🍏 Easy Apple Strudel
Golden, flaky, buttery, and filled with warm cinnamon apples, this Easy Apple Strudel is the ultimate fall comfort dessert. Tender Granny Smith apples are tossed with brown sugar, cinnamon, lemon juice, and a touch of cornstarch, then wrapped in crisp puff pastry and baked until beautifully golden.
Serve it warm for breakfast with coffee, or turn it into an irresistible dessert with vanilla ice cream or a drizzle of vanilla glaze.
⏱️ Recipe Information
Prep Time: 20 minutes
Cook Time: 30–35 minutes
Total Time: About 55 minutes
Servings: 8 slices
Difficulty: Easy
Method: Oven-Baked
🛒 Ingredients
For the Apple Filling
- 4 medium Granny Smith apples, peeled, cored, and chopped
- 2 tablespoons lemon juice
- ¼ cup (50 g) packed brown sugar
- 1½ teaspoons ground cinnamon
- 2 tablespoons cornstarch
- ¼ teaspoon salt
For the Strudel
- 1 sheet puff pastry, thawed but still cool
- 2 tablespoons unsalted butter, melted
- 1 large egg
- 1 tablespoon water
Optional Finishing
- Powdered sugar, for dusting
- Vanilla glaze
- Vanilla ice cream
- Chopped pecans or walnuts
👩🍳 Instructions
1. Prepare the Oven
Preheat your oven to 400°F (200°C).
Line a baking sheet with parchment paper.
2. Make the Apple Filling
Place the chopped Granny Smith apples in a large bowl.
Add the lemon juice, brown sugar, cinnamon, cornstarch, and salt.
Toss thoroughly until every piece of apple is evenly coated.
Let the mixture sit for about 5 minutes while you prepare the pastry.
3. Prepare the Puff Pastry
Lightly flour your work surface and gently roll the puff pastry into a rectangle, approximately 10 × 14 inches (25 × 35 cm).
Keep the pastry cool and handle it as little as possible. If it becomes soft or sticky, refrigerate it for 10–15 minutes before continuing.
Brush the surface lightly with some of the melted butter.
4. Add the Apple Filling
Spoon the apple mixture down the center of the pastry, leaving about 1½–2 inches (4–5 cm) of pastry clear around the edges.
Avoid adding excessive liquid from the bottom of the bowl, as too much moisture can make the pastry soggy.
5. Fold the Strudel
Fold the short ends of the pastry slightly inward over the apples.
Then fold one long side over the filling and carefully roll or fold the remaining side over to enclose the apples.
Place the strudel seam-side down on the prepared baking sheet.
Gently tuck the ends underneath to prevent the filling from escaping.
6. Brush With Egg Wash
Whisk the egg and 1 tablespoon of water together to make an egg wash.
Brush the entire surface of the pastry with the egg wash.
Using a sharp knife, cut 3–4 small slits across the top. These vents allow steam to escape while the strudel bakes.
Brush with the remaining melted butter for an extra-rich, golden finish.
7. Bake
Bake at 400°F (200°C) for 15 minutes.
Then reduce the oven temperature to 375°F (190°C) and continue baking for another 15–20 minutes, or until the pastry is deeply golden, crisp, and puffed.
If the top begins browning too quickly, loosely cover it with foil for the remainder of the baking time.
8. Cool Slightly
Remove the strudel from the oven and allow it to cool on the baking sheet for 10–15 minutes.
This gives the apple filling time to thicken slightly and makes the strudel easier to slice.
9. Finish and Serve
Dust the warm strudel generously with powdered sugar.
Slice into 8 pieces and serve warm.
For an especially indulgent dessert, add a scoop of vanilla ice cream and drizzle with warm caramel sauce.
⭐ Chef’s Tips
Use Granny Smith apples: Their tart flavor balances the brown sugar beautifully, and they hold their shape well during baking.
Keep the puff pastry cold: Cold pastry puffs better and produces crisp, flaky layers.
Don’t overfill: Too much apple filling can cause the pastry to split and become soggy.
Don’t skip the cornstarch: It helps absorb excess apple juices and creates a thicker filling.
Vent the pastry: Those small cuts on top allow steam to escape and help prevent the pastry from becoming soggy.
Let it rest before slicing: Cutting immediately can cause the hot filling to spill out.
🍎 Easy Variations
🍇 Apple Raisin Strudel
Add ½ cup raisins to the apple mixture for a classic combination.
🥜 Apple Walnut Strudel
Add ½ cup chopped walnuts or pecans for extra crunch.
🍯 Caramel Apple Strudel
Drizzle caramel sauce over the finished strudel just before serving.
🍋 Apple Lemon Glaze
Mix powdered sugar with a little lemon juice and drizzle over the cooled strudel.
🍨 Apple Strudel à la Mode
Serve warm slices with a generous scoop of vanilla ice cream.
☕ Serving Suggestions
This strudel is delicious for breakfast alongside:
- Coffee
- Cappuccino
- Chai tea
- Hot apple cider
- Black tea
For dessert, serve it warm with vanilla ice cream, whipped cream, caramel sauce, or vanilla glaze.
🧊 Storage
Allow leftover strudel to cool completely before covering.
Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days.
For the crispiest texture, reheat individual slices in a 350°F (175°C) oven for 8–12 minutes rather than using the microwave.
❄️ Freezing
The baked strudel can be frozen for up to 2 months.
Cool completely, wrap tightly in plastic wrap, then place in a freezer-safe bag or container.
Thaw overnight in the refrigerator and reheat in a 350°F (175°C) oven until hot and crisp.
🍏 Final Result
This Easy Apple Strudel is everything you want in a cozy fall bake: flaky golden pastry, tender tart apples, brown sugar, warm cinnamon, and a buttery finish.
It’s simple enough for a weekend breakfast but delicious enough to serve as a special dessert.
Serve it warm, dusted with powdered sugar and paired with vanilla ice cream for the ultimate fall treat! 🍎🍂🥐