Apple Strudel – Apple strudel always feels like one of those desserts straight out of a fairytale. You know, the kind of thing you imagine cooling on the windowsill of a cozy little cottage in the woods. For me, it brings back memories of my grandmother, who could whip up desserts that felt like pure magic. Her apple strudel? Legendary. But let’s be honest—homemade pastry? That’s next-level patience I just don’t have.
The first time I attempted apple strudel on my own, I went full “shortcut mode” with puff pastry. Was I nervous it wouldn’t live up to my grandma’s? Absolutely. But when that golden, flaky strudel came out of the oven, filled with warm apples, gooey brown sugar, and the perfect hint of raisin sweetness, I felt like I’d hit the jackpot.
Now, this recipe has become my go-to for cozy fall nights, holiday gatherings, or even a random Tuesday when I need a little pick-me-up. It’s not perfect—sometimes the filling bubbles over, or the edges look a little uneven—but that’s the charm, isn’t it? Imperfectly delicious.
Why You’ll Love This Apple Strudel Recipe?
Let’s be real—this isn’t just any apple strudel recipe. Here’s why it’s a total winner:
- Puff Pastry Shortcut: Who has time to roll out strudel dough from scratch? Puff pastry gives you that same flaky, buttery goodness without the stress.
- Perfect Apple Combo: Mixing shredded and sliced apples creates a filling that’s juicy but still has a little bite.
- Golden Raisins & Brown Sugar: They bring a caramel-like sweetness that makes every bite feel a little indulgent.
- Looks Fancy, Feels Easy: You’ll impress everyone, but only you’ll know it took less than an hour to pull together.
- Versatile Anytime Treat: Dessert, brunch, afternoon snack—it works for everything.
Ingredient Notes:
Every ingredient here has its moment to shine. Let’s break it down:
- Granny Smith Apples: Their tartness balances the sweetness perfectly. Plus, they hold up well during baking, so you don’t end up with mush.
- Golden Raisins: These are optional, but I love the chewy sweetness they add. Not into raisins? Swap them for dried cranberries, or skip them altogether.
- Brown Sugar: It’s all about that deep, rich sweetness that caramelizes as it bakes.
- Puff Pastry: The unsung hero of this recipe. It’s buttery, flaky, and takes all the hard work out of strudel-making.
- Egg Wash: This is your secret weapon for that glossy, bakery-perfect finish.
How To Make Apple Strudel?
Making this strudel might sound fancy, but trust me, it’s way easier than you think. Here’s how to do it:
- Preheat Your Oven
First things first—set your oven to 400°F and line a baking sheet with parchment paper. (Because who wants to scrape sticky filling off a pan later?) - Prepare the Filling
In a big bowl, toss your shredded and sliced apples with the brown sugar, raisins, flour, and a pinch of salt. It should smell amazing already—like a fall candle, but better because you can eat it. - Roll Out the Puff Pastry
Lightly flour your counter and roll out one sheet of puff pastry into a rectangle. Don’t stress if it’s not perfect; this is homemade, not a Michelin-star restaurant. - Assemble the Strudel
Spoon half the apple mixture down one side of the pastry, leaving a little border. Fold the pastry over the filling, press the edges to seal, and crimp them with a fork if you’re feeling fancy. Repeat with the second sheet and the rest of the filling. - Brush and Vent
Transfer the strudels to your baking sheet. Whisk together an egg and a splash of milk, then brush it over the tops. This is the secret to that golden, shiny crust. Don’t forget to cut a few slits on top so steam can escape—nobody wants a soggy pastry. - Bake to Perfection
Pop the strudels into the oven and bake for 30–35 minutes. When they’re golden and your kitchen smells like heaven, you’ll know they’re ready. Let them cool for a few minutes before slicing (if you can wait that long).
Want To Save This Recipe?
Storage Options:
Got leftovers? (Lucky you.) Here’s how to keep them fresh:
- Room Temperature: Store in an airtight container for up to 2 days. A quick reheat in the oven brings back the crispiness.
- Refrigerator: Keep it in the fridge for up to 4 days. Just be sure to reheat before serving—cold strudel doesn’t hit the same.
- Freezer: Wrap the strudels tightly in plastic wrap and foil, then freeze for up to 2 months. Let them thaw overnight in the fridge and reheat in the oven.
Variations and Substitutions:
Feeling creative? Here are some fun ways to switch it up:
- Fruit Options: Try pears, peaches, or even a mix of berries for a totally different flavor.
- Add Some Crunch: Sprinkle in chopped walnuts, almonds, or pecans with the apple filling.
- Spice It Up: Add cinnamon, nutmeg, or cardamom for warm, spiced vibes.
- Skip the Raisins: Not your thing? Leave them out or swap for dried cranberries.
What to Serve with Apple Strudel?
This strudel is amazing on its own, but pairing it with the right extras makes it even better:
- Vanilla Ice Cream: The cold, creamy ice cream melting into the warm strudel? Perfection.
- Whipped Cream: A light, fluffy dollop makes it feel extra fancy.
- Caramel Sauce: Drizzle some on top for an indulgent touch.
- Hot Coffee or Tea: Because nothing says cozy like strudel and a warm drink.
Frequently Asked Questions:
Can I make this ahead of time?
Totally. Assemble the strudels and keep them in the fridge for a few hours. Just don’t brush on the egg wash until you’re ready to bake.
Can I use homemade pastry instead of puff pastry?
Absolutely, if you’re feeling ambitious! Homemade pastry works beautifully but takes more time.
So, what do you think? Ready to give this Apple Strudel Recipe a try? I’d love to hear how it turns out—or what fun twists you add. Let’s chat in the comments!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Apple Strudel Recipe
Ingredients
- 1 medium Granny Smith apple peeled, cored, and coarsely shredded
- 2 medium Granny Smith apples peeled, cored, and sliced
- ¾ cup light brown sugar
- ¾ cup golden raisins
- 2 tablespoons all-purpose flour plus more for dusting
- 2 sheets frozen puff pastry thawed
- ½ teaspoon kosher salt
- 1 large egg
- 1 tablespoon whole milk
Instructions
Preheat the Oven
- Preheat the oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup and to prevent sticking.
Prepare the Apple Filling
- In a large bowl, combine the shredded and sliced apples, light brown sugar, golden raisins, flour, and kosher salt. Stir thoroughly to ensure the apples are evenly coated. Set the mixture aside.
Roll Out the Puff Pastry
- Lightly flour your work surface. Working with one sheet of puff pastry at a time, use a rolling pin to gently roll the pastry into a rectangle measuring approximately 10 x 12 inches.
Assemble the Strudel
- Arrange half of the apple mixture (approximately 3 cups) lengthwise along one side of the rolled-out puff pastry, leaving a small border along the edges. Fold the pastry lengthwise over the apple filling. Dampen the edges of the pastry with a small amount of water and press or crimp to seal securely. Repeat this process with the second puff pastry sheet and the remaining apple mixture.
Transfer to the Baking Sheet
- Carefully place the prepared strudels onto the lined baking sheet, ensuring at least 2 inches of space between them to allow for expansion during baking.
Prepare the Egg Wash
- In a small bowl, whisk together the egg and whole milk. Brush this mixture evenly over the surface of each strudel to achieve a golden, glossy finish. Using a sharp knife, make 3 or 4 slits on the top of each strudel to allow steam to escape during baking.
Bake the Strudels
- Place the baking sheet in the preheated oven and bake for 30 to 35 minutes, or until the pastry is golden brown and the filling is bubbling.
Cool and Serve
- Remove the strudels from the oven and allow them to cool for 10 to 15 minutes before slicing. Serve warm and enjoy.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
