Puff Pasty Apple Strudel

While it's still apple season, don't miss out on this easy apple strudel recipe made with puff pastry! With a flavorful filling of sweetened apples and crunchy hazelnuts tucked into a crisp, buttery pastry dough, it's a heavenly dessert everyone is sure to love.

My Take On Apple Strudel

This cozy puff pastry apple strudel is a must-have treat during the holiday season, though it's delicious any time of the year!

It's basically like a cross between an apple pie and an apple tart, with highlights of the best parts of the two. Between the flaky pastry shell, soft and syrupy apple filling, and the crunch of toasted hazelnuts, this German dessert is incredibly comforting and so, so good.

The recipe is my version of a homemade apple strudel made even easier with premade puff pastry sheets, just like my apple turnovers. So all you have to do is prepare the filling and roll it into the dough. The hardest part is waiting for them to cool!

Why You'll Love This Recipe

Less sugar. Compared to other desserts, this apple strudel recipe doesn't use a ton of sugar and instead gets most of its flavor from the natural sweetness of the apples and hazelnuts.

Easy to make. Making this recipe can be condensed into just a few simple steps. All you have to do is roll out the pastry sheet, layer on the apple filling, fold, and bake. It's that simple, and the results taste like they took hours to make!

Balanced flavors. This delicious strudel is decadent and flavorful without being too sweet, paired with refreshing green apple tartness and buttery crisp dough.

Ingredients

• Puff pastry - if you're using frozen puff pastry dough, make sure to thaw it fully before getting started.
• Granny Smith apples - the texture of these green apples holds up perfectly to the long baking time, and their tart flavor doesn't become overly sweet.
• Sugar - just enough to sweeten up the strudel.
• Flour - for thickening up the filling.
• Ground toasted hazelnuts - give a delicious nutty flavor and a bit of a crunch.
• Brown sugar - brings some caramel notes in addition to the sweetness.
• Breadcrumbs - soak up all the flavorful juices from the apples as they cook.
• Egg and water - to make a simple egg wash to get the outside beautifully glossy and golden brown.

How To Make Apple Strudel

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.

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

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.

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.

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.

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 Recipe

• Don't skip adding the breadcrumbs. They're essential for the crisp and crumbly texture of the filling, and they soak up the juices from the apples, preventing the pastry from getting soggy.
• Make sure to chop the apples into small, bite-sized pieces.
• As I mentioned earlier, always start with fully thawed dough so it doesn't crack and break when you roll it out.

My Recommendations For Storing and Reheating

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.

Frequently Asked Questions

What are the best apples to use for this recipe?

I prefer to use Granny Smith for the tart flavor, but any baking apples will work great! Some other good choices are Golden Delicious, Gala, Jonagold, and Honey Crisp.

Can I use apple pie filling?

Yes, if you want to make this recipe even quicker, you can use canned apple pie filling instead of making the filling from scratch. Simply spoon the filling over the breadcrumb, brown sugar, and hazelnut mixture on top of the pastry. 

Can I use phyllo dough?

No, I do not recommend substituting the puff pastry. Although they're both flaky pastry doughs, phyllo has a lot less oil and no butter, so the results will be much drier without any rich buttery flavor.

More Apple Recipes To Make Next

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