Apple Brown Sugar Cinnamon Toaster Strudels
Flaky, buttery puff pastry baked until golden and crisp, stuffed with gooey apple pie filling and a warm brown sugar cinnamon layer that melts together while they bake. Finished with the dreamiest brown butter maple vanilla bean glaze that seeps into all the little cracks and makes every bite feel heavenly.
Ingredients
- green apples
- butter
- brown sugar
- maple syrup
- cinnamon
- salt
- cornstarch
- water
- brown sugar
- all-purpose flour
- cinnamon
- vanilla bean paste
- butter
- homemade puff pastry
- egg
- raw sugar
- powdered sugar
- brown butter
- maple syrup
- vanilla extract
- milk
Method
- 1
Wash, core, and dice the green apples.
- 2
In a large pan over medium heat, melt the butter. Add the diced apples, brown sugar, maple syrup, cinnamon, and salt. Stir to combine.
- 3
Cover the pan and let the apples cook for about 5-7 minutes, until softened and the mixture is bubbling.
- 4
In a small bowl, whisk together the cornstarch and water to create a slurry.
- 5
Pour the cornstarch slurry into the pan with the apples and stir continuously until the filling thickens.
- 6
Remove the pan from the heat and set the filling aside to cool completely.
- 7
In a medium bowl, combine the brown sugar, flour, cinnamon, and vanilla bean paste.
- 8
Pour in the melted butter and stir with a spoon until the mixture resembles wet sand. Set aside.
- 9
Unwrap your chilled homemade puff pastry.
- 10
On a lightly floured surface or parchment paper, roll out the dough into a large rectangle.
- 11
Using a pizza cutter or knife, trim the edges to create clean lines. Cut the rectangle in half lengthwise to create two long strips.
- 12
Cut each long strip into 5 equal rectangles, for a total of 10 pastry pieces.
- 13
Take one rectangle of pastry. Place a spoonful of the brown sugar cinnamon mixture down the center, leaving a border around the edges.
- 14
Top the brown sugar mixture with a spoonful of the cooled apple filling.
- 15
Prepare an egg wash by whisking one egg in a small bowl.
- 16
Using a pastry brush, apply the egg wash to the border of the pastry around the filling.
- 17
Place a second pastry rectangle on top of the filled one.
- 18
Press down firmly around the edges to seal.
- 19
Use a fork to crimp all four edges of the pastry.
- 20
Repeat the process for the remaining pastries.
- 21
Carefully transfer the assembled strudels to a baking sheet lined with parchment paper.
- 22
Brush the tops of each strudel with the remaining egg wash.
- 23
Sprinkle the tops generously with raw sugar.
- 24
Place the baking sheet in a preheated oven and bake until the pastries are puffed up and golden brown.
- 25
While the strudels are baking or cooling, prepare the glaze. In a bowl, whisk together the powdered sugar, melted brown butter, maple syrup, vanilla extract, and milk until smooth.
- 26
Once the strudels have cooled slightly, drizzle the glaze over the top. Allow the glaze to set before serving.
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