This easy recipe for apple strudel combines puff pastry, cinnamon, sugar, and apples to create a classic Austrian favorite. This simple apple strudel recipe will give you a yummy mix of flaky puff pastry and apples.
Table of Content
It's apple season and strudel is the best way to celebrate apples. And when combined with cinnamon it is the perfect fall treat.
One of the most popular pastries, this dessert apfelstrudel was first introduced to the United States by Austrian and German immigrants. It is originates from Vienna, Austria in the 19th century. The traditional strudel dough is made from scratch but I like to use a different crust, such as phyllo dough or puff pastry. And you can also make apple strudel with filo pastry, but today we use puff pastry.
Puff pastry is a versatile pastry that is made by folding dough multiple times to create layers. It is important to work quickly when folding the pastry since time will allow the gluten to develop and the pastry will become chewy and tough. The advantage of puff pastry is you can also braid it as we did in our braided apple pastry with cooked apple filling.
Why make this recipe?
- The apples are freshly cut into pieces. These are so wonderfully soft and tender just moist and sweet.
- And most of the ingredients in this recipe are easy to find or simple pantry staples.
- Leftovers keep well in the fridge for about 4 to 5 days.
- It is the perfect gift to take with you to family and friends in the fall when apples are in season.
- While this is delicious on its own, it can also be served with many different options from simple vanilla ice cream to pastry cream or vanilla sauce, whipped cream.
Ingredients and substitutes
- Puff pastry - You can use store-bought or homemade pastry. I always have one in my freezer.
- Apple - I love to use Granny Smith apples or Golden Delicious - they stay firm and don't become mushy when cooked.
- Brown sugar - I love using brown sugar in this recipe. I love the zing molasses in the brown sugar brings to this. But, if you like, you can also add white sugar.
- Cinnamon and nutmeg - I love the warmth of cinnamon and nutmeg. But, I have also tried it with gingerbread spice mix as well as a pumpkin spice mix. All of these bring apples to a whole new dimension.
- Dried fruits and nuts - My mom always used rum-soaked raisins and chopped walnuts in her strudel filling. You can also soak them in lukewarm water to soften them.
- Breadcrumbs - You can use bread crumbs to soak up all the excess moisture in the apple filling. However, today I omitted the crumbs altogether.
Apple strudel with puff pastry
- Preheat the oven to 375°F/190°C/Gas Mark 5
- Apple - Wash, peel, and core the apples. Chop each into half then quarters - then slice each quarter into three slices.
- Apple filling - Add all the filling ingredients along with the sliced apples. Stir well to combine. Cover the bowl with plastic wrap and set it aside.
Pro tip - Prepare the apple filling when you are ready to bake. Otherwise, the apples will release too many juices.
- Puff pastry - Roll the puff pastry on a lightly floured surface to about 12 x 12-inches. Dust off excess flour.
Pro tip - Make sure the puff pastry dough is chilled at all times because it makes it easier to roll the pastry and keep the layers flaky. - Filling - Divide the apple mixture into two. Pile the apple mixture onto the pastry towards one side leaving two inches away from the edges so you can fold the sides.
- Fold - Wrap the apples in the pastry like a parcel folding the edges over the apples. Then, roll over and tuck the edges under so the weight of the apples is on top. This will prevent the strudel from opening.
Pro tip - Be gentle but do not stretch the dough too much.
- Bake - Place the strudel on a baking sheet lined with parchment paper seam-side down. Brush the top with eggwash, milk, or melted butter. Cut a few slashes on top. Bake on the center rack for about 30 minutes or until golden brown.
Pro tip - Cutting the slashes on top will help steam release and prevent the pastry from cracking.
- Cool - Let cool on the baking tray for 5 minutes. Then, immediately transfer to a platter. When cooled, dust with powdered sugar.
Pro tip - If there is too much juice on the baking tray, you want to transfer the strudel over to another platter immediately so it won't soak into the pastry. - Enjoy!
Tips for Success
- Keep the puff pastry cold in the fridge at all times.
- Apples can discolor easily but soaking them in lemon water tends to make them very soggy when baking. So, I like to work quickly and use a bit of extra lemon juice on the cut apples.
- Use a mix of different apples so you have different textures of apples when baked. For example, Granny Smith will stay firm when baked as compared to other apples that tend to get soft when baked.
- Make sure to preheat the oven for at least 20 minutes so the pastry goes into a hot oven. A low oven will make for a very soggy pastry.
- It is normal to have apple juices on the baking tray when baking a strudel. So, make sure to line the baking pan with parchment paper.
- Let the juices on the baking tray cool - the apple syrup sets as it cools and can be served with the strudel when cut.
How long will this apple strudel keep?
This apple strudel will keep at room temperature for 2 to 3 days. It will also keep in the fridge for a week.
Is puff pastry or filo better for strudel?
Both are great but with different texture of the pastry. Filo means 'leaves' and refers to a thin pastry made with just flour, salt, and water. In contrast, puff pastry is a laminated dough made with eggs, sugar, flour, and lots of butter. In addition, filo, when baked, is thin, crisp, and delicate. And puff pastry is rich, flaky, and thick.
Printable Recipe
Easy Apple Strudel Recipe with Puff Pastry
Print Pin Rate Share by Email Share on FB Save GrowCalories: 546kcal
Adjust Servings Here: 8 servings
Description
This easy recipe for apple strudel combines puff pastry, cinnamon, sugar, and apples to create a classic Austrian favorite. This simple apple strudel recipe will give you a yummy mix of flaky puff pastry and apples.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 2 sheets (114 g) Puff pastry
Apple filling
- 1 lb (450 g) Apples (4 apples)
- 1 tablespoon Lemon juice
- ¼ teaspoon Kosher salt
- ¾ cup (165 g) Brown sugar (light )
- ½ teaspoon Cinnamon (powder)
- ¼ teaspoon Nutmeg (fresh grated)
- ½ cup (60 g) Chopped Dried fruit (raisins, apricots, or cranberry (optional) )
- ½ cup (70 g) Chopped nuts (pecans, walnuts (optional) )
Plus
- 2 tablespoon Powdered sugar (for dusting )
- 2 tablespoon Eggwash, milk, or melted butter (before baking )
Instructions
- Preheat the oven to 375°F/190°C/Gas Mark 5
- Apple - Wash, peel, and core the apples. Chop each into half then quarters - then slice each quarter into three slices.1 lb Apples
- Apple filling - Add all the filling ingredients along with the sliced apples. Stir well to combine. Cover the bowl with plastic wrap and set it aside. Pro tip - Prepare the apple filling when you are ready to bake. Otherwise, the apples will release too many juices.1 tablespoon Lemon juice, ¼ teaspoon Kosher salt, ¾ cup Brown sugar, ½ teaspoon Cinnamon, ¼ teaspoon Nutmeg, ½ cup Chopped Dried fruit, ½ cup Chopped nuts
- Puff pastry - Roll the puff pastry on a lightly floured surface to about 12 x 12-inches. Dust off excess flour. Pro tip - Make sure the puff pastry dough is chilled at all times because it makes it easier to roll the pastry and keep the layers flaky.2 sheets Puff pastry
- Filling - Divide the apple mixture into two. Pile the apple mixture onto the pastry towards one side leaving two inches away from the edges so you can fold the sides.
- Fold - Wrap the apples in the pastry like a parcel folding the edges over the apples. Then, roll over and tuck the edges under so the weight of the apples is on top. This will prevent the strudel from opening. Pro tip - Be gentle but do not stretch the dough too much.
- Bake - Place the strudel on a baking sheet lined with parchment paper seam-side down. Brush the top with eggwash, milk, or melted butter. Cut a few slashes on top. Bake on the center rack for about 30 minutes or until golden brown.Pro tip - Cutting the slashes on top will help steam release and prevent the pastry from cracking.2 tablespoon Eggwash, milk, or melted butter
- Cool - Let cool on the baking tray for 5 minutes. Then, immediately transfer to a platter. When cooled, dust with powdered sugar. Pro tip - If there is too much juice on the baking tray, you want to transfer the strudel over to another platter immediately so it won't soak into the pastry.2 tablespoon Powdered sugar
- Enjoy!
Recipe Notes & Tips
- Keep the puff pastry cold in the fridge at all times.
- Apple can discolor easily but soaking them in lemon water tends to make them very soggy when baking. I like to work quickly and use a bit of extra lemon juice on the cut apples.
- Use a mix of different apples so you have different textures of apples when baked. For example, granny smith will stay firm when baked as compared to other apples that tend to get soft when baked.
- Make sure to preheat the oven for at least 20 minutes so the pastry goes into a hot oven. A low oven will make for a very soggy pastry.
- It is normal to have apple juices on the baking tray when baking a strudel so make sure to line the baking pan with parchment paper.
- Let the juices on the baking tray cool - the apple syrup sets as it cools and can be served with the strudel when cut.
Nutrition Information
Calories: 546- kcalCarbohydrates: 67- gProtein: 6- gFat: 30- gSaturated Fat: 8- gPolyunsaturated Fat: 7- gMonounsaturated Fat: 14- gCholesterol: 0.3- mgSodium: 236- mgPotassium: 218- mgFiber: 3- gSugar: 36- gVitamin A: 43- IUVitamin C: 3- mgCalcium: 45- mgIron: 2- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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