Easiest Apple Strudel
Indulge in the warm, flaky goodness of the "Easiest Apple Strudel," a crowd-pleasing dessert that's as simple as it is delicious. This recipe pairs buttery puff pastry with tender, cinnamon-spiced apples, enhanced by a hint of nutmeg and a splash of lemon juice for brightness. Thanks to store-bought puff pastry and an easy-to-follow braided folding technique, this homemade treat comes together in just 20 minutes of prep time, making it perfect for beginners or busy bakers. A sprinkle of breadcrumbs keeps the layers crisp while the golden egg wash gives the pastry its irresistible shine. Finished with a dusting of powdered sugar for an elegant touch, this apple strudel is a comforting and versatile dessert, ideal for family brunches, holiday gatherings, or weeknight indulgences. Serve it warm or at room temperature, and watch it disappear!
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Recipe Information
Ingredients
- 1 sheet Puff pastry sheet
- 3 medium Apples (peeled, cored, diced)
- 4 tablespoons Granulated sugar
- 2 tablespoons Brown sugar
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Ground nutmeg
- 1 tablespoon Lemon juice
- 1 tablespoon All-purpose flour
- 2 tablespoons Breadcrumbs
- 2 tablespoons Unsalted butter (melted)
- 1 piece Egg (beaten)
- 1 tablespoon Powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Place the puff pastry sheet on a lightly floured surface and allow it to thaw slightly if frozen, making it pliable but still cool to the touch.
In a medium-sized bowl, combine diced apples, granulated sugar, brown sugar, ground cinnamon, ground nutmeg, lemon juice, and flour. Mix well until the apples are evenly coated.
Sprinkle the breadcrumbs evenly down the center of the puff pastry sheet; this helps absorb excess moisture from the apples and keeps the pastry crisp.
Spoon the apple mixture over the breadcrumbs, creating a mound in the center of the pastry, leaving about 1 inch of space on the top and bottom edges and 2-3 inches on each side.
Using a sharp knife, cut diagonal strips along both long sides of the pastry, approximately 1 inch apart. Starting at one end, fold the top edge of the pastry over the filling, then alternate folding the strips diagonally over the filling to create a braided pattern. Fold the bottom edge over to seal.
Carefully transfer the assembled strudel to the prepared baking sheet. Brush the top and sides with the beaten egg to give the pastry a golden, glossy finish.
Bake the strudel in the preheated oven for 25-30 minutes, or until the pastry is golden brown and puffed.
Remove from the oven and let the strudel cool for 10 minutes. Dust with powdered sugar, if desired, before slicing and serving warm or at room temperature.
Nutrition Facts
Calories |
2450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.8 g | 170% | |
| Saturated Fat | 42.0 g | 210% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 1697 mg | 74% | |
| Total Carbohydrate | 293.3 g | 107% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 132.5 g | ||
| Protein | 31.1 g | 62% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 148 mg | 11% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 884 mg | 19% | |
*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.
