Apple Strudel is a classic sweet treat that’s true perfection at any time of day. It can be enjoyed for breakfast, brunch, tea time or dessert. Buttery puff pastry filled with apples, raisins and toasted pecans combine seamlessly to form a winning combination every single time.
Is there truly a time of year that apples aren’t delicious? They’re in season depending on the particular variety making it uber convenient for apple lovers to enjoy an “in season” apples year-round. That said, there is something about Fall harvest when apples come in season in droves making that time of year synonymous with apple desserts..
Apple strudel is Austrian in origin and is a pastry commonly enjoyed in many European countries. Those who immigrated to America brought this recipe along with them and as is true with most any dish, apple strudel has evolved based on the baker’s preference and the part of the country in which you live. I always add toasted pecans or walnuts for a bit of crunch and raisins for the chewy texture they bring to the filling. I also highly recommend using apple pie spice in lieu of cinnamon alone for a more depth of flavor. You can use any variety of apple you like but, Granny Smith is my go-to for strudel balancing the sweet and tart flavors. Another fun apple dessert to try is this recipe for Mini Caramel Apple Pastries from Lovefoodies.
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Helpful Kitchen Items:
- 1 sheet puff pastry (1/2 of 17.3-oz package) thawed
- 3 large Granny Smith Apples peeled, cored, thinly sliced
- 1/4 cup golden raisins
- 1/4 cup pecan pieces
- 1 1/2 Tbsp all purpose flour plus additional for dusting
- 3 Tbsp granulated sugar
- 1 tsp apple pie spice
- 1 large egg
- 1 Tbsp water
- Preheat the oven to 375°F. Line a baking sheet with parchment paper. Set aside.
- On a non-stick surface dusted with flour, roll the puff pastry into a 12 x 16-inch rectangle.
- In a medium size mixing bowl, toss together the apples, raisins, pecans, flour, sugar and apple pie spice until evenly coated.
- Arrange on the shortest end leaving 1/4-inch border on each side. Roll jelly roll style, ending seam side down.
- Pinch to seal the ends and tuck the ends under. Carefully move to the baking sheet.
- Use a sharp knife to cut 4 or 5 slits in top.
- Best together egg and water then brush strudel on all sides.
- Bake for 30-35 minuted until golden. Rest for 15 minutes before cutting into 10 equal portions. Serve warm or at room temperature.