Puff Pastry Apple Strudel Recipe: Quick And Easy
This puff pastry apple strudel recipe is quick and easy. The recipe will teach you how to make classic German apple strudel with a store-bought puff pastry, apple, walnut, cinnamon in step-by-step instructions. Video tutorial is included.
“I just made my first batch of this strudel; and let me just say, this recipe is a keeper! The biggest problem is to stop eating this once you start!”DOSSY
I still remember my first encounter with authentic German apple strudel when I traveled to Germany many years ago. I had this delectable dessert at a small restaurant at a town in Bavaria near Austrian border.
As soon as I took my first bite, I knew this was something that I wanted to make at home.
However, I soon came to realize that making the strudel crust in an authentic way is time and labor-intensive. As much as I love apple strudel, I am also a busy mother with a hectic life schedule.
So far, I haven’t had time to make it from scratch. Someday I will, but for now, I’ll put it on my bucket list. I, therefore, created my easy version of apple strudel – using puff pastry!
This time-saving recipe will help you make this afternoon treat super fast, and you will taste the classic flavor of German apple strudel in a pinch.
What is Apple Strudel?
Apple Strudel (Apfelstrudel) is a traditional apple dessert popular in Germany, Austria, and other parts of eastern Europe. The soft apple filling is rolled in a thin, elastic dough. The authentic strudel dough is stretched carefully to make it large enough to cover the table.
Some say that the dough should be thin enough to read a newspaper through it. The filling consists of softened apple, nuts, cinnamon, sugar, and breadcrumbs. You can also add raisins to the filling.
Why You Should Try This Recipe?
- impressive but hassle-free
- easy and simple
- everyday ingredients plus store-bought puff pastry
- and delicious!
Making traditional apple strudel requires an investment of time and labor. If you like apple strudel but want to avoid the work, this quick puff pastry version will satisfy your strudel craving.
The preparation is easy and you will get a best apple strudel that has a flaky crust with a soft cinnamon-y apple filling inside. This is one of my favorite dessert recipes.
- Baking Apples – I recommend one of the following: Granny Smith; Golden Delicious; Ginger Gold; Gala; Honey Crisp; or Jonagold. I used ginger gold for this recipe.
- Store-bought Frozen Puff Pastry – Make sure to thaw in advance. It takes about 40-50 minutes at room temperature, or overnight in the refrigerator.
- White Sugar and Brown Sugar – I used both sugars to get a better flavor.
- Cinnamon – You can’t leave out the cinnamon when there are apples involved.
- Flour – It will help thicken the apple filling.
- Breadcrumbs – They will absorb the juice from the apples and shield the pasty from getting soggy. It also provides a good texture.
- Walnuts – Or other nuts of your choice. I like them finely chopped, but you can leave them coarsely chopped.
- Egg Wash – Beat an egg with 1-2 teaspoon of water. Brush the pastry with the egg wash before you bake to get that golden look on your pastry.
Can I freeze apple strudel with puff pastry?
Absolutely! You can prepare the strudel and freeze it before you brush on the egg wash. When you are ready to bake, brush the frozen strudel pieces with egg wash and put them in the preheated oven. You will need to increase the baking time by an extra 10 minutes or longer.
Can I use canned apple pie filling for apple strudel?
Yes. I recommend making apple filling from scratch (since it tastes better), but it is doable with canned pie filling.
Do I have to chop the apples so small?
You can chop the apples into any size you prefer. You can slice them or even grate them instead of chopping. Depending on the size of apple pieces, the texture of your filling might vary after it is baked. I like a softer filling so I chopped mine small, but if you like your apples to require more work to chew, bigger chunks will do better.
Can I drizzle apple strudel with a glaze rather than dusting with powdered sugar?
Of course. Glaze will be fantastic on top. Keep in mind that it will make your strudel sweeter in taste, though.
How do I serve apple strudel?
I like my strudel to be warm when I serve. You can’t beat the flakiness of crust and the soft apple filling when the pastries are warm. When the strudel comes out of oven, let it cool for 10 minutes. Then dust with powdered sugar and serve. Vanilla ice cream on the side would be lovely!
How to Make Apple Strudel with Puff Pastry
Step 1. Apple Filling
Chop apples into small pieces (about 1/2-inch) and put them in a medium bowl. Add 2 tablespoons of white sugar, flour, cinnamon, and toss well. Let the apple sit for 15 minutes to macerate.
Step 2. Nut Filling
Chop walnuts into desired size. Mix walnuts, sugars and breadcrumbs in a small bowl; stir well.
Step 3. Making Strudel with Puff Pastry
- Roll out the thawed puff pastry on a lightly floured work surface to stretch out a little, about 10×12-inch.
- Put half of nut mixture in the center of the pastry leaving 1-inch from both sides.
- Spoon half of apple mixture on top of nut mixture.
- Lift the front side of pastry and fold over the filling.
- Lift the opposite side of pastry and fold over. Pinch the sides down to seal.
- Carefully transfer the strudel to a prepared baking sheet lined with parchment paper, placing the seam-side down. Tuck both ends under. Brush with egg wash and make slits for the steam to escape.
Step 4. Bake and Sprinkle
- Bake the strudel in a preheated 375˚F oven for 40-45 minutes until golden brown. Let the pastry cool for 10 minutes on a cooling rack.
- Sprinkle with powdered sugar and serve warm.
Typically, apple strudel is often served with vanilla ice cream and/or whipped cream on the side. However, you can enjoy apple strudel just as is.
I posted my first puff pastry apple strudel recipe on my website in 2010, and it was well received. This is an updated version.
Puff Pastry Apple Strudel Recipe: Quick and Easy
- 1 package (2 sheets) frozen puff pastry , thawed in room temperature
- 2-3 baking apples
- 4 tbsp white sugar, divided
- 2 tbsp flour
- 1/2 tsp cinnamon
- 1/2 cup walnuts, finely chopped
- 3 tbsp light brown sugar
- 2 tbsp breadcrumbs
- 1 beaten egg with 1 tsp water, for brushing
- Preheat the oven to 375ºF. Line a baking sheet with a parchment paper and set aside.
- To make the apple filling, peel, core, and chop apples into 1/2-inch cubes. You will need total 3 cups of chopped apples. Place them in a bowl and add 2 tablespoon of white sugar, flour, and cinnamon. Toss well and set aside for 15 minutes so the apple can release its juice.
- Meanwhile, combine nuts, brown sugar, the remaining 2 tablespoon of white sugar, and breadcrumbs in another small bowl. Stir well and set aside.
- To assemble the strudel, roll out the thawed puff pastry on a lightly floured work surface to stretch out a little, about 10×12-inch. Sprinkle half of nut mixture in the center of the pastry leaving 1-inch from both sides. Spoon half of apple mixture on top of nut mixture.
- Lift the front side of pastry and fold over the filling. Lift the opposite side of pastry and fold over. Pinch the sides down to seal. Carefully transfer the strudel to a prepared baking sheet, placing the seam-side down. Tuck both ends under. Repeat the same on the other pastry sheet.
- Brush the strudels with egg wash and make slits for the steam to escape. Bake the strudel in a preheated 375˚F oven for 40-45 minutes until golden brown. Let the pastry cool for 10 minutes.
- Dust with powdered sugar and serve warm with vanilla ice cream and/or whipped cream.