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.
Apple Strudel is Always In Season
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 Recipe
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.
Helpful Tips for Making Apples Wrapped in Puff Pastry
- 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:
Apple Strudel
Ingredients
- 1 sheet puff pastry (½ of 17.3-oz package) thawed
- 3 large Granny Smith Apples peeled, cored, thinly sliced
- ¼ cup golden raisins
- ¼ cup pecan pieces
- 1 ½ tablespoon all purpose flour plus additional for dusting
- 3 tablespoon granulated sugar
- 1 tsp apple pie spice
- 1 large egg
- 1 tablespoon water
Instructions
- 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 ¼-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.
Nutrition
My name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.
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Deb
It doesn't say where to add the sugar?
Melissa
You add it with the apples, raisins, flour and apple pie spice.
lc
i love this!
Cathy Pollak
I need to make this for every Sunday brunch from here to eternity!
Marja
Originally it isn’t puff pastry that makes the best apfelstrudel, but a very, very thin dough made by hand and stretchend as much as possible without breaking it. It belongs to be so thin that you can read the newspaper through it. It’s made as big as the kitchen table and a bedsheet underneeth it. That’s for rolling it. That gives the many layers of dough. Not puff pastry. Of course you can make it with puff pastry but that isn’t how it’s original is. It will taste great with puff pastry and is much, much easier. I just wanted to explain how the real apfelstrüdel is made. It comes indeed from Austria and is eaten with a lot of (thin) custard arround it. And of course whipped cream!
But i’m sure yours taste great too. It’s just what you’re used to.
Mark Ayles
I've made the apple and I loved it only problem is I don't have the recipe to make the pastry
Melissa
I use purchased frozen puff pastry. It's a dream to use.