Apple strudel usually means hours of stretching paper-thin dough. This version uses puff pastry. Same flaky, buttery layers. Same cinnamon-apple filling. 20 minutes. No drama. All delicious.
Step-by-Step Instructions
Preheat & Prep
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Make Filling
In a bowl, mix diced apples, brown sugar, granulated sugar, cinnamon, lemon juice, and raisins/walnuts (if using).
Assemble Strudel
Roll puff pastry slightly into a 10×12 inch rectangle. Place on baking sheet.
Pile apple filling down the center of the pastry.
Fold the long sides over the filling, overlapping slightly. Pinch ends to seal. Flip so seam-side is down.
Score & Egg Wash
Cut shallow slits on top (for steam). Brush with beaten egg. Sprinkle with coarse sugar.
Bake
Bake 18-20 minutes until deep golden brown and puffed.
Serve
Cool 5 minutes. Dust with powdered sugar. Slice and serve warm with vanilla ice cream.
Summary
Prep Time: 10 min | Cook Time: 20 min | Total: 30 min
Yield: 4 servings | Difficulty: Easy
Storage Notes
Best fresh. Fridge 2 days. Reheat in oven or air fryer at 350°F for 5-7 minutes (crispy returns). Never microwave — pastry gets sad and soggy. Freeze unbaked strudel for 3 months. Bake from frozen (add 10 minutes).
