Apple Strudel

This Apple Strudel is a classic pastry that wraps juicy apples, cinnamon, brown sugar, raisins, and almonds in a golden, flaky crust. Simple yet elegant, it’s perfect for serving at a brunch, holiday table, or cozy dessert spread—with or without a scoop of vanilla ice cream.

Why You’ll Love This Recipe

Apple Strudel is the perfect blend of crisp, flaky pastry and a warmly spiced fruit filling. It’s made from scratch, but don’t worry—the dough is simple and forgiving, and the method is easy to follow. You’ll love how your kitchen smells while it bakes, and it tastes even better than it looks.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Dough:

• 1 egg

• 1/4 cup warm water

• 1 teaspoon olive oil

• 1¼ cups all-purpose flour

• Pinch of salt

For the Filling:

• 2 cups apples, thinly sliced (about 2–4 apples, depending on size)

• 1 tablespoon lemon juice

• 1/4 cup raisins

• 1/4 cup almond slices

• 1/2 cup light brown sugar

• 1 tablespoon all-purpose flour

• 1/2 teaspoon ground cinnamon

For Assembly:

• 1 egg

• 1 tablespoon water

• 2 tablespoons turbinado sugar (for sprinkling)

Directions

1. Make the Dough
   In a medium bowl, whisk together the egg, warm water, and olive oil. Add the flour and a pinch of salt, then mix until mostly combined. Knead the dough by hand until smooth and cohesive. Place in a lightly greased bowl, cover with plastic wrap, and let it rest at room temperature for 45 minutes.

2. Prepare the Filling
   In a large mixing bowl, toss sliced apples with lemon juice. Add raisins, almond slices, brown sugar, flour, and cinnamon. Mix until everything is well-coated.

3. Roll and Shape the Dough
   Preheat oven to 400°F (200°C). On a lightly floured piece of parchment paper, roll the dough out into an 11×17-inch rectangle. Score the dough lightly into three vertical columns—the center column should be wider than the sides.

4. Cut and Fill
   Cut the two outer columns into equal strips, stopping at the edges of the center column. Place the apple filling in the center column. Fold the top and bottom flaps of dough over the filling to seal the ends.

5. Braid and Seal
   Starting from one end, fold alternating dough strips over the filling to create a braid pattern. Gently press the ends to seal and close any gaps.

6. Brush and Sprinkle
   Whisk the remaining egg with 1 tablespoon of water. Brush this egg wash over the top of the braided dough, then sprinkle evenly with turbinado sugar.

7. Bake
   Use the parchment paper to carefully transfer the strudel onto a baking sheet. Bake for 25–30 minutes, or until golden brown and crisp.

8. Cool and Serve
   Allow to cool completely on a wire rack before slicing. Serve as-is, or with powdered sugar and a scoop of vanilla ice cream.

Servings and timing

Servings: 6–8 slices
Prep Time: 30 minutes (including dough prep)
Cooking Time: 30 minutes
Total Time: 1 hour 15 minutes (includes dough resting)
Calories per serving: ~280 kcal (estimated)

Variations

• Nuts: Swap almonds with chopped walnuts or pecans for a different crunch.

• No raisins: Omit raisins if you prefer, or replace them with dried cranberries.

• Pre-made dough: Use phyllo dough or store-bought puff pastry for a quicker version.

• Spiced twist: Add a pinch of nutmeg or cardamom to the filling for extra warmth.

• Glaze: Instead of turbinado sugar, drizzle with a simple powdered sugar glaze once cooled.

Storage/Reheating

Storage:
Store in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days.

Reheating:
Reheat individual slices in a 300°F (150°C) oven for 8–10 minutes, or in a toaster oven until crisp and warm.

Freezing:
Freeze baked or unbaked strudel (before egg wash) wrapped tightly in foil and plastic wrap. Thaw overnight in the fridge and bake or reheat as needed.

FAQs

Can I use puff pastry instead of homemade dough?

Yes, store-bought puff pastry works great for a quicker version. Just roll it out, fill, and bake as directed.

What are the best apples for strudel?

Tart apples like Granny Smith, or a mix of Granny Smith and Fuji or Honeycrisp, offer the best balance of flavor and texture.

Do I have to peel the apples?

Peeling is recommended for a smoother filling, but it’s optional if you prefer a more rustic texture.

Can I make the dough ahead of time?

Yes, you can make and refrigerate the dough up to 24 hours in advance. Let it come to room temperature before rolling.

What’s the purpose of scoring and braiding the dough?

Scoring helps guide even folding and braiding gives a decorative finish while securing the filling inside.

Is turbinado sugar necessary?

It’s optional, but it adds a nice crunch and golden finish. You can also use coarse sugar or skip it entirely.

Can I make this recipe vegan?

Yes—replace the egg with a flax egg, use plant-based butter or oil, and make sure your sugar is vegan.

How do I keep the bottom from getting soggy?

Use parchment paper for baking and avoid overfilling the strudel. Cooling it on a wire rack also helps prevent sogginess.

Can I serve this cold?

Yes, it’s delicious warm or cold. For extra indulgence, serve warm with whipped cream or ice cream.

What drink pairs well with apple strudel?

A warm cup of black tea, chai, or a cinnamon-spiced herbal tea pairs beautifully with this dessert.

Conclusion

This homemade Apple Strudel is a comforting, flaky treat that’s easier than it looks. With a buttery crust and a spiced apple filling that’s perfectly sweet and tangy, it’s a dessert worth sharing. Whether served warm with ice cream or enjoyed with a cup of tea, it’s guaranteed to become a seasonal favorite.

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