This apple strudel with puff pastry is everything you want in a fall dessert—flaky, buttery layers wrapped around warm cinnamon-spiced apples and plump raisins. It’s my shortcut version of the classic Austrian apfelstrudel, made easy with frozen puff pastry sheets. Perfect for holidays, brunches, or anytime you want a cozy dessert with a little wow factor. Whether you’re looking for the best apple strudel recipe or a quick strudel with puff pastry, this one’s a keeper!
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 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 that you can also braid it as we did in our braided apple pastry with cooked apple filling.
Why is this the best recipe?
- The apple strudel with puff pastry is a showstopper, with a delicate and flaky crust that is sure to impress.
- The combination of tart apples, sweet raisins, and cinnamon-spiced sugar creates a flavor to savor.
- The layers of crisp puff pastry and the sweet-tart filling create a crumbly sensation that is widely appreciated.
- Not only is this a great go-to recipe for a family dinner or a special occasion, but it is also easy to make. The perfect crunch, combined with the fruity filling, makes this a must-try for every apple-lover.
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 that 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 breadcrumbs to soak up all the excess moisture in the apple filling. However, today, I omitted the crumbs altogether.
Filo pastry vs. Puff pastry
🍎 Looking for the filo version?
If you prefer a lighter, crispier crust made with delicate layers, check out my apple strudel with filo pastry.
The puff pastry version here is flakier, richer, and great for beginners!
Step-by-step: 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 much juice.
- Puff pastry – Roll the puff pastry on a lightly floured surface to about 12 x 12 inches. Dust off the excess flour.
- 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.
- Bake – Place the strudel on a baking sheet lined with parchment paper, seam-side down. Brush the top with egg wash, milk, or melted butter. Cut a few slashes on top. Bake on the center rack for about 30 minutes or until golden brown.
- Cool – Let cool on the baking tray for 5 minutes. Then, immediately transfer to a platter. When cooled, dust with powdered sugar.
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 they are being baked. I prefer to work quickly and add a bit of extra lemon juice to the cut apples.
- Use a mix of different apples to achieve a variety of textures when baked. For example, Granny Smith apples will stay firm when baked, unlike other apples that tend to become soft when cooked.
- 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 juice 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.
Frequently asked questions
This apple strudel will keep at room temperature for 2 to 3 days. It will also keep in the fridge for a week.
Granny Smith, Honeycrisp, and Golden Delicious work well. A mix of tart and sweet apples gives the best flavor and texture.
Yes! This is the easiest way to make strudel at home. Just thaw the puff pastry before using and work quickly to keep it cold.
Puff pastry is buttery and flaky, with a soft interior. Filo (phyllo) is paper-thin and bakes up crisp and shattering. Both are delicious—just different textures.
You can assemble the strudel up to a day in advance and refrigerate it. Bake fresh before serving for the best texture.
Yes, freeze the unbaked strudel wrapped in plastic and foil. Bake from frozen at 375°F/190°C for 10–15 minutes longer than usual.
Both are great, but with different pastry textures. 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, when baked, filo is thin, crisp, and delicate. And puff pastry is rich, flaky, and thick.
Easy Apple Strudel Recipe with Puff Pastry
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
Ingredients
- 2 sheets (114 g) Puff pastry
- 1 lb (450 g) Apples 4 apples
- 1 tbsp Lemon juice
- ¼ tsp Kosher salt
- ¾ cup (165 g) Brown sugar light
- ½ tsp Cinnamon powder
- ¼ tsp Nutmeg fresh grated
- ½ cup (60 g) Chopped Dried fruit raisins, apricots, or cranberry (optional)
- ½ cup (70 g) Chopped nuts pecans, walnuts (optional)
- 2 tbsp Powdered sugar for dusting
- 2 tbsp Eggwash, milk, or melted butter before baking
Method
- 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.1 tbsp Lemon juice, ¼ tsp Kosher salt, ¾ cup Brown sugar, ½ tsp Cinnamon, ¼ tsp 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 the excess flour.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.
- 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.2 tbsp 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.2 tbsp Powdered sugar
- Enjoy!
Notes
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 they are being baked. I prefer to work quickly and add a bit of extra lemon juice to the cut apples.
- Use a mix of different apples to achieve a variety of textures when baked. For example, Granny Smith apples will stay firm when baked, unlike other apples that tend to become soft when cooked.
- 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 juice 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.
Equipment you will need
Nutrition
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Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
