Apple Strudel

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.

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Course: Dessert

Cuisine: Austrian, German

Keyword: apfelstrudel, apple strudel, austrian apple strudel, german apple strudel

Prep Time: 20

Cook Time: 30

Resting Time: 30

Total Time: 50

Servings: slices

Calories: 109kcal

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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