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The Ultimate Flaky Apple Strudel: Authentic Flavor with Easy Puff Pastry Option

Close-up of two slices of flaky apple strudel dusted generously with powdered sugar.
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Make a classic European pastry with this apple strudel recipe. You get tender, spiced apples wrapped in flaky pastry. Use store-bought puff pastry for a quick dessert or try the traditional method.

Ingredients

Scale
  • 1 package (14.1 ounces) frozen puff pastry, thawed
  • 6 medium tart apples (like Granny Smith), peeled, cored, and thinly sliced
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon lemon juice
  • 1/4 cup raisins (optional)
  • 1/4 cup chopped walnuts or pecans (optional)
  • 2 tablespoons unsalted butter, melted
  • 1 large egg, beaten (for egg wash)
  • Powdered sugar, for dusting

Instructions

  1. If using puff pastry, let it thaw according to package directions. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with parchment paper.
  2. In a large bowl, combine the sliced apples, granulated sugar, brown sugar, cinnamon, nutmeg, and lemon juice. Toss gently to coat the apples evenly. Stir in the raisins and nuts, if you are using them.
  3. If using store-bought puff pastry, unfold one sheet onto a lightly floured surface. Roll it out slightly to create a larger rectangle, about 10 by 14 inches. If you are making homemade dough, stretch it very thin according to traditional methods.
  4. Brush the center of the pastry sheet with half of the melted butter. Spoon the apple filling down the center third of the pastry, leaving a 1-inch border on the short ends.
  5. Fold the long sides of the pastry over the filling, overlapping them slightly in the center to seal. Gently press the edges to close. If using homemade dough, you will roll the dough around the filling.
  6. Carefully transfer the strudel seam-side down onto the prepared baking sheet. Brush the top surface evenly with the beaten egg wash. Cut three or four small slits in the top crust to allow steam to escape.
  7. Bake for 30 to 35 minutes, or until the pastry is golden brown and puffed. If the pastry browns too quickly, loosely tent it with foil.
  8. Remove the apple strudel from the oven and let it cool on the baking sheet for 10 minutes.
  9. Transfer the strudel to a wire rack. Dust generously with powdered sugar before slicing and serving warm.

Notes

  • For a richer flavor, brush the pastry with melted butter before adding the egg wash.
  • Serve your warm spiced apples dessert with a scoop of vanilla ice cream or a dollop of whipped cream.
  • If you prefer a crispier crust, bake the strudel directly on a pizza stone instead of a baking sheet.

Nutrition

Find it online: https://juliameal.com/apple-strudel-recipe-flaky-crust/