Traditional recipes

Quick apple strudel recipe

Quick apple strudel recipe

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  • Dish type
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  • Fruit desserts
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  • Apple strudel

This is a quick recipe for an apple strudel, using shop-bought puff pastry and fresh apples. Just right for an afternoon snack or a spontaneous gossip gathering with friends over tea or coffee.

470 people made this

IngredientsServes: 6

  • 1 (500g) packet puff pastry
  • 5 medium sized sour apples
  • Juice of 1/2 lemon
  • 140g sugar
  • 1 teaspoon cinnamon
  • 1 tablespoon flour
  • 1 teaspoon vanilla extract
  • 80g raisins
  • 1 egg beaten with 3 tablespoons milk
  • Icing sugar for dusting

MethodPrep:15min ›Cook:45min ›Ready in:1hr

  1. Preheat oven to 220 C / Gas 7. Butter a baking tray, or line with baking parchment.
  2. For the filling, peel the apples and cut into quarters, then cut into thin slices. In a large bowl, drizzle with the lemon juice to prevent discolouring.
  3. Mix the sugar, cinnamon and flour in a small bowl. Add the flour mixture to the apples with the vanilla. Stir everything well. Now add the raisins.
  4. Roll out the puff pastry. Place the filling down the centre. If there is too much fulling, don't use it all.
  5. Fold the top flap of pastry over the filling and brush with the egg-milk mixture. Fold the lower flap of pastry over it and press firmly. Seal the ends equally well with the egg-milk mixture.
  6. Turn the strudel over so that the nice side is facing up. Lay the strudel on the buttered baking tray and brush it with the remaining egg-milk mixture. Pierce the top a few times with a knife so the steam can escape (diagonal slits look nice).
  7. Bake the strudel in the middle of the oven for 20 minutes. Reduce the temperature to 190 C / Gas 5 and bake for another 20 minutes until golden brown.
  8. Leave to cool for at least 20 minutes before cutting. Dust with icing sugar. A large dollop of cream, custard or vanilla ice cream goes really well with it.

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Reviews & ratingsAverage global rating:(32)

Reviews in English (10)

This was was extra easy to do, I used filo pastry (only because I bought the wrong thing). And it was awesome, the flavours were not overpowering. Took it to a braai (barbeque) for the after coffee treat and family and friends loved it. This dish will definitely become a regular in our house.-10 Jul 2011

just made this awesome four people enjoyed however served it hot should have waited as advised as pastry base was a bit gooey,However enjoyed will make again and wait s turns nice and crisy when slightly cool many thanks-26 Feb 2012

This was simple to make and absolutely delicious. I will be making it again.-03 Oct 2012

Apple Quick Bread with Pecan Streusel

Eggs should keep a consistent and low temperature. This is best achieved by placing their carton in the center of your fridge. The eggs should also remain in their original packaging to avoid the absorption of strong odors.

It is wise to follow the “best by” date to determine overall freshness, but eggs can be tested by simply dropping them into a bowl of water. Older eggs will float while fresh eggs will sink. This is due to the size of their air cells, which gradually increase over time.

Cooked eggs have a refrigerator shelf life of no more than four days, while hard-boiled eggs, peeled or unpeeled, are safe to consume up to one week after they’re prepared.

How to Cook Eggs

The beauty of an egg is its versatility. Eggs can be cooked in a variety of ways. Here are some tips in accomplishing the four most common preparations.

Scrambled: Whip your eggs in a bowl. The consistency of your scrambled eggs is a personal preference, though it seems like the majority of breakfast connoisseurs enjoy a more runny and fluffy option. In this case, add about ¼ cup of milk for every four eggs. This will help to thin the mix. Feel free to also season with salt and pepper (or stir in cream cheese for added decadence). Grease a skillet with butter over medium heat and pour in the egg mixture. As the eggs begin to cook, begin to pull and fold the eggs with a spatula until it forms curds. Do not stir constantly. Once the egg is cooked to your liking, remove from heat and serve.

Hard-boiled: Fill a pot that covers your eggs by about two inches. Remove the eggs and bring the water to a boil. Once the water begins to boil, carefully drop in the eggs and leave them for 10-12 minutes. For easy peeling, give the eggs an immediate ice bath after the cooking time is completed. For soft-boiled eggs, follow the same process, but cut the cooking time in half.

Poached: Add a dash of vinegar to a pan filled with steadily simmering water. Crack eggs individually into a dish or small cup. With a spatula, create a gentle whirlpool in the pan. Slowly add the egg, whites first, into the water and allow to cook for three minutes. Remove the egg with a slotted spoon and immediately transfer to kitchen paper to drain the water.

Sunny Side Up/Over Easy/Medium/Hard: For each of these preparations, you are cracking an egg directly into a greased frying pan. For sunny side up, no flipping is involved. Simply allow the edges to fry until they’re golden brown. To achieve an over easy egg, flip a sunny side up egg and cook until a thin film appears over the yolk. The yolk should still be runny upon serving. An over medium egg is flipped, fried, and cooked longer until the yolk is still slightly runny. An over hard is cooked until the yolk is hard.

How to Freeze Eggs

Eggs can easily be frozen, but instructions vary based on the egg’s physical state. As a general rule, uncooked eggs in their shells should not be frozen. They must be cracked first and have their contents frozen.

Uncooked whole eggs: The eggs must be removed from their shells, blended, and poured into containers that can seal tightly.

Uncooked egg whites: The same process as whole eggs, but you can freeze whites in ice cube trays before transferring them to an airtight container. This speeds up the thawing process and can help with measuring.

Uncooked yolks: Egg yolks alone can turn extremely gelatinous if frozen. For use in savory dishes, add ⅛ teaspoon of salt per four egg yolks. Substitute the salt for sugar for use in sweet dishes and/or desserts.

Cooked eggs: Scrambled eggs are fine to freeze, but it is advised to not freeze cooked egg whites. They become too watery and rubbery if not mixed with the yolk.

Hard-boiled eggs: As mentioned above, it is best to not freeze hard-boiled eggs because cooked whites become watery and rubbery when frozen.

Ingredients (18)

For the streusel:

  • 1/4 cup packed light brown sugar
  • 1/4 cup pecans, finely chopped
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 2 tablespoons cold unsalted butter (1/4 stick), cut into 8 pieces

For the bread:

  • Unsalted butter, for coating the pan
  • 2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon fine salt
  • 2 large eggs, at room temperature
  • 3/4 cup vegetable oil
  • 1/2 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 cups peeled, medium-dice Granny Smith apples (from about 2 medium apples)

The Bungalow Chef’s Famous Apple Strudel

The stage for my culinary adventures is in my Chicago Style Bungalow, which was designed by the architectural firm, W.C. Roddiger of Chicago, and built in 1924 by Ernest and Irene Rauch.

As a child, I delivered newspapers, sold Boy Scout candy, shoveled snow, and trick or treated at this home, never knowing that someday I would purchase it.

I hope my recipes become part of your family. Like I have always said, every family recipe has a story, and so does every bungalow!


Using Fillo Factory brand fillo I made the best strudel!

How can anyone resist Apple Strudel fresh from the oven? The crisp and flaky crust wrapped around fresh apples and raisins, and the warm aroma of cinnamon and butter is amazing. As a child, I was taught the technique of stretching the dough over a kitchen table, but today I use fillo dough. I love Organic Fillo Dough by The Fillo Factory. It’s made with vegan ingredients and is easy to use. This dough comes in 13 " × 18 " sheets, which are perfect.

Growing up as a mid-century kid, I remember the television show Hogan’s Heroes with the beloved character, Sergeant Hans Georg Schultz, never passing up a slice of Apple Strudel. And as Schultz preferred, I always serve mine “mit schlag,” with whipped cream.

Mike Mech, “The Bungalow Chef”

Mike Mech is in the storytelling business with food and vintage recipes as his muses. Mike’s blog, Recipe Revival, can be found on


  • Granny Smith Apples, peeled, cored, and diced - 5 large
  • raisins - 1/2 cup
  • melted butter - 2 tbs
  • unseasoned bread crumbs - 1/4 cup
  • fresh lemon juice - 1 tsp
  • granulated sugar - 1 cup
  • cinnamon - 1 tbs
  • Fillo Factory fillo dough - 8 sheets
  • melted butter - 1/2 cup
  • granulated sugar - 1 cup
  • cinnamon - 1 tbs


Preheat the oven to 350 degrees.

In a large mixing bowl, add the diced apples, raisins, melted butter, bread crumbs, lemon juice, sugar, cinnamon and mix well.

Place one sheet of fillo dough on a large kitchen towel. Brush with melted butter and sprinkle with cinnamon and sugar mixture. Layer and repeat the process using all 8 sheets of dough. Tap down using the backside of a baking sheet.

Spoon the apple mixture along the long side on the fillo sheets. Roll like a jelly roll. Brush the seam area with melted butter. Transfer onto a parchment paper—covered baking sheet with seam side down. Brush with remaining butter and cinnamon-sugar mixture and bake for 20–30 minutes. Let it set for one hour before slicing with a serrated knife and serving.

For a variation on this strudel recipe, I often use fresh pears or summer plums.

Chef’s Tip: Keep the dough from drying out by covering with barely damp kitchen towels or plastic wrap.

Step 1

Place grated apples in a s ieve , pour over lemon juice and squeeze lightly to remove excess juice from apples.

Step 2

Place apples in a large bowl, add sugar, cinnamon, nutmeg, raisins and combine well.

Step 3

Insert pot in the unit and close lid. Select BAKE, set the temperature to 170°C and time to 25 minutes. Press START/STOP to begin preheating.

Step 4

While unit is preheating, spread puff pastry out, sprinkle the middle with breadcrumbs which will help absorb juices from the apples during baking. Place apple mixture down the middle over the breadcrumbs. Cut sides of pastry unto approximately 1 cm wide strips. Beginning at the top, fold left strip at a 45° angle over the apple mixture, then do the same with the right strip. Continue repeating this until you have plaited all the strips and tuck the bottom strips that are sticking out underneath the strudel.

Step 5

Once unit beeps to signify it has preheated, line the pot with baking paper and place strudel in the pot diagonally. Close lid and cook for the first 10 minutes.

Step 6

Add egg to a cup and whisk. When there is only 10 minutes left on the timer, open lid and brush strudel with the egg. Close lid to continue cooking.

Step 7

When cooking is complete, carefully remove Strudel from the unit and allow to cool down. Serve slightly warm with vanilla sauce or your favourite ice cream.

Quick and Easy Apple Strudel


1 egg
1 tbsp. water
4 tbsp. granulated sugar
1 tbsp. all-purpose flour
1/4 tsp. ground cinnamon
2 large Granny Smith apples, peeled, cored and thinly sliced
2 tbsp. sweetened dried cranberries
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
Confectioners' sugar


Heat the oven to 375°F. Beat the egg and water in a small bowl with a fork. Stir the granulated sugar, flour and cinnamon in a medium bowl. Add the apples and dried cranberries and toss thoroughly to coat.

Sprinkle additional flour on the work surface. Unfold the pastry sheet on the work surface. Roll the pastry sheet into a 16 x 12-inch rectangle. With the short side facing you, spoon the apple mixture onto the bottom half of the pastry sheet to within 1 inch of the edge. Roll up like a jelly roll. Place seam-side down onto a baking sheet. Tuck the ends under to seal. Brush the pastry with the egg mixture. Cut several slits in the top of the pastry.

Bake for 35 minutes or until the pastry is golden brown. Let the pastry cool on the baking sheet on a wire rack for 20 minutes. Sprinkle with the confectioners' sugar, and slice to serve.

Apple Strudel

Preheat the oven to 350 °F. Line a baking sheet with parchment paper.

In a small bowl, pour the bourbon or apple juice over the raisins and microwave on high for 45 seconds. Let sit for 15 minutes.

Combine the raisins, apples, lemon juice, lemon zest, cinnamon, brown sugar, cookie crumbs, pecans and 2 tablespoons cut butter in a large bowl.

Remove the phyllo dough from the box, unfold, and cover with a damp towel. Place 1 sheet of phyllo on the work surface and brush lightly with melted butter. Repeat with the remaining sheets, brushing each with melted butter, stacking when done, being sure to keep the unbuttered phyllo covered.

Place the apple mixture on the nearest third of the phyllo stack, being sure to leave a 2-inch border. Gently lift the bottom edge of the phyllo stack to cover the filling and fold the side edges over. Continue to roll the stack away from you until the filling is completely sealed in and the seam is on the bottom. Transfer to the prepared baking sheet. Brush the top with melted butter and sprinkle with granulated sugar.

Bake for 30 minutes, until golden brown. Pour over the glaze and sprinkle with cinnamon and confectioner’s sugar. Pass warm caramel sauce, to drizzle over the strudel.

Mix milk and confectioner’s sugar thoroughly.

*Cook’s Note: If too thick add a little bit of milk. If too thin add a little bit of confectioner’s sugar.

My Puff Pastry Apple Strudel creation

Now this recipe for Puff Pastry Austrian Apple Strudel isn&rsquot a traditional recipe by any means. There was no practice and skilled hands of a grandma showing me how to get the perfect butter folds in dough. This apple strudel was a quick and easy recreation for a fond memory with simple ingredients back home. It was delicious, and I hope you try this recipe. Share a slice with a friend over coffee and lose yourself in memories of trips past or excitement in adventures yet to come.

I know that you are used to seeing more savory dishes from me than pastries, but this girl bakes. You probably don&rsquot know what you&rsquove been missing, so check out these recipes! Dessert is on me!

Easy Apple Strudel

Reece had his first soccer tournament EVER this past weekend. It was brutal. Not for me…no. I actually enjoying sitting there and watching my little boy play. It was brutal for the boys. They had two games on Saturday and one on Sunday which made for a pretty easy tournament. No, that wasn’t the problem.

The two games on Saturday were so tough that Reece declared he never wanted to play soccer again. In fact, at halftime of the second game, he stayed on the field, in the goalie box with his arms crossed, crying, refusing to leave the field. I just wanted to give him a hug.

Reece plays goalie. He plays the first half as goalie and then switches to another position for the second half. He loves playing goalie and is really REALLY good at it. The problem was that the team they played against on Saturday OBLITERATED them. It was sad. It was brutal. And I wasn’t sure Reece was ever going to want to play again. He left muddy, knees stained with dirt, his uniform completely trashed and his ego seriously bruised.

But, he sucked it up and went out to the game on Sunday and did GREAT. They didn’t win, but it was close, and he left in high spirits. That’s all I could ask for.

We went out to Mexican for lunch (his favorite) and then he went home and showered and then played video games for a couple of hours. All well deserved in my opinion. I think all in all it was a good experience for the boys, we were missing some of our players and that was hard, but, I think it really helped them to bond as a team. It was so sweet to watch the rest of Reece’s team giving him high fives and consoling him when he was feeling down.

Made me want to give them all a treat. Like this apple strudel. But I can’t, so I’m sharing it with all of you.

I am still making my way through the 50 pounds of apples I have from Apple Hill and this may be my most favorite recipe yet. Why? Cause it’s super easy, looks crazy impressive, and man oh man is it delicious!

I used Granny Smith apples but please, feel free to use whatever you have on hand. The apples are sauteed in butter for a short time before brown sugar, walnuts, and a bit of orange zest are stirred in. The apples are spread down the center of a sheet of puff pastry that I had cut slits into on the sides.

Then it’s just a matter of folding up the cut sides one at a time in a criss-cross pattern and baking for about 25 minutes. It’s easy you guys. And this recipes makes TWO. Perfect for you and some guests.

This strudel is ideal for breakfast or served as a dessert – whatever works for you!

Apple Strudel

A classic Old World dessert, well worth rediscovering, tasty spiced apples are rolled up in freshly made strudel. This recipe is made using Erin Jeanne McDowell's grandmother's traditional pastry dough.


  • 4 medium apples (567g, about 1 1/4 pounds), peeled and cored
  • 1 cup (170g) golden raisins, packed
  • 1/2 cup (113g) hot water
  • 1/3 cup (67g) granulated sugar
  • 1/3 cup (71g) light brown sugar, packed
  • grated rind (zest) of 1 lemon
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon salt
  • 3 tablespoons (43g) unsalted butter, melted
  • 4 tablespoons (57g) unsalted butter, melted and divided
  • 1/2 cup (57g) fine bread crumbs
  • turbinado sugar, as needed, for sprinkling


Preheat the oven to 400°F. Line a baking sheet with parchment paper.

To make the filling: Grate the apples on the medium hole of a box grater, then transfer to a fine mesh strainer. Squeeze the apples well to remove any excess moisture.

Place the raisins in a small, heat-safe bowl. Pour the hot water over them and soak for 5 to 10 minutes. Drain the raisins and squeeze out the excess liquid.

Place the soaked raisins, sugars, lemon zest, cinnamon, ginger, and salt in the bowl of a food processor. Pulse until the mixture is fully combined and looks a bit pasty. Add the melted butter and pulse to combine, then transfer to a bowl and stir in the grated apples by hand. Set the filling aside.

To assemble: Stretch the strudel dough as described in the recipe. Drizzle with 3 tablespoons of the melted butter, then sprinkle with the bread crumbs. Dab the filling over the bread crumbs and distribute as evenly as you can. Roll up and trim the strudel as the recipe directs, and transfer it to the prepared baking sheet.

To finish and bake: Brush the strudel with the remaining tablespoon of melted butter and sprinkle it with turbinado sugar. Bake until the strudel is golden brown, 25 to 30 minutes. Rotate the pan halfway through the baking time. Remove from the oven and cool at least 15 minutes before slicing and serving.

Recipe Summary

  • All-purpose flour, for rolling
  • 1 sheet puff pastry (from a 17.3-ounce package), thawed
  • 3 tablespoons unsalted butter
  • 3 pounds Gala or Fuji apples (about 6), peeled, cored, and thinly sliced
  • 1/2 cup plus 2 tablespoons sugar
  • 1/2 teaspoon ground cinnamon

Preheat oven to 400 degrees line a baking sheet with parchment paper or foil. On a lightly floured work surface, unfold pastry roll out to a 12-by-14-inch rectangle. Place on sheet refrigerate.

In a large skillet, melt butter over medium reserve 1 tablespoon in a small bowl. To skillet, add apples, 1/2 cup sugar, and cinnamon. Increase heat to medium-high cook, tossing occasionally, until apples are tender and liquid has evaporated, about 15 minutes. Spread filling on a second rimmed baking sheet let cool completely.

With one short side of dough facing you, mound filling horizontally in a strip across the center, leaving a 1-inch border on both long sides. Fold top part, then bottom part of dough over filling. Turn pastry over, seam side down.

Brush pastry with reserved melted butter sprinkle with remaining 2 tablespoons sugar. Using a paring knife, cut steam vents in center of pastry. Bake until golden brown, 35 to 40 minutes. Let rest 10 minutes before serving.