Apple Strudel

Jump to Recipe·Leave a Review

Apple Strudel, known as Apfelstrudel in German, is a traditional pastry that hails from Central Europe, particularly Austria. This delightful dessert features a flaky, golden crust enveloping a luscious filling of tart apples, sweet raisins, and aromatic spices. Its harmonious blend of textures and flavors has made it a beloved treat worldwide.

Why You’ll Love This Recipe

This Apple Strudel recipe offers a perfect balance between a crisp, buttery pastry and a tender, flavorful apple filling. The combination of tart apples, sweet raisins, and warm spices creates a comforting and indulgent dessert that’s both satisfying and elegant. Whether enjoyed warm with a scoop of vanilla ice cream or simply on its own, this strudel is sure to become a favorite in your dessert repertoire.

Ingredients

  • 1/2 cup golden raisins
  • 2 tablespoons rum
  • 4 large apples, peeled, cored, and finely diced
  • 1 tablespoon lemon juice
  • 3/4 cup packed brown sugar
  • 3/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 package (2 sheets) frozen puff pastry, thawed
  • 1/2 cup panko breadcrumbs
  • 1 egg
  • 1 tablespoon milk

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Prepare the Raisins: In a small bowl, combine the golden raisins and rum. Let them soak for about 15-20 minutes to plump up. Drain any excess liquid afterward.
  2. Make the Apple Filling: In a large bowl, toss the diced apples with lemon juice to prevent browning. Add the soaked raisins, brown sugar, ground cinnamon, and ground nutmeg. Mix thoroughly to ensure the apples are evenly coated.
  3. Prepare the Puff Pastry: Preheat your oven to 400°F (200°C). On a lightly floured surface, lay out the thawed puff pastry sheets. Gently roll them to smooth out any creases.
  4. Assemble the Strudel: Sprinkle 1/4 cup of panko breadcrumbs down the center of each puff pastry sheet. This helps absorb excess moisture from the filling. Divide the apple mixture evenly between the two sheets, placing it over the breadcrumbs.
  5. Form the Strudel: Using a sharp knife or pizza cutter, make diagonal cuts along the sides of the pastry, approximately 1/2 to 3/4 inch wide. Fold these strips over the filling, alternating sides to create a braided appearance. Seal the ends to secure the filling.
  6. Bake: Transfer the strudels to a baking sheet lined with parchment paper. In a small bowl, whisk together the egg and milk to create an egg wash. Brush this over the strudels to promote a golden-brown finish. Bake for 35-40 minutes, or until the pastry is crisp and golden.
  7. Serve: Allow the strudels to cool slightly before slicing. Serve warm or at room temperature, optionally with a dusting of powdered sugar or a drizzle of cinnamon glaze.

Servings and Timing

  • Servings: This recipe yields two strudels, each providing about 6 slices, totaling approximately 12 servings.
  • Preparation Time: Approximately 30 minutes.
  • Cooking Time: 35-40 minutes.
  • Total Time: About 1 hour and 10 minutes.

Variations

  • Nutty Addition: Incorporate chopped walnuts or almonds into the apple filling for added crunch and flavor.
  • Spice Mix: Experiment with additional spices like ground cloves or allspice to enhance the warmth of the filling.
  • Alternative Dried Fruits: Substitute raisins with dried cranberries or apricots for a different fruity dimension.
  • Homemade Dough: For a more traditional approach, prepare a homemade strudel dough instead of using puff pastry.

Storage/Reheating

  • Storage: Store any leftover strudel in an airtight container at room temperature for up to 2 days. For extended freshness, refrigerate for up to 5 days.
  • Reheating: To reheat, place slices in a preheated oven at 350°F (175°C) for about 10 minutes to restore crispness. Avoid microwaving, as it can make the pastry soggy.

FAQs

What type of apples are best for strudel?

Tart and firm apples like Granny Smith, Braeburn, or Jonathan apples are ideal due to their ability to hold shape and provide a balanced flavor.

Can I make the strudel ahead of time?

Yes, you can assemble the strudel and refrigerate it overnight before baking. Alternatively, bake it in advance and reheat before serving.

Is it necessary to soak the raisins?

Soaking raisins in rum or water plumps them up, enhancing their texture and flavor in the filling.

Can I use phyllo dough instead of puff pastry?

Yes, phyllo dough can be used for a more traditional, flaky crust. Ensure you handle it carefully, as it is delicate and dries out quickly.

How do I prevent the strudel from becoming soggy?

Using breadcrumbs in the filling helps absorb excess moisture from the apples, keeping the pastry crisp.

Can I freeze the strudel?

Yes, you can freeze the assembled, unbaked strudel. When ready to bake, do so from frozen, adding a few extra minutes to the baking time.

What can I serve with apple strudel?

Apple strudel pairs wonderfully with vanilla ice cream, whipped cream, or

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Apple Strudel

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Isabella
  • Total Time: 1 hour 10 minutes
  • Yield: 2 strudels (12 servings)
  • Diet: Vegetarian
Print Recipe

Description

Indulge in the classic flavors of Austria with this traditional Apple Strudel recipe. Featuring a golden, flaky puff pastry crust filled with tart apples, sweet raisins, and warm spices, this comforting dessert is perfect for any occasion. Serve it warm with a scoop of vanilla ice cream for an irresistible treat!

 

Ingredients

  • 1/2 cup golden raisins
  • 2 tablespoons rum
  • 4 large apples (e.g., Granny Smith), peeled, cored, and finely diced
  • 1 tablespoon lemon juice
  • 3/4 cup packed brown sugar
  • 3/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 package (2 sheets) frozen puff pastry, thawed
  • 1/2 cup panko breadcrumbs
  • 1 egg
  • 1 tablespoon milk

Instructions

  • Soak Raisins: Combine raisins and rum in a bowl; soak for 15–20 minutes, then drain.
  • Prepare Filling: Toss apples with lemon juice, then mix in raisins, brown sugar, cinnamon, and nutmeg.
  • Prep Puff Pastry: Preheat oven to 400°F (200°C). Roll out thawed puff pastry sheets on a floured surface.
  • Assemble Strudel: Sprinkle breadcrumbs in the center of each sheet. Divide apple mixture between sheets.
  • Form Strudel: Cut diagonal strips along pastry edges. Fold strips over filling to create a braid. Seal ends.
  • Bake: Place strudels on parchment-lined baking sheets. Brush with egg wash (egg + milk). Bake for 35–40 minutes until golden brown.
  • Serve: Cool slightly, slice, and serve with optional powdered sugar or cinnamon glaze.

Notes

  • Use tart, firm apples for the best flavor and texture.
  • Breadcrumbs help prevent soggy pastry by absorbing moisture from the filling.
  • Leftovers can be stored in an airtight container for 2 days at room temperature or up to 5 days in the fridge.
  • Prep Time: 30 minutes
  • Cook Time: 35–40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star