Easy Apple Strudel recipe – ready-made puff pastry filled with cinnamon sweet fresh apples baked until flaky, buttery and golden.
Simple apple strudel loaded with delicious cinnamon-apple flavor wrapped in a buttery golden flaky crust.
One of my favorite desserts with ice cream is also a great addition to a brunch menu.
With fresh local apples everywhere, it’s the ideal time of year for this classic fall treat.
Why this recipe works:
This recipe whips up in a jiff using store-bought puff pastry dough and fresh apples.
Even for non-bakers (like me) this is super easy to make.
It’s a decadent dessert or addition to brunch.
Ingredients in easy Apple Strudel?
- fresh apples
- lemon juice
- packed brown sugar
- cinnamon
- salt
- all purpose flour
- frozen store-bought puff pastry dough (thawed)
- egg (egg wash)
- turbinado sugar (can use other coarse sugar)
- parchment paper
How to make Apple Strudel:
Apple strudel is quicker and easier to make than apple pie with just a few simple ingredients and all the delicious flavor we love.
In a large bowl, combine apples with lemon juice, stirring to coat then blend in the brown sugar, cinnamon, flour and salt and set the apple mixture aside.
Preheat the oven to 375° then line a baking sheet with parchment paper.
Sprinkle the flour over your work surface then gently unfold one puff pastry sheet.
Using a rolling pin, lightly roll edges and creases of the dough to smooth it out to an even thickness then transfer to the parchment paper lined baking sheet.
With a slotted spoon drain the liquid from the apples, then spread the apple filling up the center of the dough.
Fold one long side over the apples. Repeat on the other long side.
Pinch each short side to seal completely then gently turn the pastry over and place seam side down.
Tuck both short ends under then whisk the egg and water together in a small bowl.
Using a pastry brush, lightly brush the top and sides of the strudel then make several slits in the dough to let the steam escape.
Sprinkle with turbinado sugar over the top of the strudel and bake 35-40 minutes in the preheated oven or until the strudel is golden brown.
What kind of apples are best?
Use good baking apples like honey crisp, granny smith, braeburn or fuji apples – or a combination of them.
Tips for the best strudel:
- Thaw the puff pastry so you’re able to unfold it without it cracking.
- Turbinado sugar adds a light caramelized crunch on the top of the strudel.
- Store leftover strudel up to 3 days in the refrigerator in an airtight container.
- This recipe can be doubled to make two strudels using both sheets of puff pastry.
Subs and variations to this recipe:
- Add golden raisins to the apple mixture.
- Instead of turbinado sugar, sprinkle with confectioners’ sugar instead.
- For a more decorative look, braid the top of the puff pastry. Click here to see how.
How to serve Apple Strudel:
You really don’t need to do anything more than slice and serve this delicious apple strudel.
I prefer warm apple strudel but it’s great at room temperature too. You can even add a scoop of vanilla ice cream on top of each serving.
More apple recipes:
Below you’ll find a few more apple recipes on this site. Click the words below for the recipe links.
Enjoy!
You can also FOLLOW ME on Facebook, Instagram and Pinterest for more easy, tasty recipes!
Easy Apple Strudel
Ingredients
- 3 large apples 2 honey crisp, 1 granny smith - peeled, corned and diced.
- 1 tablespoon lemon juice
- 2/3 cup brown sugar packed
- 1/2 teaspoon cinnamon
- 1 1/2 tablespoons all purpose flour
- 1/4 teaspoon salt
- 1 sheet frozen store-bought puff pastry dough thawed
- parchment paper
- 1 large egg +1 tablespoon water for egg wash
- 2 tablespoons turbinado sugar
Instructions
- Using a sharp knife peel, core and dice the apples.
- In a large bowl, combine apples with lemon juice, stirring to coat then blend in the brown sugar, cinnamon, flour and salt and set the apple mixture aside.
- Preheat the oven to 375° then line a baking sheet with parchment paper.
- Sprinkle the flour over your work surface then gently unfold one puff pastry sheet.
- Using a rolling pin, lightly roll edges and creases of the dough to smooth it out to an even thickness then transfer to the parchment paper lined baking sheet.
- With a slotted spoon drain the liquid from the apples, then spread the apple filling up the center of the dough.
- Fold one long side over the apples. Repeat on the other long side. SEE PHOTOS IN BODY OF POST.Pinch each short side to seal completely then gently turn the pastry over and place seam side down.
- Tuck both short ends under then whisk the egg and water together in a small bowl.
- Using a pastry brush, lightly brush the top and sides of the strudel then make several slits in the dough to let the steam escape.
- Sprinkle with turbinado sugar over the top of the strudel and bake 35-40 minutes in the preheated oven or until the strudel is golden brown.