Why You’ll Love Apple Strudel Recipe
This Apple Strudel delivers plenty of homemade flavor without the work of preparing traditional strudel dough. Puff pastry becomes beautifully crisp and flaky in the oven while surrounding a sweet, warmly spiced apple filling.
Granny Smith apples are especially delicious here because their tart flavor balances the sugar and raisins. Breadcrumbs help absorb some of the apple juices as the strudel bakes, keeping the pastry crisp instead of soggy.
The recipe also makes two strudels, making it a convenient dessert for family gatherings, holidays, brunches, or entertaining. Serve the slices on their own or slightly warm with vanilla ice cream or whipped cream.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Egg: Used with water to make an egg wash that helps the puff pastry develop a glossy, golden-brown finish.
- Water: Thins the egg slightly so the egg wash is easy to brush over the pastry.
- Granny Smith apples: Their firm texture holds up well during baking, while their tart flavor complements the sweet filling.
- Granulated sugar: Sweetens the apples and creates a delicious syrupy filling as the fruit cooks.
- Golden raisins: Add little bursts of chewy sweetness throughout the filling. Regular raisins or dried cranberries can also be used.
- Panko breadcrumbs: Absorb excess juices released by the apples and help prevent the bottom of the pastry from becoming soggy. Regular breadcrumbs are another option.
- Fresh lemon juice: Adds brightness and balances the sweetness while complementing the apples.
- Ground cinnamon: Gives the filling its classic warm apple-spice flavor.
- Salt: A small amount enhances the sweetness and brings the flavors together.
- Frozen puff pastry: Creates the flaky, crisp exterior without requiring homemade strudel dough. Make sure it is completely thawed before rolling.
- Powdered sugar: An optional finishing touch that gives the baked strudel an attractive appearance and additional sweetness.
Directions
- Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper. Whisk the egg and water together in a small bowl to prepare the egg wash, then set it aside.
- Peel and core the Granny Smith apples, then cut them into approximately ¼-inch slices.
- Place the sliced apples in a large mixing bowl. Add the golden raisins, granulated sugar, panko breadcrumbs, fresh lemon juice, cinnamon, and salt. Toss gently until the apples are evenly coated. Set the filling aside.
- Place a 14-by-16-inch sheet of parchment paper on your work surface and lightly dust it with flour. Place one thawed puff pastry sheet on the parchment and roll it into approximately a 12-by-14-inch rectangle.
- Spoon half of the prepared apple filling onto the pastry, positioning it between the middle and bottom thirds. Leave approximately 2 inches of uncovered pastry on each side and about 3 inches along the bottom.
- Use the parchment paper to help lift the bottom section of puff pastry over the apple filling. Fold the outer edges toward the center to enclose the sides.
- Continue using the parchment paper to gently roll the pastry around the filling. Keep the side edges tucked securely inside as you roll to help prevent the juices from leaking during baking.
- Transfer the strudel to the prepared baking sheet with the seam facing down. Repeat the rolling and filling process with the second sheet of puff pastry and remaining apple mixture.
- Brush both strudels evenly with the prepared egg wash. With a sharp knife, cut 3 to 4 slits, each approximately 1 inch long, across the top of each strudel. These openings allow steam to escape during baking.
- Bake for approximately 25 minutes, or until the puff pastry has risen and developed a deep golden-brown color.
- Remove the strudels from the oven. Carefully transfer them to a wire cooling rack using a large spatula and allow them to cool for at least 20 minutes.
- Dust the cooled strudels with powdered sugar, if desired. Slice with a serrated knife and serve.
Servings and timing
This recipe makes approximately 8 servings and takes about 40 minutes, plus cooling time.
Preparation time: About 15 minutes
Baking time: About 25 minutes
Cooling time: At least 20 minutes
Total active cooking time: About 40 minutes
Servings: 8
Variations
Apple Cranberry Strudel: Replace the golden raisins with dried cranberries for a slightly tart and colorful filling.
Apple Walnut Strudel: Add chopped walnuts to the apple mixture for extra crunch and a rich, nutty flavor.
Apple Pecan Strudel: Mix chopped pecans into the filling for another delicious texture variation.
Extra Cinnamon Strudel: Increase the cinnamon slightly if you prefer a more pronounced warm-spice flavor.
Apple Spice Strudel: Add a small pinch of ground nutmeg, ginger, or allspice along with the cinnamon.
Raisin-Free Strudel: Leave out the raisins completely if you prefer a filling focused entirely on apples.
Sweeter Apple Strudel: Use a naturally sweeter baking apple or combine Granny Smith apples with a sweeter variety for a more balanced fruit flavor.
Glazed Apple Strudel: Instead of powdered sugar, finish the cooled pastry with a simple glaze made from powdered sugar and a small amount of milk.
Storage/Reheating
Allow leftover Apple Strudel to cool completely before storing it. Place slices in an airtight container or wrap the strudel securely and refrigerate for up to 3 to 4 days.
For the best texture, reheat the strudel in a 350°F oven for approximately 8 to 12 minutes, or until the pastry is crisp and the filling is warmed through. An air fryer can also work well for individual slices.
The microwave is convenient for quick reheating, but it will soften the puff pastry. Heat individual portions in short intervals until just warm.
Apple Strudel can also be frozen. Once completely cooled, wrap individual slices securely and place them in a freezer-safe container or bag. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating in the oven.
FAQs
What are the best apples for Apple Strudel?
Granny Smith apples are an excellent choice because they are firm, tart, and hold their shape well during baking. Their tartness also balances the sugar and raisins in the filling.
Do I need to peel the apples?
Peeling is recommended for this recipe. Removing the skins gives the baked filling a softer and more consistent texture.
Why are breadcrumbs added to Apple Strudel?
Breadcrumbs absorb some of the liquid released by the apples while they bake. This helps keep the filling from becoming excessively wet and protects the bottom layer of puff pastry from becoming soggy.
Can I make Apple Strudel without raisins?
Yes. The raisins are optional and can simply be omitted. You can also substitute dried cranberries or another dried fruit that pairs well with apples.
Can I use regular breadcrumbs instead of panko?
Yes. Regular breadcrumbs can replace panko. Their primary purpose is to absorb excess moisture from the apple filling, so either variety can work.
How do I keep Apple Strudel from leaking?
Avoid overfilling the pastry, leave enough pastry around the edges, and tuck the sides inward securely before completing the roll. Placing the finished strudel seam side down also helps keep it closed during baking.
Why do I need to cut slits in the top?
The slits allow steam from the apple filling to escape. Without vents, pressure can build inside the pastry and potentially cause it to split unpredictably.
Can I prepare Apple Strudel ahead of time?
You can prepare the apple filling ahead and refrigerate it separately for a short period. For the crispiest pastry, assemble the strudel relatively close to baking time so the fruit juices do not have too much time to soak into the puff pastry.
How do I know when Apple Strudel is finished baking?
The puff pastry should be well risen, crisp, and deep golden brown. In this recipe, that should take approximately 25 minutes in a 400°F oven.
What can I serve with Apple Strudel?
Apple Strudel is delicious with powdered sugar alone, but it can also be served with vanilla ice cream, lightly sweetened whipped cream, or a drizzle of vanilla sauce. It pairs particularly well with coffee or tea.
Conclusion
This Apple Strudel is an easy way to enjoy the classic combination of tender apples, cinnamon, raisins, and flaky pastry without making dough from scratch. Puff pastry creates a beautifully crisp golden shell, while tart Granny Smith apples and warm cinnamon provide a comforting filling.
With two strudels and approximately eight servings, it is an excellent dessert for sharing with family and friends. Finish it with a simple dusting of powdered sugar and serve it slightly warm for a cozy dessert that looks impressive while remaining wonderfully simple to prepare.
Apple Strudel
Flaky puff pastry wraps a warmly spiced Granny Smith apple and raisin filling for an easy, golden Apple Strudel. A dusting of powdered sugar makes it perfect for dessert or brunch.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Austrian
- Diet: Vegetarian
Ingredients
- 1 egg
- 2 teaspoons water
- 2 large granny smith apples
- ½ cup granulated sugar
- ½ cup golden raisins (optional, can use regular raisins or dried cranberries)
- 1/3 cup panko breadcrumbs (can use regular)
- 2 teaspoons fresh squeezed lemon juice
- ½ teaspoon ground cinnamon
- 1/8 teaspoon salt
- 17.3 ounce box frozen puff pastry, thawed (2 in a box)
- 2–3 Tablespoons powdered sugar (optional)
Instructions
- Preheat oven to 400°F. Line a large, rimmed baking sheet with parchment paper. In a small bowl, whisk together the egg and water, then set aside.
- Peel and core the apples, then slice into ¼-inch slices. In a large bowl, combine the sliced apples, golden raisins, granulated sugar, panko breadcrumbs, lemon juice, cinnamon, and salt. Toss gently until combined and set aside.
- Line a work surface with a 14×16-inch piece of parchment paper and lightly dust with flour. Roll one puff pastry sheet into a 12×14-inch rectangle on the parchment paper.
- Place half of the apple filling onto the puff pastry between the middle and bottom third, leaving a 2-inch border on each side and a 3-inch border along the bottom.
- Using the parchment paper, lift the bottom portion of pastry over the apple filling. Fold the outer edges toward the center. Continue rolling the strudel with the parchment paper, keeping the outer edges tucked in to prevent leaking.
- Place the strudel seam-side down on the prepared baking sheet. Form the second strudel in the same manner. Brush both strudels with the prepared egg wash. Using a sharp knife, cut 3-4 1-inch slits in the top of each strudel to allow steam to escape.
- Bake for 25 minutes, or until the strudels are deep golden brown. Remove from the oven and use a large spatula to transfer them to a wire rack. Cool for at least 20 minutes.
- Before serving, dust with powdered sugar if desired. Cut into serving-size pieces with a serrated knife.
Notes
- Golden raisins can be replaced with regular raisins or dried cranberries, or omitted.
- Regular breadcrumbs can be used instead of panko breadcrumbs.
- Keep the pastry edges securely tucked in while rolling to help prevent the filling from leaking during baking.
- Allow the strudels to cool for at least 20 minutes before slicing.
- Powdered sugar is optional and should be added just before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 390 kcal
- Sugar: 28 g
- Sodium: 230 mg
- Fat: 19 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 23 mg
