Traditional Apple Strudel Recipe

This scrumptiously easy and delicious Apple Strudel is made with easy puff pastry for a buttery flaky crust, fresh crisp apples, and plump juicy raisins, all drizzled with a sweet cinnamon glaze. Make this gorgeous treat for your next brunch, book club, or evening soiree, and impress your family and friends.

Course Dessert

Cuisine American

Keyword german apple strudel, how to make apple strudel, puff pastry apple strudel

Prep Time 30

Cook Time 35

Servings servings

Calories 278kcal

Author Beth Pierce

Ingredients

Apple Strudel

1/2 cup golden raisins
2 tablespoons rum
4 large apples peeled cored and finely diced (see notes)
1 tablespoon lemon juice
3/4 cup packed brown sugar
3/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 package 2 sheets frozen puff pastry thawed
1/2 cup panko breadcrumbs
1 egg
1 tablespoon milk

Cinnamon Glaze

1 cup powdered sugar
2 tablespoons milk
1 teaspoon ground cinnamon
1/2 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 1/4 cup of breadcrumbs down the center of each sheet. Divide the apple mixture evenly between the two sheets, spooning on top of the breadcrumbs.
Using a pizza cutter, cut the dough into strips about 1/2 to 3/4 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 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.

Notes

Thaw the puff pastry out in the refrigerator overnight or on the counter just until it is pliable enough to unfold without cracking.
Feel free to use any kind of raisins. I think Golden raisins taste better, and they look so much nicer mixed with apples.
Drain as much of the rum as you can so from the raisins before adding them to the apple mixture.
If you don't like nutmeg, then 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 good baking apples like Honey Crisp, Braeburn or Pink Lady (also known as Cripps Pink), and Granny Smith apples.
It is best to use a paper towel to clean up any oozing apple mess around the pastry before placing it in the oven.
This is a relatively easy recipe yet a busy recipe, so have everything you need set out or in close range, like parchment paper, a cutting board, a pastry brush, a bowl of water, a pizza cutter, and the egg mixed with milk (egg wash). It is easy to forget a step, so stay organized.
The strudel should be fairly cool before drizzling the glaze.
For an over-the-top flavor treat, serve with a scoop of vanilla ice cream or fresh whipped cream
For a change of pace, skip the cinnamon glaze and sprinkle with coarse sugar or drizzle with caramel sauce.
To reheat, place it on a baking sheet covered loosely with aluminum foil in a preheated 275-degree oven for about 10 minutes.
Store for up to two days on the counter in an airtight container. You can store an additional 2-3 days in the fridge.

Nutrition