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
Scale
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
