Apple strudel made with puff pastry sheets is a quick and easy dessert perfect for any occasion. Making it semi homemade keeps the recipe very simple and perfect for beginners.
In the quest to conquer the abundance of apples in our house, this is yet another recipe that I turned towards. I made this Apple Strudel recipe taking the inspiration from this website which was slightly different from many other recipes that I saw online.
The chef here used peaches and I used apples instead. The recipe I found here is a German method of making the Apple strudels. Adding the walnuts to the strudel gave the recipe a very nice layer of flavor.
The procedure is very simple since we are using the store bought puff pastry sheet. Give it a try and let me know how it worked for you.
Preparation time – 15 mins
Cooking time – 45 mins
Difficulty level – medium
Ingredients to make Apple Strudel
- Apples (peeled and chopped) – about 1 ½ cups (2 apples)
- Puff pastry sheet – 1 sheet (thawed to room temperature)
- Cinnamon – ½ tsp
- Sugar – 2 tbsp
- All purpose flour – 1 tbsp
- Egg - 1
For the nut layer
- Walnuts – ¼th cup (chopped finely)
- Brown sugar – 2 tbsp
- Bread crumb – 1 tbsp
- White sugar – 1 tbsp
Procedure to make Apple Strudel
- Preheat the oven to 375 F.
- Peel, core and chop the apples to about ½ inch cubes. Place them in a bowl and add the cinnamon, sugar, and flour. Give it a good mix and keep it aside for about 30 mins so that all the flavors can come together.
- In another bowl combine all the ingredients for the nut layer and keep aside. I instead of chopping the nuts gave it a pulse in the mixer.
- Thaw the pastry sheet to room temperature and roll it out on a well floured surface to about 12 x 14 inches.
- Sprinkle the nut layer on the sheet covering one half of the sheet vertically. Be sure to leave about an inch on the sides.
- Then layer it with the prepared apple mixture.
- Life up one side of the pastry sheet and start rolling it into a log. Lay it on the baking sheet lined with parchment paper seam side down. Make sure to pinch the ends and tuck them under the log.
- Brush the top with egg wash.
Note - The amount of water used to cook quinoa in open pot to Instant pot changes. For open pot method, we use 2 cups of water for every cup of quinoa. In Instant pot we use 1 ½ cups of water for 1 cup of quinoa.
- Make several slices on top with a sharp knife for all the steam to escape. (This is very important if you do not want an explosion inside your oven).
- Put it in the oven and let it bake for about 40 to 45 mins or until golden brown.
- Cool it slightly on a wire rack.
- Serve the Apple Strudel warm with a dollop of vanilla ice cream or with whipped cream.
Variations
- This strudel could be made with any fruits like peaches, mixed berries and so on. So whatever is in season use it.
- This apple strudel recipe could be made eggless by using milk or melted butter as a glaze.
- Adding a nuts layer gives more texture and flavor to the apple strudel. I have used walnuts in the recipe, but can be swapped with any nuts of your choice. Almonds and pecans work great. The nuts can be skipped as well.
Expert tips
- Thaw the puff pastry as per the package instructions. If the sheet is too soft or too hard, it will be hard to roll out.
- Make sure to seal the pastry well after shaping.
- Slicing the top vents is very crucial. The pastry will need vent when baking.
Frequently asked questions
Absolutely. If you have a great recipe to make strudel sheet or pastry sheet, use it. The store bought pastry sheet is a quick alternate.
Yes, filo or phyllo sheets can be used. The texture of the strudel will be different and more flaky. Also it needs more patience to use the filo sheets as it could tear easily. Hence I like to make them individual serve size like this Apple Turnovers.
More recipes using puff pastry sheets
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Apple Strudel | Delicious Apple Dessert Made With Puff Pastry Sheets
Equipment
- bowl
- Wire rack
- Oven
- spatula
- Brush
Ingredients
- 1 ½ cups Apples peeled and chopped – about (2 apples)
- 1 sheet Puff pastry sheet thawed to room temperature
- ½ teaspoon Cinnamon
- 2 tablespoon Sugar
- 1 tablespoon All purpose flour
- 1 Egg
For the nut layer –
- ¼ cup Walnuts chopped finely
- 2 tablespoon Brown sugar
- 1 tablespoon Bread crumb
- 1 tablespoon White sugar
Instructions
- Preheat the oven to 375 F.
- Peel, core and chop the apples to about ½ inch cubes. Place them in a bowl and add the cinnamon, sugar, and flour. Give it a good mix and keep it aside for about 30 mins so that all the flavors can come together.
- In another bowl combine all the ingredients for the nut layer and keep aside. I instead of chopping the nuts gave it a pulse in the mixer.
- Thaw the pastry sheet to room temperature and roll it out on a well floured surface to about 12 x 14 inches.
- Sprinkle the nut layer on the sheet covering one half of the sheet vertically. Be sure to leave about an inch on the sides.
- Then layer it with the prepared apple mixture.
- Life up one side of the pastry sheet and start rolling it into a log. Lay it on the baking sheet lined with parchment paper seam side down. Make sure to pinch the ends and tuck them under the log.
- Brush the top with egg wash. (Break open one egg and add about a teaspoon of water. Mix well and the egg wash is ready). Look below for substitutions instead of egg wash.
- Make several slices on top with a sharp knife for all the steam to escape. (This is very important if you do not want an explosion inside your oven).
- Put it in the oven and let it bake for about 40 to 45 mins or until golden brown.
- Cool it slightly on a wire rack.
- Serve the Apple Strudel warm with a dollop of vanilla ice cream or with whipped cream.
Notes
- This strudel could be made with any fruits like peaches, mixed berries and so on. So whatever is in season use it.
- This apple strudel recipe could be made eggless by using milk or melted butter as a glaze.
- Adding a nuts layer gives more texture and flavor to the apple strudel. I have used walnuts in the recipe, but can be swapped with any nuts of your choice. Almonds and pecans work great. The nuts can be skipped as well.
- Thaw the puff pastry as per the package instructions. If the sheet is too soft or too hard, it will be hard to roll out.
- Make sure to seal the pastry well after shaping.
- Slicing the top vents is very crucial. The pastry will need vent when baking.
Priya R says
Looks delicious 🙂 great idea too, Love the fall recipe
Priya
Cook like Priya
My Cooking Journey says
Hi Priya,
Thanks :)Fall is the perfect weather for baking :)Loving it..
Sandhya
Nivedhanams Sowmya says
Yummy and delicious!!!
Sowmya
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My Cooking Journey says
Thanks Sowmya 🙂