Easy Apple Strudel with Puff Pastry
Easy apple strudel with store-bought puff pastry! Filled with cinnamon apples and walnuts, this flaky German dessert is quick, fuss-free, and impressive for holidays or cozy gatherings.
My love affair with apple strudel began during a vacation to Bavaria, where I tasted my very first authentic German strudel. The flaky, golden pastry and tender apples left such an impression, but as a busy mom, I knew I couldn’t spend hours rolling out homemade dough.
That’s why I created this fuss-free version using store-bought puff pastry—no compromise on flavor, just pure comfort in every bite. With a crisp, flaky crust and a soft, cinnamon-infused apple filling, it’s become one of the most popular desserts on my site and one I make often for my family.
Honestly, it’s hard to say which I love more—this apple strudel or my deep dish apple pie, the classic American favorite that’s just as cozy and indulgent. If you’re looking for an easy apple dessert that captures the spirit of German strudel without all the fuss, this one’s for you.
Notes on Key Ingredients
- Apple: I used Ginger Gold for this recipe because it has just the right amount of sweetness and aroma that I love. Other baking apples like Granny Smith, Golden Delicious, Gala, Honey Crisp, or Jonagold also work beautifully.
- Store-bought Frozen Puff Pastry: Allow 40–50 minutes for thawing at room temperature and watch out not to let it sit too long. Keep the puff pastry chilled until the moment you roll it out; cold dough puffs higher and bakes flakier.
- Breadcrumbs: Use plain breadcrumbs. they soak up the apple juices as the strudel bakes and help keep the pastry from getting soggy.
How to Make Apple Strudel with Puff Pastry
Step 1: Apple Filling
Toss chopped apples with sugar, flour, and cinnamon. Let them rest so the juices develop—this prevents a soggy strudel.
Step 2: Nut Mixture
Chop the walnuts and mix them with breadcrumbs and sugars.
Step 3: Assemble
Roll out the thawed puff pastry slightly. Spread the nut mixture in the center, layer the apple filling on top, and fold the pastry to seal. Place seam-side down on a parchment-lined sheet, brush with egg wash, and create slits for steam to escape.
Step 4: Bake and Serve
Bake at 375°F until golden brown, about 40–45 minutes. Let cool briefly, then dust with powdered sugar and serve warm.
Serving Tips from My Kitchen
I love to serve this apple strudel warm, dusted with powdered sugar and a scoop of vanilla ice cream—my kids say it’s the ultimate cozy treat!
It’s also great for breakfast with a cup of coffee, or on its own when you’re craving something sweet and flaky. If you want to take it up a notch, drizzle a glaze made from icing sugar and milk over the top.
If you love easy apple desserts like this puff pastry apple strudel, you might also enjoy my apple brownie bars—a chewy, cake-like treat packed with apple flavor.
Love this recipe? Rate it and share your experience in the comments below! On Instagram? Tag me to showcase your creation. For more delicious recipes, subscribe to our newsletter!
Easy Apple Strudel with Puff Pastry
Recipe Video
Ingredients
- 1 package (2 sheets, 1.1 lb or 490 g) frozen puff pastry dough, thawed in room temperature
- 2-3 baking apples, such as Granny Smith
- 4 tbsp white sugar, divided
- 2 tbsp flour
- 1/2 tsp cinnamon
- 1/2 cup (65 g) 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 (720 ml) 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 with a rolling pin 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.
Notes
Apple strudel freezes well. To freeze, assemble it up to the point of baking, then wrap tightly in plastic wrap and aluminum foil. It’ll keep in the freezer for up to 3 months. When ready to bake, brush the frozen strudel with egg wash and bake it directly in a preheated oven, adding 10 minutes or so to the baking time.
Hi
I made this today although the taste was good, the apples turned grey?
Is it bc there is no lemon in the apples while preparing the rest of the ingredients?
Ty
Some apple varieties, like McIntosh or Cortland, tend to oxidize more quickly than others. But adding a bit of acid, like lemon juice, can help prevent that from happening.
Super easy to make! They were a little on the sweet side but other than that, it was perfect. The walnuts surprised me but added a delicious flavor. Will make this again but with less sugar next time. Fabulous dessert!
I’m so glad you enjoyed the apple strudel. Yes, feel free to adjust the amount of sugar for your preference. Thank you!
If I want to leave out the walnuts do I still make two mixtures or can I mix everything with the apples?
I would still make the two separately and sprinkle the breadcrumb mixture over the apples while assembling.
Made just like recipe, using Fuji and Granny smith apples. My first try with Puff Pastry. Amazing! 🍎🍏
I needed to cut the recipe in half. But still ended up using 3 apples as mine were probably on the small side. I used saltine crackers insted of bread crumbs and served it with ice cream. Both my European friends (who don’t like too much sugar) and my American friends LOVED It!!! So easy to make and delicious. This recipe is a keeper.
my pastry needed 425 oven temp. Cooked it for 20 min.Forgot to put the crumbs on under the apples but sprinkled them on top before folding over the dough sides..no harm, no foul. urne our fine. I used golden raisins to compliment the apples…good stuff.
Can I replace breadcrumbs with cookie crumbs?
Yes, you can use cookie crumbs instead of breadcrumbs. It’ll make the strudel a bit sweeter.
Made it and it came out delicious!!!
Thank You!
Great! so happy to hear that.
Can you peel, core and cut the apples the night before? I plan on making 4 for Thanksgiving and the apples will probably be my biggest time challenge. Thanks
Hi Denny
You can cut the apples in advance, mix them with sugar and spices, and store them in the fridge. However, the apples may oxidize over time, which is fine if you don’t mind. Just be sure to drain off any excess liquid before using. I hope you enjoy these apple strudels—they’re so delicious!
I don’t understand the recipe.
What do you do with the other half of the apples and nuts?
Does this make 2 strudel, if so, why don’t you mention another layer of puff pastry?
Yes, it makes 2 apple strudels. The recipe card mentions repeating the filling process on another pastry sheet. The post content focuses on the step-by-step process. Hope this clarifies. Thank you!
Thank you, you’re correct. I didn’t read the recipe properly. First time to use puff
pastry.
I made this strudel for a holiday dinner. The recipe was easy to follow and the strudel is fantastic. People LOVED it. I served it with ice cream and whipped cream.
Can this be served cold
You can, but it won’t be as flaky as when warm.
Too early to rate this recipe because I’m only halfway through. I’m 93 and fondly remember, “Tanta” Rosie’s Apple Strudel, my mother’s sister who made me Apple Strudel whenever I was able to get to her house as a child. So far today I made the filling, now I have to rest and watch golf. Tomorrow I will put it all together and bake it for me and my wife.. I was reading other comments which prompted me to send this premature message. My father came to this country from Austria in 1911 and he loved a good Strudel and coffee. Thanks for the recipe
I followed the recipe exactly and it was wonderful. I made six of them! I did make a nut-free version for the last batch in case someone didn’t like or couldn’t eat nuts. My niece’s boyfriend said it was the best thing he ever ate! He was home with COVID, so he had it a day later. He gets extra points for that comment.
No more phyllo dough. This is so much easier to make and delicious.
Great recipe! I have made it a few times this holiday season. Instead of nuts I use 4 tablespoons of raisins that I have soaked in rum– tastes so good.
Absolutely delicious! It’s fairly easy and everyone will love it!
Great recipe! I love apple strudel and while I do cook a lot I don’t make many desserts. This recipe looked like something I could enjoy making it’s a winner! Super easy. It turned out fantastic too. Thanks so much!
Does it matter if the breadcrumbs are seasoned? That’s all I have!
I wouldn’t recommend using seasoned breadcrumbs, as they could change the flavor of the apple filling.
Holly, this was a delicious recipe. Your instructions were easy to follow and it came out perfect. Made two of them and gone within a few hours. Thank you for sharing. This is a keeper for sure and will be part of my holiday desserts.
So awesome to hear that! Hope you enjoy it again during holidays. Thanks!
Is this recipe for one pastry sheet or 2?
It’s for 2 sheets.
Can this be made a day ahead and can I also make one with cherry pie filling?
Hi Cheryl
You can prepare it a day in advance, but it may not have the same level of flakiness. For the best taste and texture, I recommend baking it on the day you plan to serve it. Cherry pie filling also works well, but it’s preferable to bake it on the same day you intend to serve it.
I used 2 Dufour puff pastry and increased to 5 apples, and increased the other ingredients to accommodate the apples.
Absolutely the best puff pastry, apple-strudel ever
I’m so thrilled to hear that. Thanks for the idea!
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!!
Could this be frozen?
Certainly! I suggest freezing the strudel before baking. Wrap it tightly in plastic wrap followed by aluminum foil, and it can be stored in the freezer for up to 3 months.
When it’s time to bake, brush the frozen strudel with an egg wash and put it directly into a preheated oven. Be aware that the baking time might need an extension of about 10 minutes or more.
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.