Apple strudel with puff pastry is an easy and delicious dessert perfect for hosting, entertaining and festivities. Apple season is here so why not make most of it? This apple dessert with puff pastry is easy to make, deliciously sweet and crispy. Enjoy it with a cup of coffee or tea and a scoop of ice cream.
Why You Will Love This Apple Strudel With Puff Pastry
- This recipe is easy and thanks to the puff pastry, only minimum prep is needed.
- This dessert can be made in advance and is great for crowds, sharing platters and lunch boxes. It is one of my mum’s most popular recipes for guests.
- The apple strudel is crispy on the outside, but full of juicy fillings.
- It is a fantastic way to celebrate apples – and perfect for fall and winter.
This recipe contains only 8 basic ingredients, alongside some staples from your pantry. To make two strudels, you will need:
- Puff pastry – save yourself a lot of time by using ready-made puff pastry in a roll or a block. For best results, keep it refrigerated until you prepare all remaining ingredients in the recipe. Use full-fat or light puff pastry. I have tested them both and either of them works in this recipe.
- Apples are just in season, and almost every variety of apples works in this recipe. Preferably, use sweeter types of apples. If in doubt, taste the apples before using and add more sugar if they taste a bit sour. Keep the skin on to add more nutritional value to this apple bake.
- Raisins also add sweetness to this dessert. Be generous with them.
- Walnuts provide an extra crunch in the middle.
- Ground cinnamon and sugar add delicious taste to the apple filling. Use golden caster sugar, granulated sugar or brown sugar.
- Unsalted butter is added to help bind the strudel together when it’s being rolled.
- Breadcrumbs help soak up excess moisture from the apples. Just a small amount goes a long way.
- Beaten free-range egg is used just before baking to add the beautiful golden-brown glaze on top of the flaky pastry.
- Plain (all-purpose) flour for dusting and rolling.
For exact measurements and instructions, please see the recipe card below this post.
Substitutes & Variations
Missing some of the ingredients? Don’t worry, here is a list of items that can be used instead:
- Pears are in the same fruit family and make a great substitute for apples in this recipe, as they have very similar texture.
- Sultanas are a good swap for raisins.
- Hazelnuts, almonds, or pecan nuts on top of the flaky pastry will work in this recipe instead of walnuts.
- Add margarine or baking fat to replace butter.
- Melted butter will also give the brown glaze like an egg.
All swap ratios are in the recipe card at the end of this article.
How To Make Apple Strudel With Puff Pastry
This quick strudel recipe is ready in several easy steps:
- Take the puff pastry out of the fridge 20 minutes before baking. Preheat the oven. Line a baking tray.
- Grate the apples and prepare other ingredients.
- Roll out the pastry and cut in two halves. Roll out each half on a dusted surface until about 1-1.5mm thick.
- Keep the pastry flat, and top each half with grated apples, raisins, walnuts, cinnamon, sugar, breadcrumbs and butter.
- Roll each of the pastries inwards (on the longer side). Bend and fold the corners inwards and transfer onto a baking tray.
- Brush with beaten egg, pierce in several spots with a fork or a knife and bake for 50-55 minutes.
- Serve as it is or with vanilla ice cream.
- Preheat your oven. Hot oven makes baking easy – the strudel will be baked evenly and throughout.
- Squeeze the apples as much as you can before adding them to the strudel to release excess water from them. Otherwise, your strudel will sit in a puddle of water after baking. The remaining juice in the bowl is 100% apple juice, full of vitamins and minerals - drink it! 🙂
- Use a baking sheet (paper or silicone) to prevent the strudel from sticking to the bottom of the baking tray. If you don’t have any of these, grease your baking tray with some extra butter instead.
- Don’t forget to pierce the strudel with a fork or a knife – this helps the steam to escape.
- Do not open the oven door during baking, as the strudel may collapse. Only check the pie is baked at the very end of the baking time.
Storage & Reheating
This easy puff pastry strudel will keep fresh for up to 2 days. Store it in an airtight food container (or covered) at room temperature. If you keep in the fridge, you may extend its shelf life by an extra day.
Can you freeze apple strudel?
I wouldn’t recommend freezing baked apple strudel, as it will lose its crispy texture and will become wet and moist once defrosted.
You can freeze raw apple strudel. Assemble it according to the below recipe, skip the egg wash, carefully place it in a freezer bag or freezer-safe food container and freeze for up to 3 months. Bake it straight from frozen at 200C/180C (fan)/356F for 55-65 mins.
Can you reheat cooked apple strudel?
You totally can! The best is to reheat the cooked apple strudel in the middle of a pre-heated oven at 180C/356F for about 8-10 minutes.
If you are worried about the top getting burned (or simply too dark), you can cover the strudel after 5 minutes of baking, and extend the reheating time to 13-15 minutes. Do not reheat again.
No, a traditional apple strudel is made of a strudel dough which is soft and flaky and is similar to puff pastry. You can, however use puff pastry when making a quick variation of the recipe.
Strudels get soggy from the apple juice. Apples are usually watery, so it is recommended to squeeze as much juice as you can from the grated apples before layering them out on the rolled pastry. Adding breadcrumbs also helps soak up some of the moisture from the apples.
Apple strudel can be eaten either warm or cold (at room temperature). You can eat it warm fresh from the oven. Serve it sliced with a spoon of ice cream or with a dollop of whipped cream – it is a delicious treat that you can enjoy for breakfast or as a dessert.
More Recipes Like This
- Puff pastry and jam tarts
- Festive bundt cake with walnuts
- Cherry Madeira pound cake
- Carrot sheet cake
📖 The Recipe
Apple Strudel With Puff Pastry
- 320 g ready-rolled puff pastry
- 2 tablespoon plain flour, for dusting
- 12 medium apples
- 2 tablespoon golden caster or granulated sugar
- 1 teaspoon ground cinnamon
- 25 g unsalted butter, melted (warm)
- 40 g walnuts, chopped
- 75 g raisins
- 2 tablespoon breadcrumbs
- 1 free-range egg, beaten
For serving (Optional)
- icing sugar
- vanilla ice cream, or double (heavy) cream
- Take the puff pastry out of the fridge 20 minutes before baking. Preheat the oven to 200C/180C (fan)/356F. Line a baking tray with some baking paper.
- Grate the apples (whole except the cores, keep the skin on) into a deep mixing bowl, and prepare the rest of the ingredients. Melt the butter (in a microwave or on a hob).
- Roll out the pastry and cut it in two halves using a pizza knife/cutter. Rub some flour onto a rolling pin and roll out each half on a dusted surface until you get a rectangle about 25x35 cm and 1-1.5mm thick.
- Keep the pastry flat, and top each half with grated apples, raisings, walnuts, cinnamon, sugar, breadcrumbs and melted butter.
- Assemble the strudels: roll each of the pastries inwards (on the longer side). Bend and fold the corners inwards and transfer the strudels onto a baking tray.
- Brush with beaten egg, pierce in several spots with a fork or a knife and bake for 50-55 minutes until crispy and golden on top.
- Decorate with some icing sugar and serve with a scoop of vanilla ice-cream. Enjoy!
- Hazelnuts, almonds, or pecan nuts,
- Margarine or baking fat instead of butter.
- 15g melted butter for glazing.