Simple Apple Strudel Recipe – The perfect treat for chili days!

Jump to Recipe
Rate recipe
No ratings yet

Homemade apple strudel is an unforgettable treat made with a few simple ingredients… This classic dessert has a flaky pastry filled with a sweet, spiced apple mixture, then topped with a sweet cinnamon glaze. It’s the perfect treat for a cozy autumn day or a special occasion.

Apple Strudel Season

Fall is apple season! We love making apple pie, and sourdough apple fritters, but this apple strudel is so delicious and easy to make that it may become your favorite fall treat!

It’s fall and the apples are just harvested and on sale in farmers markets and stores… Crisp and tangy sweet, perfect for a fall dessert… Apple strudel is the perfect way to turn those fresh apples into a warm and comfy treat on chilly days!

Perfect served with a scoop of vanilla ice cream, or a drizzle of caramel sauce, for any occasion!

apple strudel filling ingredients: finely diced apples, cinnamon, nutmeg, soaked raisins, brown sugar

Apple Strudel Ingredients

  • 2 sheets frozen puff pastry, thawed
  • 1/2 cup raisins
  • 3 tablespoons hot rum (If you don’t have rum, vanilla extract and almond extract work great too, see notes;)
  • 2 large granny smith apples – peeled, cored and diced to about 1/4 inch pieces.
  • 2 large honey crips apples, peeled, and diced into 1/4 inch pieces.
  • 1 tablespoon lemon juice, fresh or bottled
  • 1 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup plain panko breadcrumbs tossed with 2 tablespoons granulated sugar, divided
  • For the Egg Wash:1 large egg and 1 tablespoon milk
  • For the Cinnamon Glaze
  • 1 cup powdered sugar
  • 2 tablespoons cream (You can use milk if you don’t have cream.)
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
how to make apple strudel prep dough, fill, slice edges, fold dough over, egg wash, bake cool and glaze

How to Make Apple Strudel

Soak Raisins: In a small bowl pour hot rum over the raisins until they are covered. Allow the raisins to soak for at least 30 minutes, or up to an hour. Then, drain the raisins before adding them to the strudel filling.

Make Apple Filling: In a large bowl coat the apples in lemon juice to prevent browning. Then add the drained raisins, brown sugar, ground cinnamon, and nutmeg.

Heat Oven: Preheat your oven to 400 degrees F.

Prep Parchment & Puff Pastry: Cut 2-18 inch pieces of parchment paper. Carefully unfold the puff pastry dough sections, placing each one on a piece parchment paper. Use a rolling pin to gently roll the creases out on your puff pastry sheets, just till smooth.

Prepare the baking sheets: Place two baking sheets on your counter. Transfer the puff pastry: Carefully lift the puff pastry and parchment paper from the work surface and place it directly on the baking sheets. Make sure the parchment paper remains underneath the puff pastry.

Assemble Apple Strudels: Next, add half the breadcrumb mixture (1/4 cup) spread down the center of both puff pastries. Then, split your apple mixture in half, and spoon it over the breadcrumbs on the two puff pastry sheets.

Cut Edges: Use a sharp knife or pizza cutter, to slice the pastry dough into 1/2 inch wide strips on both sides of the puff pastry. (Line up your slices on both sides of your apple mixture.)

Fold edge strips: Starting from one side, fold each strip of puff pastry diagonally over the apple mixture. Alternate sides, folding left and right, until the entire mixture is covered. Moisten the edges: Lightly dampen the outer inch of each folded strip with water. This will help the strips adhere to the pastry.

Clean up: Use a paper towel to soak up juices around the edges of your raw apple strudel.

Egg Wash: Beat your egg and milk in a small bowl. Then, use a pastry brush to brush it over the top and side of each strudel.

Bake in your preheated 400 degrees F oven for 38 minutes, or until golden brown on top! Keep a close eye on it, and adjust the time a couple minutes if needed.

Cool: When done, remove hot apple strudel from the oven to a cooling rack, and let it cool for 15-20 minutes before glazing it. This helps the filling set and prevents it from spilling out.

Glaze: While your apple strudel is cooling, make the glaze. Add powdered sugar, cinnamon, vanilla and cream to a medium bowl, and whisk together till smooth. Then, drizzle the glaze over cooled apple strudel… And enjoy!

making apple strudel recipe, and finished apple strudel with text

Recipe Notes

Using extracts instead of rum will create a slightly different flavor profile in your apple strudel. Extracts will provide a pleasant aroma and taste, but they won’t have the same flavor as rum.

  • Vanilla Extract: Vanilla will provide a sweet and comforting aroma.
  • Almond Extract: Almond extract will add a nutty flavor that can complement the sweetness of the apples!

Avoid overworking the dough: Handle puff pastry gently to prevent the butter from melting, and the layers from collapsing.

up close slice of apple strudel showing filling

Let the apple strudel cool for at least 15-20 minutes before glazing it. This will allow the filling to set, and it prevents the glaze from running off!

*If you glaze the strudel too soon… Heat from the strudel will cause the glaze to melt and it will be too runny;)

Recipe Card

If you try this recipe, and have any questions, please let me know in the comments below… I’d really appreciate a star rating or review on the recipe card;) Thank YOU!

apple strudel recipe glazed and sliced on a cutting board

Simple Apple Strudel

This classic dessert features a flaky pastry filled with a sweet, spiced apple mixture, then topped with a decadent cinnamon glaze. It's the perfect treat for a cozy autumn day or a special occasion.
No ratings yet
Print Pin Rate
Course: From Scratch Recipes
Cuisine: American
Prep Time: 15 minutes
Cook Time: 38 minutes
Additional Time: 15 minutes
Total Time: 1 hour 8 minutes
Servings: 8 servings
Calories: 335kcal
Author: Juliea Huffaker

Ingredients

  • 2 sheets frozen puff pastry thawed
  • 1/2 cup raisins golden or regular
  • 3 tablespoons very hot rum or vanilla and almond extract work too, see notes;
  • 2 large granny smith apples – peeled cored and diced to about 1/4 inch pieces.
  • 2 large honey crips apples peeled, and diced into 1/4 inch pieces.
  • 1 tablespoon lemon juice fresh or bottled
  • 1 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup plain panko breadcrumbs tossed with 2 tablespoons granulated sugar divided
  • For the Egg Wash:1 large egg and 1 tablespoon milk
  • For the Cinnamon Glaze: 1 cup powdered sugar
  • 2 tablespoons cream You can use milk if you don’t have cream.
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract

Instructions

  • In a small bowl pour very hot rum over the raisins until they are covered. Allow the raisins to soak for at least 30 minutes, or up to an hour. Then, drain the raisins before adding them to the strudel filling.
  • In a large bowl coat the apples in lemon juice to prevent browning. Then add the drained raisins, brown sugar, ground cinnamon, and nutmeg.
  • Preheat your oven to 400 degrees F.
  • Cut 2-18 inch pieces of parchment paper. Carefully unfold the puff pastry dough sections, placing each one on a piece parchment paper. Use a rolling pin to gently roll the creases out on your puff pastry sheets, just till smooth.
  • Place two baking sheets on your counter. Transfer the puff pastry: Carefully lift the puff pastry and parchment paper from the work surface and place it directly on the baking sheets. Make sure the parchment paper remains underneath the puff pastry.
  • Next, add half the breadcrumbs (1/4 cup) spread down the center of both puff pastries. Split your apple mixture in half, and spoon it over the breadcrumbs on the two puff pastry sheets.
  • Use a sharp knife or pizza cutter, to slice the pastry dough into 1/2 inch wide strips on both sides of the puff pastry. (Line up your slices on both sides of your apple mixture.)
  • Starting from one side, fold each strip of puff pastry diagonally over the apple mixture. Alternate sides, folding left and right, until the entire mixture is covered. Moisten the edges: Lightly dampen the outer inch of each folded strip with water. This will help the strips adhere to the pastry.
  • Use a paper towel to soak up juices around the edges of your raw apple strudel.
  • Beat your egg and milk in a small bowl. Then, use a pastry brush to brush it over the top and side of each strudel.
  • Bake in your preheated 400 degrees F oven for 38 minutes, or until golden brown on top! Keep a close eye on it, and adjust the time a couple minutes if needed.
  • When done, remove hot apple strudel from the oven to a cooling rack, and let it cool for 15-20 minutes before glazing it. This helps the filling set and prevents it from spilling out.
  • While your apple strudel is cooling, make the glaze. Add powdered sugar, cinnamon, vanilla and cream to a medium bowl, and whisk together till smooth. Then, drizzle the glaze over cooled apple strudel… And enjoy

Notes

  • Using extracts instead of rum: Extracts can add a pleasant aroma and taste to your apple strudel, but they won't have the same depth of flavor as rum. Vanilla extract provides a sweet and comforting aroma, while almond extract adds a nutty flavor that complements the apples.
  • Avoid overworking the dough: Handle the puff pastry gently to prevent the butter from melting and the layers from collapsing.
  • Cool before glazing: Let the apple strudel cool for at least 15-20 minutes before glazing it. This will allow the filling to set and prevent the glaze from running off.
  • Glazing: If you glaze the strudel too soon, the heat from the strudel will cause the glaze to melt and become runny.
  • Soften the puff pastry: If the puff pastry is very cold, let it sit at room temperature for about 15 minutes before rolling out creases.
  • Apple varieties: Try using your favorite combination of apples for a more complex flavor.
  • Serve warm: Apple strudel is best enjoyed warm.
  • Serve with a scoop of vanilla ice cream!
  • Drizzle with caramel sauce: A drizzle of caramel sauce is awesome on top!

Nutrition

Serving: 1g | Calories: 335kcal | Carbohydrates: 68g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Cholesterol: 51mg | Sodium: 96mg | Fiber: 4g | Sugar: 54g

Leave a comment

Recipe Rating