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A platter of apple strudel with two pieces cut on the plate.
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Apple Strudel

Made from scratch, this Apple Strudel is so flavorful and easy! A simple apple and raisin filling rolled in pastry, this Apfelstrudel is great for all occasions!
Course Dessert
Cuisine Austrian
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 16 servings
Calories 271kcal

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
  • 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.

Nutrition

Calories: 271kcal | Carbohydrates: 32g | Protein: 3g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 133mg | Potassium: 79mg | Fiber: 1g | Sugar: 14g | Vitamin A: 118IU | Vitamin C: 2mg | Calcium: 17mg | Iron: 1mg