A tender, flaky apple strudel that is perfect for fall! With a cinnamon apple filling, this strudel is reminiscent of a classic apple pie!
My refrigerator is overflowing with apples. I think I’ve shared that I went apple picking twice in 4 days. While I didn’t get 20 pounds of apples, I did come home with many Fuji apples to enjoy.
I made apple cheesecake with some, and we ate apple slices with brownie batter dip and spiced pumpkin dip. But I still had more apples!
Naturally, I turned to my husband and daughter for some suggestions on what they wanted. Without hesitation, my husband said that he wanted apple strudel. He and his family went to a German restaurant over Thanksgiving break one year and he mentioned that their apple strudel was fantastic.
So, apple strudel it was. I sifted through several recipes and noticed that many of them had a super intimidating dough that scared me. It would require pulling the dough into a super thin layer. I know that I have difficulty keeping pizza dough intact so the dough pulling was not going to be an option for me. I opted for a shortcut and used puff pastry instead.
The puff pastry turned out to be a great option since it still had layers of flaky, buttery dough. The filling reminded me of a classic apple pie, except with raisins.
All 3 of us gobbled up this strudel and wished that I had cut larger slices. Maybe the next time we try this I will attempt the homemade dough… or maybe not.
- 2 Tablespoons granulated sugar
- 1 Tablespoon all-purpose flour
- 1/4 teaspoon ground cinnamon
- 2 large apples peeled, cored and thinly sliced
- 2 Tablespoons raisins
- 1 sheet of puff pastry thawed
- 1 egg
- Preheat your oven to 375 degrees F. Line a baking sheet with a piece of parchment paper or a silicone mat.
- In a large bowl, mix together the sugar, flour, and cinnamon. Add the sliced apples and raisins and mix well until no more flour mixture remains. You'll want to coat the apples really well.
- Roll the puff pastry out onto a lightly floured surface. With the short end facing you, spread the apples onto the puff pastry, making sure you leave a 1-inch border around the edges so the apples don't leak out.
- Roll the pastry up, jelly-roll style. Pinch the edges close and place seam side down on your baking mat. Whisk the egg along with a teaspoon of water and brush it on the top and sides of the strudel. Bake in your preheated oven for 35 minutes or until golden.
- Allow the strudel to cool before serving.