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Apple Strudel

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!

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! I love a full from-scratch moment like the next baker, but having an easy and quick recipe to impress in your back pocket is pretty great too.

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.

A baked apple strudel with a braided pastry on a baking sheet

What Pastry is Used for Strudel?

A traditional apple strudel recipe (Apfelstrudel) 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.

Slices of apple strudel with golden brown pastry

Recipe Ingredients

Hop to the bottom of this post for the full recipe card with all the exact measurements!

  • 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: Use a store-bought puff pastry for quick prep. But make sure to fully thaw it out on the counter before making this dish. There will be thawing instructions on the box!
  • Egg Wash. Which is simply a combination of egg and milk
  • Coarse Sugar. Which is optional, but I love the sweet crunch it gives the top of the buttery pastry.

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

The full recipe details are in the recipe card at the bottom of this post!

A blue bowl filled with chopped sliced apples coated in cinnamon sugar

Make the apple filling by mixing together the apples, lemon juice, vanilla, sugar, cinnamon, flour and raisins in a large bowl.

Thaw the  pastry according to the package directions and place the pastry onto a parchment lined baking sheet. Roll it out just slightly using a rolling pin so it’s all even thickness. 

Chopped apples on pastry dough with the edges sliced prepping an apple strudel.

Spread the apple mixture evenly down the center of the pastry, lengthwise and then fold the sides of the dough around the apples. Seal the dough together by lightly wetting the pastry and pressing it together. You can also cut the edges of the dough into strips like I’ve shown in the photo and fold them decoratively like a braid. Get creative! 

Brush the top of the pastry with an egg wash, which is simply an egg and milk whisked together. This will give the strudel a glossy golden brown color as it bakes. Sprinkle it with your coarse sugar and then bake it for 35 – 40 minutes in a 400°F oven.

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, but certainly can be enjoyed at room temperature as well.
  • 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.
A slice of apple strudel on a parchment lined baking sheet

Serving Suggestions

  • Top with A Scoop Of Vanilla Ice Cream: Serve your warm strudel with creamy vanilla ice cream for an unforgettable treat! Add a drizzle of caramel sauce to really take it to another level!
  • A Dollop Of Whipped Cream on top makes this really delish!
  • 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:

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Sliced Apple Strudel with Golden Raisins

Apple Strudel

  • Author: Shelly
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 6 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: Austrian


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.


  • 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


  1. Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
  2. In a large bowl, combine the apples, lemon juice, vanilla, sugar, cinnamon, flour and raisins. Stir to coat evenly.
  3. Place the pastry onto the baking sheet and roll it out slightly, using a rolling pin to make it even.
  4. Spread the apple mixture evenly down the center of the pastry lengthwise.
  5. 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.
  6. Whisk together the egg and the milk. Lightly brush the top of the pastry with the egg wash. 
  7. Sprinkle with coarse sugar if desired.
  8. Bake for 35 – 40 minutes, until golden brown. 
  9. 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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25 comments on “Apple Strudel”

  1. I have been searching for a simple recipe for apple strudel and finally found one. I say to all the guys, even a guy can make a delicious yet simple apple strudel. Thanks for the recipe!

  2. Make sure to flour the parchment before rolling out the dough. The apples were really runny. Not sure if there was too much sugar or not enough flour. You just need a splash of milk with the egg for brushing. You will through most away if you keep these measurements. It’s in the oven so I cannot comment on taste as of yet.

  3. This was my first time making Apple Strudel!! It turned out Excellent!! It’s so good!! Thank You!!

  4. My first time making strudel & this recipe is it! Purchasing puff pastry helped, of course, but the apple filling recipe turned out perfectly once baked. This recipe is a book-worthy save & I’ll definitely be making this again. Thank you!

  5. This was my first attempt at making strudel.
    Followed the recipe exactly.
    Way too much filling for a standard puff pastry sheet.
    And too wet.
    Leaking out all over the parchment.
    Smells good, though.

    Next attempt will be 2 apples and half the raisins and brown sugar.

  6. Shelly I too born and raised in Houston Texas. I now live in Oklahoma. This is exactly how we made our Apple strudel and I lost the recipe. As I was browsing your recipes I stumbled across the perfect strudel. Thank you for sharing.

  7. 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.

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