Puff Pastry Apple Strudel
A streamlined Austrian classic: store-bought puff pastry wrapped around a spiced apple filling with raisins, toasted breadcrumbs, and a hint of lemon. Baked until golden and glazed with a simple apricot shine, this strudel delivers flaky layers and tart-sweet fruit in every slice.
- Prep
- 25 min
- Cook
- 45 min
- Wait
- 20 min
- Total
- 1 hr 30 min
- Makes
- 1 strudel (8 slices)
Steps
Before you start
- Remove puff pastry from freezer 30–40 minutes ahead so it thaws but stays cold
- Preheat oven to 400°F (200°C) 15 minutes before baking
- Line a large baking sheet with parchment paper
- Zest and juice the lemon before cutting into wedges for serving
Toast breadcrumbs
- In a small saucepan over medium heat, melt 3 tablespoons (43 g) butter.
- Add 0.5 cup (60 g) breadcrumbs and stir constantly for 2–3 minutes until golden and fragrant.
- Transfer to a small bowl and let cool for 1 minute.
- This creates a barrier that prevents the pastry from becoming soggy.
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Ready when: Breadcrumbs are golden brown and smell toasted
Tip: Do not let them burn; they will darken further as they cool. The crispy texture protects the puff pastry bottom.
Prepare apples and fill
- Peel, core, and slice 6 medium apples (900 g) into ¼-inch thick slices.
- In a medium bowl, combine the apples with 0.75 cup (110 g) raisins, 0.5 cup (100 g) granulated sugar, 1.5 teaspoons (4 g) cinnamon, 0.25 teaspoon (0.5 g) nutmeg, 1 teaspoon (3 g) lemon zest, and a pinch of salt.
- Toss until the apples are evenly coated.
- Let sit for 5 minutes so juices begin to release.
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Ready when: Apples are sliced and mixture is well combined with visible liquid at the bottom of the bowl
Tip: Use a sharp knife or mandoline to get even apple slices that cook uniformly. Toss gently so apples don't bruise.
Assemble strudel
- Place thawed puff pastry sheets on a cold work surface, still slightly overlapping or side by side.
- If using two separate sheets, overlap them by about ½ inch and seal the seam by brushing with water and pressing gently.
- The total dimension should be roughly 17×12 inches (43×30 cm).
- Spread the toasted breadcrumb mixture in a 2–3 inch wide strip along the long edge of the pastry, leaving a ½-inch border.
- Mound the spiced apple filling (draining off excess juice if necessary) on top of the breadcrumbs, distributing it evenly but not packing it tightly.
- Leave the long edges clear so you can seal the strudel.
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Ready when: Filling is distributed in an even line; pastry is ready to roll
Tip: If you've drained apple juice, reserve it to brush on the pastry later for extra flavor and shine. Do not overfill or the strudel will burst during baking.
Roll and seal
- Starting from the long edge closest to you, roll the puff pastry over the filling tightly, using the work surface to help lift it.
- Roll away from you in one smooth motion, tucking the filling in as you go.
- Once fully rolled, position the strudel seam-side down on the prepared baking sheet, curving it slightly into an S or crescent shape if it doesn't fit flat.
- Pinch and seal any cracks along the top where the pastry edges meet.
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Ready when: Strudel is rolled tightly and positioned seam-side down on the baking sheet
Tip: A crescent shape helps it fit standard baking sheets. Roll steadily but not too fast, or the pastry may split. If it does crack slightly, seal with a bit of water and press gently.
Apply egg wash
- Brush the entire surface of the strudel with egg wash (1 beaten egg mixed with 1 tablespoon water).
- Make sure to coat all exposed pastry, including the curved sides.
- This creates a golden, glossy finish.
- You can also sprinkle a pinch of sugar on top if desired for extra sweetness and crunch.
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Ready when: Entire surface is evenly coated with a thin, glossy egg wash
Tip: Use a pastry brush for even coverage. Avoid pooling egg wash at the base of the strudel, which can prevent browning.
Chill before bakingOven 400°F / 205°C
- Refrigerate the assembled strudel on the baking sheet for 10 minutes.
- This helps the puff pastry stay flaky and prevents the filling from leaking out during baking.
- Meanwhile, preheat your oven to 400°F (200°C).
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Ready when: Strudel is cold to the touch and pastry is set
Tip: Cold puff pastry puffs more dramatically in the hot oven, creating better layers.
Bake until goldenOven 400°F / 205°C
- Place the baking sheet in the center of a preheated 400°F (200°C) oven and bake for 40–45 minutes.
- The pastry should turn deep golden brown on top and the edges should be crispy.
- If the top starts to brown too quickly (after about 25 minutes), loosely tent it with foil.
- The strudel is done when the pastry is dark golden and feels crisp when you tap the sides.
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Ready when: Pastry is deep golden brown on top; sides are crispy and firm; some apple juice may bubble at the seams
Tip: Start checking at 35 minutes if your oven runs hot. A tent of foil prevents over-browning without trapping steam that would soften the crust.
Glaze with apricot
- While the strudel is still hot from the oven, warm 3 tablespoons (60 g) apricot jam in a small saucepan over low heat, stirring until pourable (add 1 teaspoon water if needed).
- Brush the warm jam over the hot strudel in a thin, even layer.
- This gives a shiny, professional appearance and adds subtle fruity flavor.
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Ready when: Jam is pourable and strudel is coated with an even, glossy layer
Tip: Apply the glaze immediately while the strudel is hot so it adheres and sets smoothly. Strain the jam through a fine sieve if it has large fruit pieces, for a polished finish.
Cool and finish
- Transfer the strudel to a wire cooling rack and let rest for 10–15 minutes before slicing.
- This allows the filling to set slightly so it doesn't pour out when you cut.
- If using, dust lightly with powdered sugar just before serving for a traditional Austrian presentation.
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Ready when: Strudel is cool enough to handle and no longer steaming; powdered sugar (if used) adheres without melting
Tip: Do not slice too early or the filling will run. A sharp serrated knife dipped in hot water and wiped clean between cuts helps prevent the pastry from cracking.
Slice and serve
- Using a sharp serrated knife, cut the strudel into 8 equal slices.
- Serve warm or at room temperature with a dollop of whipped cream, crème fraîche, or vanilla ice cream.
- A cup of coffee or tea is traditional.
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Ready when: Slices are clean and the filling is visible inside with tender apple chunks
Tip: For the cleanest slices, let the strudel cool all the way to room temperature, then reheat individual slices in the oven if desired (see storage).
Good to know
Tips
- Toast the breadcrumbs in butter until golden to prevent a soggy pastry base—this is essential in traditional Austrian strudel.
- Keep all pastry components cold during assembly to maximize puffing and crispness in the oven.
- If the apple mixture releases a lot of liquid during maceration, drain it off before assembling; too much liquid will make the pastry soggy and cause it to burst during baking.
- Serve with a spoonful of whipped cream, crème fraîche, or vanilla ice cream to complement the tart apples and flaky pastry.
Make ahead
The assembled strudel (after egg wash and chilling) can be covered and frozen for up to 3 weeks. Bake from frozen, adding 5–10 minutes to the baking time and checking for doneness (top should be deep golden). You can also prepare the apple filling up to 1 day ahead; store it in an airtight container in the refrigerator, but assemble and bake the strudel the day you serve it for best texture.
Storage & reheating
Room temperature (covered loosely with foil): up to 1 day. Refrigerator (in an airtight container): up to 3 days. Freezer: up to 2 weeks (wrap tightly in plastic wrap and foil). To reheat: place on a baking sheet and warm in a 325°F (163°C) oven for 12–15 minutes until warmed through and the pastry crisps up slightly.
Substitutions
- Granny Smith or other tart apples → Pink Lady, Braeburn, or Honeycrisp apples. Mix tart and slightly sweet varieties if possible. Avoid Red Delicious, which become mushy when baked.
- dark raisins → currants, diced dried apricots, or dried cranberries. Use the same amount. Soak dried apricots in warm water for 5 minutes first to soften if they are very hard.
- apricot jam → warm apricot nectar or strained apple jelly. Apricot nectar creates a lighter glaze; use slightly less (2 tablespoons) and brush while still warm from the oven.
- frozen puff pastry sheets, thawed → thawed phyllo dough sheets brushed with melted butter. Layer 4–5 phyllo sheets (brushing butter between each) and proceed as if it were puff pastry. The texture will be crispier and thinner. Reduce baking time by 5 minutes.
