Apple Strudel with Puff Pastry

This apple strudel with puff pastry is a dessert that feels special without spending hours in the kitchen. It has cozy flavors of a classic homemade strudel, but with a shortcut that makes life so much easier. Instead of fussing over dough from scratch, store-bought puff pastry gives you that golden flaky crust in a fraction of the time. It's simple enough to whip up on a busy weeknight or weekend treat for the whole family. Pin this easy baked apple dessert recipe so you'll always have the best quick apple cinnamon strudel ready for those cozy nights!

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Why is this the best apple strudel with puff pastry recipe

Healthy, the apple strudel with puff pastry is delicious! Warm, bubbling apples with a golden brown crust - it's the ultimate cozy dessert.

This is truly a simple apple strudel recipe. A few ingredients, straightforward steps, but it looks and tastes like you spent hours on it.

Warm apple strudel with cold vanilla ice cream = culinary magic. The contrast in temperature and texture is irresistible.
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It's a crowd-pleaser, whether at a casual family dinner or a holiday gathering; people rarely say no to a puff pastry apple strudel.

This recipe makes a perfectly flaky puff pastry. The layers puff up beautifully, giving the strudel that irresistible buttery crunch. Each bite has a light, airy texture that only puff pastry can deliver.

The ingredients for this easy recipe are readily available and commonly found. You probably have most of the simple ingredients to make this easy apple dessert already in your pantry. A quick trip to any grocery store will allow you to grab anything you're missing.

Just like an old-fashioned apple strudel that Grandma used to make, this recipe features straightforward and honest ingredients. Made from scratch, the filling is all handmade. The slow, hands-on approach is what gives it heart and soul.

What you'll need to make the best apple strudel recipe

Equipment

• Baking sheet - Any baking sheet will work, but I prefer one with edges to catch any drips from the apple filling from spilling out in the oven.
• Apple peeler, corer, slicer - This classic gadget gives you a quick prep and uniform slices. If you don't have one, you can use a chef's knife and cut the apples into quarters and then slices. A paring knife is fine for peeling and removing the core. (Or a vegetable peeler, obviously.)

Ingredients
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See the printable recipe card at the bottom of the page for all measurements and nutritional information.

• Granny Smith apples - These are sweet-tart apples with a firm texture which makes them perfect for baking. You can use any baking apple in this recipe, but make sure you are using a BAKING apple and not an EATING apple (unless it's marked for both; some are including Granny Smith). The apples should be sliced thin to speed cooking.
• Caramel topping - This adds an extra layer of sweetness and flavor and complements the tart apples and buttery pastry.
• Ground cinnamon - This enhances the apple flavor. You can also use apple pie spice or pumpkin pie spice if you prefer.
• Store-bought puff pastry - This must be thawed overnight in the fridge before use. You can't work with frozen puff pastry because it will break along the seams when you try to unfold it.
• Pecans - I love pecans because they add a toasty crunch to the strudel. They should be chopped before measuring. Feel free to leave them out or substitute with peanuts, sliced almonds, or walnuts if you prefer or have an allergy. (Or leave them out altogether.)
• White sugar - You're going to mix this with the cinnamon. It will melt and bake into the pastry, creating a light, crisp, and shiny topping.
• Egg - Brushing puff pastry with an egg wash before baking is a small step that makes a big impact. It gives the pastry a deep golden-brown color and helps to seal the edges of a pastry, preventing the filling from leaking out in the oven.

How to make an easy apple strudel with puff pastry

Instructions 

1. Heat the oven to 425ºF. Line a large baking sheet with parchment paper or spray it with cooking spray. Remove the puff pastry from the fridge and let it sit on the counter for 10 minutes.
2. Meanwhile, place the Granny Smith apples, caramel topping, and ½ teaspoon of cinnamon in a 10-inch skillet over medium-low heat.
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3. Stir occasionally, until the apples are tender.
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4. Unfold the puff pastry sheet onto the prepared baking sheet. Spoon the cooked apple filling mixture lengthwise down the center of the pastry; spread to within ½ inch of the edges. Sprinkle with pecans. Fold up and firmly pinch edges to seal.
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5. In a small bowl, mix sugar and remaining ¼ teaspoon cinnamon. Brush the dough with egg. Sprinkle with cinnamon-sugar mixture. Make slits 2 inches apart on top of the dough.
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6. Bake in the preheated oven for 10 minutes, or until the pastry puffs up. Then, immediately lower the temperature to 375°F and bake until deep golden brown.
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7. Add a dusting of powdered sugar for an extra sweet touch and treat. Serve with a scoop of vanilla ice cream, if desired.
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Substitutions & Variations

You can use a mix of apple varieties, combining tart and sweet for more flavor. Just make sure you stick with baking apples.

I used puff pastry here because it's straightforward and yields a consistently perfect result. You can use phyllo dough in place of the puff pastry to make the strudel flakier and lighter. Or you can use a pie crust (homemade or store-bought) or a simple butter-based strudel dough.

You can replace the white sugar with brown sugar, coconut sugar, or maple sugar for a deeper flavor.

You can replace the egg wash with a fruit glaze, honey, or a maple syrup drizzle.

Replace the pecans with walnuts and add a touch of nutmeg, or use silvered or sliced almonds and golden raisins, or even peanuts.
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Mix the apple slices with fresh or frozen blueberries, raspberries, or blackberries. Or stir small pieces of pineapple or mango and a sprinkle of toasted coconut.

Instead of topping the puff pastry with cinnamon sugar, you can use a crumble topping with oats, butter, and brown sugar. (Search the blog for "apple crisp" recipes to find 4 different crumble toppings that would all be great on top of the pastry.)

Brush the pastry with apricot jam or honey AFTER baking for a shine and extra flavor.

You can always serve an apple dessert with a generous scoop of homemade vanilla ice cream for a wonderful contrast.
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Storing leftovers

You can store apple strudel at room temperature for a day or two. Let the pastry cool completely. Wrap it loosely in aluminum foil or plastic wrap. Keep it in a cool, dry place (like a countertop) for a day or two. As long as it's not warm when you wrap it, the pastry will stay crisp and flaky this way. (If it's warm, it will make condensation which will make the pastry soggy.)

To store it for more than a day or two, you will need to put the strudel into the refrigerator. Cool completely, then wrap tightly in plastic wrap or foil or place in an airtight container or zippered plastic bag. The pastry will get soggy in the fridge but you can warm it in a 350°F oven for 5-10 minutes to restore some of the crispness.

Apple strudel freezes well. Cool completely, wrap tightly in plastic wrap, then in aluminum foil (double-wrap prevents freezer burn). Label with the date. It will be good for up to two months. To reheat, thaw in the fridge overnight then bake in a 350°F oven for 10-15 minutes, or until the puff pastry is crisp again.

For the crispiest texture and flaky crust, always reheat in the oven rather than in the microwave, as microwaving can cause the puff pastry to become chewy and soft.
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Check out more delicious apple recipes.

• Healthy Apple Crisp with Oats & Graham Crackers
• Nana's Best Classic Apple Cake Recipe
• The Best Caramel Apple Upside Down Cake
• Ham and Cheese Puff Pastry
• Apple Crisp Without Oats
• Baked Apple Pecan Pancakes
• 35+ Easy Fall Baking Recipes
• 18+ Easy Apple Recipes for Fall
• Baked Apple Pecan Pancakes

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