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–+ servings
Slices of puff pastry apple strudel.
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Puff Pastry Apple Strudel

Made using store-bought puff pastry, this easy apple strudel recipe is packed with tart apples, sweet brown sugar, and plenty of warm spices. Puff pastry apple strudel is sure to become a fall favorite!
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 16

Ingredients

  • 3 large Granny Smith apples peeled, cored, and thinly sliced
  • ¾ cup lightly packed light or dark brown sugar
  • ¼ cup all-purpose flour
  • 2 teaspoons apple pie spice
  • ¼ teaspoon fine sea salt
  • ½ teaspoon vanilla bean paste or pure vanilla extract
  • 2 sheets puff pastry thawed according to package directions (1 (17.3-ounce) package)

For the egg wash:

For the glaze:

  • ½ cup powdered sugar
  • ½ teaspoon vanilla bean paste or pure vanilla extract
  • 2 ½ to 3 teaspoons milk
US Customary - Metric

Instructions

  • Preheat oven to 400°F. Cut 2 pieces of parchment paper, each large enough to cover the bottom of a rimmed baking sheet. Set aside.
  • In a large bowl, gently toss the apple slices with the brown sugar, flour, apple pie spice, salt, and vanilla until the apples are well coated. Set aside.
    3 large Granny Smith apples, ¾ cup lightly packed light or dark brown sugar, ¼ cup all-purpose flour, 2 teaspoons apple pie spice, ¼ teaspoon fine sea salt, ½ teaspoon vanilla bean paste or pure vanilla extract
  • Unfold one sheet of the puff pastry on a lightly floured surface, leaving the second sheet in the refrigerator until you are ready to work with it. Use a rolling pin to roll the pastry to a rectangle approximately 10x12 inches in size. Transfer the pastry onto one of the parchment paper sheets.
    2 sheets puff pastry
  • Place half of the apple filling lengthwise down the center third of the pastry, leaving a 1-inch border at the top and bottom. Starting at the top, use a sharp knife, pizza cutter, or dough blade to make cuts on both sides of the pastry every 1 to 1 ½ inches at a slight downward angle perpendicular to the filling. Discard the top and bottom corners of the pastry that don’t form a full strip.
  • Fold the top and bottom edges of the pastry over the filling, then fold the strips over from the top down, alternating sides so that the strips slightly overlap in the center.
  • Use the parchment paper to carefully transfer the strudel to a rimmed baking sheet. Repeat the process with the second sheet of pastry and the remaining filling.
  • Whisk the egg and milk together to create an egg wash. Brush this over the tops of both of the strudels.
    1 large egg, 1 tablespoon milk
  • Bake in the preheated oven for 30-35 minutes or until golden brown. Some of the juice from the filling will likely seep out during baking; this is normal.
  • Allow strudels to cool on baking sheets for about 5 minutes before removing to a wire rack. Cool an additional 5 minutes before preparing the optional glaze.
  • To make the glaze, whisk the powdered sugar, vanilla, and milk in a small bowl. The consistency should allow you to drizzle the glaze over the strudel. If it is too thick add a bit more milk about ½ teaspoon at a time to achieve the desired consistency. Drizzle the glaze over the strudels and allow to set for a few minutes before slicing and serving warm or at room temperature.
    ½ cup powdered sugar, ½ teaspoon vanilla bean paste or pure vanilla extract, 2 ½ to 3 teaspoons milk

Notes

Store in an airtight container for up to 2 days.