Classic Apple Strudel Recipe

Save this recipe on:

Golden, flaky, and filled with warm, cinnamon-spiced apples, this Classic Apple Strudel Recipe is the ultimate cozy dessert. Each slice reveals tender apple slices layered in a rich syrup and hugged by buttery pastry. It’s a dessert that feels like a warm hug—especially during crisp fall days or holiday gatherings.

What makes this strudel a must-try? It comes together with a few simple ingredients and store-bought puff pastry, making it doable even on a weekday. You don’t need to roll out paper-thin dough from scratch to get that signature flakiness. Instead, the magic is in the apple filling—soft, sweet, and infused with just enough spice.

---

What Kind of Puff Pastry Should I Use?

For convenience and consistency, frozen puff pastry is the way to go. Look for all-butter varieties if you can—they bake up with better flavor and a crisper texture. Let the pastry thaw in the refrigerator before using, and always work on a lightly floured surface to prevent sticking.

---

Ingredients for the Classic Apple Strudel Recipe

Puff Pastry Sheet – This is the foundation of your strudel. It puffs up golden and flaky, perfectly encasing the apple filling.

Apples – Go for firm varieties like Granny Smith or Honeycrisp. They hold their shape and offer that balance of tart and sweet.

Brown Sugar – Adds a deep, molasses-like sweetness that complements the apples and spices.

Cinnamon & Nutmeg – These warm spices turn the apple filling into a cozy delight.

Cornstarch – Helps thicken the syrup created by the apples as they bake, so your strudel isn’t soggy.

Lemon Juice – Adds brightness and keeps the apples from browning.

Butter – Dotting the filling with butter creates richness and helps everything meld together.

Egg Wash – Brushed over the pastry for that golden, glossy finish.

Powdered Sugar (optional) – For dusting over the top right before serving, giving a beautiful bakery-style finish.

---

How To Make the Classic Apple Strudel Recipe

Step 1: Prep the Filling

Peel, core, and thinly slice your apples. Toss them in a bowl with brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch. Set the mixture aside so the flavors can meld and the juices start to release.

Step 2: Roll Out the Pastry

On a lightly floured surface, roll out your puff pastry sheet to smooth out any creases. Move it onto a parchment-lined baking sheet before adding the filling.

Step 3: Add the Filling

Spoon the apple mixture down the center third of the pastry, leaving space at the edges. Dot the apples with small pieces of butter.

Step 4: Braid the Dough

Slice diagonal strips along both sides of the filling and fold them over alternately to form a braid. This not only looks beautiful but helps seal the filling.

Step 5: Brush and Bake

Brush the strudel with egg wash for that golden shine. Bake at 375°F (190°C) for 30–35 minutes, or until the pastry is puffed and deeply golden.

Step 6: Cool and Dust

Let it cool slightly before dusting with powdered sugar. Serve warm, optionally with whipped cream or vanilla ice cream.

---

How to Serve and Store This Classic Apple Strudel

This strudel is best served slightly warm, when the filling is luscious and the pastry is crisp. Pair it with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream for the ultimate comfort dessert.

If you have leftovers, store them in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Reheat in the oven at 350°F for about 10 minutes to refresh the crispness of the pastry.

Freezing? Yes! Wrap the baked and cooled strudel in foil and freeze for up to 2 months. To serve, bake straight from frozen at 375°F until heated through.

---

Frequently Asked Questions

What apples are best for apple strudel?

Granny Smith and Honeycrisp apples are top choices. They stay firm when baked and balance tart and sweet flavors perfectly.

Can I make apple strudel ahead of time?

Absolutely. You can assemble the strudel and refrigerate it unbaked for up to 24 hours. When ready to bake, brush with egg wash and pop it in the oven.

Can I use phyllo dough instead of puff pastry?

Yes, but the process is different. Phyllo dough requires brushing each layer with melted butter and is more delicate to work with. Puff pastry is quicker and easier for beginners.

My strudel leaks while baking—how do I fix that?

Make sure to seal the ends and overlap the pastry strips snugly. A little leakage is normal, but proper sealing keeps most of the filling inside.

How do I keep the bottom from getting soggy?

Using cornstarch in the filling helps, as it thickens the juices. Also, bake your strudel on a parchment-lined sheet directly on the oven rack for even heat distribution.

Can I add nuts or raisins?

Definitely! Chopped walnuts, pecans, or golden raisins make great additions to the filling for extra texture and flavor.

---

Want More Pastry-Inspired Desserts?

If this Classic Apple Strudel won you over, here are more treats from Life With Jam to keep the flaky goodness going:

• Lemon Raspberry Swirl Cheesecake Cups for a fruity, creamy handheld dessert.
• Condensed Milk Snow Cookies that melt in your mouth with every bite.
• Caramel Cheesecake Cookies loaded with rich, gooey caramel.
• Amish Applesauce Cake if you’re craving more cozy apple-forward bakes.
• Cherry Topped Coconut Macaroons for a chewy, tropical twist.

---

Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you sneak in some raisins or maybe a caramel drizzle? Did you serve it with whipped cream or go rogue with vanilla custard?

I love hearing how others bring their own twist to the classics. And if you’re hungry for more flaky, fruity, or buttery delights—check out my daily pins on Pinterest @hallarecipes.

---

Print

Save this recipe on: