This Austrian Apple Strudel is one of those desserts that feels fancy, but is actually so simple to make at home. Especially when you use puff pastry as a shortcut, like we do. You’ll get flakey, buttery layers wrapped around a spiced juicy apple filling, that gives you the perfect cozy dessert for sharing.
This recipe is extra quick and easy because it uses store-bought puff pastry, which cuts down on the time and effort, without sacrificing flavor. The filling is packed with tart apples, raisins, sugar, and a little cinnamon, and baked up beautiful wrapped in the golden pastry. It’s easy enough for any night of the year, but impressive enough for dinner guests, or the holidays too.
Apfelstrudel is authentically Austrian, originating in Vienna, with roots from their Austro-Hungarian empire. It is also enjoyed throughout Germany, especially in the south. While the Austrian version typically uses the delicate, paper thin homemade pastry dough and spiced apple filling. German versions commonly use puff pastry, or even using other ingredients in their fillings too.
I learned this recipe from my Austrian host mother when I was studying abroad. She made it for us often and it has been a favorite ever since. She also used a store bought pastry dough, making this extra easy, and still stuffing it with the juicy, spicy apple filling that really makes this dessert special.
Why you’ll love this
- Quick and Easy: The puff pastry saves you a lot of time, so your dessert can be prepared and ready to eat in less than 1 hour.
- Warm Spiced Filling: Sweet and tender apples and raisins coated in cinnamon sugar give this the perfect warm, spiced filling we love.
- Authentic Recipe: This recipe was lovingly shared with me from my Austrian host mother, from my time living there.
Ingredients Needed
This is a quick overview of the ingredients you’ll need for this Apfel Strudel Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- Apples: You want a tart baking apple like Granny Smith, or Honey Crisp
- Raisins: The traditional recipe has raisins, but you can skip them if you want. I like to use golden raisins.
- Granulated Sugar: Sweetens the apple filling
- Ground Cinnamon: The best warm spice pairing with apples
- Lemon Juice: Brightens the apple flavor, and keeps them fresh
- Breadcrumbs: Sprinkled plain Panko Bread Crumbs over the pastry this will prevent the bottom from getting soggy.
- Puff Pastry: Our cheater pastry crust, so we can keep this easy and ready in less than 1 hour.
- Powdered Sugar: Adds a pretty look, and sweetens the pastry a little more
How to make Apple Strudel
Step 1: Make the Apple Filling. Soak the raisins in warm water for about 10 minutes, drain and add them to a bowl with the diced apples. Toss them in the lemon juice. Add the sugar, and cinnamon and stir it all together. Set the mixture aside for 15 to 20 minutes.
Step 2: Roll out the Puff Pastry. On a piece of parchment paper add the thawed puff pastry, and roll it out into a rectangle, about 12×14 inches. Sprinkle bread crumbs down the center third of the pastry.
Step 3: Roll it Up. Spoon the apple mixture over the bread crumbs, leaving the extra liquid in the bottom of the bowl. Fold one side of the filling over the apples, then the other, tucking the side underneath if possible. Tuck in the ends to seal them as well. Cut a couple slits to vent.
Step 4: Bake. Place the apple strudel seam side down onto a baking pan. Bake until the edges are golden and the filling is hot. Let it cool for about 10 minutes, then slice it up, dust with powdered sugar and enjoy.
Tips and Tricks
- Slice Apples Evenly: You can dice or slice your apples, but make sure to cut them evenly so they bake uniformly. This way you don’t have some apples that get too soft and mushy, and some that aren’t cooked enough.
- Serve with Vanilla Sauce: A traditional apple strudel will not be served with vanilla ice cream or whipped cream, but with a warm vanilla sauce instead. It kind of reminds me of a melted ice cream. I don’t have a recipe right now, but this vanilla sauce recipe looks delicious.
Storage Instructions
Cover the leftovers in an airtight container and store them at room temperature for up to 3 days. You can reheat it in the oven, or microwave if you want to enjoy it warm again.
This Apple Strudel is a classic dessert, that’s delicious all times of the year. It’s a special way to make something new for Thanksgiving or Christmas. Delicious served warm, with vanilla ice cream on top, its a showstopper for any occasion!
More Cinnamon Favorites
- Oatmeal Gingerbread Cookies
- Eggnog Cinnamon Rolls
- Churro Toffee
- Snickerdoodle Bars
- Brown Butter Salted Caramel Snickerdoodles
- Caramel Apple Dump Cake
- Cinnamon Toast Crunch Ice Cream
If you try this Apple Strudel, please leave a 🌟 rating and let me know how it went in the comments below. I love hearing from you!
Apple Strudel
Ingredients
- 1 roll Puff Pasty
- 1/3 cup Golden Raisins
- 4 medium Granny Smith Apples (peeled, and diced)
- 1 TBS fresh squeezed lemon juice
- 1/3 cup granulated sugar
- 1/2 tsp Ground Cinnamon
- 2 TBS Plain Panko Bread Crumbs
Instructions
- Thaw the Puff Pastry. You'll only need 1 sheet of Puff Pastry. Let it thaw in the fridge for a few hours, or at room temperature for about 20-30 minutes. 1 roll Puff Pasty
- Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Add the raisins to a bowl and pour warm water over the top. Let them soak for about 10 minutes. 1/3 cup Golden Raisins
- Drain the water off the raisins, and add them to a bowl with the diced apples. Add the lemon juice to the bowl and stir it all together. 4 medium Granny Smith Apples , 1 TBS fresh squeezed lemon juice
- Sprinkle the sugar, and cinnamon over the apples and stir it all together. Let the apples sit aside for 15-20 minutes to let the apples release their juices. 1/3 cup granulated sugar, 1/2 tsp Ground Cinnamon
- Roll out the thawed puff pastry on a piece of parchment paper, or a lightly floured counter top. Roll it out to be a little thinner and bigger, about 12x14inches.
- Sprinkle the bread crumbs down the middle of the pastry, leaving 1 inch at the top and bottom. 2 TBS Plain Panko Bread Crumbs
- Spoon the apple mixture on top of the bread crumbs, leaving the extra liquid in the bowl.
- Fold one side of the pastry over the top of the apple filling. Then fold the other side of the pastry over, tucking the edge all the way over if possible.
- Transfer the apple pastry to the baking sheet placing the seam side down.
- Tuck the top and bottom ends under the pastry.
- Cut a few slits in the pastry for steam to escape.
- Bake the strudel for 25-30 minutes, or until the middle is warm and the pastry is golden.
- Remove from the oven and let it cool for 10 minutes. Dust the top with powdered sugar and slice into pieces with a serrated knife. Serve warm with whipped cream, vanilla ice cream, or vanilla sauce on top.
Notes
- Slice Apples Evenly: You can dice or slice your apples, but make sure to cut them evenly so they bake uniformly. This way you don’t have some apples that get too soft and mushy, and some that aren’t cooked enough.
- Serve with Vanilla Sauce: A traditional apple strudel will not be served with vanilla ice cream or whipped cream, but with a warm vanilla sauce instead. It kind of reminds me of a melted ice cream. I don’t have a recipe right now, but this vanilla sauce recipe looks delicious.
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