Whether you call it a slab pie, an apple tart, or a giant toaster strudel, you’ll thank me for this easy fall dessert, it doesn’t get any better than puff pastry apple strudel!
yes, puff pastry apple strudel is as good as it looks!
Oh, and so much EASIER than it looks too! Puff pastry apple strudel has everything going for it – ease, amazing flavor and texture, and that “fun factor” that makes you actually want to preheat that oven and get baking. The filling to pastry ratio is spot on, and the slightly tart Granny Smith apples contrast beautifully with the buttery, flaky pastry and the sweet vanilla glaze. I like to serve this for breakfast or an afternoon coffee/tea break, but it would also make a fantastic fall dessert paired with a scoop of vanilla ice cream.
FUN FACTS: strudel originates from Austria, where it became popular during the 18th century, particularly in Vienna. Its most famous variety, apple strudel, is now a hallmark of Austrian cuisine, but the dish was influenced by the layered pastry traditions of the Ottoman Empire!
ingredients for puff pastry apple strudel
a quick apple pie filling
- apples
- I use Granny Smith, I think they have great tart flavor that comes through in the filling, but feel free to use your favorite.
- sugar
- cinnamon
- vanilla
- salt
- apple cider, apple juice, or water
- cornstarch
the insanely easy crust
- 1 package (2 sheets) of frozen puff pastry
- thawed overnight in the refrigerator
a simple sweet glaze
- powdered sugar
- milk
- vanilla
you should always have a package of puff pastry in your freezer
Frozen puff pastry can get a little pricey, but it’s so worth it to have a package or two around because it’s just so versatile and easy to work with. It bakes up so crisp and flakey and can be subbed for crusts of all kinds. I have made lots of both sweet and savory recipes using puff pastry and you really can’t go wrong. Here are a few of my faves:
- Mushroom and Boursin Puff Pastry Tart
- Raspberry Almond Puff Pastry Danish
- Simple Asparagus Puff Pastry Tart
- Tomato and Egg Puff Pastry Tarts
- Maple and Mascarpone Fruit Tart
how to thaw puff pastry for strudel
Frozen puff pastry is very easy to work with, but you need to thaw it before using for your apple strudel. There are a few easy methods to do this:
- in the fridge ~ just pop it in the fridge and leave it overnight. Voila!
- on the countertop ~ puff pastry will thaw in about 1-2 hours on the countertop. You’ll know it’s ready when it still feel chilled but you can unfold it easily.
- in the microwave ~ forgot to plan ahead 👋 and need your pastry thawed NOW? You can thaw puff pastry in the microwave using the defrost setting. Microwave in 15-second intervals, flipping the pastry every time. Continue until it’s just soft enough to unfold without cracking (usually 1-2 minutes total).
dietary substitutions for puff pastry apple strudel
For a vegan puff pastry apple strudel simply omit the butter in the filling, and brush the strudel with a plant based milk. Use Pepperidge Farm Puff Pastry which is already a naturally vegan product ~ who knew?
For dairy free apple strudel simply omit the butter in the filling, and brush the strudel with an egg wash (1 egg yolk plus a splash of water) instead of milk or cream. Use Pepperidge Farm puff pastry, which is naturally dairy free and vegan.
For gluten free use a gluten free puff pastry like Schar Gluten-Free Puff Pastry.
For lower sugar monk fruit is a natural, zero-calorie sweetener that mimics sugar in sweetness and has no aftertaste. It pairs well with fruit, making it a good choice for apple pie filling.
variation ideas
The one thing I’ve learned over 15 years of recipe development? People like, expect, and need different things in their food. One recipe does not fit all!
Sprinkle the top with coarse sugar before baking instead of the glaze.
Add chopped walnuts and pecans to the apple filling.
Add fresh cranberries to the apple filling.
Use pears instead of apples. Of course other fruits can be used too, like blueberries.
Make individual strudels, just slice the sheets of puff pastry in quarters after rolling out.
Spike your strudel! You can certainly use apple brandy or bourbon in your apple pie filling instead of cider or apple juice for an adult dessert. You can also use it instead of milk to make your glaze 🙂
4 simple things you need to know for success
- Thaw your frozen puff pastry properly: read the box or follow my instructions above. It needs to be thawed but still chilled so it will ‘puff up’ properly in the oven.
- You’re going to roll out the pastry just a little bit to thin it. This helps keep it from puffing too much and overwhelming the apple filling.
- Cool your apple filling to lukewarm before using, you don’t want to put hot filling on your puff pastry. By the way, the apple filling can be made ahead of time.
- Bake the puff pastry strudel long enough. It should be golden brown and cooked through. It pays to check your oven temp with an inexpensive oven thermometer.
the bottom line
We all loved this puff pastry apple strudel. This dessert is fun to make, fun to slice up, and definitely fun to eat. The apple filling is perfect, not too sweet, with firm but tender bits of apple with a thick but glossy consistency. The puff pastry is, as always, light and crisp. Delish.
I highly recommend this recipe, I know you’ll be pleased.
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Puff Pastry Strudel
Equipment
- parchment paper
Ingredients
- 4 cups peeled Granny Smith apples cut in small dice, (about 3 large apples)
- 1/2 cup sugar
- 1/2 tsp cinnamon
- 1 Tbsp cornstarch
- 1/2 tsp vanilla
- 1 pinch salt
- 1/4 cup apple cider, apple juice, or water
- 2 sheets frozen puff pastry, thawed
- 1 Tbsp cold butter, cut into small cubes
- a few tablespoons milk or cream for brushing
for the glaze
- 1 cup powdered sugar
- 3 Tbsp milk or cream to thin
- 1/2 tsp vanilla extract
Instructions
- preheat oven to 400F. Line a baking sheet with a piece of parchment paper and set aside.
- To make the apple filling, add the apples, sugar, cinnamon, vanilla, salt, cornstarch, and cider (or water) to a large heavy bottomed saucepan. Heat over medium heat until bubbling, and allow to gently simmer for about 10 minutes. You want the apples to be tender, but not falling apart.
- Set aside to cool until it is lukewarm. You can put it in the refrigerator to speed the process.
- Roll out one of the puff pastry sheets lengthwise until it is about 14 inches long. Place on the prepared baking pan.
- Roll out the other sheet of puff pastry to the same size. Using a sharp knife, make 8-10 slashes in the pastry, cutting all the way through.
- Spread the cooled apple filling evenly over the bottom sheet of puff pastry, leaving about 3/4" on all sides for crimping. Dot the butter evenly over the filling.
- Place the top layer of puff pastry over the apple filling. Use a fork to crimp the edges together.
- Brush the whole top with the milk.
- Bake for about 30-35 minutes until puffed and golden brown
- Remove from the oven and allow to cool to room temperature before glazing.
- To make the glaze, whisk the powdered sugar with the milk until smooth. Drizzle evenly over the strudel, you may have some glaze leftover.
- Store leftover strudel loosely covered on the counter.
My husband loves apple pie. I had some puff pastry and decided to make an apple strudel using this recipe and it was fabulous!
I’m so glad, thanks for the comment Concetta!
Where does the butter that is listed in the recipe go? I’m guessing in with the apples, but it doesn’t say.
It’s in step 6, dotted over the apples.
Can you use apple pie filling from a can? If so is there a brand that you recemmend?
I have a batch of pre-cooked apples + sugar in my freezer. I would like to add cranberries before I transform this batch into strudel or crisp. What ratio of cranberries to apples do you suggest I use and do I need to cook them first? Thanks so much for your wonderful website. I have recommended it to many home cooks!
Hi Maureen! For this recipe I’d just add a handful of cranberries, and you don’t need to cook them first. For a crisp you might use a ratio of 3:1 apples to cranberries. I have a recipe here.
what size pan?
We bake this on a standard baking sheet. Any flat pan that it fits on is fine.
Whole sheet or half sheet? Please send measurements.
It’s a half sheet, measuring from outside edge to edge: 18 × 13 inches