Easy Apple Strudel

This apple strudel recipe is very easy to make with apples, raisins, and frozen puff pastry, yet it looks impressive and tastes amazing. A truly delicious fall dessert.

Prep Time:

20 mins

Cook Time:

30 mins

Total Time:

50 mins

Servings:

Yield:

2 strudels

This apple strudel recipe is easy to make thanks to frozen puff pastry. Filled with warmly spiced apples and wrapped in flaky, golden layers, it delivers classic strudel flavor without the fuss of making dough from scratch. It’s an impressive yet simple dessert for entertaining or holiday gatherings that comes together in under an hour.

Apple Strudel Ingredients

These are the ingredients you need to make this easy apple strudel recipe:

Apples: The tartness from Granny Smith apples perfectly balances the sweet brown sugar.
Brown sugar: Opt for light brown sugar for the perfect sweet, cozy flavor.
Golden raisins: Golden raisins take the flavor and texture up a few notches.
Flour: All-purpose flour thickens the apple strudel filling.
Puff pastry: Two thawed puff pastry sheets are key to making this easy apple strudel.
Salt: A pinch of salt enhances the overall flavor, but it won’t make the strudel taste salty.
Egg and milk: Brushing an egg wash (made with one egg and a tablespoon of whole milk) over the puff pastry before baking ensures a gorgeous golden brown finish.

Test Kitchen Tips

This top-rated user recipe was tested in our test kitchen. Here are some tips from recipe tester Nicole Hopper:

When working with puff pastry, it’s important to keep it cold. If it gets too warm, don’t hesitate to pop it in the fridge or freezer for a few minutes to chill.
Crimp edges tightly to ensure a good seal and minimize leakage in the oven. I like to press them together, then fold them over, then crimp with a fork for a super solid seal.
You could use regular raisins instead of golden raisins.
If you prefer things less sweet, you can reduce the sugar and raisins to ½ cup each.

How Long Does Apple Strudel Last?

Nicole says this apple strudel is best eaten immediately. “I don’t recommend storing leftovers, as the pastry will go soggy. If you won’t eat both strudels, it’s best to just halve the recipe.”

Allrecipes Community Tips and Praise

“Excellent recipe and very easy to make!” raves one Allrecipes community member. “For richer flavor I used demerara sugar for the apple mixture and added a splash of dark rum.”

“This was super easy to make,” according to another community member. “I’m not a fan of raisins, so I added some walnuts instead. I also sprinkled in some nutmeg and cinnamon. My eldest son had fun rolling out the dough.”

“So easy, even for a first-time strudler,” says yrnldy. “My apples were a sweeter variety, so I should have cut back on the sugar. I suggest using a rimmed baking sheet, as I had some ooze that escaped. Delicious.”

2 medium Granny Smith apples – peeled, cored and sliced
1 medium Granny Smith apple – peeled, cored and coarsely shredded
3/4 cup light brown sugar
3/4 cup golden raisins
2 tablespoons all purpose flour, plus more for dusting
1/2 teaspoon salt
2 sheets frozen puff pastry, thawed
1 large egg
1 tablespoon whole milk

Directions

Preheat the oven to 400 degrees F (200 degrees C). Line a large rimmed baking sheet with parchment paper.
Place apples in a large bowl. Stir in brown sugar, raisins, flour, and salt; set aside.
Place 1 sheet pastry on a lightly floured work surface. Roll lightly into an approximately 10 x 12-inch rectangle. Arrange 1/2 of the filling (about 3 cups) down one side of pastry lengthwise. Using a sharp knife or pizza cutter, cut even diagonal slits along both long sides of the pastry, stopping just short of the filling; these cuts will make it easier to braid the pastry over the filling.
Starting at one end, fold the strips over the filling, alternating sides to create a braided pattern and enclosing the filling completely. Dampen edges of pastry with water; press or crimp borders to seal. Repeat with 2nd pastry sheet and remaining apple mixture.
Transfer to the prepared baking sheet, leaving at least 2-inches between pastries. Whisk egg and milk together in a small bowl; brush over each pastry. Cut 3 or 4 slits on top of each pastry to allow steam to escape.
Bake in the preheated oven until golden, 30 to 35 minutes.