Classic Apple Strudel Recipe

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When I want to bake something that smells like comfort, feels like tradition, and tastes like pure autumn joy, I always come back to this Classic Apple Strudel. It’s the kind of recipe that wraps the kitchen in a warm, cinnamon-scented hug the moment it hits the oven. The flaky golden pastry and sweet, juicy apple filling never fail to impress—whether I’m baking for brunch, holidays, or a quiet weekend treat just for me.

What I love most about this strudel is its balance: tender apples, chewy raisins, and that slight crunch of pastry layers that shatter with every bite. The glaze on top adds a soft sweetness without overpowering the fruity filling. It’s the kind of bake that makes people pause after their first bite and ask, “Did you make this from scratch?” Yes. Yes, I did. And now you can too.

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Why You’ll Love This Classic Apple Strudel Recipe

• Incredibly easy thanks to store-bought puff pastry
• A beautiful showstopper for guests or gatherings
• Sweet, spiced apple filling that tastes like pie without the fuss
• Can be prepped ahead for stress-free baking
• Perfect for breakfast, brunch, or dessert
• Flaky, golden pastry with a bakery-worthy finish
• Warm spices + soft apples = cozy in every bite

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What Kind of Puff Pastry Should I Use for Classic Apple Strudel?

For this Classic Apple Strudel, I almost always use store-bought puff pastry sheets, and I’m not ashamed to say it. They’re convenient, buttery, and bake up beautifully golden and flaky—perfect for this recipe. Just make sure you’re using an all-butter puff pastry if you can find it. It makes a noticeable difference in flavor and texture.

If you’re feeling ambitious, you can absolutely make your own puff pastry from scratch, or even go traditional with homemade strudel dough that’s hand-stretched paper thin. But for everyday baking (and let’s be real, sanity), store-bought is a total win.

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Options for Substitutions

Whether you’re working with dietary needs or just out of something, here are a few simple swaps that won’t compromise the magic of this strudel:

• Apples: Try pears for a slightly softer, floral sweetness.
• Raisins: Swap in dried cranberries or chopped dried apricots for a little tartness.
• Sugar: Coconut sugar or brown sugar can be used for deeper flavor.
• Butter: Use vegan butter if you want to keep it dairy-free.
• Puff Pastry: Gluten-free puff pastry is available in many stores and works well here.
• Glaze: Skip it or use a dairy-free alternative made with plant milk and powdered sugar.

Don’t be afraid to get a little creative—this strudel is surprisingly forgiving.

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Ingredients for This Classic Apple Strudel Recipe

• Puff Pastry Sheet
  This forms the golden, flaky exterior of the strudel. It’s the shortcut to bakery-quality results without the labor of making dough from scratch.
• Apples
  Fresh, crisp apples (like Granny Smith or Honeycrisp) bring the perfect balance of tart and sweet. They hold their shape well while baking, giving you that satisfying bite.
• Raisins
  They soak up the juices from the apples and spices, adding a soft, chewy texture and a hint of natural sweetness.
• Granulated Sugar
  Used to sweeten the apple filling just enough to complement the tartness of the fruit.
• Cinnamon
  The classic warm spice that ties the filling together. Just a touch makes a big difference.
• Lemon Juice
  Adds brightness and helps prevent the apples from browning before baking.
• Cornstarch
  Helps to thicken the apple mixture slightly so it doesn’t get too runny inside the pastry.
• Butter
  Melted butter brushed on the pastry gives it that beautiful golden color and adds richness.
• Egg (for egg wash)
  Brushed over the pastry before baking, it gives that crisp, shiny, bakery-style finish.
• Powdered Sugar + Milk (for glaze)
  Whisked into a quick icing that’s drizzled over the baked strudel. It adds a touch of sweetness and a beautiful final touch.

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Step 1: Prepare the Apple Filling

Peel, core, and dice your apples into small chunks. In a large bowl, toss them with sugar, cinnamon, lemon juice, raisins, and cornstarch until everything is well coated. Set the bowl aside while you prepare the pastry.

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Step 2: Roll Out the Puff Pastry

On a lightly floured surface, roll out your puff pastry sheet just a bit to smooth the folds and stretch it slightly. You want it to be rectangular, roughly 10×12 inches. Transfer it to a sheet of parchment paper to make moving it easier later.

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Step 3: Add the Filling

Spoon the apple mixture down the center third of the puff pastry, leaving about an inch at the top and bottom. Be sure not to overfill—you want to be able to seal it easily without the filling spilling out.

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Step 4: Fold and Seal the Strudel

Make diagonal cuts on both sides of the pastry, about an inch apart, stopping before you reach the filling. Fold the top and bottom over the apples first, then gently crisscross the strips over each other to form a braid. Press lightly to seal.

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Step 5: Brush with Egg Wash

Whisk one egg and a splash of milk or water, then brush the surface of the strudel with this mixture. This will help it turn beautifully golden and shiny in the oven.

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Step 6: Bake the Strudel

Transfer the parchment and strudel to a baking sheet. Bake at 375°F (190°C) for 35–40 minutes, or until the pastry is puffed and deep golden brown.

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Step 7: Add the Glaze

While the strudel is still warm, whisk powdered sugar with a splash of milk to make a smooth glaze. Drizzle it generously over the top and let it set for a few minutes before slicing.

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How Long to Cook the Classic Apple Strudel

Bake the strudel in a preheated oven at 375°F (190°C) for 35 to 40 minutes. You’ll know it’s ready when the pastry is beautifully puffed and golden, and you can see the filling gently bubbling through the folds.

Let it cool for about 10–15 minutes before slicing to allow the filling to set and make cutting easier.

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Tips for Perfect Classic Apple Strudel

• Don’t overload the filling – Too much filling can make it hard to fold and may lead to soggy pastry or leaks.
• Use cold pastry – Keep your puff pastry chilled until just before assembling. Warm dough gets sticky and harder to handle.
• Seal the edges well – Fold tightly and pinch the ends to prevent the filling from escaping during baking.
• Glaze while warm – Drizzling the glaze over warm pastry helps it stick and slightly soak in, adding flavor and shine.
• Use a sharp knife to cut – To keep those beautiful pastry layers intact, slice with a serrated or very sharp knife.
• Add a baking sheet under the parchment – In case any juices escape, it keeps your oven clean.
• Adjust spices to taste – Love extra cinnamon? Add a pinch of nutmeg or allspice for depth.
• Let it rest before slicing – This gives the filling time to settle and makes slicing cleaner.

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Watch Out for These Mistakes While Cooking

• Using warm puff pastry: Puff pastry needs to be cold to puff properly. If it gets too warm while you’re working with it, pop it in the fridge for 10 minutes before baking.
• Skipping the cornstarch: It may seem minor, but cornstarch helps thicken the apple filling so it doesn’t turn into a soupy mess inside your pastry.
• Overfilling the strudel: Tempting as it is, too much filling can burst the pastry or make it soggy. Keep it moderate and evenly spread.
• Not draining juicy apples: If your apples release a lot of liquid, drain off some before adding to the pastry to avoid sogginess.
• Forgetting to vent or braid correctly: Proper venting or braiding ensures steam escapes, helping your strudel bake evenly and stay crisp.
• Baking at too low a temperature: Puff pastry needs high heat to rise quickly and bake through. Stick with 375°F or slightly higher.
• Skipping the egg wash: That glossy golden top? It only happens with a good egg wash—don’t leave it out.

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What to Serve With Classic Apple Strudel?

Whipped Cream

A soft cloud of lightly sweetened whipped cream makes every bite more indulgent and balances the warmth of the spices.

Vanilla Ice Cream

Cold, creamy vanilla ice cream melting over a warm slice of apple strudel? It’s as dreamy as it sounds.

Crème Anglaise

This rich vanilla custard sauce elevates the strudel into fine-dining territory—perfect for holidays or special dinners.

Caramel Sauce

Drizzle warm caramel over the top for an extra sticky-sweet finish that complements the apple and cinnamon.

Fresh Berries

A handful of raspberries or sliced strawberries adds a tart brightness that cuts through the richness of the pastry.

Chai or Black Tea

The spiced notes of chai or the simplicity of black tea pairs beautifully with the cozy flavors of the strudel.

Mulled Wine or Apple Cider

If you’re serving this in colder months, warm spiced cider or mulled wine makes an incredible seasonal pairing.

Greek Yogurt

For a lighter option, a dollop of plain or vanilla Greek yogurt adds tanginess and creaminess without added sweetness.

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Storage Instructions

Once cooled, any leftover Classic Apple Strudel can be stored in an airtight container at room temperature for up to 2 days. If you want it to last longer, keep it in the fridge for up to 4–5 days—just be sure to wrap it tightly to prevent it from drying out.

To reheat, place slices in a 300°F (150°C) oven for about 10 minutes to bring back the crispiness. Avoid microwaving unless you’re okay with a softer texture.

If you’d like to make it ahead, assemble the strudel and freeze it unbaked. When ready to use, bake straight from frozen—just add an extra 5–10 minutes to the baking time.

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Estimated Nutrition

Per serving (based on 8 slices):

• Calories: ~290
• Total Fat: 14g
• Saturated Fat: 6g
• Cholesterol: 30mg
• Sodium: 180mg
• Carbohydrates: 39g
• Fiber: 2g
• Sugar: 18g
• Protein: 3g

Note: These values are approximate and can vary based on the type of puff pastry and the size of your slices.

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Frequently Asked Questions

How do I keep the puff pastry from getting soggy?

Make sure your apple filling isn’t too wet—tossing the apples with cornstarch helps thicken the juices. Also, don’t skip preheating the oven; high heat helps the pastry bake quickly and stay crisp.

Can I make Classic Apple Strudel ahead of time?

Yes! You can assemble the strudel and keep it in the fridge (unbaked) for up to a day, or freeze it for longer. Bake directly from frozen, adding a few extra minutes.

What apples work best for apple strudel?

Granny Smith, Honeycrisp, or Braeburn apples are ideal. They stay firm and offer a nice balance of tart and sweet.

Can I use phyllo dough instead of puff pastry?

You can! Traditional strudel often uses phyllo, though the technique is slightly different—layer multiple sheets with butter to get that crisp, flaky texture.

Is it possible to make this vegan?

Absolutely. Use a vegan puff pastry, swap the butter for plant-based margarine, and skip the egg wash (or use a dairy-free milk wash).

Why did my strudel burst open while baking?

It was likely overfilled or not sealed properly. Be sure to leave space at the edges and fold or braid the pastry securely.

Can I freeze baked apple strudel?

Yes, once cooled, wrap tightly and freeze for up to 2 months. Reheat in a low oven until warmed through and crisp again.

Do I have to glaze it?

Nope! The glaze adds a lovely touch, but it’s completely optional. It’s delicious even without it—especially with ice cream or whipped cream.

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Conclusion

This Classic Apple Strudel is the kind of dessert that never goes out of style. Whether you’re serving it warm for a cozy breakfast, as a show-stopping holiday dessert, or sneaking a slice with afternoon tea, it always hits the spot. The flaky pastry, warmly spiced apple filling, and simple glaze make it a crowd-pleaser with very little fuss.

The best part? It looks impressive, but it’s surprisingly easy to pull off. With a handful of simple ingredients and a little folding magic, you’ve got yourself a bakery-style treat right from your own oven. Try it once—and I promise, it won’t be the last time.

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