Apple Strudel
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 flavor combination.
Easy Apple Strudel Recipe
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 that’s 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.
How to Make the BEST Apple Strudel Recipe
- Ingredients you’ll need to make homemade Apple Strudel: Frozen puff pastry, Granny Smith apples, raisins, chopped pecans, all purpose flour, granulated sugar, apple pie spice, water and powdered sugar.
- Kitchen tools you’ll need: Large rimmed sheet pan, rolling pin, saucepan, apple peeler and corer or vegetable peeler and sharp knife and cutting board, small bowl, whisk, pastry brush.
- Thaw the puff pastry per the package instructions. You can do this in the fridge overnight or at room temperature. Follow the manufacturer’s recommendation for the best result.
- Granny Smith apples are wonderful in this strudel with their tart flavor that balances the sweet. You could use gala or honeycrisp apples, too.
- 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.
- To make this puff pastry Apple Strudel: Begin by preheating the oven to 375°F.
- Line a large rimmed 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. This is where I also like to use a silicone pastry mat to make this task super simple and no sticking!
- 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 minutes until golden. Let cool for 15 minutes then use a sharp knife to cut into 10 equal portions.
- You can serve Apple Strudel dusted with powdered sugar warm or at room temperature. You could also enjoy it drizzled with caramel sauce and a scoop (or two!) of vanilla ice cream.
- Store in an airtight container at room temperature for up to 3 days.
More Apple Dessert Recipes to Make
- Easy Fried Apple Pies are stuffed with a homemade apple pie filling.
- Vanilla glazed Apple Fritters are impossible to resist.
- Start your day with a stack of Apple Pancakes drizzled with pure maple syrup.
- My Praline Apple Bread is drizzled with a buttery praline sauce.
- Treat the family to a bowl of Apple Cobbler topped with vanilla ice cream.
- Cinnamon sugar coated Apple Cider Doughnuts are baked, not fried.
- Lattice topped scratch made Apple Pie.
- 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 (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
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 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 minutes until golden. Let cool for 15 minutes then use a sharp knife to cut into 10 equal portions.
- Serve warm or at room temperature dusted with powdered sugar.
It doesn’t say where to add the sugar?
You add it with the apples, raisins, flour and apple pie spice.
i love this!
I need to make this for every Sunday brunch from here to eternity!
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.
I’ve made the apple and I loved it only problem is I don’t have the recipe to make the pastry
I use purchased frozen puff pastry. It’s a dream to use.