This easy Apple Strudel recipe is filled with cinnamon, brown sugar, raisins and more! It’s a crispy, flaky pastry that’s easy to make and downright delicious.
Make sure to try my Apple Pie Recipe too! It’s the best!
Table of Contents
- Easy Puff Pastry Apple Strudel
- What Is Apple Strudel?
- What Pastry is Used for Strudel?
- Recipe Ingredients
- What are the Best Apples to Use for Strudel?
- How to Make Apple Strudel
- Tips for the Best Homemade Apple Strudel
- Serving Suggestions
- How to Store Strudel
- Looking For More Apple Recipes? Try These:
- Get the Recipe
Easy Puff Pastry Apple Strudel
There’s no need to fuss with homemade pastry dough when making this easy homemade strudel. Refrigerated puff pastry will give you a flaky dough that turns perfectly golden brown in the oven!
Not only can you use pre-made dough for the crust, but you can also throw together your apple filling in minutes. This classic dessert looks so beautiful, and it’s so simple to make!
What Is Apple Strudel?
Apple Strudel is a traditional pastry from the Austro-Hungarian Empire. The name is German, and the dish was made famous by the Viennese. You know, fun facts to know and tell.
Apple Strudel is also the state pastry of Texas! Did you know that? And you may or may not know that while I live in NJ, I grew up in Houston, Texas! It’s a long-time family favorite in tons of homes around the world. This version is how we enjoy apple strudel at my house.
What Pastry is Used for Strudel?
Traditionally, apple strudel is made with strudel dough. It’s a soft dough that’s hand stretched into a long, thin sheet.
To make things simpler and to save time, this version calls for refrigerated puff pastry dough. I find that it works wonders for strudel if you let it thaw out completely.
Recipe Ingredients
- Granny Smith Apples: Peel the skin off your apples and slice them into 1/4-inch pieces.
- Lemon Juice
- Vanilla
- Brown Sugar
- Ground Cinnamon
- All Purpose Flour
- Golden Raisins: Golden raisins are made from white grapes rather than red ones, and they taste incredible in this strudel!
- Puff Pastry: Fully thaw your puff pastry on the counter before making this dish.
- Egg
- Milk
- Coarse Sugar (Optional)
What are the Best Apples to Use for Strudel?
Granny Smith apples are my go-to when it comes to this strudel. They’ll hold their shape and hold their texture after baking.
There are other kinds of apples you can use as well, including Honey Crisp or Fuji apples. Just make sure the variety you’re using is crisp enough to hold its own in the oven’s heat.
How to Make Apple Strudel
- Prepare for Baking: Preheat your oven to 400°F. Line a baking sheet with parchment paper and set aside.
- Make Apple Filling: In a large bowl, combine the apples, lemon juice, vanilla, sugar, cinnamon, flour and raisins. Stir to coat evenly.
- Roll Out Dough: Place the pastry onto the baking sheet and roll it out slightly, using a rolling pin to make it even.
- Fill Pastry: Spread the apple mixture evenly down the center of the pastry, lengthwise.
- Close Pastry: Fold the sides of the dough around the apples. Seal the dough together by lightly wetting the pastry and pressing it together.
- Brush with Egg Wash: Whisk together the egg and the milk. Lightly brush the top of the pastry with the egg wash.
- Add Sugar: Sprinkle with coarse sugar if desired.
- Bake: Bake your strudel for 35 to 40 minutes, until golden brown. Serve warm or at room temperature.
Tips for the Best Homemade Apple Strudel
- Make Criss-Cross Pattern with Pastry: It’s easy to cut the sides of the pastry into strips and fold it decoratively! Just cross the strips over each other alternately and seal them lightly with water.
- Serve Warm: This strudel is best served after about 10 minutes of cooling time.
- Assemble on the Baking Sheet: Be sure to fill and close your strudel on the baking sheet. It’s quite difficult to pick it up and move it before it’s cooked.
Serving Suggestions
- Top with Vanilla Ice Cream: Serve your warm strudel with creamy vanilla ice cream for an unforgettable treat!
- Add Icing: My 3 Ingredient Sugar Cookie Icing makes a great topping for this pastry too.
- Serve with Milk: This strudel tastes wonderful with a cold glass of milk or a hot cup of coffee!
- Dust with powdered sugar. This will give your strudel a pretty, yet simple look!
How to Store Strudel
Your strudel can be stored in an airtight container in the refrigerator. It will stay fresh for up to 3 days! To reheat it, warm it in the oven or the toaster oven at 350°F.
Looking For More Apple Recipes? Try These:
PrintApple Strudel
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Prep Time: 10 minutes -
Cook Time: 35 minutes
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Total Time: 45 minutes
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Yield: 6
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Category: Dessert
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Method: Oven
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Cuisine: Austrian
Prep Time:
Yield:
Category:
Method:
Cuisine:
Print Recipe
PinDescription:
This easy Apple Strudel is filled with cinnamon, brown sugar, raisins and more! It’s a crispy, flaky pastry that’s easy to make and downright delicious.
Ingredients:
- 3 Granny Smith Apples, peeled and sliced 1/4-inch thick
- 1 teaspoon lemon juice
- 1 teaspoon vanilla
- 1 cup light brown sugar
- 1 teaspoon ground cinnamon
- 3 tablespoons all purpose flour
- 1/2 cup golden raisins
- 1 sheet thawed puff pastry
- 1 egg
- 1/4 cup milk
- Optional – 1/4 cup coarse sugar
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
- In a large bowl, combine the apples, lemon juice, vanilla, sugar, cinnamon, flour and raisins. Stir to coat evenly.
- Place the pastry onto the baking sheet and roll it out slightly, using a rolling pin to make it even.
- Spread the apple mixture evenly down the center of the pastry lengthwise.
- Fold the sides of the pastry around the apples. Seal the dough together by lightly wetting the pastry and pressing it together. Alternately, you can cut the sides of the pastry into strips and fold it decoratively, crossing the strips over each other, sealing them lightly with water.
- Whisk together the egg and the milk. Lightly brush the top of the pastry with the egg wash.
- Sprinkle with coarse sugar if desired.
- Bake for 35 – 40 minutes, until golden brown.
- Serve warm or at room temperature.
Keywords: apple strudel, apple strudel recipe, apple dessert, apple dessert recipe, strudel recipe, strudel, baked apples, baked apples recipe
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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?
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Just made it. Came out delicious. There w as enough apples to make 2. Yummy!!!
★★★★
3 apples were too much—only 2 would fit in my pastry. How many ounces of apples should I use and what are the dimensions of the pastry sheet?
I had the same problem with the sugar mixture running out, messing up the baking sheet and spilling out onto the oven, which I then had to clean. I’m sure it would have tasted better if the filling had stayed in the pastry. Maybe next time I’ll just make an apple pie instead.
★
The easiest and the most delicious recipe! Was done under an hour. Thank you
★★★★★
Delicious
★★★★★
The best !!
★★★★★
Just like I remembered it to be !! Delicious !!!!
★★★★★
Surprisingly turned out good and delicious. Tried to attach picture but could not. Definitely 5 star!
★★★★
Delicious, easy, beautiful. I crave this. I used dried cranberries instead of raisins in one and loved it. It looks impressive and perfect for entertaining.
★★★★★
How much volume is the “cup” supposed to have in the list of ingredients? I’m from Europe so I’m totally confused about that.
Rohan. a cup is about 250 grams
Golden raisins and regular raisins are made from the same type of grapes, green Thompson seedless. The difference in color is based on how they are dried. White grapes are actually green. I grew up on a vineyard ranch that produced raisins.
After I combined the filling, it became very juicy. Maybe my apples were really juicy, I am not sure. I used some very lovely granny smith apples. I just put it in the oven, with the juices spreading all about the baking sheet. I will post how it comes out of the oven.
Was anyone else’s filling rather runny & juicy? Perhaps I should have added some extra flour?
The filling does run. I line the cookie sheet with parchment to help with clean up. If the filling doesn’t set up after baking then you need more flour.
yes it happened to me also ! juice run all over the baking sheet! to much brown sugar maybe?
★★★
Wonderful recipe, Thank You!
★★★★★
Just made this, followed directions exactly, not difficult at all and it was delicious!!
★★★★★
amazing! thanks for the review!
This would be a good recipe to have a video of how to fold the pastry closed .