Puff Pasty Apple Strudel

This apple strudel with puff pastry is filled with tender cinnamon apples and wrapped in a crisp, buttery, flaky crust. Using store-bought puff pastry makes it much easier than traditional strudel, but you still get that warm spiced apple filling and golden pastry in every bite. It’s an easy apple dessert that looks impressive without much work.

Why You'll Love This Easy Apple Strudel with Puff Pastry

This recipe gives you everything you want from apple strudel without having to make traditional strudel dough from scratch. Store-bought puff pastry does all the heavy lifting, baking up crisp and flaky around a warm cinnamon apple filling.

It also feels like a much more impressive dessert than the amount of work that goes into it. Once the apples are cooked and the pastry is filled, all that’s left is folding it up and baking until deeply golden.

And the texture is what really makes it for me. You get soft, sweet apples in the center with crisp layers of pastry around the outside, so every slice has that mix of warm filling and flaky crust that makes apple strudel so good.

Ingredients 

• 1lb. puff pastry (thawed if frozen)
• 3 Granny Smith apples or 3 cups chopped
• 4 tablespoon sugar, divided
• 2 tablespoon flour
• ½ cup toasted hazelnuts, ground
• 3 tablespoon brown sugar
• 2 tablespoon breadcrumbs
• 1 egg + 1 teaspoon water for brushing

Ingredient Notes and Substitutions

• Puff pastry: Store-bought puff pastry is the shortcut that makes this apple strudel so easy. Thaw it enough that you can unfold and roll it without cracking, but keep it cold. Puff pastry won’t rise as well if it gets too warm before baking.
• Apples: I like Granny Smith apples because they stay firm as they bake and their tart flavor balances the sweet filling. Honeycrisp, Pink Lady, Braeburn, or another firm baking apple will work too.
• Cinnamon: I recommend adding about 1 teaspoon of ground cinnamon to the apples. It gives the filling that warm, classic apple strudel flavor and pairs especially well with the brown sugar.
• Hazelnuts: Toasted hazelnuts add crunch and a nutty flavor to the filling. Walnuts or pecans are easy substitutes if that’s what you have, or you can leave the nuts out for a nut-free strudel.
• Breadcrumbs: Don’t skip these. The breadcrumbs sit underneath the apples and soak up some of the juices released during baking, which helps keep the bottom of the puff pastry crisp instead of soggy.
• Brown and granulated sugar: Using both gives the filling sweetness without making it overly sugary. Brown sugar adds a little caramel flavor, while granulated sugar helps draw some moisture from the apples before assembling the strudel.
• Flour: The flour coats the chopped apples and helps thicken their juices as they bake so the filling stays inside the pastry instead of becoming watery.
• Egg wash: A beaten egg mixed with a little water gives the puff pastry a shiny, deeply golden finish. Brush it lightly over the surface right before baking.

How to Makle Apple Strudel with Puff Pastry

Step 1. Prep the apples

Preheat the oven to 375°F (190°C) and prepare a baking sheet lined with parchment paper. Peel and core the apples, then chop them into ½-inch cubes. Toss the chopped apples in a bowl with flour and 2 tablespoons of white sugar. Set it aside for 15 minutes to let the apples macerate.

Step 2. Prep the filling

In another bowl, combine the rest of the sugar with the ground toasted hazelnuts, brown sugar, and breadcrumbs.

Step 3. Add the filling

Cut the pastry dough in half and roll one sheet out until you have a 10x12-inch rectangle. Spread half the breadcrumb mixture on the center of the sheet, leaving a 1-inch border on every side. Spoon half of the apple mixture over the center of the breadcrumb mixture, leaving room on the longer sides.

Step 4. Assemble the pastry

Fold the sides of the puff pastry over the apple mixture to seal it in. Place the folded strudel on the prepared baking sheet with the seam side down. Repeat the steps with the remaining dough and filling ingredients, then lay the second strudel on the baking sheet, making sure to leave space between the two.

Step 5. Bake

Make a few diagonal cuts on the top of the strudels. Whisk the egg and water together in a bowl to make an egg wash, and brush it all over the surface of the dough. Slide them into the oven and bake for 40-45 minutes or until the tops are golden brown.

Step 6. Cool and serve

 Let the apple strudels cool completely, dust them with powdered sugar for a little extra sweetness, then slice and serve. Enjoy!

My Pro Tips To Make The Best Apple Strudel with Puff Pastry

• Don’t overfill the pastry. It’s tempting to pile in as many apples as possible, but too much filling makes the strudel harder to seal and increases the chance of juices leaking out while it bakes.
• Leave a clean border around the filling. Keep the apple mixture away from the edges of the puff pastry so you have enough dry dough to create a tight seal.
• Place the seam side down. Once the strudel is rolled or folded, transfer it to the baking sheet with the seam underneath. This helps keep it closed as the puff pastry expands in the oven.
• Cut a few vents in the top. Make several small slits across the pastry before baking. This gives steam from the apples somewhere to escape and helps prevent the pastry from splitting in random spots.
• Chill the assembled strudel if the pastry gets soft. If the puff pastry feels warm or sticky after filling and shaping it, refrigerate the whole strudel for 10–15 minutes before baking. Starting with cold pastry gives you better lift and flakier layers.
• Bake until the pastry is deeply golden. Pale puff pastry can still be underbaked inside. I like to wait until the top and sides are a rich golden brown so the layers are crisp all the way through.
• Let it cool before slicing. Give the strudel at least 10–15 minutes after it comes out of the oven. The filling thickens as it sits, which makes cleaner slices and keeps the hot apple juices from running out everywhere.
• Use a serrated knife to slice it. A gentle sawing motion cuts through the crisp puff pastry without crushing all those flaky layers.

How to Store and Reheat Apple Strudel

In the fridge: Store any leftovers in an airtight container and refrigerate for up to 2 days.

In the freezer: Wrap the cooled leftovers in foil or plastic wrap, then transfer them to an airtight container or freezer-safe bag and freeze for up to 3 months.

Reheating: The pastries can be eaten straight from the fridge, but I like warming them up to crisp up the flaky crust. I'll just pop them back in the oven at 350˚F (175°C) for about 10 minutes. You can also microwave them for about 30 seconds, but the crust won't get as crispy.

Puff Pastry Apple Strudel FAQs

What are the best apples for apple strudel?

I prefer Granny Smith apples because their tart flavor balances the sweet filling and they hold their shape well while baking. Honeycrisp, Pink Lady, Braeburn, and Jonagold are also great choices. You can even use a combination of sweet and tart apples for more flavor.

Can I use apple pie filling?

Yes. Canned apple pie filling works if you want an even quicker apple strudel. Since the filling is already cooked and sweetened, you can skip the sugar, flour, and fresh apple mixture. If the apple pieces are large, I recommend chopping them slightly before adding them over the breadcrumb and hazelnut mixture.

Can I use phyllo dough instead of puff pastry?

You can make apple strudel with phyllo dough, but I wouldn’t use it as a direct substitute in this recipe. Phyllo is much thinner than puff pastry and typically needs several layers brushed with melted butter. For this recipe, puff pastry gives you the easiest method and that crisp, buttery, flaky crust.

Do I need to cook the apples before making the strudel?

No. The apples go into the puff pastry raw and cook as the strudel bakes. Cutting them into small, roughly ½-inch pieces helps them become tender by the time the pastry is deeply golden and crisp.

How do I keep apple strudel from getting soggy?

The breadcrumbs are especially important because they help absorb juices released by the apples as they bake. Keep the puff pastry cold, avoid overfilling the strudel, and bake it until the pastry is deeply golden rather than removing it while it’s still pale.

Why did my puff pastry apple strudel leak?

A little apple juice escaping during baking is normal, but excessive leaking usually means the strudel was overfilled or the seams weren’t sealed well enough. Leave a clean border around the filling, fold the pastry securely, and bake it seam-side down.

Can I prepare apple strudel ahead of time?

For the best puff pastry texture, I recommend assembling the strudel shortly before baking. You can prepare the apple filling and breadcrumb mixture ahead of time and refrigerate them separately, then fill and fold the cold puff pastry when you’re ready to bake.

More Apple Recipes to Try Next

• Crescent roll apple dumplings
• Baked apple slices
• Puff pastry apple tart
• Apple coffee cake
• Mini apple pies
• Apple pancakes
• Apple cinnamon oatmeal
• Apple turnovers