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Easy Shortcut Apple Strudel Recipe with Puff Pastry

Easy Shortcut Apple Strudel

A simple apple strudel made with cold puff pastry, tart apples, cinnamon, and a crisp breadcrumb or toasted-nut layer. It is braided, baked until golden, cooled briefly, and finished with powdered sugar.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 minute
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Pastry and Filling
  • 1 sheet, about 8 ounces Frozen puff pastry, thawed but still cold
  • 2 about 12 ounces total Medium tart apples, such as Granny Smith
  • 1/3 cup Granulated sugar
  • 1 teaspoon Ground cinnamon
  • 1 tablespoon All-purpose flour or cornstarch
  • 1 tablespoon Lemon juice
  • 1/3 cup Raisins, optional
  • 1/3 cup Plain dry breadcrumbs or finely chopped toasted nuts
Egg Wash
  • 1 large Large egg
  • 1 tablespoon Water
Finishing
  • As needed for dusting Powdered sugar

Method
 

Step-by-Step
  1. Thaw the puff pastry according to the package directions, keeping it cold. Peel, core, and thinly slice or dice the apples, then toss them with sugar, cinnamon, flour or cornstarch, lemon juice, and raisins if using.
  2. Heat the oven to 400°F (200°C) and line a baking sheet with parchment. Roll the pastry into an approximately 10-by-14-inch rectangle.
  3. Sprinkle the breadcrumbs or toasted nuts down the center of the pastry, leaving a border. Spoon the apple mixture over the crumbs, cut diagonal strips along both sides, and fold the strips over the filling in an alternating pattern.
  4. Seal the ends, transfer the strudel to the lined baking sheet, and chill for 10-15 minutes if the pastry has softened. Beat the egg with water and brush it over the pastry, then cut two or three small vents in the top.
  5. Bake for 35-40 minutes, until deeply golden and the apples are tender. Cool for at least 15 minutes before dusting with powdered sugar and slicing.

Notes

Keep puff pastry cold throughout preparation for the best rise and flakiest layers. Breadcrumbs or nuts help absorb apple juices and protect the pastry bottom. Store leftovers covered in the refrigerator and reheat in a 350°F oven until warm and crisp.