Apfelstrudel (Apple Strudel)

While trying to make French Apple Tarts I ended up creating this recipe. It is so easy to make since you do not have to make your own puff pastry. I’ve made this many times now and each time I’ve received many compliments because it looks so beautiful and tastes so good.

It is actually so good that I wasn’t able to take a finished picture before it was all eaten!  So I had to use a picture from a previous batch I’d made that I had taken with my cell phone. Don’t be scared off by the pics, whenever I serve this it goes so fast I always make two at a time!

Difficulty: Easy
Serves: 10-15 slices
Cooking time: 25-35 minutes

Variations: Try different fillings like cherry or peach. The apple filling can also be used for turn-overs, doughnuts, etc.


1 sheet of roll-out puff pastry (chilled but not frozen)
2 cooking apples -Bramley, Granny Smith, etc (you can use 3 for lots of filling)
1.5 tablespoons flour
2 tablespoons sugar
2 teaspoons cinnamon
1/4 teaspoon salt
1 egg
Sugar for sprinkling


1.  Preheat the oven to 375 F or 190 C.

2.  Line a rectangular baking sheet with parchment paper or lightly grease.

3.  Lightly roll out your puff pastry until it is 1/4 inch thick. (Luckily the kind I buy is already 1/4 thick and perfectly fits my baking sheet so I don’t have to do this step.)

4.  Peel and slice apples thinly or into small cubes.

5.  Add flour, sugar, cinnamon and salt into a medium bowl with the apples.

6.  Toss apples into cinnamon-sugar mixture.

7.  Make sure that a long side of the pastry is in front of you and the shorter sides on the left and right. Spread the apple mixture onto the half of the puff pastry that is closest to you leaving an inch from the front and side edges clear.

8.  Crack an egg and add a teaspoon of water to make an egg wash.

9.  Brush the egg wash along a 1 inch border along the pastry. This will help the pastry stick when folded over.

10 . Fold the front edge (closest to you) up just a bit so the border is now pulled up 1 inch over the apple mixture.

11.  Fold the top half (farthest from you) over the apple mixture and tuck under the front.

12.  Fold the sides under securely so that the apple mixture cannot escape the sides.  If you are feeling fancy, you can give the edges a twist for a more polished look.

13.  Brush the pastry with the egg wash.  The egg wash will give the pastry a slightly shiny golden look.

14. Sprinkle generously with sugar.  The sugar will give a nice crunch and sweetest to the top of the pastry.

15.  Cut slits in the top of the pastry about an inch apart. This will help the heat escape the inside of the pastry and will allow you to easily cut of the pastry once cooked.

16.  Place on the middle rack and bake for 25-35 minutes. The pastry will have puffed up and be a nice golden color.

17.  Remove to cool and enjoy.

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