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.
I adore my American classic deep dish apple pie recipe, but if you like a quick apple dessert recipe, you should add this puff pastry apple strudel recipe in your to-make list.
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?
4 reasons:
- 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.
Recipe Ingredients
- 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.
Recipe FAQs
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.
Serving Suggestions
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.
More Apple Dessert Recipes
If you love a sweet treat made with apples, here are some of the dessert recipes you might like.
Puff Pastry Apple Strudel Recipe: Quick and Easy
Ingredients
- 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
Instructions
- 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.
Hi, what is the point of the breadcrumbs? Also, I don’t like nuts in desserts. Would this change any bake time or measurements if I omit them? Thank you.
Hi Liv
Breadcrumbs absorb the moisture coming out of apples so it keep the pastry from getting soggy on the bottom. You can omit the nuts if you don’t like, and it won’t affect the bake time. However you will get thinner pastries. You can add some raisins to maintain the same volume of filling. Hope this helps.
Thank you!!
Loved this! We put extra minced walnuts on the top and used honeycrisp apples that were starting to bruise. Definitely a keeper!
Hi Karin
Honeycrisp apple is great for this recipe. I am glad that you liked my recipe. Thank you so much!
Can this be assembled and frozen to cook laterÉ
Hi Barbara
Yes, you can prepare ahead of time and freeze. As you see in my post FAQ, assemble the strudel pastry except the egg wash part. Apply egg wash right before you bake. You will need to bake longer if frozen. Hope this helps.
I made 2 last week, easy and delicious, both were gone the same day.
Thank you
Hi Arlene
Glad that you liked my apple strudel recipe. They are still one of my favorite apple desserts and I make them often in the fall. Thanks for visiting my site.
I’m confused about the amount of cinnamon
In the ingredients it says 1/2 Tablespoon cinnamon but
In the instructions it says 2 Tablespoons,
Before I do this, will you please clarify?
Thank you
The ingredient says 1/2 teaspoon of cinnamon to apple filling. The 2 tablespoon is for the white sugar only.
Hope this helps. Thanks.
Thank you for this recipe and inspiration. I made this with Honeycrisp Apples, pumpkin pie spice instead of plain cinnamon, and added a pinch of salt. Loved it best while still fresh and warm, with a dollop of whipped cream on the side. Will make this again for Christmas morning.
Finally made the Apple strudel after lusting after it forever. So impressed with the results! Made as written with Ohio apples. Will make it again, and again, and again….. thank you! Want to try with apples and canned sour cherries like a pie I make.
Really great recipe, so flavourful and easy to make even for me who is ko baker at all! Love it and family did too. Thank you 😊
how many of those thin sheets of dough do you use
Hi Marlene
There are two puff pastry sheets in a package and I used them both for this recipe.
Thanks.
This was my first time making apple strudel. I read the recipe, watched the video and gave it a try. It turned out beautiful and delicious. I like that it’s not too sweet. Will use this recipe again.
So happy to hear that your apple strudel turned out well. I hope you can make it again. Thanks for leaving me a comment.
I just made my first batch of this strudel; and let me just say, this recipe is a keeper! It involves a little bit of prep work, but all is easy. I did add some raisins to the apple mix because that’s a rule in my household. The biggest problem is to stop eating this once you start!
Hi Dossy
Your comment makes me happy. So glad to know that you loved my recipe. Yes, raisin is a great addition to the strudel. Thanks so much!
Such an easy recipe and so yummy! Will definitely make this again!
Excellent recipe. I made it half-sized, using 1 sheet of pastry, 350grams of Jona Gold apples and halving all other ingredients except the cinnamon and walnuts. Came out perfectly.
I love everything apple, but I love everything easy even more 🙂 So this strudel looks and sounds fantastic for me!
I totally agree with you, Ben. Thanks!
I was able to bake the frozen strudel straight from the freezer. I probably added about 10 minutes bake time – done when the juice bubbles clear. Saved me a lot of effort at the last minute!!
Sounds delicious! I need to make 15-20 for a church dinner, and I would like to assemble them, freeze them, and then bake the day of the event. Have you frozen an unbaked strudel, and then baked from frozen and had a good result? All suggestions welcome!
I have not tried from the frozen pre-assembled strudel, but I think it will work.
I would increase the baking time or let the strudel to thaw a little before you bake.
Hope you succeed. Let me know how it turns out if you try.
I am going to make the German strudel but I do have a in the recipe it cause for 2 tablespoons of whit sugar and on down the list it call for 2 tablespoon white sugar so do I put in sugar twice please let mary9day@ gmail.com
Hi Mary
You will need total 4 tbsp of white sugar. Half goes in with apples, and the other half goes with nut mixture. Hope that’s what you did. I revised the directions so that it will be more clear. Thanks for letting me know.
I am making your Strudel recipe for a church event but need to bake it the night before. Will that work or will it lose its crunchy pastry?
It will loose the crisp texture outside if left too long. You can prepare everything on the night before and keep them in the fridge. Then Bake just before you take to church.
I saw that the recipe makes two logs of apple strudel, yum!! But just in case we can’t eat it fast enough, have you tried to freeze it and re-heat it with any luck?
No, I have not tried freezing them. But I think you can. Just reheat in the oven to get the flaky crust back.
Ohmygoodness!!!!! I made 2 boxes worth of German Apple Strudel, so 4 logs of it, for my German-side Family Reunion today. Not many things I try actually turn out, but THIS???? It was easy, looked Fabulous, tasted Delicious, and was a very special nod to my Grandma’s German heritage, even though she died 4 Summers ago. I got sooo many compliments on it, from extended family members that I didn’t even know!!! THANK YOU for a Wonderful strudel recipe!!! I look forward to making this again and again – for home, to share with my family, to share with my coworkers, to bring to church…to rely on WHENEVER I need a Delicious dessert!!!! The Puff Pastry was really buttery and flaky and DELICIOUS!!!!! What a great recipe!!! Thank you for posting it. ❤
Another pin win!! Delicious and super easy
I made this (with only very slight alterations to suite my tastes) and it came out looking so perfect and professional. I real show-case pastry. Thank you for such detailed photographs. To accommodate my daughter’s tree nut allergy I sprinkled an apple crisp crumble topping (flour, oats, sugar, cinnamon, butter) inside mine in place of the walnut mixture. It worked out perfectly! I know the nuts are traditional and really give it that authentic German taste, but this is a good alternative for those with allergies to enjoy it too. Thank you!
Heya i’m for the first time here. I came across this board and I find
It truly useful & it helped me out much. I hope to
give something back and aid others like you helped me.
Just scrolling through Pinterest and found your strudel recipe. I made it this evening and it was wonderful!! I never made strudel before because I thought it was way to difficult, your recipe made this dessert not only an all time favorite but so easy to master. It also filled my home with the most delicious aromas!!! Autumn is here and so is apple season, thanks to you apple strudel will be on my dessert menu often.
Thak you for a great recipe!
Am a Korean-American who also loves Germany and Austria and the apple strudel in both countries so was elated to come across this recipe and the photos. What a great idea to use the puff pastry sheets. I used raisins instead of walnuts and sliced the apples on a mandolin to get very thin slices. All in all, your recipe was a huge hit!
Thank you Rachel. Hope your boyfriend enjoys it.
Your strudel looks wonderful! My boyfriend is from Austria and this is his favorite. I'll be making your recipe today, and I'll let you know how it turns out.
Hi 🙂
I'm so sorry I didn't reply sooner…
Thank you SO much for the information about the rice cakes 😀 I will definitely try to make some myself!
I think the sauce of the Zigeunerschnitzel is quite similar to the one used in Hungarian Goulash… Just lots and lots of paprika. 🙂
Lena
Hi
I am so happy to hear from someone in Germany. I am glad that you found my blog as well.
I love Germany.
Some day I will challenge myself to make the strudel in authentic way. Is the "Zigeunerschnitzel" you mentioned closed to Hungarian Goulash? Sounds delish!
I think I have tried the Bratapfel but I didn't know the actual name. It was baked apples with brown sugar and cinnamon in the center. Thanks for letting me know the name. Such a great comfort food in the winter.
For the rice cakes, I found a Korean grocery store in the Kauserslautern near Ramstein U.S military base (I think there are quite many Korean population there). They had frozen rice cakes on sale. Of course you can make at home if you can get sweet rice flour. Just mix with water until it becomes a dough (Bread dough consistency). Roll out to be a long skinny sticks and cut. Steam them until they are all cooked. Coat with some oil on the surface so they don't stick to each other.
I would love to go back especially to Bavaria. Just stunningly beautiful! Please feel free to contact me if you have any question regarding any recipes.
Holly
This makes me happy. 😀
I'm a 19 year old girl from Germany and I found your blog, because I love spicy food and always wanted to try spicy rice cakes. However, I havent found a place to get them yet and therefore decided to try making my own.
So I'm spending some time here, reading a few of your recipes and suddenly I stumble across this one. 🙂
The shop for christmas decoration you talked about… I have been there too, because I live in another small town just across the Rhine River. And I'm glad you liked Germany 🙂
My Grandma lives in Bavaria in a small town quite near to the border to Austria so she is the master of apple strudel 🙂 And a thing she also is great at cooking: Zigeunerschnitzel (Zigeuner means gypsy). I don't know if you have tried it, but it's really really good. It's schnitzel with a sauce with lots of paprika and some other vegetables in it. Its really nice, especially with home made french fries. Oh, and it actually tastes a lot better if you dont coat the meat with breadcrumbs, i think it just gets soggy because of the sauce.
And do you know Bratapfel? Uuh, how to translate this… It basically means baked/roasted apple, I think. I dont even know if they have this in other countries. Its an old recipe and I think its origin is in Bavaria… You eat this in winter when its really cold, especially around christmas. You just take out the apple core and fill the apple with a mixture of nuts, raisins, cinnamon, sugar and so on and then you put it in the oven.
Greets from Germany!
delicious favourite
lovely addition of breadcrumbs
I just made this today…phenomenal!!! I'm just so glad it makes two!
I LOVE your blog. I have already bookmarked about…10 recipes.
Maybe you can do a blog post about korean hot pot soon!? It's getting cold in New York. 🙂
@Anonymous
Thanks for the information on the apple strudel show. I will check it out when I visit Vienna someday. Thanks for visiting my blog. Hope you visit again.
I was in Germany a few years ago and loved the apple strudel. This looks amazing and I can't wait to make it!
Mmmmm, looks so good! Simple but delicious, I love it!
First of all thanks for sharing such a wonderful recipe. And the pictures are gorgeous. I better plan my trip for next year. I love Europe.
I wanted to say almost the same, as my fellow German commentator already did. Ohh well, there is a German saying : "Doppelt genaeht haelt besser." which can be roughly translated as "Doubly stitched make things stronger".
Once in my lifetime – in fact it was in the middle of last century (in 1959) – while attending a cooking school, I made "Strudel" from scratch, since then I am using either puff pastry or fillo dough. Both work very well.
Anna in N.
Lovely post, and your strudel looks fabulous!!
Love ur blog!
I've never had the pleasure of visiting Germany. But thanks for taking me along for the ride with your wonderful photos. The struedel looks like the perfect souvenir, too.
@Patricia Scarpin
Hi Pat!!! Wonderful to see you here!!! Isn't this space such pure delight? This talented korean chef is wonderful!
I am from Germany and most people here either buy strudel or cheat just the way you did 😉 Making the real dough is just too much work at home. If you ever go to Vienna you can watch an "apple strudel show" in Schönbrunn. You will love it!
Just found this blog via Tastespotting and now it's bookmarked, I'm looking forward to more nice recipes and beautiful pictures 🙂
@MPapery
Thanks for your compliment. My husband says all the time that I am funny but I've always thought I am boring person. I wonder my boring-ness can be funny?
My German grandmother used to make delicious apple strudel – I miss that! 😀
Your photos are beautiful and the strudel looks delicious!
What a delicious looking desert! I have 3 apple trees with loads more apples than I know what to do with, thanks for the idea 🙂
*kisses* HH
I'm so glad to hear your sweet happy experience on my second land – adopted by heart and because of the sweetheart as well!
Deutschland is my new homeland…
Very soon I'll end my business trip here in the southern sky and my wings will guide me home, a tiny little island in the cold precious North Sea. Who knows, maybe you can visit me and I take you for a Kaffe und Kuchen!
Wonderful recipe, darling!
Beautiful photos!
Hugs!
I just found your blog. And I must say that in the midst of thousands of food blogs online, I love yours! You are so funny! I have now added you to my favorites bar. Will be returning soon! 🙂
@Noshings
Thanks for visiting. German countryside is absolutely gorgeous. Every house has flowers box on their window and their door steps. People are very orderly and well mannered. Just lovely!
your photos of Germany almost made me homesick…and Ive never been there!
such beautiful countryside *sigh*
great recipe, Im adding it to my recipe file!
thanks =)
What a great-looking fall treat! I always make apple turnovers around this time of year!
Very nice! I made my first strudel the other day, too — turned out wonderfully: http://squirrelbread.wordpress.com/2010/09/24/apfelstrudel-a-new-tradition/. Doesn't Germany just pull you in, make you want to stay the rest of your life?
Cheers,
*Heather*
Thank you, thank you for sharing this recipe! I found it on foodgawker, and it immediately caught my eye. My husband and I just returned from Germany, and I am craving everything Deutsch — especially the pastries! I am definitely going to make this one.
Can leftovers be frozen?