Puff Pastry Apple Strudel

This easy Puff Pastry Apple Strudel is a warm, flaky, and golden dessert filled with spiced apples, crunchy walnuts, and a touch of brown sugar. It’s quick to make with store-bought puff pastry and perfect for serving with vanilla ice cream or whipped cream. A simple yet irresistible treat for any occasion!

Ingredients Needed

• 1 package (2 sheets, 1.1 lb / 490 g) frozen puff pastry, thawed
• 2-3 baking apples (Granny Smith or similar), peeled, cored, and chopped (about 3 cups / 720 ml)
• 4 tbsp (50 g) white sugar, divided
• 2 tbsp (15 g) plain flour / all-purpose flour
• ½ tsp ground cinnamon
• ½ cup (65 g) walnuts, finely chopped
• 3 tbsp (40 g) light brown sugar
• 2 tbsp (15 g) breadcrumbs
• 1 beaten egg mixed with 1 tsp water, for brushing

How To Make Puff Pastry Apple Strudel

1. Preheat the oven: Preheat to 190°C (375°F). Line a baking sheet with parchment paper and set aside.
2. Prepare the apple filling: In a bowl, toss chopped apples with 2 tbsp white sugar, flour, and cinnamon. Let sit for 15 minutes to release juices.
3. Mix the nut filling: In another small bowl, combine walnuts, brown sugar, the remaining 2 tbsp white sugar, and breadcrumbs. Set aside.
4. Roll out the pastry: Lightly flour a work surface and roll out each puff pastry sheet to approximately 25×30 cm (10×12 inches).
5. Assemble the strudel: Sprinkle half of the nut mixture in the center of one pastry sheet, leaving a 2.5 cm (1-inch) border. Spoon half of the apple mixture on top.
6. Fold and seal: Fold one side of the pastry over the filling, then fold the opposite side over. Pinch the edges to seal and place seam-side down on the prepared baking sheet. Tuck the ends under. Repeat with the second pastry sheet.
7. Brush and score: Brush the strudels with the egg wash and cut small slits on top for steam to escape.
8. Bake the strudel: Bake for 40-45 minutes or until golden brown and crisp. Let cool for 10 minutes.
9. Serve: Dust with powdered sugar and serve warm with vanilla ice cream or whipped cream.

Recipe Tips

• Use the right apples: Choose firm apples like Granny Smith, Honeycrisp, or Braeburn. Softer apples can turn mushy when baked.
• Drain excess apple juice: Let the apples sit after mixing with sugar, then drain any extra juice. This prevents a soggy pastry.
• Keep the pastry cold: Work quickly with the puff pastry and keep it chilled until ready to bake for the best flaky texture.
• Seal the edges well: Press the edges firmly and tuck them under to prevent the filling from leaking out while baking.
• Cut slits for steam: Make small slits on top of the strudel before baking to let steam escape and keep the pastry crisp.

How To Store Leftovers?

• Refrigerate: Let the apple strudel cool completely to room temperature. Then, wrap it tightly in plastic wrap or store it in an airtight container. Keep it in the fridge for up to 3 days. Serve cold or bring to room temperature before eating.
• Freeze: Wrap the cooled strudel tightly in plastic wrap and then in foil to prevent freezer burn. Store in the freezer for up to 2 months. Before serving, let it thaw at room temperature for a few hours or overnight in the fridge.

Nutrition Facts

Serving Size: 1 slice (1/6 of strudel)

• Calories: 250
• Total Fat: 11g
• Saturated Fat: 5g
• Cholesterol: 0mg
• Sodium: 140mg
• Potassium: 20mg
• Total Carbohydrate: 33g
• Dietary Fiber: 1g
• Sugars: 9g
• Protein: 4g

Try More Puff Pastry Desserts:

• Puff Pastry Apple Rings
• Apple Tart Puff Pastry
• Apple Pie Puff Pastry