Apple Strudel Two Ways
Indulge in the sweet, flaky delight of "Apple Strudel Two Ways," a recipe that combines the timeless flavors of spiced apples and buttery pastry with two preparation options to suit your style. Whether you prefer crafting your own delicate homemade strudel dough or taking a quick and convenient route with store-bought puff pastry, this recipe offers flexibility without compromising on flavor. The filling features tender Granny Smith or Honeycrisp apples, infused with a warm blend of cinnamon, brown sugar, and a touch of lemon juice for balance, with optional raisins and nuts for added texture. Baked to golden perfection and dusted with powdered sugar, this dessert is elegant enough for special occasions yet simple enough for a cozy weeknight treat. Serve it warm or at room temperature, and watch it become an instant favorite.
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Recipe Information
Ingredients
- 4 cups Apples (Granny Smith or Honeycrisp, peeled, cored, and thinly sliced)
- 0.5 cup Granulated sugar
- 0.25 cup Brown sugar
- 1 teaspoon Ground cinnamon
- 1 tablespoon Lemon juice
- 0.5 cup Raisins (optional)
- 0.25 cup Chopped nuts (walnuts or pecans, optional)
- 0.5 cup Breadcrumbs
- 4 tablespoons Unsalted butter, melted
- 1 batch Homemade Strudel Dough (option 1)
- 1 sheet Store-bought puff pastry, thawed (option 2)
- 1 Egg (beaten, for egg wash)
- 2 tablespoons Powdered sugar (for garnish)
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the sliced apples, granulated sugar, brown sugar, cinnamon, lemon juice, raisins (if using), and nuts (if using). Mix well and set aside.
For the homemade dough (option 1): Roll out a prepared batch of homemade strudel dough into a thin rectangular sheet on a lightly floured surface. The dough should be almost transparent. Brush with 2 tablespoons of melted butter and sprinkle the breadcrumbs evenly over the surface.
For store-bought puff pastry (option 2): Roll out the puff pastry sheet into a rectangle about 12 by 16 inches. Brush with 2 tablespoons of melted butter and sprinkle breadcrumbs evenly over the surface.
Spread the prepared apple mixture evenly across the dough or pastry, leaving a 1-inch border around the edges.
Carefully roll up the dough or pastry starting from one of the longer edges to form a log. Place the seam side down onto the prepared baking sheet.
Tuck the ends of the strudel under to seal them, and brush the entire surface with the beaten egg.
Bake in the preheated oven for 30 to 35 minutes, or until golden brown and crisp.
Cool on a wire rack for 10 minutes. Dust with powdered sugar before slicing and serving.
Enjoy your Apple Strudel either warm or at room temperature!
Nutrition Facts
Calories |
1993 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.6 g | 108% | |
| Saturated Fat | 35.3 g | 176% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 310 mg | 103% | |
| Sodium | 1153 mg | 50% | |
| Total Carbohydrate | 315.3 g | 115% | |
| Dietary Fiber | 33.4 g | 119% | |
| Total Sugars | 168.6 g | ||
| Protein | 30.2 g | 60% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 244 mg | 19% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1942 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
