This easy Apple Strudel Recipe uses store-bought puff pastry dough, fresh apples, golden raisins, and an easy four-ingredient cinnamon glaze. It is amazingly easy to make and perfect with that hot cup of coffee early in the morning.
This picture-perfect, tasty treat is ideal for brunches and lazy, long weekend breakfasts. For my holiday brunches, I love to serve it with a hashbrown breakfast casserole and homemade biscuits and gravy.
Ingredient Notes and Substitutions
See the complete ingredients on the recipe card below.
- Raisins: I think golden raisins taste better and look so much nicer mixed with apples, but you can use any raisins.
- Rum: If you don’t have rum and don’t want to purchase it, soak the raisins in a bowl full of warm water to plump them up.
- Apples: Use good baking apples like Honey Crisp, Braeburn, Pink Lady (Cripps Pink), and Granny Smith.
- Puff pastry dough: This is a frozen, ready-made pastry dough that is buttery, flaky, and light. It makes delicious strudel dough and is easy to work with. The butter is worked into the dough, folded, and rolled out multiple times before freezing, creating light, delicious layers. It is available in the freezer section of most grocery stores in the United States.
How to Make Apple Strudel
This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.
- Soak the raisins in rum for 15-20 minutes.
- Toss the apples with lemon juice. Combine the raisins, brown sugar, cinnamon, and nutmeg.
- Lay the puff pastry dough on parchment paper and evenly cut strips without going all the way through.
- Sprinkle the center with breadcrumbs and layer the apple filling. Fold each strip across at a slight downward angle.
- Beat the egg and milk together and use a pastry brush to coat the tops and sides of the pastry.
- Bake, then move to a wire rack to cool using the parchment paper.
- Whisk together the vanilla sauce ingredients and drizzle over the top once fully cooled.
Preparation Tips
- Thaw the puff pastry in the refrigerator overnight or on the counter just until it is pliable enough to unfold without cracking.
- Drain as much rum as you can from the raisins before adding them to the apple mixture.
- If you dislike nutmeg, omit it or add a couple of pinches of ground cloves. As I always say, don’t throw the baby out with the bath water.
- Use a paper towel to clean up any oozing apple mess or egg wash around the pastry before placing it in the oven.
- For an over-the-top flavor treat, serve with a scoop of vanilla ice cream or fresh whipped cream.
Frequently Asked Questions
Yes, but 8 hours is as long as I would go before working with it. Puff pastry must remain cold and be worked with shortly after it thaws. Don’t leave the puff pastry at room temperature for long, as the butter in the dough will start to melt, making it hard to work with. If the dough becomes too soft, place it back in the fridge for 30 minutes or so and then work with it
When baking puff pastry, the optimum temperature is 400 degrees, as this gets the biggest rise out of the dough. If it browns too fast, quickly cover it with a loose piece of aluminum foil.
You can bake the apple strudel up to 2 days in advance and store it covered on the counter. Reheat it on a baking sheet covered loosely with aluminum foil in a preheated 275-degree oven for about 10 minutes.
I do not recommend prepping it in advance, as puff pastry is best baked as soon as possible, and you don’t want the juices from the apples to make the crust soggy.
More Apple Recipes
Apple Strudel Recipe
Ingredients
Apple Strudel
- ½ cup golden raisins
- 2 tablespoons rum
- 4 large apples, peeled, cored, and finely diced
- 1 tablespoon lemon juice
- ¾ cup packed brown sugar
- ¾ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 1 package 2 sheets frozen puff pastry, thawed
- ½ cup panko breadcrumbs
- 1 egg
- 1 tablespoon milk
Cinnamon Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon ground cinnamon
- ½ teaspoon vanilla extract
Instructions
- Mix raisins and rum in a small bowl. Place the bowl in a sink filled with a couple of inches of hot water; soak for 15-20 minutes. Drain any excess rum from the raisins.
- Toss the apples with the lemon juice in a large bowl. Add the raisins, brown sugar, cinnamon, and nutmeg, and stir to combine.
- Preheat oven to 400 degrees. Lay out two large pieces of parchment paper for working and baking on. Gently unfold the puff pastry and place one on each piece of parchment paper. Using a rolling pin, gently roll the folds and creases in the pastry to smooth the dough. Sprinkle ¼ cup of breadcrumbs down the center of each sheet. Divide the apple mixture evenly between the two sheets, spooning it on top of the breadcrumbs.
- Using a pizza cutter, cut the dough into strips about ½ to ¾ inch wide, being careful to line up the cut as closely as possible on both sides of the apple mixture. Gently (using the parchment paper) move the cut puff pastry to baking sheets, keeping the parchment paper on the baking sheets.
- Fold each strip across at a little bit of a downward angle, starting with either the left or the right. So you will go left, right, left, right. As you go along, moisten the far outer one inch of the strips that you fold over lightly with water so they adhere to the pastry. Using paper towels, soak up any excess juice around the edges of the strudel.
- In a small bowl, beat the egg and milk. Using a pastry brush, lightly coat the tops and sides of the strudel. Bake for 35-40 minutes or until golden brown.
- In a medium bowl, whisk together powdered sugar, milk, ground cinnamon, and vanilla. Drizzle over fully cooled apple pastry.
Video
Notes
- You can store it in an airtight container on the counter for up to 2 days and in the fridge for an additional 2-3 days.
- To reheat, place it on a baking sheet covered loosely with aluminum foil in a preheated 275-degree oven for about 10 minutes.
Nutrition
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Free ride
Excellent!
Erin
Really yummy
Alison
Excellent recipe, easy and very tasty!
Beth Pierce
Thank you, Allison!
Roxann
Never cross crossed before! Beautifully displayed and we are enjoying this now!!! I folded vanilla bean pods and Madagascar Vanilla in Vanilla ice cream foe the extra Joy! Looking forward to creating dinner meals with the crisscross design. Thank You
Beth Pierce
My pleasure, Roxann! I am so glad that you liked it and the crisscross design.
Angelica
I love this apple strudel recipe and any type of apple dessert. This strudel was easy to make with puff pastry, turned out delicious and looked beautiful.
Zadie
I love apple strudel. You are correct. It is so much easier to make with puff pastry.
Alice
So great for the fall season. It was so delicious. I can really make use of the TON of apples I picked while apple picking, so thank you for this recipe! The cinnamon glaze takes it to the next level.
Predrag Kovačević
This recipe looks amazing. I love cakes with apples and cinnamon. It’s not easy to make, but the effort is worth it in the end. Thanks for sharing.
Sandy
Wow, this Apple Strudel Recipe looks simply amazing! I can almost smell the fresh apples and cinnamon glaze just by reading the description. It seems like the perfect treat to enjoy with a hot cup of coffee on a lazy weekend morning. The fact that it’s easy to make and can be served at holiday brunches makes it even more appealing. Thank you for sharing this mouthwatering recipe!
Beth Pierce
Thanks Sandy! I hope you enjoy the apple strudel as much as we do. It is so yummy!
Nancy
These look amazing! I’d love to try some of this strudel when my stomach clears up! Apple treats are among some of my favourite.
Beth Pierce
Feel better soon, Nancy so you can bake the apple strudel.