Giant Apple Cinnamon Toaster Strudel

 

Sometimes things turn out even better than I could hope for in the kitchen and this Giant Apple Cinnamon Toaster Strudel is one of those things. The original recipe called it a "slab pie", but I decided to add icing because it reminded me so much of a store-bought toaster strudel. Toaster strudels trump pop-tarts any day, am I right? Anyway, this strudel uses frozen puff pastry to make it extra easy, but still delicious. The apple filling is amazing and the icing puts it over the edge. Now I'm trying to figure out what kind I can make next!

Giant Apple Cinnamon Toaster Strudel

1 lb. (2 large) granny smith or gala apples, peeled, cored and chopped

4 Tbsp. unsalted butter

1/4 cup brown sugar, lightly packed

1 tsp. ground cinnamon

1/2 tsp. vanilla extract or paste

1 sheet frozen puff pastry, thawed (I use Pepperidge Farms)

1 egg + 1 Tbsp. water, lightly beaten for egg wash

course or granulated sugar, for sprinkling

Icing

1 1/2 Tbsp salted butter, melted

1 cup powdered sugar

2 Tbsp. milk or half and half, more if needed

1/2 tsp. vanilla extract

1. Preheat your oven to 400 degrees F.

2. In a large skillet, melt butter over medium heat. Add chopped apples and cook, stirring occasionally, until lightly browned, about 7 minutes. Reduce heat to low and stir in brown sugar, cinnamon and vanilla. Continue to simmer, stirring occasionally until apples are soft and caramelized, about 5 minutes.

3. Lightly dust a sheet of parchment paper with flour. Place your thawed puff pastry dough over it and roll it out slightly to flatten the top to about 9.5x10.5 inches. Cut puff pastry dough in half lengthwise to make two pieces, each 4.75x10.5 inches.

4. Arrange apples in a tight row lengthwise down the middle of one puff pastry sheet leaving a 1-inch border on all sides. Pour remaining syrup from the skillet over the top of the apples. Brush your beaten egg around the edges of your pastry. Top with the second pastry sheet and press down the edges with a fork to completely seal.

5. Slice 6 (1-inch wide) slits on top of your pastry to create vents.

6. Brush the pastry with egg wash and sprinkle the top generously with sugar.

7. Bake for 15 minutes or until top is golden brown. Let cool completely.

8. For the icing, whisk together all ingredients in a small bowl until well blended. Add more milk to thin as needed. Transfer to a small resealable bag and cut a small tip from one corner to drizzle over the pastry. Slice and serve.

*Microwave each slice for 10 seconds before serving, if desired.

Adapted from Natasha’s Kitchen and Cooking Classy