Trans Fat
6g
Cholesterol
0mg
0%
Sodium
190mg
8%
Total Carbohydrate
49g
16%
Dietary Fiber
2g
8%
Sugars
25g
Protein
4g
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

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