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Easiest Puff Pastry Apple Strudel with Bakery-Style Flaky Layers

A close-up of a freshly baked slice of apple strudel showing flaky pastry and cinnamon apple filling, dusted with powdered sugar.
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Make a delicious, flaky apple strudel using store-bought puff pastry. This quick dessert features cinnamon-spiced apples and toasted breadcrumbs, perfect for fall baking or brunch.

Ingredients

Scale
  • 1 package (14.1 ounces) frozen puff pastry, thawed
  • 4 medium Granny Smith apples, peeled, cored, and thinly sliced
  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup golden raisins (optional, soak in warm water or rum for 10 minutes, then drain)
  • 1/2 cup plain breadcrumbs
  • 3 tablespoons unsalted butter, melted
  • 1 large egg, beaten (for egg wash)
  • 2 tablespoons milk or water (for egg wash)
  • Powdered sugar, for dusting

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, combine the sliced apples, granulated sugar, cinnamon, and nutmeg. Toss gently to coat the apples evenly. If using, add the drained raisins to the apple mixture.
  3. In a small skillet over medium heat, melt the 3 tablespoons of butter. Add the breadcrumbs and toast, stirring constantly, until they are golden brown and fragrant, about 3 to 5 minutes. Remove from heat and set aside.
  4. Unfold one sheet of thawed puff pastry onto a lightly floured surface. If the pastry is rectangular, orient it so the longer side faces you.
  5. Brush the edges of the pastry lightly with the egg wash (1 egg beaten with 2 tablespoons of milk or water).
  6. Spread half of the toasted breadcrumbs in a thin, even layer over the center of the pastry, leaving a 1-inch border on all sides.
  7. Spoon half of the apple mixture over the breadcrumbs, arranging the slices neatly.
  8. Fold the long sides of the pastry over the filling, overlapping them slightly. Then, fold the short ends inward to seal the filling completely, creating a log shape. Place the strudel seam-side down on the prepared baking sheet. Repeat the process with the second sheet of puff pastry and the remaining filling.
  9. Brush the tops of both strudels generously with the remaining egg wash. Cut several small slits across the top of each strudel to allow steam to escape.
  10. Bake for 25 to 30 minutes, or until the pastry is puffed, golden brown, and the filling is bubbling.
  11. Remove from the oven and let the strudels cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool further.
  12. Dust generously with powdered sugar before slicing and serving warm or at room temperature.

Notes

  • For a bakery-style finish, brush the pastry with melted butter halfway through baking for extra crispness.
  • If you are interested in advanced techniques, making homemade dough stretched paper-thin provides the most authentic texture, but this puff pastry version is much faster for weeknight baking.
  • This recipe pairs well with a simple vanilla ice cream or a side of whipped cream. Consider using this recipe when you are looking for alternatives to traditional meal planning desserts.

Nutrition

Find it online: https://delicerecipe.com/easy-apple-strudel-recipe-flaky-pastry/