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Easy Puff Pastry Apple Strudel with Cinnamon Spice

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Make this impressive, flaky apple strudel using store-bought puff pastry for a quick and delicious dessert perfect for fall or brunch.

Ingredients

Scale
  • 1 package (14.1 ounces) frozen puff pastry, thawed
  • 4 large Granny Smith apples, peeled, cored, and thinly sliced
  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup golden raisins (optional, soak in warm water for 10 minutes if using)
  • 1/4 cup walnuts or pecans, chopped
  • 1/4 cup dry breadcrumbs (plain)
  • 2 tablespoons unsalted butter, melted
  • 1 large egg, beaten (for egg wash)
  • 2 tablespoons powdered sugar (for dusting)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, combine the sliced apples, granulated sugar, cinnamon, and nutmeg. Toss gently to coat the apples evenly. Stir in the drained raisins and chopped nuts.
  3. In a small skillet, melt the 2 tablespoons of butter over medium heat. Add the breadcrumbs and toast, stirring constantly, until golden brown. Remove from heat and set aside.
  4. Unfold one sheet of thawed puff pastry onto the prepared baking sheet. If the pastry is too small, you can gently roll it slightly larger, keeping the thickness even.
  5. Sprinkle the toasted breadcrumbs evenly over the center two-thirds of the pastry sheet, leaving a 1-inch border on all sides.
  6. Spoon the apple mixture over the breadcrumbs, mounding it slightly in the center.
  7. Brush the edges of the pastry with the beaten egg wash.
  8. Carefully fold the long sides of the pastry over the filling, overlapping them slightly to seal the top seam. Crimp the ends shut with a fork to secure.
  9. Transfer the strudel seam-side down onto the prepared baking sheet. Brush the entire top surface generously with the remaining egg wash. Cut a few small slits in the top to allow steam to escape.
  10. Bake for 30 to 35 minutes, or until the pastry is puffed, golden brown, and the filling is bubbling.
  11. Let the apple strudel cool on the baking sheet for at least 15 minutes before slicing. Dust with powdered sugar before serving warm.

Notes

  • For a richer flavor, soak the raisins in 2 tablespoons of rum for 30 minutes before draining and adding them to the apple mixture.
  • If you prefer a thinner, more traditional look, you can cut the pastry sheet into a rectangle and slice diagonal cuts along the sides, folding the strips over the filling alternately.
  • Serve this dessert warm with vanilla ice cream or a dollop of whipped cream for an impressive holiday brunch treat.

Nutrition

Find it online: https://delishcraze.com/apple-strudel-recipe-easy-puff-pastry/