Maple Glazed Apple Strudel – Vermont

Sniff around outside in the Green Mountain state from early late March to late April, and you’ll suddenly be struck with a craving for pancakes. That delicious smell is from sugarmakers who are

Maple Glazed Apple Strudel - Vermont

processing and boiling the sap of sugar maples to make Vermont’s most famous product, maple syrup. We’ve talked before here and here about how maple is the official state flavor (pretty cool to have one of those, right?).

This apple strudel recipe calls for maple syrup both in the filling and also in the glaze on top. Using puff pastry for the dough makes it super easy, too. If you don’t like pecans leave them out or add a ¼ cup of raisins to the filling if you are so inclined.

Check out the Maple Open House Weekend, March 25-26, 2017, when sugarhouses across the state of Vermont give tours, demos and samples.

Maple Glazed Apple Strudel

  • Servings: 4-6
  • Difficulty: moderate
  • Print

Ingredients

 For Strudel:

  • 1 sheet frozen puff pastry, thawed
  • 2 large tart apples
  • 1 tablespoon lemon juice
  • 1/3 cup sugar
  • 3 tablespoons maple syrup
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/3 cup breadcrumbs
  • 1/2 cup chopped pecans
  • 1 tablespoon butter, melted

For Glaze:

  • 1/2 cup confectioners sugar
  • 2 tablespoon maple syrup
  • 1/4 tablespoon vanilla extract
  • 1/4 cup chopped pecans

Instructions

On a lightly floured surface, unfold puff pastry and roll out with a rolling pin until it is 12 by 12 inches. Peel the apples, core them, then slice thinly. Sprinkle with lemon juice so they do not brown. In a medium mixing bowl, add sugar, maple syrup, cinnamon, nutmeg, breadcrumbs and ½ cup of pecans. Mix well. Add apples and stir until they are well coated. Place apple mixture on one half of the puff pastry. Fold over the other half and pinch the edges closed. Gently lift onto a parchment lined baking sheet and turn seam side down. Cut 3 vents in top of puff pastry to allow steam to escape. Brush top and sides with melted butter. Bake at 375 degrees for 20-25 minutes or until golden brown.

To make the glaze, in a small bowl, combine confectioners sugar, maple syrup and vanilla extract (if glaze is too stiff, add a teaspoon of milk at a time to reach desired consistency). When strudel is cooled, add maple glaze, then sprinkle with ¼ cup chopped pecans.

Advertisements

5 thoughts on “Maple Glazed Apple Strudel – Vermont”

  1. Awesome Kat!! And the funny thing is that I made an apple strudel this week too, but did not even think of using maple syrup! I’ll have to try again… and our daughter-in-laws dad makes maple syrup in a little town in way upstate NewYork. He taps all the trees in town and has a “sugar shack” in the yard to brew up the syrup. Been seeing photos on facebook the last couple weeks of the friends in the shack working on syrup! And the good part is, he mails us a huge jug of syrup every year! such a treat. OK, all that to say, great post! I’ll let you know how I do with your maple syrup version!! Hugs hugs Kat! Your’e the best! xo

  2. Rhonda – you will laugh but I remember you telling me about your daughter-in-law’s dad’s syrup the last time I did a post about Vermont (about a year ago). I hope you get your huge jug soon! Hugs! -Kat

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s