Apple Strudel

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This homemade baked apple strudel recipe has a flaky, sweet crust wrapped around tender apples, raisins and brown sugar. It’s a delicious special occasion brunch or breakfast recipe.

If you haven’t had apple strudel before, you are in for a treat.

Apple Strudel is a distinctively Austrian pastry with recipes for it that date back to the 1600’s. That’s a lot of strudel!

And with good reason – the flaky sweet crust is wrapped around juicy apples, tender soft cooked raisins with brown sugar and almonds. It’s similar in taste to an apple pie but apple pie filling typically has much more cinnamon, sugar and butter in it so it the apples cook into a stew-like sauce.

The strudel filling is more sturdy. There is no butter in the filling, just a smidge of cinnamon and not too much sugar, so, when it is cooked for less time than an apple pie cooks for, the filling stands up a little more on its own. The raisins plump up, the apples soften up, and the almonds loose their crunch.

It’s still delicious and decadent, but this is more of a treat you serve with a cup of coffee than a dessert you serve with ice cream at the end of a meal.

Fall is such a lovely time of year. Pumpkins, sweaters, beautiful leaves on the trees, and of course, apples are everywhere. I love the crisp, sweet and juicy flavor of apples. And when they are picked right off the tree? YUM.

So every Fall I come up with more and more recipes to justify having loads of apples in my house. This strudel is a great one to add to your rotation. Apple crisp I think maybe the ultimate Fall dessert. I’m obsessed with my recipe for it. If you want something a little more subtle, try my apple bread.

I have so many apple recipes of my website – so go ahead – pick as many apples as you want! There are plenty of awesome treats for you to make with them!

Recipe Snapshot

TASTE: Not overly sweet with apples and brown sugar.
TEXTURE: Flaky crust and soft but sturdy filling.
EASE: Medium level of difficulty, anytime dough is required.
TIME: 30 minutes (plus 45 minutes of rest for the dough).

What You’ll Need

This recipe requires making a crust and the filling. Most of the ingredients are standard ingredients you’ll have around the house.

Apples – If it’s Fall, go with fresh picked. I like Mackintosh or Cortland varieties for baking. Use your favorite but stay away from the Red Delicious – they don’t have a great texture for baking.
Lemon Juice – Just a squeeze, for brightness.
Raisins – I love the way raisins plump up when baked.
Almond slices – You can buy these in bags in the nut section of the grocery store.
Brown Sugar and Cinnamon – To sweeten and flavor the filling.
Flour – All purpose – a little for the filling, but mostly for the crust dough.
Eggs – One for the dough and another to use as an egg wash for the finished pastry.
Turbinado sugar – This is large crunchy sugar that won’t melt when baked. If you like to bake, you should keep some of this in your pantry.
Extras: Olive oil, a pinch of salt, warm water.

How to Make Recipe Name

The filling of this strudel couldn’t be easier. The dough comes together quickly as well, but it does require a little effort to cut and fold it properly. This pastry is meant to be a bit rustic – I mean, how finicky were they in the 1600’s? – so don’t worry too much if your cuts and folds aren’t perfect. Preheat your oven to 400 so it’s nice and warm when you bake the Strudel.

Make the dough

In a medium bowl, whisk together the egg, water, and oil. Whisk in the flour and salt until almost fully combined. Knead dough until it comes together in a cohesive ball.
Place the dough in a lightly greased bowl, cover with plastic wrap, and let sit for 45 minutes.

Make the filling

In a large bowl, toss the apple slices with lemon juice.
Add the raisins, almond slices, brown sugar, flour, and cinnamon. Toss until well coated.

Assemble the Pastry

On a lightly floured sheet of parchment paper on a baking sheet roll the dough into an 11×17 rectangle. Using a pairing knife, score the pastry into 3 columns taking care not to cut all the way through. You want the center column to be slightly larger than the edges.
Using a sharp knife or pastry wheel, cut the side columns into equal strips.
Fill the center column with the filling. Fold the pastry over the top and bottom to seal in the filling. Wrap the filling by pulling alternate strands of the cut sides over to the other side the press to seal the dough.
Whisk together the egg and water. Brush over the top of the strudel. Sprinkle the top with turbinado sugar.
Bake for 25-30 minutes, until the top is golden brown.
Set the baking sheet on a wire rack and allow the strudel to cool completely before slicing and serving.
Serve with a dusting of powdered sugar.

Prepare Ahead!

This crust must sit for 45 minutes before you roll it out. Make the filling as you wait for the dough to rest. Or you can make the filling ahead of time, and keep it tightly covered in your fridge. Bring it to room temperature as you make the dough and let it rest.

Tips For Success

Stretching the dough: Go slow when rolling the dough. It will be thin so you want to be delicate with it to prevent it from tearing.
Prepare the filling while the dough is resting in the bowl. If you wait until you’ve rolled the dough out, it could potentially dry out too much.
Pick your apples. All apples are delicious, but some apples are not delicious in baking. Red Delicious apples, for instance, don’t hold up well in baking. Choose an apple like a macintosh, a Cortland, a pink lady or another crisp, firm and tart apple. They’ll have the best taste and texture when baked.

Storage & Freezing

Apple strudel tastes best the day it is made, served warm from the oven. It will keep for up to 3 days stored in the refrigerator. You may wish to reheat it in a 350°F oven until warmed.

More Pie Recipes

Strudel is part breakfast treat, part pie. Here are other pies you might want to consider.

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Printable Recipe

1 egg
¼ cup (60 ml) warm water
1 teaspoon olive oil
1 ¼ cups (162 g) all-purpose flour
pinch of salt

For the filling

2 cups apple, sliced thinly (2-4 apples, depending on size)
1 tablespoon lemon juice
¼ cup (40 g) raisins
¼ cup (28 g) almond slices
½ cup (100 g) brown sugar
1 tablespoon all-purpose flour
½ teaspoon ground cinnamon
1 whole egg
1 tablespoon water
2 tablespoons Turbinado sugar

Instructions

Preheat the oven to 400°F.
On a lightly floured sheet of parchment paper, roll the dough into an 11×17 rectangle. Using a pairing knife, score the pastry into 3 columns taking care not to cut all the way through. You want the center column to be slightly larger than the edges.
Using a sharp knife or pastry wheel, cut the side columns into equal strips. (Refer to the photos above in the blog post.)
Fill the center column with the filling. Fold the pastry over the top and bottom to seal in the filling. Wrap the filling by pulling alternate strands of the cut sides over to the other side the press to seal the dough. Make sure to not leave any large gaps across the top.
Whisk together the egg and water. Brush over the top of the strudel. Sprinkle the top with turbinado sugar.
Lifting the sides of the parchment paper, transfer the pastry to a large baking sheet. Bake for 25-30 minutes, until the top is golden brown.
Set the baking sheet on a wire rack and allow the strudel to cool completely before slicing and serving.
Serve with a dusting of powdered sugar and/or vanilla ice cream.

Notes

Stretching the dough: Go slow when rolling the dough. It will be thin so you want to be delicate with it to prevent it from tearing.

Prepare the filling while the dough is resting in the bowl. If you wait until you’ve rolled the dough out, it could potentially dry out too much.

Make ahead tip

1 slice
Amount Per Serving:
5g 1g 0g 4g

The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients you used in the recipe.

Vienna native Jürgen David, ICE’s Director of Pastry Research and Development, grew up making strudel with his grandmother in the traditional fashion, stretching pastry dough incredibly thin across a cloth-lined table, and then rolling it up.

In fact, it’s one of the reasons he enrolled in pastry school in the first place.

“Fridays in Switzerland was ‘Strudel Day,’ so I made strudel by myself all day,” he says of his time working at the Confiserie Himmel in Baden, Switzerland, where he was a machine, making upwards of 16 to 20 strudels on any given Friday. Making his favorite pastry in large quantities never bothered him. “It’s fun — and there’s no one who doesn’t like it. If you don’t like it, I can’t trust you.”

Traditional Austrian strudel is a pastry comprised of thin layers of dough with an apple filling of tart apples (typically Granny Smith), sugar, raisins and walnuts, as well as sour cream.

Chef Jürgen suggests adding the filling ingredients in a single layer after rolling out the dough; mixing the filling together prior to assembly will result in a soggy strudel as the sugar will draw the water out from the apples. Another tip from the strudel pro? Roll it in its entirety before trimming at the end — and always serve with a dollop of fresh whipped cream.

Yield: One 24”x4” strudel

Ingredients

135 grams all-purpose flour
65 grams bread flour
2 grams salt
26 grams vegetable oil
100 grams warm water
Additional vegetable oil, as needed

For the Cinnamon Sugar

200 grams sugar
8 grams cinnamon, ground

15 grams butter
35 grams breadcrumbs
2 tart apples, such as Granny Smith, peeled and cored
Juice of 1 lemon
Flour, as needed
120 grams clarified butter
35 grams sugar
20 grams rum
20 grams raisins
35 grams chopped walnuts, optional
35 grams sour cream, optional

Directions

In the bowl of a stand mixer fitted with the dough hook attachment, combine the all-purpose flour, bread flour and salt.
Add the 26 grams vegetable oil and water to the mixture. Turn the mixer on low speed and process the mixture until combined.
Increase the speed to medium and continue mixing until the dough has come together. The final dough should completely come away from the sides of the bowl and have a smooth, elastic texture.
Remove the dough from the bowl and shape it into a boule.
Lightly coat the dough with a small amount of vegetable oil, then cover with plastic wrap.
Let the dough rest for 20–30 minutes at room temperature.

Melt the butter in a medium saucepan over medium heat. Add the breadcrumbs to the melted butter and stir until lightly toasted.
Transfer the mixture to a half sheet pan lined with parchment paper to cool quickly.
Cut each apple into six wedges. Next, cut each wedge into 1/8” slices. Toss the apple slices in a bowl with the lemon juice. Set aside until ready to use.

For the Assembly and Finish

Preheat the oven to 390˚F (199˚C). Line the workstation with a clean tablecloth measuring at least 30” long by 30” wide.
Remove the dough from the plastic wrap, then gently stretch it on the workstation until it measures approximately 30” long and 30” wide. Lightly brush the dough with a portion of the clarified butter.
Add the cooled toasted breadcrumbs, cinnamon sugar, rum and chopped walnuts (if using) to the bowl of apple slices. Gently stir to coat.
Using a spatula, spread the apples in a 4” wide strip over the lower center 2/3 of the dough. Pipe a line of sour cream next to the apples, if desired.
Trim the edges of the dough with a chef’s knife and discard excess dough.
Roll up the strudel using the tablecloth, then transfer the strudel to a parchment-lined sheet pan. Brush the top of the strudel with remaining clarified butter.
Place the strudel into the oven and bake for 15 minutes, or until crisp and golden.

Prep: 30 min. Bake: 35 min.

My family always loves it when I make this wonderful dessert. Old-fashioned strudel was too fattening and time-consuming, but this revised classic is just as good. It’s best served warm from the oven. —Joanie Fuson, Indianapolis, Indiana

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1/3 cup raisins
2 tablespoons water
1/4 teaspoon almond extract
3 cups coarsely chopped peeled apples
1/3 cup plus 2 teaspoons sugar, divided
3 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
2 tablespoons butter, melted
2 tablespoons canola oil
8 sheets phyllo dough (14×9-inch size)
Confectioners’ sugar, optional

Preheat oven to 350°. Place raisins, water and extract in a large microwave-save bowl; microwave, uncovered, on high for 1-1/2 minutes. Let stand 5 minutes. Drain. Add apples, 1/3 cup sugar, flour and cinnamon; toss to combine.
In a small bowl, mix melted butter and oil; remove 2 teaspoons mixture for brushing top. Place 1 sheet of phyllo dough on a work surface; brush lightly with some of the butter mixture. (Keep remaining remaining phyllo covered with a damp towel to prevent it from drying out.) Layer with 7 additional phyllo sheets, brushing each layer with some of the butter mixture. Spread apple mixture over phyllo to within 2 in. of 1 long side.
Fold the short edges over filling. Roll up jelly-roll style, starting from the side with a 2-in. border. Transfer to a baking sheet coated with cooking spray. Brush with reserved butter mixture; sprinkle with remaining 2 teaspoons sugar. With a sharp knife, cut diagonal slits in top of strudel.
Bake until golden brown, 35-40 minutes. Cool on a wire rack. If desired, dust with confectioners’ sugar before serving.

Nutrition Facts

1 piece: 229 calories, 9g fat (3g saturated fat), 10mg cholesterol, 92mg sodium, 37g carbohydrate (24g sugars, 2g fiber), 2g protein.

Is Strudel Dough The Same As Filo Pastry?

Strudel dough and filo pastry are two types of dough that can be used for many different types of pastries. They are both paper-thin sheets of dough that are rolled up with a filling. The main difference between strudel dough and filo pastry is that strudel dough is made with a leavening agent, while filo pastry is not. This means that strudel dough will rise when it is baked, while filo pastry will not. Both types of dough can be used for sweet or savory dishes, and both can be baked or fried.

What is a better sedudel or phylllo dough? A striated dough is pastry formed with filling. The oldest recipe dates back to 1696. A high-gluten dough is made from flour, salt, oil, and water (no sugar!). The unleavened dough for making pastries is known as p plivo dough. Borek and baklava are traditional dishes of the Middle Eastern and Balkan cultures. Because it necessitates stretching and rolling into a thin dough, we don’t know where it came from.

The Greeks mastered their doughs centuries ago, and the difference between their Strudels and our Puff Pastries exemplifies their genius in the pastry industry. The Greeks recognized how important it was to fill a strudel with rich and flavorful flavor, and they developed a wide range of fillings to meet this requirement. Flour, water, and salt are all used in the production of the Phyllo Dough, a very simple dough. As soon as the dough is brushed with oil, it becomes a delicate and flaky pastry. It’s also a versatile dough that can be used to make a variety of desserts, such as pastries, turnovers, and strudels.

The Difference Between Strudel Dough And Filo Pastry

strudel dough and filo pastry are both made with flour, water, salt, and fat, but their flavors and textures differ significantly. The dough of a striated pastry is soft and elastic, whereas the pastry of a flaky pastry is brittle and papery. The flavor of Leiths Strudel pastry is enhanced by the generous brushing of butter over the dough before baking. A puff pastry, unlike strudel dough, is made with flour, water, salt, and butter; it differs from pastry that is made with flour, water, salt, and butter. Puff pastry has a denser texture and a flaky, shatteringly crisp texture than strudel pastry, which has a more tender and elastic texture.

How Many Layers Of Filo Pastry Should I Use?

Pyro dishes typically have a finished thickness of 3 to 10 sheets per layer. A one-pound box of phyllo contains approximately 20 sheets of paper. When baked, phyllos are frequently very brittle. A serrated knife is recommended if you want to prevent the filling from sticking to the bottom of the dish.

It is a type of paper-thin pastry that is commonly used in Greek, Middle Eastern, and Balkan cooking. When you brush each layer with butter or oil while using the pastry, you join layers. It is more appropriate to use piped dough for small baked savory and cheese-filled pies. It is a type of dough similar to puff pastry that is related to the Greek dough Phyllo. When Phyllo dough is baked, it crisps up because it does not puff. Brush the phyllo sheets with butter after brushing them with a pastry brush because it fuses them together nicely. How can you make phyllo dough without butter? Preheat the oven to 450 degrees Fahrenheit for 45-50 minutes, or until the filo pastry crust turns golden brown. It is best to use light olive or vegetable oil over butter on the ground for better results.

Brushing Each Layer Of Filo Pastry With Butte

How can I brush my plate of filo pastry every time I brush it? If you want a golden crust, brush each sheet of filo pastry with butter or oil. By doing so, you can ensure that the pastry layers are tightly bound and that they are easy to shape. Before you brush each sheet with the fat, make sure it is clean.

What Pastry Is Apple Strudel Made From?

Apple strudel is a type of pastry made from thin sheets of dough filled with apples and other ingredients. The dough is usually made from flour, water, and eggs. The filling is typically made from sweetened apples, raisins, cinnamon, and bread crumbs.

Apple strudel is one of my favorite desserts to prepare. To save time, I used store-bought puff pastry; however, if you have time, you can make a puff pastry from scratch. You should taste this pasty if you can make the filling from scratch because it will taste best when you can. The puff pastry is used for the creation of this Apple Stredel recipe. There are several ways to make your own, but I believe frozen varieties are equally delicious. Bring the apples, sugar, butter, cornstarch, spices, and water to a boil in a medium saucepan. Filling can be spread evenly between the two sheets of puff pastry.

It’s one of my favorite dessert recipes to make at home. It goes well with fall desserts, but it can also be served at any time of year. Preheat the oven to 375 degrees F and place the apples, sugar, butter, cornstarch, cinnamon, nutmeg, and salt in a medium saucepan to combine. Make a thick glaze with butter, vanilla, milk, kosher salt, and confectioners’ sugar that can be drizzled and still be thick. If the apple strudel is baking, bake it for 35-40 minutes, or until golden brown; after 35-40 minutes, allow it to cool slightly. If you want to create a braided look, make 16 strips of puff pastry on each side and fold them over a sheet of puff pastry. Ella Claire created Apple Cinnamon Streusel Muffins and The Velvet Cafe made Apple Cheesecake Tart.

Zevy Joy has provided Free Apple Crisp. Happy happy nester makes apple dumplings with seasonal flavors. Apple crisps with gluten-free flavors that are made from scratch by Home Made Lovely. This is the recipe for a salted caramel apple Tart by Shabby Fu Fu.

Speckled dough is typically made of flour, butter, and salt, whereas pie crusts are typically made of flour, water, and salt. Furthermore, pie crusts are generally less dense and flaky than strudel dough, which has a denser texture and is more voluminous. Traditional pie crusts contain sugar and cinnamon, whereas apple strudels contain apples, onions, and bacon. In contrast to the savory filling in Apple strudel, which is balanced by the sweet sugar and cinnamon in a traditional pie crust, the pie crust’s sweetness contrasts with the savoury filling. The main distinction between a pie and a strudel pie is that strudel pie layers are made up of rolled dough, whereas pie layers are made up of crust. strudel pie edges are thinner and look denser as a result of this treatment. Strudel pie’s filling is typically savoury, such as apples, onions, and bacon, whereas a traditional pie crust is typically sweet. It is impossible to describe how delicious and unique the two types of pies are.

How Do You Get Phyllo To Stick Together?

There is no way to be rushed in this case. Allow the frozen phyllo to thaw overnight, then place it in the refrigerator for about 8 hours or overnight to allow it to freeze more easily, then leave it at room temperature for another hour or two until the sheets are pliable.

Brushing Phyllo Dough With Butte

If you intend to serve warm or at room temperature, it is critical that the phyllo dough be brushed with melted butter between layers to prevent it from sticking to the pan.

Individual Apple Strudel Filo Pastry

With a delicious apple and raisins filling encased in crisp flaky pastry, it’s simple to make this easy dessert. This puff pastry can be frozen in a 17.3-ounce package and thawed as directed. It was a large Land O Lakes Egg that was beaten.

Apple Strudel Filo Pastry Jamie Oliver

Apple strudel is a traditional Austrian pastry made with a thin, flaky dough called filo pastry. The dough is layered with a filling of apples, sugar, cinnamon, and raisins, then rolled up and baked. Jamie Oliver is a British chef who is known for his simple, yet delicious recipes. In this recipe, he uses filo pastry to create a light and flaky strudel that is perfect for any occasion.

A Brief History Of The Viennese Café Strudel

The Vienna Cafe Strudel is a national dish from Austria. For many Vienna residents, strudel is a comfort food. In a handwritten cookbook dating back to 1697, the oldest known recipe for strudel can be found at the Vienna Town Hall Library, but it is frequently misidentified as originating in Germany. Apple, almond, and semolina strudel, rice, quark strudel, milk-cream-strudel, grape strudel, poppy, and nut strudels are just a few of the many strudel varieties. The strudel is most commonly eaten cold, but we recommend heating it up before serving to crisp up the dough and slightly warm the filling inside. On top, sprinkle some powdered sugar.

Filo Pastry Apple Turnovers

A filo pastry apple turnover is a type of pastry that is made with filo dough and is filled with a sweetened apple filling. They are often baked or fried and are served as a dessert or snack.

This dessert is perfect for the holidays, which is why apple turnover with phyllo pastry sheets is so popular. Filling the thawed phyllo pastry sheets with the filling is as simple as mixing it up. Apples are a versatile fruit that can be used for a wide range of purposes, including baking and cooking. Apple turnovers and powdered sugar are great examples. When I make hot turnovers with vanilla ice cream, it goes well with them. How do I make an apple juice puff pastry? Yes, you have the option of doing so.

There will be a slight difference in texture to the turnovers, but it will not cause any issues. Due to their rapid drying process, it is critical to prepare these pastries ahead of time. Preheat the oven to 350 degrees F and cook 9 sheets of pastry with 2 tablespoons of butter. Dust the cake with powdered sugar or ice cream if you want to serve it with caramel sauce.

What Pastry Are Apple Turnovers Made From?

It was one of the best apple turnover you’ve ever had. Apple-and-cinnamon filling is covered with buttery and flaky pastry, and the shell is filled with a sweet-tart Granny Smith apple and cinnamon filling that is perfectly cooked throughout.

Why Turnovers Are Awesome

There are several reasons why a turnover is considered a turnover. The pastry is folded over and forms an envelope that surrounds the filling. The dough is usually sweetened to make it sweet. The versatility of leftover foods makes them an excellent choice for quick and easy snacking or dessert.

Apple strudel is a classic dessert that is perfect for fall. This dish is made with thinly sliced apples, a sweet filling, and a flaky crust. The cream cheese in this recipe helps to create a rich and creamy filling that is irresistible. To make this dish, you will need: -4 large apples, peeled and thinly sliced -1/2 cup sugar -1 teaspoon ground cinnamon -1/4 teaspoon ground nutmeg -1/2 cup raisins -1 (8 ounce) package cream cheese, softened -1/2 cup all-purpose flour -1/2 teaspoon salt -1/2 cup butter, melted -1 (15 ounce) package refrigerated pie crusts -1 tablespoon butter, melted -1/4 cup sugar -1 teaspoon ground cinnamon Preheat oven to 375 degrees F (190 degrees C). In a large bowl, combine apples, sugar, 1 teaspoon cinnamon, nutmeg, raisins, and cream cheese. Set aside. In a medium bowl, combine flour and salt. Cut in 1/2 cup butter until it resembles coarse crumbs. Unroll pie crusts. On a lightly floured surface, roll each crust to a 12-inch circle. Place one crust in a 9-inch pie plate. Trim even with rim. Add apple mixture; dot with 1 tablespoon butter. Roll remaining crust to a 12-inch circle. Place over filling. Trim, seal, and flute edge. Cut slits in top. Bake for 50 minutes. Combine 1/4 cup sugar and 1 teaspoon cinnamon; sprinkle over strudel. Bake for 10 minutes longer. Cool on a wire rack.

A recipe for Easy Apple Cream Cheese Strudel contains six ingredients and ten minutes to make. One of the simplest things to make at home is a puff pastry. Apple pie filling is already spiced with cinnamon and/or nutmeg, so do not be afraid to add more spices to the filling as you go. Turbinado sugar is the type of sugar that is golden brown in color and larger in size than white sugar, which is also known as brown sugar. The molasses have been partially refined in this recipe, which means it contains molasses. When working on this gem for the first time, you may have difficulty cutting and folding it. To make a light brown sugar frosting, combine softened cream cheese, light brown sugar, and vanilla in a mixing bowl.

Unroll puff pastry and cut it in half from the top edge of a clean work surface, making 4-5 diagonal slashes. Place the brush on a baking sheet and melt the butter. Place puff pastry in a greased pan and bake for 12-15 minutes, or until brown and fluffy.

Is Strudel Dough The Same As Puff Pastry?

Strudel dough and puff pastry are both doughs that are made from flour, water, and fat. However, the two doughs are not the same. Strudel dough is a type of yeast dough that is made with flour, water, salt, and fat. Puff pastry is a type of dough that is made with flour, water, and fat. Puff pastry is a type of dough that is made by folding layers of dough and fat.

pastry is a light and flaky dough that is commonly used in the bakery and confectioner industries for both cupcakes and cookies. strudel, an Austrian pastry, can be made with puff pastry, which is a popular pastry in Austria. This is done by layering fruit or other filling on top of the sheets of puff pastry. It is a traditional Viennese pastry popular in Austria, Bavaria, the Czech Republic, Northern Italy, Slovenia, and other former Austrian colonies like Germany, and the Czech Republic. Flour, water, salt, and fat are all used in a stridled dough. Swimpy or eddy is the pastry that emerges from the thin layer of dough that makes up strisdel. A chocolate sauce and a traditional Apfelstrudel make for a delicious pastry.

Apple Strudel is a popular dessert in Germany, Austria, and other parts of eastern Europe, known as a traditional apple dessert. This dish was invented in the early 1800s by the Viennas, who made delicate, thin layers of dough with sweet, tart apple filling. Apple strudel is an easy dessert to make. Apples, walnuts, cinnamon, and sugar are all used to make the puff pastry version of the cake. A strudel pastry is a popular pastry made from puff pastry dough wrapped around a filling, and it should be baked for 40-45 minutes at 375 degrees.

We’ll be using a type of pastry dough known as filo dough in this recipe, which is a thin sheet of pastry dough. puff pastry is made by layering layers of dough that are puff-shaped and then deep-fried; whereas filo dough is made by brushing one layer of butter or oil on one side of the layers of dough, folding them in half, and then pressing them together to form a sheet. Even an amateur like me can tell the difference between the homemade strudel pastry and the flaky filo pastry. The homemade strudel pastry is soft and elastic, whereas the flaky filo pastry is brittle and papery. It’s not uncommon for both to be brushed liberally with melted butter before baking, but the Leiths version comes out much richer. Is puff pastry better than pizza dough? In this recipe, we’ll be making a pizza dough that is very different than the pizza dough you’ll be using every day. It has a higher melting point because it is made with yeast. This recipe will provide you with an overview of the various textures and flavors that can be achieved with various dough varieties. It is possible to make something special out of dough by selecting the right type of dough. If you’re having trouble deciding what to make next, try making a pizza with puff pastry rather than regular pizza dough. It will surprise you how different the two are.

How To Make The Perfect Strudel Dough

A thin pastry crust is what distinguishes crisp dough from puff pastry dough. A strudel is usually made with oil, whereas a puff pastry is typically made with butter or shortening, and water is used to make the dough. A phyllo dough is also a type of pastry dough that is often dipped in oil prior to baking.

Apple strudel is made from a type of pastry dough known as strudel dough. This dough is made from flour, water, and oil, and is stretched very thinly. The dough is then wrapped around a filling of apples, sugar, and spices, and baked.

The apple strudel recipe is one that I can’t get enough of. puff pastry; it was a simple task to save time by using store-bought puff pastry, but if you have spare time, you can also make a puff pastry at home. You should try this pasty if you can make the filling from scratch because it tastes better when made from scratch. This recipe for apple strudel starts with puff pastry. You can make your own in addition to frozen varieties, but I believe frozen ones are equally delicious. In a medium saucepan over medium heat, combine diced apples, sugar, butter, cornstarch, spices, and water. Make a filling by spreading it evenly between two sheets of puff pastry.

My favorite dessert recipe is the apple strudel recipe that I came up with at home. It goes well with fall desserts, but it can also be served throughout the year. Heat the apples, sugar, butter, cornstarch, cinnamon, nutmeg, and salt in a medium saucepan to room temperature, stirring constantly. To make a thick glaze that is thick but still edible, combine butter, vanilla, milk, kosher salt, and confectioners’ sugar. Allow the apple strudel to cool slightly after baking for 35-40 minutes, or until golden brown. Braid your puffs on one side with 16 strips of puff pastry and fold them over another side with a puff pastry sheet. Rooms for Rent’s Apple Cheesecake Tart is made with both honey and cream, and Ella Claire’s Apple Streusel Muffins are cinnamon spiced.

Zevy Joy is giving away a free apple crisp. Happy Happy Nester made this Apple Dumpling Dessert. Home Made Lovely’s gluten-free Apple Fritters are made from scratch and packaged in a neat box. This salted caramel apple tart is created by Shabby Fu Fu.

This easy recipe for apple strudel combines puff pastry, cinnamon, sugar, and apples to create a classic Austrian favorite. This simple apple strudel recipe will give you a yummy mix of flaky puff pastry and apples.

Strudel Recipe with Apples in Puff Pastry

Table of Content

It’s apple season and strudel is the best way to celebrate apples. And when combined with cinnamon it is the perfect fall treat.

One of the most popular pastries, this dessert apfelstrudel was first introduced to the United States by Austrian and German immigrants. It is originates from Vienna, Austria in the 19th century. The traditional strudel dough is made from scratch but I like to use a different crust, such as phyllo dough or puff pastry. And you can also make apple strudel with filo pastry, but today we use puff pastry.

Puff pastry is a versatile pastry that is made by folding dough multiple times to create layers. It is important to work quickly when folding the pastry since time will allow the gluten to develop and the pastry will become chewy and tough. The advantage of puff pastry is you can also braid it as we did in our braided apple pastry with cooked apple filling.

Why make this recipe?

The apples are freshly cut into pieces. These are so wonderfully soft and tender just moist and sweet.
And most of the ingredients in this recipe are easy to find or simple pantry staples.
It is the perfect gift to take with you to family and friends in the fall when apples are in season.
While this is delicious on its own, it can also be served with many different options from simple vanilla ice cream to pastry cream or vanilla sauce, whipped cream.

Ingredients and substitutes

Puff pastry – You can use store-bought or homemade pastry. I always have one in my freezer.
Apple – I love to use Granny Smith apples or Golden Delicious – they stay firm and don’t become mushy when cooked.
Brown sugar – I love using brown sugar in this recipe. I love the zing molasses in the brown sugar brings to this. But, if you like, you can also add white sugar.
Cinnamon and nutmeg – I love the warmth of cinnamon and nutmeg. But, I have also tried it with gingerbread spice mix as well as a pumpkin spice mix. All of these bring apples to a whole new dimension.
Dried fruits and nuts – My mom always used rum-soaked raisins and chopped walnuts in her strudel filling. You can also soak them in lukewarm water to soften them.
Breadcrumbs – You can use bread crumbs to soak up all the excess moisture in the apple filling. However, today I omitted the crumbs altogether.

Ingredients for making apple strudel.

Preheat the oven to 375°F/190°C/Gas Mark 5
Apple – Wash, peel, and core the apples. Chop each into half then quarters – then slice each quarter into three slices.

Filling – Strudel Recipe with Apples in Puff Pastry

Folding Strudel Recipe with Apples in Puff Pastry

Filling – Divide the apple mixture into two. Pile the apple mixture onto the pastry towards one side leaving two inches away from the edges so you can fold the sides.
Fold – Wrap the apples in the pastry like a parcel folding the edges over the apples. Then, roll over and tuck the edges under so the weight of the apples is on top. This will prevent the strudel from opening.Pro tip – Be gentle but do not stretch the dough too much.

Baking Strudel Recipe with Apples in Puff Pastry

Cool – Let cool on the baking tray for 5 minutes. Then, immediately transfer to a platter. When cooled, dust with powdered sugar.Pro tip – If there is too much juice on the baking tray, you want to transfer the strudel over to another platter immediately so it won’t soak into the pastry.
Enjoy!

Keep the puff pastry cold in the fridge at all times.
Apples can discolor easily but soaking them in lemon water tends to make them very soggy when baking. So, I like to work quickly and use a bit of extra lemon juice on the cut apples.
Use a mix of different apples so you have different textures of apples when baked. For example, Granny Smith will stay firm when baked as compared to other apples that tend to get soft when baked.
Make sure to preheat the oven for at least 20 minutes so the pastry goes into a hot oven. A low oven will make for a very soggy pastry.
It is normal to have apple juices on the baking tray when baking a strudel. So, make sure to line the baking pan with parchment paper.
Let the juices on the baking tray cool – the apple syrup sets as it cools and can be served with the strudel when cut.

More apple recipes

Caramel Apple Pie or Caramel Dutch Apple Pie
How to Make Apple Pie or Dutch Apple Pie
Honey and Apple Tarte Tatin
Moist Apple Pie Cake
Cinnamon Apple Cake
Cinnamon Apple Bread Recipe

How long will this apple strudel keep?

This apple strudel will keep at room temperature for 2 to 3 days. It will also keep in the fridge for a week.

Is puff pastry or filo better for strudel?

Both are great but with different texture of the pastry. Filo means ‘leaves’ and refers to a thin pastry made with just flour, salt, and water. In contrast, puff pastry is a laminated dough made with eggs, sugar, flour, and lots of butter. In addition, filo, when baked, is thin, crisp, and delicate. And puff pastry is rich, flaky, and thick.

What is the difference between apple strudel and apple pie?

Both are made with a wonderful apple filling but with different pastries as a base. The apple pie is made with a top and bottom pie crust in a pie pan while a strudel is made with strudel dough but you can also use filo or puff pastry.

Description

https://youtube.com/watch?v=uh5nsz6srYM%3Ffeature%3Doembed

1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,

Chopped Dried fruit (raisins, apricots, or cranberry (optional) )
(pecans, walnuts (optional) )

Plus

(for dusting )
Eggwash, milk, or melted butter (before baking )

Preheat the oven to 375°F/190°C/Gas Mark 5
Apple – Wash, peel, and core the apples. Chop each into half then quarters – then slice each quarter into three slices. 1 lb Apples
Apple filling – Add all the filling ingredients along with the sliced apples. Stir well to combine. Cover the bowl with plastic wrap and set it aside. Pro tip – Prepare the apple filling when you are ready to bake. Otherwise, the apples will release too many juices. 1 tablespoon Lemon juice, ¼ teaspoon Kosher salt, ¾ cup Brown sugar, ½ teaspoon Cinnamon, ¼ teaspoon Nutmeg, ½ cup Chopped Dried fruit, ½ cup Chopped nuts
Filling – Divide the apple mixture into two. Pile the apple mixture onto the pastry towards one side leaving two inches away from the edges so you can fold the sides.
Fold – Wrap the apples in the pastry like a parcel folding the edges over the apples. Then, roll over and tuck the edges under so the weight of the apples is on top. This will prevent the strudel from opening. Pro tip – Be gentle but do not stretch the dough too much.
Cool – Let cool on the baking tray for 5 minutes. Then, immediately transfer to a platter. When cooled, dust with powdered sugar. Pro tip – If there is too much juice on the baking tray, you want to transfer the strudel over to another platter immediately so it won’t soak into the pastry.2 tablespoon Powdered sugar

Keep the puff pastry cold in the fridge at all times.
Apple can discolor easily but soaking them in lemon water tends to make them very soggy when baking. I like to work quickly and use a bit of extra lemon juice on the cut apples.
Use a mix of different apples so you have different textures of apples when baked. For example, granny smith will stay firm when baked as compared to other apples that tend to get soft when baked.
Make sure to preheat the oven for at least 20 minutes so the pastry goes into a hot oven. A low oven will make for a very soggy pastry.
It is normal to have apple juices on the baking tray when baking a strudel so make sure to line the baking pan with parchment paper.
Let the juices on the baking tray cool – the apple syrup sets as it cools and can be served with the strudel when cut.

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The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

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Reader Interactions

The easiest way to make apple strudel is to use store-bought puff pastry. I guarantee that this baked treat with a flaky crust will become a family favorite!

Traditional apple strudel, like the Kaiserschmarrn, is one of the many authentic Austrian dishes still served in Viennese cafés.

A strudel is made from a sheet of dough filled with grated apples and raisins, sweetened with sugar, and flavored with ground cinnamon. After that, the dough is rolled up into the shape of a cylinder and baked.

Now, all that is left to do is dust the strudel with powdered sugar, cut it into pieces, and serve them with a cup of either coffee or tea.

While the apple filling is clearly defined, people use different types of strudel dough.

If you want to make an amazing strudel quickly and easily, head to your local grocery store’s aisle with refrigerated foods and pick up puff pastry pre-rolled into a sheet.

This is what unroll puff pastry looks like from a shop in the Czech Republic:

If you can’t find refrigerated/chilled puff pastry, you’ll probably have a better chance of finding it frozen. Puff pastry dough sheets are perfect for both beginners and more seasoned home bakers.

NOTE: I bought my puff pastry as a folded whole (see the ingredient list below), so I had to roll it out for the strudel.

Puff pastry is popular in Germany and the Czech Republic for baking savory and sweet treats. Besides strudel, my other tip is to bake a Czech treat called “rooster combs,” which is a nicely shaped puff pastry with poppy seed filling. Try them; they’re fantastic!

➜ Ingredient list

To make homemade apple strudel with puff pastry, you will need:

Fresh apples; whatever you have on hand, sweet or tart. They don’t even need to look good. If you don’t have any at home, get some baking apples at the market or store.
Dried raisins; regular or golden raisins. Rum-soaked raisins taste the best. If you have spiced rum, soak the raisins in it the day before. This trick is often used in the Czech Republic and Germany to enhance the flavor of strudel.
Ground cinnamon
Granulated sugar; regular white sugar
Breadcrumbs; plain, unflavored breadcrumbs shredded from dried white bread. The breadcrumbs are placed as the first layer on the puff pastry to soak up the excess juice from shredded apples.
Powdered/icing sugar; do dust the strudel before serving

✅ You’ll find the exact amount of ingredients below in the recipe card, which you can also print out.

For equipment, you will need a vegetable peeler, core remover, hand grating box, and a cookie sheet about 16×12 inches.

➜ Instructions with photos

STEP 1: Get the puff pastry ready. If you bought it frozen, thaw it overnight in the refrigerator or at least two hours ahead of time on the kitchen counter.

In case the dough has not been flattened out (like mine), roll it into a 10×14-inch rectangle. Dust the work surface with a little flour to prevent the dough from sticking when rolling it out.

STEP 2: Prep the apples. Remove the apple skins with a vegetable peeler. Using a core remover, cut out the center of the apple. In a medium bowl, shred the cored apples on a hand box grater with large holes.

More about the topic: How to shred apples

STEP 3: Begin stacking the layers onto the prepared puff pastry sheet.

First, sprinkle its surface with breadcrumbs.

Spread the shredded apples over the breadcrumbs, but first, scoop the apples into your hand and press them moderately to squeeze out the excess juice. Drink the apple juice, as it tastes wonderful!

Important! Cover only ¾ lengthwise of the rolled-out dough with apples, leaving ¼ of apple-free space on one side.

Then sprinkle the apples with raisins, sugar, and ground cinnamon.

STEP 4: Roll the dough into a strudel shape. Start by rolling on the longer side where the apple filling is and continue towards the quarter of the dough you left free.

STEP 5: Bake the apple strudel. Line a baking sheet with parchment paper. Preheat the oven to 340°F (170°C). Transfer the strudel carefully to the prepared baking sheet, seam side down. Press the ends of the loaf and fold them down so that the apple juice does not have a chance to leak out.

Place the baking sheet with the strudel in the preheated oven and bake for 45 minutes until its surface turns golden brown.

➜ Serving

Let the baked puff pastry cool on the baking sheet for 20 minutes. Then cut it with a sharp knife into slanted slices about 2 inches thick, dust their golden crust with powdered sugar and serve your warm strudel as a fresh apple dessert.

For a special occasion, add a scoop of vanilla ice cream or garnish the strudel with whipped cream.

If you like Czech pastries, try this puff pastry with a sweet cream cheese filling!

➜ Useful tips

Before rolling the strudel, sprinkle the shredded apple mixture with coarsely chopped walnuts. Some people enjoy them, while others prefer strudel without nuts; the choice is yours!
Instead of grated apples, slice the apples into thin pieces. Apple slices may require a bit more effort, but the apples will retain more moisture and be juicier as a result.
Do you want the surface of your baked apple strudel to be beautifully glossy? Brush it with beaten egg yolk before baking to ensure a perfect look.

Leave a review down in the comments! ⭐⭐⭐⭐⭐

Recipes with apples

puff pastry dough refrigerated or frozen
optional, to sprinkle on the work surface if you have to roll out the puff pastry

Get the puff pastry ready: If you bought it frozen, thaw it overnight in the refrigerator or at least two hours ahead of time on the kitchen counter. If the dough has not been flattened out, roll it into a 14×10-inch rectangle. Dust the work surface with flour to prevent the dough from sticking when rolling it out.
Prep the apples: Remove the apple skins with a vegetable peeler. Using a core remover, cut out the center of the apple. In a medium bowl, shred the cored apples on a hand box grater with large holes.
Begin stacking the layers onto the prepared puff pastry sheet: 1. First, sprinkle its surface with breadcrumbs. 2. Spread the shredded apples over the breadcrumbs, but first, scoop the apples into your hand and press them moderately to squeeze out the excess juice. Drink the apple juice, as it tastes amazing! Important: Cover only ¾ lengthwise of the rolled-out dough with apples, leaving ¼ of apple-free space on one side. 3. Then sprinkle the apples with raisins, sugar, and ground cinnamon.
Roll the dough into a strudel shape. Start by rolling on the longer side where the apple filling is and continue towards the quarter of the dough you left free.
Bake the apple strudel. Line a baking sheet with parchment paper. Preheat the oven to 340°F (170°C). Transfer the strudel carefully to the prepared baking sheet, seam side down. Press the ends of the loaf and fold them down so that the apple juice does not have a chance to leak out.
Place the baking sheet with the strudel in the preheated oven and bake for 45 minutes until its surface turns golden brown.

For a special occasion, add a scoop of vanilla ice cream or garnish the strudel with whipped cream.
Before rolling the strudel, sprinkle the shredded apple mixture with coarsely chopped walnuts. Some people enjoy them, while others prefer strudel without nuts; the choice is yours!
Instead of grated apples, slice the apples into thin pieces. Apple slices may require a bit more effort, but the apples will retain more moisture and be juicier as a result.