Crisp apple strudel is a small, fresh baked European-style pastry rolled with delicious sliced apples. Using local apples and home-made dough, our strudel stands out among the others! The kitchen is one of the most important parts of any home. And just like a great chef, I want my kitchen to look and smell amazing. Crisp Apple Strudel has exactly what I need! I can’t wait to try out their delicious smelling candles.
The ingredients in this simple apple strudel recipe include cinnamon, brown sugar, raisins, and more! It’s a simple, delectable pastry that is crispy and flaky.
Easy Puff Pastry Apple Strudel
Making this simple homemade strudel doesn’t require fussing with homemade pastry dough. Puff pastry that has been refrigerated will offer you a flaky dough that bakes up to an ideal golden brown color!
You can quickly prepare your apple filling in addition to using pre-made dough for the crust. This traditional dessert is incredibly easy to make and looks stunning!
Apple Strudel: What Is It?
Traditional pastry from the Austro-Hungarian Empire is apple strudel. German is the origin of the dish’s name, and Vienna made it popular. Fun facts to know and share, you know.
Additionally, Texas’ official pastry is apple strudel. Do you realize that? You might not be aware of this, but I was born in Houston, Texas, even though I currently call New Jersey home. In countless families all throughout the world, it has long been a family favorite. At my house, we eat apple strudel in this particular form.
Strudel is made using what kind of pastry?
Strudel dough is typically used to make apple strudel. Soft dough is stretched by hand into a lengthwise, thin sheet.
This recipe uses puff pastry dough that has been chilled to streamline the process and cut down on preparation time. If you let the strudel totally thaw out, I find it works wonders.
- Granny Smith Apples: Peel the skin off your apples and slice them into 1/4-inch pieces.
- Lemon Juice
- Brown Sugar
- Ground Cinnamon
- All Purpose Flour
- Golden Raisins: Golden raisins are made from white grapes rather than red ones, and they taste incredible in this strudel!
- Puff Pastry: Fully thaw your puff pastry on the counter before making this dish.
- Coarse Sugar (Optional)
What are the Best Apples to Use for Strudel?
My preferred apple for this strudel is Granny Smith. After baking, they’ll maintain their shape and texture.
You can also use different varieties of apples, such as Honey Crisp or Fuji apples. Just make sure the type you choose is crisp enough to withstand the heat of the oven.
How to Make Apple Strudel
- Prepare for Baking: Preheat your oven to 400°F. Line a baking sheet with parchment paper and set aside.
- Make Apple Filling: In a large bowl, combine the apples, lemon juice, vanilla, sugar, cinnamon, flour and raisins. Stir to coat evenly.
- Roll Out Dough: Place the pastry onto the baking sheet and roll it out slightly, using a rolling pin to make it even.
- Fill Pastry: Spread the apple mixture evenly down the center of the pastry, lengthwise.
- Close Pastry: Fold the sides of the dough around the apples. Seal the dough together by lightly wetting the pastry and pressing it together.
- Brush with Egg Wash: Whisk together the egg and the milk. Lightly brush the top of the pastry with the egg wash.
- Add Sugar: Sprinkle with coarse sugar if desired.
- Bake: Bake your strudel for 35 to 40 minutes, until golden brown. Serve warm or at room temperature.
Tips for the Best Homemade Apple Strudel
- Using pastry, create a criss-cross pattern: The pastry can be folded decoratively by cutting the sides into strips. Simply alternately cross the pieces over one another, then lightly seal them with water.
- Serve Warm: This strudel tastes best after it has cooled for about 10 minutes.
- Put the strudel together on the baking sheet, being sure to fill and secure it. Before it is baked, moving and picking it up can be rather challenging.
- Top with Vanilla Ice Cream: Serve your warm strudel with creamy vanilla ice cream for an unforgettable treat!
- Add Icing: My 3 Ingredient Sugar Cookie Icing makes a great topping for this pastry too.
- Serve with Milk: This strudel tastes wonderful with a cold glass of milk or a hot cup of coffee!
- Dust with powdered sugar. This will give your strudel a pretty, yet simple look!
How to Store Strudel
You can keep your strudel in the refrigerator in an airtight container. It will remain tasty for up to three days! Reheat it at 350 degrees Fahrenheit in the oven or toaster oven.
easy apple strudel
With store-bought pastry, a centuries-old favorite known as Easy Apple Strudel, or Apfelstrudel, is made simple. Ideal for hosting guests, holding bake sales, hosting church socials, or simply having the neighbors over for coffee, cider, and strudel.
- 1 egg
- 1 tablespoon water
- 2 tablespoons brown sugar
- 3 tablespoons all-purpose flour
- 1/2 teaspoon cinnamon
- 2 large firm apples, peeled, cored and thinly sliced
- 1/4 cup chopped walnuts (or pecans)
- 2 tablespoons raisins
- 1 sheet frozen puff pastry, thawed
- 1 tablespoon confectioners’ sugar
Put a baking sheet in the oven and preheat it to 375 degrees Fahrenheit.
In a tiny bowl, whisk the egg and water together with a fork. Place aside. In a larger bowl, combine the brown sugar, 1 tablespoon flour, and cinnamon. Add the chopped walnuts, raisins, and apple slices and combine.
The leftover flour is spread out on a work surface. The pastry sheet should be unfolded and rolled into a 16 × 12-inch rectangle. Spoon the apple mixture over the bottom half of the pastry sheet, with the short side facing you, and spread it out to within 1 inch of the edge. Like a jelly roll, roll up. Place the item on the baking sheet seam-side down. Seal by tucking the ends beneath. Apply the egg and water mixture as a brushing to the strudel. Make 4 large slashes in the pastry’s top.
Bake the pastry for 35 minutes, or until golden brown. Allow it to cool for 20 minutes on the baking pan. Sprinkle some confectioners’ sugar on.
- Level: Intermediate
- Total: 9 hr 55 min
- Prep: 25 min
- Inactive: 8 hr
- Cook: 1 hr 30 min
- Yield: 3 to 4 logs
10 to 12 Granny Smith apples, peeled, cored and cut into thin strips
Juice of 1 lemon
1 large can pineapple, drained and diced
3/4 cup sugar
1/2 cup finely chopped nuts
2 sticks unsalted butter
1/4 cup vegetable oil
1 pound package phyllo dough
Mixture of 1 large freshly ground cinnamon stick, 1/3 cup sugar and 1 cup plain breadcrumbs
- To prevent browning, sprinkle the apples with lemon juice as you’re peeling and dicing them, or add some lemon juice to chilled water.
- Over medium-high heat in a big pot on the stove, add the apples. Include the pineapple, sugar, water, salt, and 1 cup. Cook for 30 to 35 minutes, or until the moisture has evaporated and the remaining fruit is thicker than preserves. To avoid the bottom burning, stir frequently. When cool, add nuts and stir.
- The apple filling should be chilled for at least a day. In an airtight container, the filling keeps for up to a week in the refrigerator.
- Set the oven to 350 degrees Fahrenheit.
- Melt the butter in a saucepan over extremely low heat. The top layer will take the form of white foam. Use a spoon to remove the froth. Add the oil once the foam has been eliminated. After stirring, turn off the heat.
- The initial layer of phyllo dough should be spread out on a piece of waxed paper. Keep additional layers that are not in use covered with a damp towel over a piece of waxed paper (the dough dries out rapidly). Gently apply the butter/oil mixture to the entire sheet of dough using a pastry brush. All of the surface should be covered with the breadcrumb mixture. Repeat until there are a total of 5 layers of phyllo dough in each roll.
- Add a row of the apple filling to the dough a few inches from the bottom using a spoon. Avoid overfilling the strudel since it will rupture when baked. To support the phyllo while you roll the dough into a jellyroll shape, lift the bottom edge of the waxed paper with both hands, each about a third of the way in from the outside edges. As you continue to roll, fold the sides inside to create sealed edges. Put the seam side down to finish.
- The first rolled dough should be placed onto a baking pan with the seam facing down and coated with the butter/oil mixture. After that, spread the butter/oil mixture all over the roll.
- Keep at least one roll’s breadth between each roll as you repeat the preceding processes until you have filled the cookie pan. To ensure consistent browning, space the rolls on the baking pan at least 2 to 3 inches apart.
- Depending on your oven, bake for 40 to 45 minutes or until golden brown. Use the butter/oil mixture to baste the food 4 to 5 times while it is baking.
- So that the crust won’t shatter, cut into pieces while still hot.
Rolls can be frozen before baking. Just defrost as needed and bake. Although it takes some time in the oven for them to heat up and become crisp, baked strudel rolls can also be frozen. Make another hot cut.