Apple Strudel with Puff Pastry
Apple strudel is a classic European pastry featuring tender spiced apples and plump raisins wrapped in buttery puff pastry. This version simplifies the traditional dough-making process by using frozen puff pastry, making it accessible for home bakers while maintaining the crispy, golden exterior and soft fruit filling that define the dish. Warm cinnamon and sweet raisins complement the natural tartness of sliced apples, creating balanced flavor in every bite. The pastry's flaky layers provide textural contrast to the soft filling. Perfect for dessert after weeknight dinner or as an elegant addition to weekend brunch, this strudel suits anyone seeking satisfying homemade pastry without extensive preparation. Serve warm with vanilla ice cream or whipped cream. What sets this version apart is its reliance on quality puff pastry rather than hand-rolled dough, cutting preparation time without sacrificing the hallmark crispy-flaky texture and elegant presentation.
Ingredients
- 1 sheet frozen puff pastry, thawed
- 2 apples, peeled and sliced
- ¼ cup raisins
- 1 egg, beaten with 1 teaspoon water
- 1 tablespoon sugar
- ¼ teaspoon cinnamon, ground
Instructions
- 1
Thaw the puff pastry for 20 minutes.
- 2
Combine sugar and cinnamon in a cup and set aside.
- 3
Preheat the oven to 350 degrees F.
- 4
On a floured surface, roll the pastry out to a 12 by 15 inch rectangle and transfer to an ungreased baking sheet.
- 5
Arrange apples in the center and sprinkle with raisins and cinnamon sugar.
- 6
Brush the edges of the dough with the egg and water mixture.
- 7
Roll up jellyroll-style with the seam side down and tuck the ends under.
- 8
Brush the top with the egg mixture.
- 9
Make diagonal cuts across the top at about 2 inch intervals.
- 10
Bake for 35 to 40 minutes until golden brown.
Tips
Thaw puff pastry in the refrigerator or at room temperature for the full 20 minutes before rolling. This ensures even handling and prevents tearing, which compromises the crispy-flaky structure.
Brush the egg wash on edges before filling and again on the entire exterior after rolling. This creates the signature golden-brown glossy finish and helps seal the pastry seams.
Good to Know
Cover and refrigerate up to 2 days. Keep at room temperature no longer than 4 hours once baked.
Assemble unbaked strudel up to 8 hours ahead; cover and refrigerate. Brush with egg wash just before baking.
Serve warm or at room temperature with vanilla ice cream, whipped cream, or plain yogurt.
Common Mistakes
Do not skip the 20-minute thaw to avoid a brittle pastry that cracks during rolling.
Do not omit egg wash on diagonal cuts to avoid a pale, dull finish.
Substitutions
replaces two ingredients
FAQ
Can I make this ahead and freeze it?
Yes. Assemble the unbaked strudel on a baking sheet, cover tightly with plastic wrap, and freeze up to 1 month. Bake from frozen, adding 5-10 minutes to baking time. Thawed strudel also freezes well up to 3 months; reheat at 325 degrees F until warm.
What if I do not have raisins?
Substitute dried cranberries, chopped apricots, or currants in equal amounts. You can also omit them entirely, though they add moisture and sweetness. Fresh berries scattered before rolling work too but may release excess liquid.
How do I know when the strudel is done baking?
Bake until the pastry is deep golden brown and sounds hollow when tapped on the bottom, typically 35 to 40 minutes. If the top browns too quickly, tent loosely with foil and continue baking until the bottom crisps.