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Easy Apple Strudel with Puff Pastry

A close-up view of a golden, flaky slice of apple strudel filled with spiced apple chunks.
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Make a quick and delicious apple strudel using store-bought puff pastry. This recipe delivers flaky layers and a warm, cinnamon-spiced apple filling perfect for any occasion.

Ingredients

Scale
  • 1 package (14.1 ounces) frozen puff pastry, thawed
  • 4 large Granny Smith apples, peeled, cored, and thinly sliced
  • 1/2 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup plain breadcrumbs
  • 1/4 cup unsalted butter, melted
  • 1/2 cup raisins (optional)
  • 1 large egg, beaten (for egg wash)
  • 2 tablespoons powdered sugar (for dusting)

Instructions

  1. Preheat your oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  2. In a large bowl, combine the sliced apples, granulated sugar, lemon juice, cinnamon, and nutmeg. Mix gently until the apples are evenly coated. Stir in the raisins, if you are using them.
  3. In a small skillet over medium heat, melt the butter. Add the breadcrumbs and toast, stirring constantly, until they are golden brown. Remove from heat and let cool slightly.
  4. Unfold the thawed puff pastry sheets onto a lightly floured surface. If using two sheets, gently press the seam to seal them together to form one large rectangle.
  5. Brush the center of the pastry sheet with half of the melted butter. Sprinkle the toasted breadcrumbs evenly over the buttered area, leaving a 1-inch border around the edges.
  6. Spoon the apple mixture over the breadcrumbs, keeping the filling mounded in the center. Do not overfill.
  7. Brush the edges of the pastry with the beaten egg wash. Fold the long sides of the pastry over the filling, overlapping them slightly. Pinch the ends closed to seal the strudel completely.
  8. Carefully transfer the strudel seam-side down onto the prepared baking sheet. Brush the top surface generously with the remaining egg wash. Cut a few small slits in the top to allow steam to escape.
  9. Bake for 30 to 35 minutes, or until the pastry is puffed and deep golden brown.
  10. Let the apple strudel cool on the baking sheet for 10 minutes before transferring it to a wire rack to cool further.
  11. Dust generously with powdered sugar before slicing and serving warm.

Notes

  • For a richer flavor, soak the raisins in 1 tablespoon of rum or brandy for 15 minutes before adding them to the apple mixture.
  • If you prefer a crispier crust, brush the top with melted butter halfway through baking.
  • Serve this cinnamon apple dessert warm with vanilla ice cream or a dollop of whipped cream.

Nutrition

Find it online: https://mdlatdmm.com/apple-strudel-easy-recipe/