My Epic Homemade Apple Strudel

There’s nothing quite like the smell of Apple Dumplings baking in the oven, but when I want something that feels a bit more elegant, I turn to this Apple Strudel. The flaky pastry wrapped around tender spiced apples reminds me of cozy autumn afternoons.

You’ll find yourself reaching for this recipe when company’s coming or when you simply want to treat your family to something special.

Why this Apple Strudel works no matter the season

The beauty of this recipe lies in its simplicity and the way it transforms basic pantry ingredients into something magical. I love how the sweet cinnamon glaze seeps into every flaky layer, creating little pockets of sweetness.

What keeps me coming back to this particular version is how forgiving it is.

You can adjust the spices to your family’s taste, and even if your braiding isn’t perfect, it still comes out looking bakery-worthy.

Plus, when you serve this alongside Apple Dumplings, you’ve got an apple lover’s dream spread.

The layers of buttery puff pastry create the most wonderful contrast with the soft, spiced apple filling.

It pairs beautifully with Apple Fritter Cake for those times when you really want to go all out.

My ingredient list for Apple Strudel

• ½ cup golden raisins
• 3 tablespoons warm water (for plumping raisins, replacing rum)
• 4 large Honeycrisp or Granny Smith apples, peeled and finely diced
• 1 tablespoon fresh lemon juice
• ¾ cup packed light brown sugar
• 1 teaspoon ground cinnamon (for filling)
• ¼ teaspoon ground nutmeg (optional, but I love the warmth it adds)
• 1 package (2 sheets) frozen puff pastry, thawed (the store-bought kind works perfectly)
• ½ cup panko breadcrumbs (these prevent soggy bottoms)
• 1 large egg
• 2 tablespoons whole milk

For the Cinnamon Glaze:

• 1 cup powdered sugar
• 3 tablespoons milk
• 1 teaspoon ground cinnamon
• ½ teaspoon pure vanilla extract

Note: I always keep extra Apple Dumplings ingredients on hand since my family can never get enough of apple desserts.

You can substitute dried cranberries for raisins if that’s what you have available.

How I Make This Apple Strudel

1. Start with the raisins. Place them in a small bowl with warm water and let them sit for about 20 minutes. This plumps them up beautifully and makes them more tender. Drain well before using.
2. Prepare your apple mixture. In a large bowl, toss the diced apples with lemon juice to prevent browning. Add the drained raisins, brown sugar, cinnamon, and nutmeg. Stir until everything is evenly coated. The kitchen already smells like autumn at this point.
3. Get your pastry ready. Preheat your oven to 400°F. Lay out two large pieces of parchment paper on your work surface. Gently unfold each puff pastry sheet onto the parchment. Use a rolling pin to smooth out any creases – you want an even surface to work with.
4. Create the base layer. Sprinkle ¼ cup of breadcrumbs down the center of each pastry sheet. This little trick prevents the filling juices from making the bottom soggy. Divide your apple mixture evenly between the two sheets, spooning it right over those breadcrumbs.
5. Make your cuts. Using a pizza cutter or sharp knife, cut strips about ¾ inch wide on both sides of the filling, leaving the center intact. Try to line up your cuts as evenly as possible – it makes the braiding easier.
6. Time for the fun part – braiding. Starting from one end, fold the strips over the filling at a slight downward angle, alternating left and right. Dab a little water on the outer edges of each strip as you fold to help them stick. Don’t worry if it’s not perfect – rustic looks charming too.
7. Add the finishing touches. Beat the egg with 2 tablespoons of milk. Using a pastry brush, coat the entire surface of each strudel. This gives you that gorgeous golden color when it bakes.
8. Bake until golden. Transfer the parchment with your strudels to baking sheets. Bake for 30-35 minutes until the pastry is puffed and golden brown. The smell will tell you when it’s ready.
9. Make the glaze while it cools. Whisk together powdered sugar, milk, cinnamon, and vanilla until smooth. Once your strudels have cooled for about 10 minutes, drizzle this sweet glaze all over the top.

My kitchen secrets for getting this Apple Strudel just right

The key to perfect Apple Dumplings and strudel alike is managing moisture.

I always pat my apples dry after tossing them with lemon juice, and those breadcrumbs are absolutely essential for preventing soggy pastry.

Don’t skip the egg wash – it’s what gives you that bakery-perfect golden shine. I learned this from my grandmother, who never sent anything plain from her oven.

If your puff pastry gets too soft while you’re working with it, pop it back in the refrigerator for 15 minutes. Cold pastry is much easier to handle and will give you better layers when it bakes.

Can I make this strudel ahead of time?

You can bake your Apple Strudel up to two days in advance.

Store it covered at room temperature, then reheat gently in a 275°F oven for about 8-10 minutes to crisp up the pastry again.

Print

What’s the best way to store leftovers?

Keep any leftover strudel in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

The pastry won’t be quite as crispy after storing, but it’s still wonderful.

Can I freeze Apple Strudel?

Yes! Wrap cooled strudel tightly in plastic wrap, then aluminum foil. It will keep in the freezer for up to 3 months.

Thaw overnight in the refrigerator before reheating.

What apples work best for this recipe?

I prefer Honeycrisp, Granny Smith, or Braeburn apples because they hold their shape well during baking. Avoid Red Delicious or other soft apples that might turn mushy.

Come follow me on Pinterest where I share all my favorite apple recipes and seasonal baking inspiration. I’d love to see your strudel creations in the comments there!

How I love to share this Apple Strudel

This elegant pastry shines at Sunday brunch alongside scrambled eggs and fresh fruit.

I often make it for book club meetings because it’s impressive enough for company but not so rich that it overwhelms.

During apple season, I love serving warm slices with vanilla ice cream for dessert. The contrast between the flaky pastry and creamy ice cream is pure heaven, especially when you add a drizzle of caramel sauce.