Quick and Easy Apple Strudel with Puff Pastry

Jump to Recipe

My homemade apple strudel with puff pastry recipe is a quick and easy treat that comes together in no time. The apples, cinnamon, raisins, and almonds give this dessert the traditional apple strudel flavors but will save time by using puff pastry. A classic dessert that is perfect at any time of the year, but especially suitable in autumn, and apple season.

What is Strudel?

Strudel belongs to the floury desserts (Mehlspeise) that Austria is so famous for. It originated in the Habsburg Austro-Hungarian empire but quickly spread to Germany.

"Strudel" translated in English stems from the German word for "whirls" and refers to the circular pattern the dough makes when it is wrapped around the filling. At first, sweet fillings were popular, but soon savory variations emerged. [Source: Wikipedia] An example of savory strudel is my easy puff pastry vegetable strudel.

Why make apple strudel with Puff Pastry?

Using puff pastry allows you to skip the step of making the dough. Store-bought puff pastry can be bought frozen or chilled and ready rolled out.

This leaves you more time to concentrate on the delicious apple filling.

Traditional strudel is made with strudel dough which is similar to pasta dough and contains almost no fat. It is very elastic and rolled out thinly. However, making strudel dough at home is time-intensive. Also, some might find it a little challenging, as the thin dough can rip easily.

Can I make apple strudel with puff pastry?

If you ask yourself whether you can make apple strudel with puff pastry the answer is thankfully YES!

What is the difference between strudel dough and puff pastry dough?

Strudel dough is a dry, elastic dough that is made to be rolled out very thin and stretched. It is a single piece of dough whereas puff pastry consists of lots of individual sheets. Hence some refer to puff pastry dough also as puff pastry sheets. Strudel dough contains almost no butter to make it more elastic whereas puff pastry needs grease in order to develop its characteristic buttery flavour.

Filo (or phyllo) dough in contrast to puff pastry dough is made with oil rather than butter. They are lots of thin sheets of dough that are laid on top of each other.

What kind of apples to use for apple strudel?

The best apples are those that can hold their texture in high heat. They should also have a slightly tart flavor. Varieties include Granny Smith apples, Jonagold, Pink Lady, Golden Delicious, and Braeburn.

German Apple Strudel with Puff Pastry Recipe

Ingredients

apples (they should have to ability to hold their texture when cooked and have a tart flavour)
lemon juice (this will intensify the fruity flavor)
ground cinnamon (affiliate link) (should never be omitted)
slivered almonds (bring a nice contrast in textures with the baked apples)
sultanas or raisins for extra sweetness
white sugar (you can also use brown sugar if you like)
bread crumbs - these will help soak up some of the moisture of the apples. We fry them in melted butter for extra flavor
store-bought puff pastry dough.
eggs for a golden color.

Puff Pastry Apple Strudel Recipe Steps

Preheat your oven to 180°C/ 356 °F circulated heat or 200°C/

Begin by peeling and coring the apples. Then slice them into roughly 2 cm chunks. Place them in a bowl and pour over the lemon juice.
To the apples add the cinnamon, sugar, sultanas, and almonds and mix well.
In a small frying pan heat the butter and fry the bread crumbs until golden brown. This will add extra flavor to the mixture. Mix into the apple filling.

Strudel with apple mix filling. Strudel rolled up.

Roll out the puff pastry with a rolling pin (affiliate link) into a rectangle on a piece of parchment paper. Mine was 40 x 20 cm. Place the strudel filling lengthwise onto the dough in a strand that has equal height and width.
Mix the egg in a small bowl. Brush the edges of the puff pastry with the egg wash and then fold the sides over the mixture. Fold over the shorter edges so no filling can escape when it is cooking.
Place the strudel - seam side down on a baking tray lined with baking parchment. I find it easier to lift the strudel on the baking parchment that it was rolled on and then put it upside down on another sheet. This reduces the danger that the strudel may rip.

Studel before baking brushed with egg wash. Studel cut before baking.

Brush the top of the strudel with the remaining egg wash. With a sharp knife made a few incisions on the surface. This will allow the hot air to escape and the pastry to bake nice and fluffy. Bake in the preheated oven for approximately 25 minutes.
While the strudel is baking you can prepare the vanilla sauce if desired. Find an easy recipe here.
To serve, sprinkle the entire strudel with powdered sugar and then slice into equal sections.

How to serve Apple Strudel?

You can serve apple strudel with puff pastry just like traditional apple strudel. It tastes best when served warm and fresh out of the oven. In Germany, we usually serve it with vanilla sauce or whipped cream. A great alternative to the sauce is a scoop of vanilla ice cream or any other ice cream variety. I love warm cherry compote that goes very well with the flaky crust of this puff pastry strudel.

Storage Instructions

The Puff Pastry strudel tastes best on the day you bake it. However, if you are unable to finish it in one sitting I would recommend storing it at room temperature in an airtight container for 1 to 2 days. You can reheat it in the microwave or the oven.

More German Apple Recipes

Recipe