Apple Strudel

Beth Pierce


This mouthwatering good Apple Strudel is made with frozen ready made puff pastry, fresh apples, golden raisins, and an easy four ingredient cinnamon glaze. It is so amazingly easy to make and just perfect with that hot cup of coffee early in the morning. This picture perfect tasty treat is ideal for brunches and lazy long weekend breakfasts. For my holiday brunches I love to serve this with Cheesy Pepper Asparagus Breakfast Casserole and Homemade Biscuits and Gravy.


☆☆☆☆☆ 0 votes

30 Min
35 Min



  • 1/2 c
    golden raisins
  • 2 Tbsp
  • 4 large
    apples peeled, cored and finely diced
  • 3/4 c
    packed brown sugar
  • 3/4 tsp
    ground cinnamon
  • 1/8 tsp
    ground nutmeg
  • 1 pkg
    2 sheets frozen puff pastry (thawed)
  • 1
  • 1 Tbsp

  • 1 c
    powered sugar
  • 2 Tbsp
  • 1 tsp
    ground cinnamon
  • 1/2 tsp
    vanilla extract

How to Make Apple Strudel


  1. Mix raisins and rum in a small bowl. Place the bowl in a sink filled with a couple inches of hot water; soak for 15-20 minutes.
  2. Drain any excess rum from raisins. Mix raisins, apples, brown sugar, cinnamon and nutmeg in a large bowl.
  3. Preheat oven to 400 degrees. Lay out two large pieces of parchment paper for working and baking on. Gently unfold the puff pastry and place one on each piece of parchment paper. Using a rolling pin gently roll the folds and creases in the pastry to smooth the dough. Divide the apple mixture evenly between the two sheets spreading up through the center of the dough.
  4. Using a pizza cutter cut the dough in strips about 1/2 to 3/4 inch wide being careful to line up the cut as close as possible on both sides of the apple mixture. Gently (using the parchment paper) move the cut puff pastry to baking sheets keeping the parchment paper on the baking sheets.
  5. Fold each strip across at a little bit of a downward angle starting with either the left or the right. So you will go left, right, left, right. As you go along moisten the far outer one inch of the strips that that you fold in second (or in this case the right) lightly with water. Using paper towels soak up any excess juice around the edges of the strudel.
  6. In a small bowl beat egg and milk. Using a pastry brush lightly coat the tops and sides of the strudel. Bake for 35-40 minutes or until golden brown.
  7. In medium bowl whisk together powdered sugar, milk, ground cinnamon and vanilla. Drizzle over fully cooled apple pastry.

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