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Easy Puff Pastry Apple Strudel

A close-up of a delicious slice of apple strudel with flaky pastry and apple filling, generously dusted with powdered sugar.
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Make a flaky, comforting apple strudel quickly using store-bought puff pastry. This recipe features warm cinnamon apples and a simple glaze.

Ingredients

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  • 2 sheets frozen puff pastry, thawed
  • 4 medium Granny Smith apples, peeled, cored, and thinly sliced
  • 1/2 cup granulated sugar
  • 1/4 cup raisins
  • 1/4 cup chopped walnuts or pecans
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons unsalted butter, melted
  • 1 large egg, beaten (for egg wash)
  • 1/4 cup powdered sugar, for dusting

Instructions

  1. Preheat your oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  2. In a medium bowl, combine the sliced apples, granulated sugar, raisins, nuts, cinnamon, and nutmeg. Mix gently until the apples are evenly coated.
  3. Lightly flour a clean work surface. Unfold one sheet of thawed puff pastry onto the surface. Gently roll it out slightly larger, aiming for a rectangle approximately 10 by 12 inches.
  4. Brush the edges of the pastry lightly with the melted butter.
  5. Spoon half of the apple filling in a line down the center third of the pastry, leaving about a 1-inch border on the long sides.
  6. Fold the long sides of the pastry over the filling, overlapping them slightly to seal the center. Gently press the ends to seal them shut. You have created one strudel log.
  7. Carefully transfer the strudel log to the prepared baking sheet. Repeat the process with the second sheet of pastry and the remaining filling to make a second log.
  8. Brush the tops of both strudel logs evenly with the beaten egg wash. Cut three or four small slits across the top of each log to allow steam to escape.
  9. Bake for 25 to 30 minutes, or until the pastry is golden brown and fully puffed.
  10. Remove from the oven and let cool on the baking sheet for 10 minutes.
  11. Dust generously with powdered sugar before slicing and serving warm, perhaps with vanilla ice cream.

Notes

  • For a traditional Austrian flavor, soak the raisins in a tablespoon of dark rum for 15 minutes before mixing them with the apples.
  • If you prefer a glaze instead of powdered sugar, mix 1/2 cup powdered sugar with 1-2 teaspoons of milk until smooth, then drizzle over the cooled strudel.
  • If you want a crispier bottom crust, place the baking sheet in the oven while it preheats.

Nutrition

Find it online: https://tastetaught.com/easy-puff-pastry-apple-strudel-recipe/