Hi Ladies!

This is so easy but looks fancy – perfect for a small dinner party. It also does not use a lot of sugar, so not too bad when it comes to rich desserts.


One package puff pastry (you will use only 1 sheet)

¼ cup dried cherries (you can use other dried fruits like cranberries or raisins)

4 dried apricots chopped

2 tbsp Brandy

2 large Granny Smith Apples – peeled, cored and chopped

Juice of ½ lemon

1 heaping tbsp. flour

1 tbsp. brown sugar

½ tsp Cinnamon

¼ cup sliced almonds

1 egg




 Oven 350


Put dried fruit in small bowl and add Brandy. Let macerate in booze for 1 hour, stirring occasionally.

Put apples in medium mixing bowl. Add lemon juice. Mix. Add brown sugar and cinnamon. Mix. NOTE: if you like your desserts sweeter, add another tbsp.. sugar.

Add flour and mix to combine. Add almonds and dried fruit with any brandy leftover in bowl. Add pinch of salt.

Roll out puff pastry sheet on floured surface just a bit longer and wide. Put on parchment paper on baking sheet.

Put mixture on half of the pastry, about an inch from the edge.

Fold over pastry and crimp edges to seal. Use fork if you like.

Cut a few slits along the top.

Beat egg with a little water in a cup. Brush on top of the pastry and along the edges.

Sprinkle with sugar.

*NOTE: You can also put the filling in the middle of the rectangle lengthwise and fold up either side and crimp in the middle to serve, but I prefer the one fold method.


Bake in oven for 30 minutes or until brown. Cut into pieces. Serve with vanilla ice cream.


Serves 6 small pieces or 4 large.



A strudel is a type of sweet or savoury layered pastry with a filling inside, that gained popularity in the 18th century through the Habsburg Empire (1278-1780). Austrian cuisine was formed and influenced by the cuisines of many different peoples (Turkish, Swiss, Alsacian, French, Dutch, Italian, German, Bohemian-Moravian, Hungarian, Polish, Croatian, Slovenian, Slovakian, Serbian, and Jewish cuisines) during the many centuries of the Austrian Habsburg Empire’s expansion.[1] Strudel is related to the Ottoman Empire‘s pastry baklava, and came to Austria via Turkish to Hungarian and then Hungarian to Austrian cuisine.[2] “Strudel,” a German word, derives from the Middle High German word for “whirlpool” or “eddy“.[3]

Strudel is most often associated with the Austrian cuisine, but is also a traditional pastry in the whole area formerly belonging to the Austro-Hungarian empire. In these countries, apple strudel is the most widely known kind of strudel.[4][5] Apple strudel is considered to be the national dish of Austria along with Wiener Schnitzel and Tafelspitz.[6] Apple strudel in Hungarian is called Almásrétes;[7] the word “Apfelstrudel” is German for strudel with apple.[7]

The oldest Strudel recipe is from 1696, a handwritten recipe housed at the Wiener Stadtbibliothek.[8]