This apple strudel is a classic dessert that is shockingly easy to make. This apple dessert is practically fool-proof as it’s put together in a few simple steps. Most of the ingredients are kitchen staples, so you may not even have to run out to the store! This flakey pastry with a spiced apple filling will melt in your mouth, and you’re going to be thrilled that this recipe yields two strudels!
Apple strudel originated in Austria and is traditionally made with strudel dough, hand-stretched into a paper-thin sheet, but my version uses puff pastry as it’s much more forgiving than making dough from scratch. While I enjoy a tasty apple strudel for breakfast with some tea or as an after-dinner dessert with a scoop of ice cream, this strudel recipe is also perfect for special occasions and the holiday season. Got extra apples from this recipe? Try making my Apple Turnovers or Apple Cider.
WHAT YOU NEED TO MAKE THIS RECIPE
Puff pastry — puff pastry can be found at most major grocery stores in the frozen aisle, but you can easily make homemade puff pastry as well. Puff pastry is sold in block form as well, so if you’d like to save time, be sure to grab puff pastry sheets as you’ll need two sheets for this apple strudel recipe.
Apples — feel free to use your favorite sweet apples to make this strudel. Gala, Honey Crisp, Cortland, and Pink Lady are all great options.
Golden raisins — did you know golden raisins are made with white grapes? I love how they taste and how well golden raisins blend into the diced apple pieces compared to regular raisins when you cut into the strudel.
Bread crumbs — the breadcrumbs will soak up any moisture that the apples release as they bake to prevent the puff pastry from getting soggy. Make sure to use plain bread crumbs for your dessert.
HOW TO MAKE APPLE STRUDEL
1. In a large bowl, stir together apples, raisins, lemon juice, and cinnamon. Set aside.
2. Lay a smooth tea towel out on your counter and lightly flour. Unfold one puff pastry sheet on the towel. Roll into a 15×12-inch rectangle.
3. Starting 2-inches in from one short side of the pastry, spread the bread crumbs into a 4-inch wide strip, leaving a 2-inch border on the top and bottom sides as well.
4. Spread half of the apple mixture over the bread crumbs. Drizzle fruit with 2 tablespoons melted butter and sprinkle with 1/3 cup sugar.
5. Fold the short edge of pastry up over the filling.
6. Tucking the sides in, roll the dough like a jelly roll. Use the towel to help roll up the pastry.
7. Finish rolling the pastry and transfer to one side of the baking sheet, seam side down.
8. Repeat the process with the second puff pastry dough with the rest of the filling.
9. Brush both strudels lightly with beaten egg. Poke a few steam vents in the top with a sharp knife.
10. Bake the strudels for 25 minutes or until golden brown. Let the strudels cool completely on the pan. Dust with powdered sugar before serving.
PRO TIPS FOR MAKING THIS RECIPE
- Make sure to thaw the puff pastry, or it might crack and tear as you try to unfold it to use.
- Try adding your favorite spices to the filling. I love a pinch of cardamom, apple spice, allspice, and nutmeg, but any of your fall favorites will work.
- Avoid dicing the apples too large as the apple strudel will be more difficult to roll.
- Don’t skip cutting the strudels before baking, as they act as venting holes for the steam. This will help the top of the pastry remain crisp as trapped steam will make it soggy.
- Make sure the dough stays cold as you work with it. The butter melts when puff pastry gets warm, and the pastry won’t bake into beautiful airy layers.
FREQUENTLY ASKED QUESTIONS
Can a strudel be made in advance?
You can make an apple strudel 1 to 2 days in advance. You can keep it at room temperature for up to 2 days. If you’d like to make this further ahead of time, it’ll last longer if stored in the fridge. Store the strudel loosely covered to keep it crisp instead of an airtight container.
What can I serve it with?
My go-to way to serve apple strudel is with powdered sugar on top. Other ways to serve your strudel are with vanilla ice cream, vanilla sauce, caramel sauce, icing, whipped cream, or a glaze of your choice. It’s quite a versatile recipe that goes well with all sorts of toppings.
Can I freeze strudel?
You can! Wrap the apple strudel tightly in plastic before baking and store it in a ziptop bag until ready to use. Thaw in the fridge overnight before baking as directed.
Do I eat this hot or cold?
You can enjoy apple strudel as a warm or cold dessert. To serve warm, reheat the leftovers in the oven before serving.
If you love this recipe try these out!
If you’ve tried this Apple Strudel recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Apple Strudel
Equipment
- Baking Sheet
Ingredients
- 2 large apples peeled, cored, and diced
- ¼ cup golden raisins (40g)
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- 2 sheets thawed puff pastry
- 6 tablespoons dry bread crumbs divided
- ⅔ cup granulated sugar divided (100g)
- 4 tablespoons butter melted and divided (57g)
- 1 egg beaten
- powdered sugar
Instructions
- Preheat oven to 400F. Line a large baking sheet with parchment or a silicone baking mat.
- In a large bowl, stir together apples, raisins, lemon juice, and cinnamon. Set aside.
- Lay a smooth tea towel out on your counter and lightly flour. Unfold one puff pastry sheet on the towel. Roll into a 15x12-inch rectangle. Starting 2-inches in from one short side of the pastry, spread 3 tablespoons bread crumbs into a 4-inch wide strip, leaving a 2-inch border on top and bottom sides as well.
- Spread half of the apple mixture over the top of the bread crumbs. Drizzle fruit with 2 tablespoons melted butter and sprinkle with 1/3 cup sugar. Fold short edge of pastry up over the filling, tuck sides in, and roll up like a jelly roll, tucking the sides in as you go. (Use the towel to help roll up the pastry.)
- Transfer to one side of the baking sheet, seam side down. Repeat steps 3 and 4 with the remaining puff pastry and filling. Place on baking sheet a few inches apart from the other. (Alternatively, freeze one strudel until solid. Wrap tightly in plastic and store in a ziptop bag until ready to use. Thaw in the fridge overnight before baking as directed.)
- Brush both strudels lightly with beaten egg. Poke a few steam vents in the top with a sharp knife.
- Bake for 25 minutes or until golden brown. Let the strudels cool completely on the pan. Dust with powdered sugar before serving.
Notes
- Make sure to thaw the puff pastry, or it might crack and tear as you try to unfold it to use.
- Try adding your favorite spices to the filling. I love a pinch of cardamom, apple spice, allspice, and nutmeg, but any of your fall favorites will work.
- Avoid dicing the apples too large as it’ll be more difficult to roll.
- Don’t skip cutting the strudels before baking, as they act as venting holes for the steam. This will help the top of the pastry remain crisp as trapped steam will make it soggy.
- Make sure the dough stays cold as you work with it. The butter melts when puff pastry gets warm, and the pastry won’t bake into beautiful airy layers.
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