Cookbooks
Never Say Never to Dolce
A brand-new collection of 50 approachable homemade desserts – from iconic Cannoli to Dolci al Cucchiaio and more – that proves there’s always room for a little sweetness.
Manuela’s Sweet Temptations
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
The Complete Italian Cookbook: Essential Regional Cooking of Italy
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
Easy-to-Make Apple Strudel with Puff Pastry
Looking for a simple yet impressive dessert? This easy apple strudel combines tender apples, sweet raisins, and flaky puff pastry for a treat that’s sure to delight!
Do you need a last-minute dessert idea that everyone will love?!? Here is my recipe for this apple strudel which might be the perfect solution: soft and sweet baked apples and raisins wrapped in extra-crispy, buttery pastry. And it tastes amazing served warm with a scoop of vanilla ice cream.
This recipe is super fast and easy because it uses frozen puff pastry. With the dough already made, you cannot really go wrong.
All you have to do is prepare the filling and bake. Just a few ingredients and that’s it!
Here’s what you need to make this delicious dessert:
Puff pastry: You can buy frozen puff pastry. Remember to defrost it according to the package instructions and roll it out to make it thinner if needed. If you can find it, you can also buy refrigerated and pre-rolled puff pastry. It’s faster and easier to use but might be harder to find at the grocery store. Apples: Choose firm and slightly tart varieties like Granny Smith or Pink Lady for the best results. Granny Smith apples are classic for baking because they hold their shape well and balance the sweetness of the filling with their tartness. Pink Lady apples are slightly sweeter but still firm, adding a wonderful flavor. Avoid overly soft apples like Red Delicious, as they can turn mushy when baked. Raisins: Soaked in warm water or rum for added flavor. And remember to squeeze them from the liquid before adding to the apple cubes
Sugar: For this recipe, I’m using brown sugar for a caramel-like sweetness. But you can also substitute with granulated sugar.
Cinnamon: For that warm and classic apple spice flavor. You can add as little or as much as you like!
Breadcrumbs: Spread the puff pastry with breadcrumbs to prevent the filling from making the pastry soggy.
Lemon juice: Keeps the apples from browning and balances the sweetness.
Egg: Beaten, for brushing on the pastry to give it a golden finish. You can also substitute and just use milk.
Cinnamon: For that warm and classic apple spice flavor. You can add as little or as much as you like!
Breadcrumbs: Spread the puff pastry with breadcrumbs to prevent the filling from making the pastry soggy.
Lemon juice: Keeps the apples from browning and balances the sweetness.
Egg: Beaten, for brushing on the pastry to give it a golden finish. You can also substitute and just use milk.
Baking Tips for the Perfect Apple Strudel
Choose the right apples: Stick to firm, tart apples like Granny Smith or Pink Lady. If you want to mix it up, try combining different varieties for a more complex flavor profile. Fuji or Honeycrisp apples can add a bit of sweetness and texture.
Work with cold pastry: Keep the puff pastry cold to ensure it bakes up light and flaky. If it starts to soften, pop it back in the fridge for a few minutes.Caramelize the apple juices: Collect any juices released by the apples while preparing the filling and cook them in a small saucepan until they reduce and caramelize. Drizzle this over the filling before sealing the pastry. This adds a deeper, richer flavor to the strudel and enhances the natural sweetness of the apples.
Don’t overfill: Use just enough filling to allow the pastry to wrap around it without bursting. Seal the edges well: Use a bit of beaten egg or water to seal the seams and prevent the filling from leaking out. Vent the pastry: Make small slits on top of the strudel to allow steam to escape during baking. Bake until golden: The strudel is ready when the pastry is golden brown and crisp.VIDEO RECIPE:
Storage and Reheating
Storing leftovers: Wrap the cooled apple strudel in plastic wrap or aluminum foil and store it in the refrigerator for up to 3 days. Reheating: Warm slices in a 350°F (175°C) oven for 6 to 8 minutes or until heated through. This will restore the crispiness of the pastry. This easy apple strudel recipe is the perfect blend of simplicity and elegance. With a buttery, flaky crust and a sweet, spiced apple filling, it’s a crowd-pleaser that you can whip up in no time. So go ahead, and treat yourself and your loved ones to this delightful dessert. Don’t forget the vanilla ice cream!Other easy recipes with puff pastry you might like:
- Cream and Berry Puff Pastry (Easy Strudel)
- Almond Frangipane Puff Pastries
- Poached Pears Pastries with Chocolate Filling
- Pastries with Homemade Blueberry Jam and Mascarpone Whipped Cream
- Upside-Down Apple Pastries
- Italian Cream Stuffed Cannoncini (cream horns)
- Almond Swirl Pastries
- Easy to Make Peach Tart
- Berry Custard Pastries
- Pinwheel Pastries with Berries and Cream Cheese
Easy-to-Make Apple Strudel with Puff Pastry
Looking for a simple yet impressive dessert? This easy apple strudel combines tender apples, sweet raisins, and flaky puff pastry for a treat that’s sure to delight!
Servings:
0
Prep Time
15 min
Cook Time
35 min
Resting Time
Total Time
50 min
Ingredients
- 3 medium apples (e.g., Mackintosh, Granny Smith, Pink Lady), peeled, cored, and diced
- 2 tablespoons (30 g) brown sugar
- 1 teaspoon cinnamon
- 1 tablespoon lemon juice
- 1 sheet of puff pastry, thawed (e.g., Pepperidge Farm)
- 2 tablespoons (15 g) plain breadcrumbs
- 1/2 cup (65 g) raisins, soaked and drained
- 1/2 tablespoon butter
- 1 egg (for egg wash)
- 1 tablespoon milk (for egg wash)
- Powdered sugar for sprinkling on top
Instructions
- Thaw the puff pastry if not already done. Preheat the oven to 400ºF (200ºC). Line a baking sheet with parchment paper.
- Peel, core, and dice the apples into small cubes. In a large bowl, combine the apples, brown sugar, cinnamon, and lemon juice. Toss well, then place the mixture in a colander over the bowl and let sit for 10 minutes to drain excess liquid.
- Collect the drained juices in a small saucepan. Add the butter and simmer for a couple of minutes until the mixture thickens slightly. Set aside.
- On a lightly floured parchment paper, roll out the puff pastry into a 9 x 12-inch rectangle. Sprinkle the pastry with breadcrumbs to prevent sogginess.
- Toss the raisins with the prepared apple cubes. And spread evenly over half of the pastry (lengthwise) leaving a 1-inch border on all sides. Carefully roll the pastry up from the long side, using the parchment paper to help you. Form a log, seam side down, and tuck the ends under to seal the filling. Use egg wash (egg beaten with milk) to seal the edges. Using a sharp knife, make a few small slits on top of the strudel to allow steam to escape. Brush the top with the egg wash.
- Place the strudel on the prepared baking sheet and bake for 25-30 minutes, or until the pastry is golden brown.
- Allow the strudel to cool slightly, then dust with powdered sugar. Slice into portions and serve warm or at room temperature. Optional: Pair with vanilla sauce, a scoop of ice cream, or whipped cream for an extra treat.
