Looking for a delicious apple dessert that's not a pie? You'll love this Apple Strudel recipe! My version uses store-bought puff pastry dough for a quick and easy preparation. You can also use phyllo dough or even croissant dough if you prefer.
Tom the Chef Founder
Let’s talk about important parts of the recipe before you start…
If you are looking for a delicious apple dessert that’s not a pie, you will love this Apple Strudel recipe! My version uses store-bought puff pastry dough for a quick and easy preparation. While I personally use the puff pastry for this specific method to ensure an easy preparation, you can also use phyllo dough or even croissant dough if you prefer. Join me, Tom the Chef, as we bake this lovely treat together using fresh apples, cinnamon, and lemon zest.
For this Apple Strudel recipe, the foundation is absolutely critical. I use 1 sheet of puff pastry dough which must be defrosted in the refrigerator before we begin. Usually, each box of puff pastry dough weighs about 1.1 LB and includes two sheets. While the recipe calls for one sheet, optionally, you can create one large strudel by connecting and rolling both sheets together and doubling the amount of all the other ingredients. I recommend you remove the dough from the refrigerator right before rolling to keep it manageable. You will need to flatten the dough on a lightly floured surface into a rectangular shape using a rolling pin, aiming for dimensions of approximately 12 x 18 inches. This ensures the puff pastry dough is the perfect thickness to hold the apple filling.
The heart of this apple dessert is the apple filling. You will need 1 LB of apples of your choice, diced. This is usually about 2 to 3 apples. Regarding the skin, any apples you like or have should work, and while you can feel free to peel the apples before dicing, I personally find that unnecessary. Into a medium bowl (optional 3-4 QT size), you will place these diced apples along with ½ cup of confectioners’ sugar and 1 TBSP of cornstarch. To give this strudel recipe its signature warm flavor, we add 2 TSP of cinnamon and ¼ TSP of ground nutmeg. For a bit of brightness, include the zest from 1 lemon. If you like, you can optionally add ¼ cup of raisins (dried grapes) and ¼ cup of walnuts.
Once you have gathered your 1 LB of diced apples, confectioners’ sugar, cornstarch, cinnamon, nutmeg, lemon zest, and any optional ingredients like raisins or walnuts in the medium bowl, the next step in this easy preparation is crucial. You must stir together using a silicone spatula until nicely combined. It is important that the spices and sugar coat the apples evenly to ensure every bite of this Apple Strudel is flavorful. After mixing, place the apple filling aside for a later step while we prepare the oven and dough.
To assemble the Apple Strudel, shortly hand whisk 1 egg in a small bowl (about 1 QT) using a French whisk. You will lightly brush the perimeter of the flattened puff pastry dough with this egg wash, but make sure to keep the rest of the egg for the next step. Next, place the apple filling longitudinally into the center of the dough. The folding technique is specific: first, fold the long side and then roll the short side. This seals the delicious apple dessert properly. Finally, using a silicone brush, brush the assembled strudel with the rest of the whisked egg. This step helps the puff pastry dough achieve a beautiful color during the bake.
You must set your oven to preheat to 350°F before you begin the bake. Once assembled and brushed with egg, bake the strudel in the preheated oven on a Baking Sheet with Parchment Paper or a Silicone Matt. You should bake it until it is fully baked and the dough turns nicely golden, which takes about 25 – 30 minutes. Once removed from the oven, let it cool for at least 5 minutes. Yes, you can serve it hot! For the final touch on this strudel recipe, serve it sliced and optionally sprinkled with confectioners’ sugar and a scoop of vanilla ice cream.
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