Oh, I absolutely love this Apple Strudel Recipe—it’s one of those desserts that’s both comforting and a little fancy, all at once. When I first tried making it at home, I was amazed at how crispy, flaky puff pastry paired with sweet, cinnamon-spiced apples created such magic. You’ll find that this recipe isn’t just for special occasions; it works beautifully any time you want a cozy, homemade treat that feels like a warm hug.
What makes this Apple Strudel Recipe worth trying is how easy it is, even if you’ve never worked with puff pastry before. The golden raisins add a subtle sweetness, and the combination of cinnamon and lemon juice really brightens the filling. Seriously, once you taste this, it’s going to be a family favorite like it is in mine!
Why You’ll Love This Recipe
- Simple Ingredients: You probably have most of these in your kitchen already, making it super approachable.
- Perfect Crispness: The puff pastry bakes to a golden, flaky perfection every time.
- Flexible Flavor: You can easily swap or add spices to make it your own.
- Make-Ahead Friendly: Prepare and freeze one for an easy dessert anytime craving.
Ingredients You’ll Need
The magic in this Apple Strudel Recipe comes from classic, simple ingredients that sing together when baked just right. I love using tart apples for that balance of sweet and tang. Don’t worry if you can’t find golden raisins; regular raisins work just fine too!
- Apples: Pick crisp varieties like Granny Smith or Honeycrisp for the best texture after baking.
- Golden Raisins: They add a juicy sweetness that complements the apples wonderfully.
- Lemon Juice: Helps keep the apples from browning and adds a touch of brightness.
- Ground Cinnamon: The classic spice that brings out amazing warmth in the apple filling.
- Puff Pastry Sheets: Make sure they’re thawed properly to avoid tearing.
- Dry Bread Crumbs: They soak up excess moisture so the pastry stays crisp.
- Granulated Sugar: For sweetness and a little caramelization on top.
- Butter: Adds richness and helps the pastry brown beautifully.
- Egg: For an egg wash that gives the strudel that golden glaze.
- Powdered Sugar: The final pretty dusting that makes it look irresistible.
Variations
I love to tweak this Apple Strudel Recipe depending on the season or my mood. The filling is a great playground for different spices and fruit combos, so feel free to get creative—you’ll enjoy making it your own.
- Spiced Up: Adding a pinch of cardamom or nutmeg makes the flavor deeper and more fall-inspired—I discovered this trick last year, and it totally transformed the strudel.
- Nutty Addition: Tossing in some chopped toasted walnuts or pecans adds a lovely crunch that’s delightful.
- Seasonal Twists: Swap half the apples for pears or add dried cranberries for a tart surprise during the holidays.
- Vegan Version: Use a non-dairy butter substitute and skip the egg wash; brushing with a bit of plant milk works well for browning.
How to Make Apple Strudel Recipe
Step 1: Prepare Your Filling
Start by peeling, coring, and dicing your apples into small pieces. I learned the hard way that keeping the pieces too large can make rolling tricky—so aim for bite-sized. Toss the apples with golden raisins, fresh lemon juice, and cinnamon in a large bowl. This lets those flavors meld while you prep your pastry.
Step 2: Roll Out the Puff Pastry
Lightly flour a smooth tea towel and unfold a thawed puff pastry sheet on top. Roll it gently into about a 15 by 12-inch rectangle. Here’s a tip I’ve learned: keep your dough cool as you roll to avoid breaking the layers that create that beautiful flakiness.
Step 3: Assemble the Strudel
Starting about 2 inches from the short edge, spread a strip of dry bread crumbs – this is a secret step that helps soak up excess moisture to keep your strudel crisp. Then layer half your apple mixture right over those crumbs. Drizzle melted butter and sprinkle sugar over the fruit—it adds a gorgeous caramelized flavor. Carefully fold the short edge over the filling, tuck the sides in as you roll, using the towel to help. Place the strudel seam side down on your baking tray.
Step 4: Finish and Bake
Brush the entire strudel with beaten egg to get that beautiful golden sheen and don’t forget to poke a few little steam vents on top—this is key to keeping your pastry flaky and not soggy. Bake in a preheated oven at 400°F for about 25 minutes until golden and puffed up. Let it cool completely on the pan before dusting with powdered sugar.
Pro Tips for Making Apple Strudel Recipe
- Keep Pastry Cold: Handling the puff pastry quickly and keeping it chilled makes a huge difference in the final flaky texture.
- Use Bread Crumbs: This trick soaks up the apple juices and prevents soggy bottoms—trust me, it’s a gamechanger.
- Don’t Skip Steam Vents: Cutting slits on top helps steam escape, keeping that crust crisp without soggy spots.
- Roll Tightly: Rolling snugly and tucking sides in prevents filling from oozing out during baking.
How to Serve Apple Strudel Recipe
Garnishes
I like dusting the finished strudel generously with powdered sugar—it adds a pretty touch and just a hint of extra sweetness. Sometimes, I’ll serve it with a dollop of freshly whipped cream or a scoop of vanilla ice cream for an indulgent treat.
Side Dishes
This Apple Strudel goes beautifully with a hot cup of coffee or spiced tea—it’s like autumn on a plate. For a heartier option, serve alongside a simple green salad or a creamy cheese platter if you’re making it for a brunch spread.
Creative Ways to Present
For special occasions, I’ve wrapped the strudel slices individually in parchment tied with twine—it’s such a charming presentation at dinner parties. You can also sprinkle edible rose petals or fresh mint for a pop of color and freshness.
Make Ahead and Storage
Storing Leftovers
Once your apple strudel has cooled completely, I recommend wrapping leftovers tightly in plastic wrap and storing them in the fridge. I’ve found this keeps the crust from becoming too soft, so you can enjoy it for a few days without losing that crunch.
Freezing
I often freeze one strudel immediately after assembly but before baking—wrapped well in plastic and foil. When I’m ready to enjoy it, I thaw it overnight in the fridge and bake fresh. This method keeps that “just-baked” freshness in my experience.
Reheating
To reheat, I pop slices in a 350°F oven for about 10 minutes. It revives the crispiness much better than the microwave and keeps the filling warm and gooey without drying out.
FAQs
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Can I use different types of apples for this Apple Strudel Recipe?
Absolutely! While tart apples like Granny Smith give a nice balance of sweet and sour, you can mix in milder varieties like Honeycrisp or Fuji. Just keep an eye on the texture and dice the apples small so they cook evenly inside the strudel.
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Do I have to use puff pastry, or is there a homemade dough option?
Puff pastry is great for quick, flaky results and saves time, but you can make your own homemade strudel dough if you’re up for a bit of extra effort. Homemade dough tends to be thinner and chewier, offering a different but still delicious texture.
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What’s the best way to avoid soggy strudel?
Using dry bread crumbs between the pastry and fruit filling is key—it absorbs excess juice that could otherwise make the bottom soggy. Also, don’t skip the steam vents on top; they let moisture escape during baking, keeping the crust crisp.
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Can I make this Apple Strudel Recipe ahead of time?
Yes! You can prepare the strudels fully assembled, then freeze one before baking. When ready, thaw overnight in the fridge and bake fresh. This means you can have a fresh dessert anytime with no extra fuss.
Final Thoughts
This Apple Strudel Recipe holds a special place in my kitchen because it’s both nostalgic and delightful every single time. I hope you give it a try, whether it’s for a cozy weekend treat or to impress friends at a gathering. Once you master the steps, you might just find it popping up as your go-to dessert whenever you want comfort wrapped in flaky, buttery layers.
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Apple Strudel Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: Austrian
Description
This classic Apple Strudel recipe combines tender, cinnamon-spiced apples and golden raisins wrapped in flaky puff pastry for a delightful dessert. The luscious filling is enhanced with a hint of lemon juice and sweetened with sugar, while bread crumbs prevent sogginess. Crispy, golden, and dusted with powdered sugar, this strudel is perfect for autumn or any time you crave a comforting treat.
Ingredients
Filling
- 2 large apples, peeled, cored, and diced
- ¼ cup golden raisins (40g)
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
Puff Pastry & Assembly
- 2 sheets thawed puff pastry
- 6 tablespoons dry bread crumbs, divided
- ⅔ cup granulated sugar, divided (100g)
- 4 tablespoons butter, melted and divided (57g)
- 1 egg, beaten
- Powdered sugar, for dusting
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Make the Filling: In a large bowl, combine diced apples, golden raisins, lemon juice, and ground cinnamon. Stir gently to mix well and set aside to let flavors meld.
- Roll Out Puff Pastry: Lightly flour a clean tea towel on your counter. Unfold one sheet of thawed puff pastry onto the towel and roll it out into a 15×12-inch rectangle.
- Add Bread Crumbs: Starting 2 inches from one short edge, spread 3 tablespoons of the bread crumbs into a 4-inch wide strip down the center of the pastry, leaving a 2-inch border on top and bottom sides.
- Layer the Filling: Spoon half of the apple mixture evenly over the bread crumb strip. Drizzle with 2 tablespoons melted butter and sprinkle with ⅓ cup of sugar to enhance sweetness and moisture control.
- Roll the Strudel: Fold the short edge of the pastry up over the filling, tuck in the sides, and roll up tightly like a jelly roll, using the towel to assist rolling and to create a neat cylinder. Transfer the rolled strudel seam side down to one side of the baking sheet.
- Repeat: Repeat steps 3 through 6 with the remaining puff pastry, bread crumbs, apple mixture, butter, and sugar. Place the second strudel on the baking sheet a few inches apart from the first.
- Prepare for Baking: Brush both strudels lightly with the beaten egg to give them a golden, glossy finish. Use a sharp knife to make a few steam vents in the tops to allow steam to escape during baking, ensuring crisp pastry.
- Bake: Bake in the preheated oven for 25 minutes or until the strudels are puffed and golden brown.
- Cool and Serve: Let the strudels cool completely on the baking sheet to set the filling and crisp the crust. Before serving, dust generously with powdered sugar for a beautiful finish.
Notes
- Thaw puff pastry fully before use to prevent cracking or tearing during rolling.
- Feel free to add warm spices such as cardamom, apple spice, allspice, or nutmeg to the filling for enhanced flavor.
- Dice apples into small, uniform pieces to make rolling easier and ensure even cooking.
- Cutting vents before baking prevents sogginess by releasing steam, keeping the pastry crisp.
- Keep your dough and butter cold throughout the process to promote flaky layers in the baked pastry.
Nutrition
- Serving Size: 1 slice (approx. 1/16 of recipe)
- Calories: 271 kcal
- Sugar: 14 g
- Sodium: 133 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 1 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 18 mg
