Description
This classic Apple Strudel recipe features tender diced apples mixed with golden raisins, cinnamon, and sugar, all wrapped in flaky puff pastry and baked to a golden perfection. Topped with a light dusting of powdered sugar, it makes for a delightful dessert or snack that’s perfect for fall or any cozy occasion.
Ingredients
Scale
Filling
- 2 large apples, peeled, cored, and diced
- ¼ cup golden raisins (40g)
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
Pastry & Toppings
- 2 sheets thawed puff pastry
- 6 tablespoons dry bread crumbs, divided
- ⅔ cup granulated sugar, divided (100g)
- 4 tablespoons butter, melted and divided (57g)
- 1 egg, beaten
- Powdered sugar, for dusting
Instructions
- Preheat oven and prepare baking sheet. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
- Make the apple filling. In a large bowl, combine the diced apples, golden raisins, lemon juice, and ground cinnamon. Stir gently to mix all ingredients evenly, then set aside to allow the flavors to meld.
- Prepare the puff pastry base. Lightly flour a smooth tea towel on your counter. Unfold one sheet of puff pastry onto the towel and roll it out into a 15×12-inch rectangle, ensuring an even thickness for proper baking.
- Add bread crumbs and filling. Starting 2 inches from one short side, spread 3 tablespoons of dry bread crumbs in a 4-inch wide strip, leaving a 2-inch border on the top and bottom edges. Then, spread half of the apple mixture evenly over the bread crumbs. Drizzle with 2 tablespoons of melted butter and sprinkle with 1/3 cup sugar.
- Roll the pastry. Fold the short edge of the pastry over the filling, tuck in the sides to seal, and then roll it up like a jelly roll, using the towel to help with rolling. This helps contain the filling and maintain shape during baking.
- Transfer and repeat. Place the rolled strudel seam-side down on one side of the baking sheet. Repeat steps 3 to 5 with the remaining puff pastry, bread crumbs, and apple filling. Position the second strudel a few inches apart on the baking sheet. (Optionally, freeze one strudel tightly wrapped for later use, thawing in the fridge overnight before baking.)
- Prepare for baking. Brush both strudels lightly with the beaten egg to give them a shiny golden finish. Use a sharp knife to poke a few steam vents on top of each strudel to release steam during baking and keep the pastry crisp.
- Bake the strudels. Bake in the preheated oven for 25 minutes or until the puff pastry is golden brown and crisp. Remove from the oven and let cool completely on the baking sheet to set properly.
- Serve. Once cooled, dust the strudels with powdered sugar for a delicate sweetness and attractive presentation. Slice and serve as a delicious dessert or treat.
Notes
- Make sure to thaw the puff pastry fully to prevent cracking or tearing when unfolding.
- Feel free to add your favorite spices to the filling such as cardamom, allspice, nutmeg, or apple spice for a fall-inspired flavor profile.
- Dice the apples into small, uniform pieces to facilitate easy rolling of the strudel without breaking the pastry.
- Do not skip poking steam vents in the dough before baking; this allows steam to escape and keeps the pastry crisp instead of soggy.
- Keep the puff pastry cold while working with it to maintain the layers and ensure a flaky texture after baking.
Nutrition
- Serving Size: 1 slice
- Calories: 271
- Sugar: 14g
- Sodium: 133mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 1g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 18mg
