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.
Well, my friends, it’s an exciting day here on Inspired by Charm. Not only am I sharing one of my favorite recipes for Apple Strudel, but I’m also collaborating with my Tastes of the Season blogger friends. During the fall and holiday seasons, we come together to share a collection of delicious recipes to help inspire your seasonal recipe making.
We are excited to kick off the season with a collection of apple recipes. As I mentioned, 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 be sure to check out the full list of recipes.
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.) I had intended to make Aunt Maybe’s Apple Strudel recipe last year, but I failed to get the recipe in time. So, this fall I was bound and determined to make it.
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 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.
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.
This apple strudel recipe starts with puff pastry. You can make your own, but I think the frozen variety is equally good. You might as well save yourself the 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.
Speaking of the filling… In a medium saucepan, mix together diced apples, sugar, butter, cornstarch, spices, and water. Cook this for about 7 minutes or until the mixture becomes a sauce and starts to thicken.
Once the apple filling is cooled, divide it evenly between the two puff pastry sheets. Spread the filling on the middle third of the puff pastry.
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.
Let the strudel cool slightly. While it cools, prepare a glaze by whisking together the 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.
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.
I sincerely hope you enjoyed this homemade apple strudel recipe and will give it a try this fall. I have a feeling you’re going to love it as much as we do.
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
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:
- 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 for about 7 minutes or until the sauce just 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.
*Once the strudel is filled, moving it to the lined baking sheet can be a bit tricky. Just be quick and careful. If you prefer, you can assemble the strudel directly on a parchment-lined baking sheet to avoid having to move it. You will just need to use two baking sheets.
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