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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.

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