It’s apple season and strudel is the best way to celebrate apples. And when combined with cinnamon it is the perfect fall treat. One of the most popular pastries, this dessert apfelstrudel was first introduced to the United States by Austrian and German immigrants. It is originates from Vienna, Austria in the 19th century. The traditional strudel dough is made from scratch but I like to use a different crust, such as phyllo dough or puff pastry. And you can also make apple strudel with filo pastry, but today we use puff pastry. Puff pastry is a versatile pastry that is made by folding dough multiple times to create layers. It is important to work quickly when folding the pastry since time will allow the gluten to develop and the pastry will become chewy and tough. The advantage of puff pastry is you can also braid it as we did in our braided apple pastry with cooked apple filling.
Step-by-step: Apple strudel with puff pastry
Preheat the oven to 375°F/190°C/Gas Mark 5 Apple – Wash, peel, and core the apples. Chop each into half then quarters – then slice each quarter into three slices.
Apple filling – Add all the filling ingredients along with the sliced apples. Stir well to combine. Cover the bowl with plastic wrap and set it aside.Pro tip – Prepare the apple filling when you are ready to bake. Otherwise, the apples will release too many juices.
Puff pastry – Roll the puff pastry on a lightly floured surface to about 12 x 12-inches. Dust off excess flour.Pro tip – Make sure the puff pastry dough is chilled at all times because it makes it easier to roll the pastry and keep the layers flaky. Filling – Divide the apple mixture into two. Pile the apple mixture onto the pastry towards one side leaving two inches away from the edges so you can fold the sides. Fold – Wrap the apples in the pastry like a parcel folding the edges over the apples. Then, roll over and tuck the edges under so the weight of the apples is on top. This will prevent the strudel from opening.Pro tip – Be gentle but do not stretch the dough too much.
Bake – Place the strudel on a baking sheet lined with parchment paper seam-side down. Brush the top with eggwash, milk, or melted butter. Cut a few slashes on top. Bake on the center rack for about 30 minutes or until golden brown.Pro tip – Cutting the slashes on top will help steam release and prevent the pastry from cracking.
Cool – Let cool on the baking tray for 5 minutes. Then, immediately transfer to a platter. When cooled, dust with powdered sugar.Pro tip – If there is too much juice on the baking tray, you want to transfer the strudel over to another platter immediately so it won’t soak into the pastry. Enjoy!
Frequently asked questions
Creative ways to serve apple strudel
Strudel Bites: Cut the strudel into bite-sized pieces and skewer them with a small fork. Serve them with dipping sauces like caramel, chocolate, and vanilla custard. Perfect when you have multiple dessert options. Strudel Sundae: Place a slice of warm apple strudel at the bottom of a dessert dish. Top with a scoop of vanilla ice cream, a drizzle of caramel sauce, and a sprinkle of chopped nuts. Deconstructed Strudel: Layer puff pastry squares, spiced apple compote, and sweetened crumbled breadcrumbs separately on a plate. Garnish with whipped cream and a sprinkle of cinnamon. Strudel Parfait: In a clear glass, alternate apple strudel layers crumbles with whipped cream layers. Top with granola and a drizzle of honey. Strudel Tartlets: Create mini apple strudel fillings in small tart shells. Serve with a dollop of whipped cream or a drizzle of caramel. Apple Strudel Waffles or Pancakes: Incorporate finely chopped apple strudel into your waffle or pancake batter. Serve warm with maple syrup or a dusting of powdered sugar. Strudel Milkshake: Blend vanilla ice cream, apple strudel filling, a splash of milk, and a pinch of cinnamon until smooth. Top with whipped cream and a sprinkle of cinnamon. Serve with toasted puff pastry slices and Strudel Crepes: Fill crepes with apple strudel filling, fold or roll them, and serve with a dollop of whipped cream or a drizzle of caramel. Rustic Strudel Bowl: Hollow out a small round bread loaf and fill it with apple strudel filling. Top with whipped cream and serve with a spoon.
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