Triple Cream Brie and Poached Apple Strudel

Triple Cream Brie and Poached Apple Strudel

The Homestretch 6

"Liana Robberecht, the Executive Chef at the Calgary Petroleum Club, has a great strudel recipe using puff pastry and apples."


one h 4 servings
Serving size has been adjusted!

Original recipe yields 4 servings



  • Prep

  • Cook

  • Ready In

  1. Preheat over to 350 F.
  2. Place all ingredients in a small pot make sure apple is covered by liquid (you can add some water if needed.)
  3. Bring to a boil, then remove quickly from heat and let cool. This can all be done a few days ahead if you refrigerate.
  4. Roll out puff pastry dough to 3/8 inch thickness. For bottom , cut strip 3 ? inches wide, 14 inches long. For top, cut strip 4 inches wide, 14 inches long, then lightly fold in half, lengthwise, and cut the middle.
  5. Do not cut edges, we want open slits when we cover the bottom.
  6. Egg wash bottom piece of dough place on a baking tray lined with parchment paper. Then in the middle of dough add fillings, leave enough space so the top and bottom dough pieces and adhere together, carefully take top dough piece and cover fillings.
  7. Take a fork when assembled and press edges.
  8. Egg wash the top.
  9. Place in oven for 15-20 minutes or until golden brown, remove and serve.
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