Classic Apple Strudel Recipe

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When it comes to warm, cozy desserts that bring comfort and nostalgia to the table, few can compete with a beautifully golden Classic Apple Strudel. This beloved Austrian pastry is a flaky, buttery roll stuffed with spiced apples, raisins, and crunchy walnuts, often finished with a dusting of powdered sugar. It’s the perfect balance of tender and crisp, sweet and tart.

Whether you’re serving it up during the holidays, sharing it with friends at brunch, or simply craving an old-world treat on a quiet afternoon, this strudel never disappoints. With just the right amount of cinnamon and a melt-in-your-mouth texture, every slice tells a story of warmth and home.

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What Kind of Puff Pastry Should I Use?

For ease and consistency, store-bought frozen puff pastry works beautifully in this recipe. Choose a high-quality brand with real butter if possible—it bakes up with crisp layers and rich flavor. Let it thaw overnight in the fridge or for 30-40 minutes at room temperature before using.

If you’re feeling adventurous and want an even more authentic strudel, you could try making your own traditional strudel dough from scratch—but be prepared for a more hands-on (and stretchy) experience!

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Ingredients for the Classic Apple Strudel Recipe

• 1 sheet puff pastry, thawed
• 2 large apples (such as Granny Smith), peeled, cored, and thinly sliced
• 1/4 cup brown sugar
• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/3 cup golden raisins
• 1/3 cup chopped walnuts
• 1 tablespoon lemon juice
• 1 tablespoon all-purpose flour
• 1 egg, beaten (for egg wash)
• 1 tablespoon milk (to mix with egg wash)
• Powdered sugar for dusting (optional)

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How To Make the Classic Apple Strudel Recipe

Step 1: Preheat and Prepare

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and set it aside. If your puff pastry isn’t already thawed, give it time to come to a workable temperature.

Step 2: Make the Filling

In a large bowl, combine the sliced apples, brown sugar, granulated sugar, cinnamon, nutmeg, golden raisins, walnuts, lemon juice, and flour. Mix until everything is evenly coated. Let it sit for 5-10 minutes so the flavors can meld.

Step 3: Roll Out the Pastry

On a lightly floured surface, roll out the puff pastry into a rectangle, about 12×16 inches. If it’s already pre-rolled, just smooth it out gently with a rolling pin to even it.

Step 4: Add the Filling

Spoon the apple mixture evenly down the center of the pastry, leaving about 1.5 inches on each side. Fold the sides of the pastry over the filling, then fold the ends. Flip the strudel seam-side down onto the baking sheet.

Step 5: Brush with Egg Wash

In a small bowl, whisk the egg with milk. Brush this mixture over the entire strudel to help it bake up golden and shiny.

Step 6: Bake to Perfection

Bake for 35-40 minutes, or until the strudel is golden brown and crisp. The filling should be bubbling slightly through any slits or edges.

Step 7: Cool and Dust

Allow the strudel to cool for at least 15 minutes. Just before serving, dust it with powdered sugar for that iconic finish.

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Serving and Storing Classic Apple Strudel

This strudel is best served slightly warm, either on its own or with a dollop of whipped cream or vanilla ice cream. A drizzle of caramel sauce can add a rich, indulgent twist. For brunches or festive spreads, slice it and arrange on a serving platter with fresh berries and mint sprigs for a pretty presentation.

To store leftovers, wrap the strudel in foil and keep it in the refrigerator for up to 3 days. Reheat slices in the oven at 325°F (165°C) for about 10 minutes to restore its flaky texture. Avoid microwaving, as it can make the pastry soggy.

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Frequently Asked Questions

Can I freeze apple strudel?

Yes! Bake it fully, let it cool, then wrap tightly in plastic and foil. Freeze for up to 2 months. Reheat in the oven at 350°F until warmed through.

What are the best apples for strudel?

Tart, firm apples like Granny Smith or Honeycrisp hold their shape and balance the sweetness of the filling perfectly.

Can I skip the raisins or walnuts?

Absolutely. If you prefer a nut-free or raisin-free filling, just leave them out or swap with dried cranberries or pecans.

How do I prevent a soggy bottom?

Make sure your filling isn’t too wet and don’t overfill the pastry. Also, baking directly on parchment paper helps evaporate moisture underneath.

Is puff pastry the same as phyllo dough?

Not quite. Puff pastry is thicker and richer, while phyllo is thinner and more delicate. Traditional strudel uses phyllo, but puff pastry is a quicker, user-friendly option.

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Want More Pastry Ideas with a Twist?

If you loved this Classic Apple Strudel, you might want to explore more sweet and fruity pastries that hit the spot just right:

• These Raspberry Crescent Rolls deliver fruity flavor in a buttery package.
• For a handheld favorite, check out the Baked Apple Empanadas—similar flavors with a portable twist.
• Dive into the Cherry Chocolate Cheesecake for a creamy dessert with a burst of fruit.
• If creamy casseroles are your thing, the Nutella French Toast Casserole makes a decadent brunch treat.
• Finish your pastry adventure with our Lemon Sugar Cookies for a zesty and sweet bite.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dessert board so you can revisit it whenever the craving hits.

And I’d love to hear how your strudel turned out! Did you go traditional or add a twist? Maybe swapped in pears or a handful of cranberries? Leave a comment and let’s swap baking notes.

Looking for more inspiration? Follow me on Pinterest at Nina Dishes where I post my latest recipes daily!

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