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While it might look and sound fancy, this apple strudel recipe is easier than pie! Thanks to help from store-bought puff pastry, the cozy, flavorful fall dessert is ready for the oven in just minutes. You don’t even have to peel the apples!
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Apple season in Virginia is always my favorite time of year, and a rustic, easy apple strudel recipe is one of the best ways to take advantage of the fresh local fruit. If you love apples as much as we do, be sure to try my mom’s easy apple pie, a quick apple galette, this old-fashioned apple Bundt cake, or baked apple slices with brown sugar and cinnamon, too!
Puff Pastry Apple Strudel
Apple strudel (in German, Apfelstrudel) is a popular traditional pastry in Austria, Bavaria, the Czech Republic, Northern Italy, Slovenia, Croatia, and other European countries that once belonged to the Austro-Hungarian Empire.
The pastry is an oblong shape, and includes a thin, unleavened dough that’s folded around a filling made with apples, sugar, warm spices, and sometimes bread crumbs, raisins, and/or nuts.
Of course, many versions of the classic apple strudel exist, and shortcuts abound! For instance, instead of a homemade strudel dough, we often use store-bought puff pastry dough or phyllo dough.
This puff pastry apple strudel is a perfect example of an easier twist on the traditional dish — that doesn’t sacrifice flavor or texture! The apples are sweet, tender, and warmly spiced, and the flaky crust is puffed, golden brown, and coated with sugar.
The Difference Between a Streusel and a Strudel
While these terms sound similar and are both used in baking, they have completely different meanings! Streusel, a crumbly sweet topping of sugar, flour, and butter that is often layered over pies, muffins, and cakes, should not be confused with strudel — a dessert made by wrapping thin sheets of pastry around a fruit filling.
The Best Apples for an Apple Strudel Recipe
Firm flesh apples are best for baking a pie, galette, or strudel because these apples hold their shape and don’t break down into mush when cooked. Good apples for baking include:
- Granny Smith apples (perfect if you like that tart flavor)
- Honey Crisp apples
- Gala apples
- Fuji apples
- Braeburn apples
- Winesap apples
- Pink Lady apples
- Jonagold apples
Ingredients
This is just a quick overview of the ingredients that you’ll need for our favorite apple strudel recipe. As always, specific measurements and step-by-step instructions are included in the printable recipe box at the bottom of the post.
- Apples: choose an apple variety with a firm flesh, such as Granny Smith, Gala, or Honey Crisp apples. See my notes above for other recommendations.
- Golden raisins: or sub with dried cranberries or chopped nuts.
- Sugar: to sweeten the filling.
- All-purpose flour: absorbs extra juices in the filling so that your strudel isn’t soggy.
- Ground cinnamon, ground ginger, and ground nutmeg: warm spices that give the strudel that cozy fall flavor.
- Kosher salt: to balance the sweetness and enhance the other ingredients.
- Frozen puff pastry: I prefer Pepperidge Farm brand.
- Egg: combines with water to make the egg wash that helps the outside of the strudel brown and shine in the oven.
- Coarse sparkling sugar: gives the strudel crust a great crunchy texture. This is the brand that I use.
How to Make Apple Strudel
This recipe for apple strudel comes together easily with just a handful of simple ingredients. It’s one of those great desserts that impresses your guests — with minimal effort. The apple strudel would be perfect for your Thanksgiving feast or Christmas table, and equally appropriate for your next Sunday supper.
You’ll find the detailed directions in the recipe card below, but here’s a quick version:
- Stir together the apple filling in a large bowl.
- Roll out the puff pastry dough with a rolling pin.
- Add the apples to the center of the dough.
- Cut slits in the dough and fold the strips over the filling.
- Brush with an egg wash and sprinkle with sugar.
- Bake, cool, and slice!
Serving Suggestions
Allow the strudel to cool on the pan for about 30 minutes before slicing and serving. It’s best when enjoyed on the same day that it’s baked. Top each piece of strudel with a scoop of vanilla ice cream or a dollop of whipped cream for a real treat! A drizzle of caramel sauce or vanilla sauce would also be delicious.
Preparation and Storage Tips
- You can make a strudel ahead of time, so it’s a very convenient dessert (especially if you’re entertaining). It’s best enjoyed on the same day that it’s baked, since the crust will start to get soggy the longer it sits.
- Store the strudel covered at room temperature for up to 24 hours, or in an airtight container in the fridge for 3-4 days.
- Freeze leftover strudel for up to 3 months. Thaw in the refrigerator overnight. You can also freeze apple strudel before baking.
- How to Reheat: Place the strudel on a baking sheet and warm in a 350°F oven for about 10 minutes. The microwave will work for individual slices, but the crust won’t stay as crisp.
Recipe Variations
- If you don’t like raisins, you can substitute with sweetened dried cranberries or chopped nuts like pecans or walnuts.
- Adjust the spices to suit your taste. For instance, omit the nutmeg and ginger, and just use cinnamon. Or, for a spicier dessert, add even more warm spices — such as cloves, allspice, and cardamom.
- Instead of sprinkling the outside of the strudel with coarse sugar, let the strudel cool completely and dust with powdered sugar. This is a classic way to garnish a traditional apple strudel recipe.
- My mom adds a bright, acidic note to her apple strudel with the inclusion of some fresh lemon zest and/or a squeeze of fresh lemon juice.
- Serving a larger group? Double all of the ingredients to prepare two strudels (using the entire package of puff pastry).
Tips for the Best Apple Strudel Recipe
- Remember to thaw the puff pastry according to the package directions before assembling the strudel.
- Slice the apples about ¼-inch thick. Keeping the apple slices uniform ensures that they bake evenly and are all soft by the time the strudel is done.
- You do not need to peel the apples, although you can if you prefer.
- Enjoy leftover apple strudel for breakfast or brunch with a hot cup of coffee!
More Easy Apple Recipes to Try
Looking for even more inspiration? Check out this collection of more than 40 of The Best Apple Recipes!
Easy Apple Strudel Recipe
Ingredients
- 1 lb. firm apples (such as Granny Smith, Honey Crisp, or Gala), cored and sliced ¼-inch thick (about 3 cups)
- ¼ cup golden raisins (or sub with chopped pecans or other nuts)
- ¼ cup granulated sugar
- 1 tablespoon all-purpose flour
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon kosher salt
- ½ of a (17.3 ounce) package frozen puff pastry, thawed (I use Pepperidge Farm brand)
- Egg wash (1 egg whisked with 1 tablespoon of water)
- 2 teaspoons coarse sparkling sugar (I use King Arthur brand)
Instructions
- Preheat oven to 350°F. Line a large baking sheet with parchment paper.
- In a medium bowl, toss together apples, raisins, sugar, flour, cinnamon, ginger, nutmeg, and kosher salt.
- On a lightly floured surface, roll dough into a 14×12-inch rectangle. Carefully transfer the dough to the prepared pan. Smooth or lightly reroll the dough on the pan, if necessary.
- Spoon the apple mixture lengthwise down the center of the dough. Cut 1-inch slits in the dough down both sides of the apple mixture, stopping ½ inch from the mixture. Alternately fold the dough strips over the apples. Brush the dough with the egg wash; sprinkle with sparkling sugar.
- Bake until the apples are tender and the dough is puffed and golden brown, about 40 minutes. Let the strudel cool on the pan for at least 30 minutes before slicing and serving.
Notes
- Remember to thaw the puff pastry according to the package directions before assembling the strudel.
- Slice the apples about ¼-inch thick. Keeping the apple slices uniform ensures that they bake evenly and are all soft by the time the strudel is done.
- You do not need to peel the apples, although you can if you prefer.
- Enjoy leftover apple strudel for breakfast or brunch with a hot cup of coffee!
My father was diabetic. After I went to cooking school,I developed some recipes lowering the sugar to almost nil. One of them was strudel. I used filo dough – something that wasn’t readily available in the 70s in New England and he was so tickled I would do that for him.