This easy and quick Apple Puff Pastry Strudel is filled with fresh apples, cinnamon, nutmeg, brown sugar nestled in a flaky golden crust with a vanilla glaze. It's a delicious danish dessert to serve to family and guests any time!
Are you getting ready for apple season? It's the sure way to welcome fall and nothing could be easier than this tasty dessert that can be whipped up in no time.
If apples are your thing (and I think they should!), be sure to check out my Rustic Apple Galette and Iron Skillet Apple Pie. Both are desserts that are perfect for company or just because you love apples.
- apples - choose apples are that a bit on the tart size (for this recipe I used granny smith)
- lemon - a squeeze of this prevents the apples from turning brown and adds a bit of flavor
- puff pastry - it is easy to use pre-made and fully thaw as directed on package
- brown sugar - you can use either light or dark for this recipe
- nutmeg - I use a whole nutmeg that I grate
- flour - the flour helps thicken the juices
- butter - you can use salted or unsalted
- egg - this is used to make a wash before baking to brush on the pastry
- coarse sugar - I used turbinado but you could use regular granulated if you cannot find (or leave off)
Please see recipe card for instructions and quantities.
In a medium bowl combine the apples (that have been squeezed with lemon juice), brown sugar, cinnamon, nutmeg and flour and gently toss until combined.
Roll the puff pastry to a 12x14 rectangle and cut one inch wide slits as shown with apple mixture down the middle. Be sure to set on parchment paper and on cookie sheet before starting .
Dot the apple mixture with the butter cubes and begin braiding the dough strips as shown.
Brush the braided strudel with an egg wash and then sprinkle the coarse sugar.
Bake at 375 degrees for about 25-30 minutes until golden brown.
In a small bowl make the vanilla glaze by combining powdered sugar, vanilla extract, melted butter and heavy cream (adding in small amounts at a time to get desired consistency). Drizzle on top of strudel after it cools for about 15-20 minutes.
If you want to kick up this Apple Puff Pastry Strudel, you could add some raisins to the mixture or even some nuts such as chopped pecans or walnuts.
Yes. If you go this way you will not need to add any spices since canned pie filling has it all!
No. The puff pastry gives it a flaky crust that is light that makes it a traditional strudel. Using pie dough would not achieve this effect.
I used Granny Smith which holds their shape well while baking. Honey Crisp, Fuiji or Braeburn apples almost would work well.
See how the pastry is light and flaky?
Honestly the strudel is best served the day it is made. If you need to store, it can be in an airtight container in the refrigerator. You can reheat at 350 degrees for about 10 minutes though the crust will not be as crisp with the glaze on.
- be sure to have apples cut into small pieces (about ¼" thick and no longer than ½") to ensure they bake through
- roll puff pastry on parchment paper as it will be easier to assemble and then bake.
Get the Recipe
Apple Puff Pastry Strudel
This flaky puff pastry is loaded with spiced apples for a delicious dessert!
- 2 large Granny Apples, peeled, cut about ¼" by ½"
- ½ fresh lemon
- ⅓ cup brown sugar
- 1 tablespoon flour
- 2 tablespoons butter, cold and diced
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 sheet puff pastry, thawed
- 1 egg beaten
- 1 tablespoon turbinado sugar
- 1 tablespoon butter, melted
- 1 cup powdered sugar
- 1 teaspoon vanilla (I used clear)
- 2-3 tablespoons heavy cream
- Preheat oven to 375°
- Toss apples with fresh lemon juice
- In a medium bowl combine the apples, cinnamon, nutmeg, flour and brown sugar - stir until completely mixed
- Roll out thawed puff pastry into a 12x14 rectangle. Do this on the parchment paper
- Place the apple mixture down the center (see step by step photos)
- Cut 1" slits on both sides of dough (cut up to about ½" of filling)
- Start folding the strips alternatively over the apple mixture making sure to tuck in both edges.
- Brush lightly with egg wash and sprinkle with sugar
- Bake for about 25-30 minutes until golden brown (some juices will ooze out and that is ok)
- Set on wire rack to cool
- Make glaze by combining the powdered sugar, butter and vanilla. Add heavy cream until desired glaze consistency is achieved
- Drizzle on strudel that has been cooled for about 15-20 minutes
Be sure to see step by step instructions on how to assemble
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 204Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 41mgSodium: 56mgCarbohydrates: 32gFiber: 2gSugar: 27gProtein: 2g
Nutritional information provided is computer-generated and only an estimate. You may want to do your own research with the ingredients listed if you have concerns about health or specific diets.
Learn more about strudel at wikipedia.
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