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Apple Strudel Recipe

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★★★★★

4.6 from 139 reviews

This classic Apple Strudel recipe features tender granny smith apples combined with golden raisins, warm cinnamon, and lemon juice, all wrapped in flaky puff pastry. Perfectly baked to a golden brown and dusted with powdered sugar, this dessert offers a delightful balance of sweet and tart flavors ideal for any occasion.

Ingredients

Scale

Egg Wash

  • 1 egg
  • 2 teaspoons water

Filling

  • 2 large granny smith apples
  • ½ cup granulated sugar
  • ½ cup golden raisins (optional, can substitute with regular raisins or dried cranberries)
  • 1/3 cup panko breadcrumbs (can substitute with regular breadcrumbs)
  • 2 teaspoons fresh squeezed lemon juice
  • ½ teaspoon ground cinnamon
  • 1/8 teaspoon salt

Dough

  • 17.3 ounce box frozen puff pastry, thawed (2 sheets in a box)
  • 2–3 tablespoons powdered sugar (optional, for dusting)

Instructions

  1. Prepare Oven and Egg Wash: Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper. In a small bowl, whisk together 1 egg and 2 teaspoons of water to create an egg wash. Set this aside for later use.
  2. Make the Filling: Peel and core the granny smith apples, then slice them into ¼ inch slices. In a large bowl, combine the sliced apples, granulated sugar, golden raisins, panko breadcrumbs, lemon juice, ground cinnamon, and salt. Toss gently to evenly mix all ingredients, then set the mixture aside.
  3. Prepare the Puff Pastry: On a clean work surface, place a 14×16-inch piece of parchment paper and lightly dust it with flour. Roll out one sheet of the thawed puff pastry into a 12×14-inch rectangle directly on the parchment paper.
  4. Add the Filling: Place half of the apple filling onto the puff pastry, positioning it between the middle and bottom third of the dough. Leave a 2-inch border on each side and a 3-inch border at the bottom to allow for rolling and sealing.
  5. Roll the Strudel: Using the parchment paper, carefully lift the bottom edge of the pastry over the apple filling. Fold the outer edges of the pastry toward the center to enclose the filling fully. Continue rolling the strudel using the parchment paper, ensuring that the edges remain tucked in tightly to prevent any filling from leaking during baking.
  6. Repeat for Second Strudel and Prepare for Baking: Transfer the rolled strudel onto the prepared baking sheet seam side down. Repeat the rolling process with the second sheet of puff pastry and remaining filling. Brush both strudels generously with the prepared egg wash. With a sharp knife, cut 3 to 4 one-inch slits on top of each strudel to allow steam to escape while baking.
  7. Bake the Strudels: Place the baking sheet in the preheated oven and bake the strudels for 25 minutes, or until they turn a deep golden brown and the pastry is crisp and flaky.
  8. Cool and Serve: Remove the baked strudels from the oven and use a large spatula to transfer them to a wire rack. Let them cool for at least 20 minutes to allow the filling to set. Before serving, dust the strudels with powdered sugar. Slice with a serrated knife into desired serving sizes and enjoy.

Notes

  • Golden raisins can be substituted with regular raisins or dried cranberries based on availability and preference.
  • Panko breadcrumbs can be replaced with regular breadcrumbs if needed.
  • Ensure the puff pastry is fully thawed before rolling to prevent cracking.
  • Use a sharp serrated knife to slice the strudel for clean cuts.
  • Dusting with powdered sugar is optional but adds a lovely finishing touch.
  • Egg wash helps to achieve a golden, shiny crust.

Keywords: Apple Strudel, Puff Pastry Dessert, Cinnamon Apple Dessert, Traditional Strudel, Baking Recipe

Find it online: https://kitchenbyclara.com/apple-strudel-recipe/