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–+ servings
Apples and a tea towel are next to an apple strudel. Crunchy puff pastry wraps a tender apple pie filling.

EASY APPLE STRUDEL

The essence of autumn with easy apple strudel, featuring flakey puff pastry enveloping spiced apple goodness, a delightful treat that embodies the cozy flavors of the season. This recipe makes two strudel.
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Course Breakfast and Brunch, Desserts, Holidays and Entertaining
Cuisine Austria
Servings 12 servings each
Calories 237 kcal

Equipment

  • 1 Large baking sheet
  • Parchment paper

Ingredients
  

  • 1 17.3 ounce package of puff pastry (2 sheets) thawed in the fridge
  • 6 apples any variety
  • 4 tablespoons butter
  • 1 teaspoon cinnamon
  • ¼ teaspoon clove
  • ¼ teaspoon nutmeg
  • ¼ cup brown sugar
  • ¼ teaspoon salt
  • 1 cup raisins – golden, dark or amix
  • 1 cup chopped nuts – walnuts, almonds, or pecans
  • 1 egg to make egg wash
  • ½ cup demerara or coarse sugar for coating

Instructions
 

To make the filling:

  • Peel, core, and slice about 4 cups apples total.
  • Heat a large sauté pan on medium heat.
  • Melt the butter and add the apples. Cook the apples until they begin to soften.
  • Add the cinnamon, clove, nutmeg, sugar and salt, raisins and combine.
  • When the apples are softened but not falling apart (about 15minutes) remove from heat and let cool completely.
  • Diva Tip - This can be done the night before and the apples refrigerated until ready for use. If you’re in a hurry, spread the apples on a baking sheet and place them in the fridge to quickly cool.

To assemble the strudel:

  • Preheat oven to 375°F. Line a large baking sheet with parchment. Lightly flour a second piece of parchment.
  • Roll one sheet of puff pastry into a rectangle approximately16 x 12-inches.
  • With the short edge facing you, and leaving a 2-inch border,
  • Place half of the cooled apples on the pastry.
  • Top the apples with half the chopped nuts.
  • Using the parchment to assist; lift the edge of the pastry and carefully roll it like a jelly roll.
  • Pinch the ends so the apples can’t escape and lay, seam side down, on the prepared baking sheet.
  • Mix the egg with a splash of water and brush the roll.
  • Sprinkle all over with sugar. Cut several slits in the pastry to allow the steam to escape.
  • Repeat with the second pastry.
  • Bake for 30-35 minutes.

Notes

Variation - Pear and Cranberry Strudel, substitute pears and dried cranberries for the apples and raisins in this recipe. Perfect for Thanksgiving!

Nutrition

Calories: 237kcalCarbohydrates: 36gProtein: 3gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 24mgSodium: 90mgPotassium: 256mgFiber: 4gSugar: 22gVitamin A: 188IUVitamin C: 5mgCalcium: 28mgIron: 1mg
Keyword Autumn, Pies and Tarts
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