Mini vanilla apple strudels

Step 1

Peel and dice apples and put them in a large bowl. Set apple peel aside for decoration, if desired.

Step 2

Add lemon juice, sugar, and almonds, and mix.

Step 3

Roll out half of the puff pastry until thin, and cut into three even, long slices. Coat the slices with cream.

Step 4

Spread half the apple mixture on all three slices, covering three quarters and leaving about an inch (2 ½ cm) empty at the sides.

Step 5

Brush all the edges except the bottom one with water.

Step 6

Roll the dough over the apple mixture from bottom to top, until you have even rolls. Pinch the sides of the rolls to seal them with dough.

Step 7

Cut rolls in the middle and transfer with the closed side down into a greased muffin pan. Repeat with second half of puff pastry and apple mixture until you have 12 strudels.

Step 8

Mix vanilla powder with half of the milk described in package, usually 1 ½ cups (355 ml).

Step 9

Pour 2-3 tablespoons into each strudel.

Step 10

Spread egg wash over strudels.

Step 11

Bake at 400˚F(200˚C) for 25-30 minutes, until golden brown.

Step 12

Take strudels out of the pan and dust with powdered sugar. The leftover apple peel can be rolled into “roses” for decoration.

Step 13

Enjoy!