Apple Strudel In Puff Pastry

apple strudel on black platter

Apple strudel made in puff pastry is one of the easiest pastries you can put together. It’s perfect for dessert, breakfast, or coffee breaks. Crispy, puff pastry stuffed with cinnamon and nutmeg flavored apples.

apple strudel on black platter

Apple Strudel in Puff Pastry

Store-bought frozen puff pastry is one of those ingredients we always keep on hand. No need to try and make your own. Puff pastry makes an easy apple strudel in no time.

Traditional apple strudel is made with a strudel dough that’s soft and elastic. It’s rolled and stretched into a very thin sheet. I don’t have the patience or work surface for this method.

It’s also traditional to use apples and raisins, but we prefer it with apples only.

Ingredients Needed for Apple Strudel

  • Granny Smith apples
  • Dark brown sugar (most recipes use granulated sugar but we love the depth of flavor from dark brown)
  • Fresh lemon juice
  • Ground cinnamon
  • Ground nutmeg
  • Salt
  • All-purpose flour
  • Puff Pastry
  • Egg
  • Water

How to Make Apple Strudel

Thaw the puff pastry according to the package instructions. Make sure it’s still cold when you are ready to roll it out.

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

strudel filling in a glass bowl

In a small bowl whisk the flour, brown sugar, cinnamon, nutmeg, and salt together.

In a medium bowl combine the apples and lemon juice. Add the flour and sugar mixture and toss to coat evenly.

After sitting for a few minutes while rolling out the dough, if the apple mixture looks really syrupy, toss with 1 more tablespoon of flour. This will help with not having too much of it running out of the pastry. You will have some leakage no matter what.

braided pastry on baking sheet

On the parchment paper, you prepared for the baking pan. Roll out the dough slightly to about 12×12 using a rolling pin.

Using a sharp knife, cut horizontal strips about 3/4 inch wide along the pastry’s left and right sides (outer thirds) of the pastry. Cut the top two and bottom two strips off and discard. Fold the top and bottom strip over the apple filling.

Spread the apple mixture down the middle one-third of the pastry lengthwise, leaving a one-inch space from the top and bottom. (This is usually marked by the folds in the pastry.)

Braid the pastry by folding over a strip from the left, then a strip from the right crossing them over each other. Continue all the way down the pastry until all the strips are over the apple mixture.

Beat the egg with 1 tablespoon of water, set aside.

Transfer the parchment back to the baking sheet and refrigerate for 20 minutes. I find this helps keep the filling from seeping out so much.

egg wash brushing over the pastry

Remove from the refrigerator and lightly brush the top and sides of the pastry with the egg wash.

apple strudel on black platter

Bake for 35 minutes, until golden brown.

slice of apple strudel on a silver plate

Let cool at least 10 minutes or more before slicing. Serve and enjoy this puff pastry apple strudel warm.

If you desire, sprinkle the top with confectioners’ sugar.

More Apple Recipes

Easy Apple Strudel Recipe

slice of apple strudel on a silver plate
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Apple Strudel in Puff Pastry Recipe

Crispy, puff pastry packed with cinnamon and nutmeg flavored apples. It's perfect for dessert, breakfast, or coffee breaks.
Prep Time15 mins
Cook Time40 mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: apple, puff pastry, strudel
Servings: 6
Author: DSTR

Ingredients

  • 3 medium Granny Smith Apples diced 1/4-inch thick
  • 1 tsp Lemon juice fresh
  • 3 tbsp All-purpose flour
  • 1/2 tsp Ground cinnamon
  • 1/4 tsp Ground nutmeg fresh ground is always best
  • 1/8 tsp Kosher salt
  • 2/3 cup Dark brown sugar
  • 1 sheet Puff Pastry
  • 1 large Egg
  • 1 tbsp Water

Instructions

  • Thaw the puff pastry according to the package instructions. Make sure it’s still cold when you are ready to roll it out.
  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  • In a small bowl whisk the flour, brown sugar, cinnamon, nutmeg, and salt together.
  • In a large bowl combine the apples and lemon juice. Add the flour and sugar mixture and toss to coat evenly.
  • On the parchment paper you prepared for the baking pan. Roll out the dough slightly about 12×12 using a rolling pin.
  • Using a sharp knife, cut horizontal strips about 3/4 inch wide along the pastry's left and right sides (outer thirds) of the pastry. Cut the top two and bottom two strips off and discard. Fold the top and bottom strip over the apple filling.
  • Spread the apple mixture down the middle one-third of the pastry lengthwise, leaving a one-inch space from the top and bottom. Fold the top and bottom strip over the apple filling.
  • Braid the pastry by folding over a strip from the left, then a strip from the right crossing them over each other. Continue all the way down the pastry until all the strips are over the apple mixture.
  • Beat the egg with 1 tablespoon of water, set aside.
  • Transfer the parchment back to the baking sheet and refrigerate for 20 minutes.
  • Remove from the refrigerator and lightly brush the top and sides of the pastry with the egg wash.
  • Bake for 35 to 40 minutes, until golden brown.

Notes

Optional addition 1/2 cup raisins.
After sitting for a few minutes while rolling out the dough, if the apple mixture looks really syrupy, toss with 1 more tablespoon of flour. This will help not having too much of it running out of the pastry. You will have some leakage no matter what.

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