Homemade Apple StrudelThis Post May Contain Affiliate Links. Please Read Our Disclosure Policy
This delicious and easy apple strudel (created by my Aunt Maybe) is one of my favorite dessert recipes. While it’s fabulous for fall, you can serve it any time of the year. Once you make it for your family and guests, I’m sure they will agree.
The fall season is the perfect time for baking apple recipes. I’m sharing my Aunt Maybe’s Apple Strudel. At the end of this post, there are links (with images) to 18+ more fall-inspired apple recipes. I want to make them ALL! I so admire this group of bloggers and their wonderful ideas. There’s something for everyone, so check out the full list of recipes.
Looking for more IBC apple recipes? Try these:
- Apple Cinnamon French Toast
- Baked Apple Cider Donuts
- Frosted Apple Cider Cookies
- Apple-Cranberry Slab Pie
- Spiced Apple Cake Cookies
- Caramel Apple Martini
Frequently Asked Questions about Apple Strudel
Before we get to the apple strudel recipe, here are some questions people often ask about it. If you don’t see your question in this list, please leave it in the comments.
What pastry is apple strudel made from?
Classic apple strudel is made from a puff pastry, like filo pastry. To save me time, I used a store-bought puff pastry. However, if you have time, feel free to make a puff pastry from scratch.
What is the difference between strudel and streusel?
There are a lot of differences between these two popular desserts. A strudel is a baked dessert with thin strips of puff pastry wrapped around the filling. A streusel has the filling inside of a pie crust and is topped with a crumb topping made from sugar, flour, and butter.
Can I use canned apple pie filling instead of fresh apples?
Yes, to save yourself time, it is just fine to use canned apple pie filling. You could even pre-make the filling and then save it in the refrigerator for up to three days. Then, all you have to do is add the filling to the pastry, wrap it, and bake it.
That being said, this pasty will taste best when you are able to make the filling from scratch, so I encourage you to give it a try.
Is strudel dough the same as pie dough?
No, the dough is not the same as regular pie dough. A traditional strudel is made with puff pastry.
Classic Apple Strudel
Last year we did a similar round-up of fall apple recipes. You might remember that I made apple streusel cake. (It’s delicious, by the way, and it makes a great breakfast sweet or dessert.)
A couple of years ago, my Aunt Maybe (her name is May, but we’ve always called her Maybe) brought this apple strudel to a Christmas get-together. Her husband, my Uncle Dan, and their children had always raved about how delicious it was.
It only took one bite to know how right they were. With such a marvelous combination of flavors, I’d say it’s crazy delicious.
There are only a handful of simple ingredients in this classic homemade apple strudel. Here’s what you need to have when you make them.
- Apples – Use Granny Smith apples. They are tart and taste best when you bake them.
- Sugar – Granulated white sugar is ideal for the filling.
- Butter – Unsalted butter is always the best choice for baking.
- Cornstarch – This thickens the filling.
- Spices – Use both cinnamon and nutmeg for a classic apple pie flavor. Plus, extra salt enhances the flavors and makes them more pronounced.
- Puff Pastry – Just buy a package (two sheets) of pre-made puff pastry.
- Egg – This is to add an egg wash on the outside.
- Butter – Unsalted butter tastes better in the glaze.
- Vanilla – Gives the glaze the classic vanilla flavor.
- Milk – Use your favorite type of milk. If you use sweetened non-dairy milk, use less sugar.
- Powdered Sugar – Also called confectioner’s sugar, this will give you the perfect consistency.
I also love how quick and easy it is to make. Let me walk you through the recipe.
How to Make Apple Strudel:
The hardest part of this recipe is peeling the apples. If you can do that, you’re golden. I’ll split this recipe up into easy sections for you.
Thaw the Puff Pastry
This apple strudel recipe starts with puff pastry. You can make your own, but I think the frozen variety is equally as good. You might as well save yourself time and trouble.
Once thawed, I like to roll out the puff pastry dough to make it 15-20% larger. This allows you to fit in all of the apple filling.
Make the Filling
Speaking of the filling… Mix diced apples, sugar, butter, cornstarch, spices, and water in a medium saucepan. Cook this for about 7 minutes or until the mixture becomes a sauce and thickens.
Add Filling to the Puff Pastry
Once the apple filling is cooled, divide it evenly between the two puff pastry sheets. Then, spread the filling on the middle third of the puff pastry.
Add Decorative Pie Strips
To make the apple strudel a bit more decorative, use a knife to cut lines (about 16 or so) into each outer third of the puff pastry, forming strips. Then criss-cross the strips onto the filling. (You’ll need to add a bit of water to the end of each of the dough strips to seal them.)
It’s a simple method, but it creates a beautiful effect.
Once everything is assembled, brush the apple strudel with an egg wash and pop it into the oven for 35-40 minutes.
Make the Glaze
Let the strudel cool slightly. While it cools, prepare the glaze by whisking together butter, confectioner’s sugar, vanilla, salt, and milk. I recommend starting with about 2 cups of confectioners’ sugar and then adding more to create a glaze that is the desired consistency.
Add Glaze on Top
Drizzle the glaze on the warm apple strudel, then dig in!
I am not exaggerating. It is SO-O-O GOOD! And yet it’s simple to make, isn’t it? The frozen puff pastry dough makes it easy.
Of course, this apple strudel is delicious in the fall, but this is a recipe you can fix any time of the year. As I said, we have it for Christmas, and it’s such a treat.
That’s a wrap on apple strudel!
I sincerely hope you enjoyed this homemade apple strudel recipe and will give it a try. I have a feeling you’re going to love it as much as we do.
Want even more? Then check out all of the wonderful (and beautiful) apple recipes listed below. My Seasons of Home blogger friends and I have been busy baking for you!
Homemade Apple Strudel Recipe:
Aunt Maybe’s Apple Strudel
- 4 large Granny Smith apples cored, peeled, and diced
- 1 cup sugar
- 2 tablespoon unsalted butter
- 2 tablespoon cornstarch
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon kosher salt
- 1/4 cup water plus extra for sealing the dough
- 1 package (2 sheets) frozen puff pastry thawed
- 1 egg beaten
- 1 stick unsalted butter melted
- 1 teaspoon vanilla
- 3 tablespoons milk
- 1/2 teaspoon kosher salt
- 2-3 cups confectioners’ sugar
- Begin by preheating your oven to 375 degrees F.
- In a medium saucepan, combine the apples, sugar, butter, cornstarch, cinnamon, nutmeg, salt, and water. Stir to combine. Cook at medium heat for about 7 minutes or until the sauce starts to thicken. Set aside and allow the apple mixture to cool.
- In the meantime, unfold your puff pastry onto a lightly floured surface. Use a rolling pin to make each puff pastry sheet about 15% larger in size.
- Place half of the cooled apple mixture down the middle one-third of one puff pastry sheet.
- Use a sharp knife to cut horizontal strips along both the left and the right outer thirds of the puff pastry. (Make about 16 strips on each side.)
- Lightly moisten the ends of all the strips with water. Then fold the strips over the top of the apple mixture. To create a braided look, first fold over a strip from the left, then a strip from the right. Continue left, right, left, right until all of the strips are in place.
- Seal both ends with a little water.
- Repeat this process with the rest of the apple filling and the second puff pastry sheet.
- Transfer both strudels to a baking sheet lined with parchment paper.* Brush with beaten egg.
- Baked for 35-40 minutes or until golden brown. Allow the strudel to cool slightly.
- In the meantime, prepare a glaze by whisking together the butter, vanilla, milk, kosher salt, and confectioners’ sugar. Start with 2 cups of confectioners’ sugar. Add more to create a glaze that is thick but still can be drizzled. (If the glaze becomes too thick, add a bit more milk to thin it.)
- Slice and serve warm.
Seasons of Home Fall Apple Recipes:
Apple Cinnamon Streusel Muffins by Ella Claire & Co. | Puff Pastry Apple Strudel by Inspired by Charm | Apple Crumb Pie Bars by Tidy Mom | Stovetop Applesauce by Tidbits | Apple Cheesecake Tart by Rooms for Rent
Gluten/Dairy Free Apple Crisp by Zevy Joy | Apple Pie Chocolate Chip Cookies by Anderson + Grant | Easy Apple Dumpling Dessert by Happy Happy Nester | Gluten-Free Apple Fritters by Home Made Lovely | Sheet Pan Apple Crumble by My Sweet Savannah
Salted Caramel Apple Tart by Shabby Fu Fu | Cinnamon Apple Bread by Julie Blanner | Apple & Blackberry Topped Waffles by French Country Cottage | Sugar-Free Apple Butter by Farmhouse on Boone | Puff Pastry Apple Pie by Jenna Kate at Home
Apple Walnut Bread by On Sutton Place | Apple Cake with Homemade Caramel Sauce by Town and Country Living | Mini Apple Pies by My 100 Year Old Home | Apple Scones by Boxwood Avenue
this is not home made. you used bought pastry and what is kosher salt. most of this is for the US market not UK
Hi Brenda! This is still homemade to me. Puff pastry is very time consuming (and difficult) to make. The frozen variety works great and is a nice shortcut. Kosher salt is a type of salt I like to use for baking. Feel free to google it if you want to learn more. Also, I live in the US, so naturally my recipes are going to be based around ingredients I can get here. I’m just one person. I don’t have the capacity to create recipes for every geographical location. I’m just sharing the things I make in hopes of helping an inspiring others.
Can I use this recipe to fill a frozen 9 inch pie crust instead of turning it into a strudel?
I am making this for my father’s 65th birthday. I am
embarrassed to say he’s been asking for a fresh Apple strudel for years. This looks perfect and the way you cut and layered it looks beautiful. I enjoyed reading your blog, thank you very much for sharing!
Its so easy and its the BOMB! Soooooooooooooo good!
This is excellent and so easy and tastes awesome
recipe looks good but why do you have to scroll through a page and a half of blather before you get to the recipe….
Hi Jeri, thank you for your thoughtful comment. For my reader’s convenience, I’ve added a “Jump to Recipe” button at the top of every post. For those wanting just the recipe, just click the button and it will jump directly to it. Also, this is my blog. I take photographs. I write stories. There is a lovely article I think you should check out. I will link to it HERE. The title of the article reads: “What it says about us when we want a cook’s recipe but not their humanity.” I think you’d benefit from it greatly. Have a wonderful day!
This came out amazing! I honestly feel like it got better with time too—I thought it was even more delicious served at room temperature the next day, so this is an awesome recipe to make ahead of time. Plus, it was SO easy to make, yet looks so fancy. There was barely even anything to clean up! This recipe is a keeper. Thank you for sharing!
So Good!!! And So Easy!!! My husband loved it. Thanks