Apple Streudel

Deb Wilson


These little gems are a nice (not-too-sweet) treat - I serve them with our "appetizer buffet" every Christmas - but need to make a triple batch to serve my crew.


★★★★★ 2 votes

30 Min
35 Min


  • 1
  • 1 Tbsp
  • 2 Tbsp
    granulated sugar
  • 1 Tbsp
  • 1/8 tsp
  • 1/2 tsp
  • 2 large
    granny smith apples, peeled, cored and thinly sliced
  • 1/2
    of a 17.3-ounce package puff pastry sheets (1 sheet), thawed
  • ·
    confectioner's sugar (optional)

How to Make Apple Streudel


  1. Heat oven to 375°F. Beat the egg and water in a small bowl and set aside. Stir the granulated sugar, flour nutmeg and cinnamon together in a medium bowl. Add the apples and toss to coat.
  2. Sprinkle additional flour on our work surface. Unfold the pastry sheet and roll 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 ends under to seal. Brush pastry with egg/water. Cut several slits in the top to allow steam to escape.
  3. Bake for 35 minutes or until pastry is golden brown. Let cool on the baking sheet on a wire rack for 20 minutes. Sprinkle with the confectioners' sugar, if desired.

    Note: Don't omit the step of tossing the apples in the flour mixture until evenly coated. This helps to thicken the juices released by the apples as they cook.

Printable Recipe Card

About Apple Streudel

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