Easy Apple Strudel
This apple strudel recipe is very simple to make but tastes incredible!
This apple strudel recipe is very simple to make but tastes incredible!
Loved this! True to it's name...EASY! Only changes: Used 3 Granny Smith apples & added a few drops of lemon juice, 1/2C of pecans (no raisins) and sugared the pastry before adding the apples. Brushed pastry after it was rolled with melted butter and then sugar. Seems like a lot of sugar but the apples I used were pretty tart and needed it. (And we aren't hugh sweet eaters.) Mine have cooked in about 12-15 min...maybe it's just my oven, but I would watch to make sure not to burn bottoms. VERY, VERY GOOD & EASY.Read More
Loved this! True to it's name...EASY! Only changes: Used 3 Granny Smith apples & added a few drops of lemon juice, 1/2C of pecans (no raisins) and sugared the pastry before adding the apples. Brushed pastry after it was rolled with melted butter and then sugar. Seems like a lot of sugar but the apples I used were pretty tart and needed it. (And we aren't hugh sweet eaters.) Mine have cooked in about 12-15 min...maybe it's just my oven, but I would watch to make sure not to burn bottoms. VERY, VERY GOOD & EASY.
This recipe was nice and easy, which was key for me because I had to bake 40 of them for an Oktoberfest. I added some cinnamon, allspice and nutmeg to the apples and sugar, and sifted some powdered sugar on top for a very professional looking presentation.
Excellent recipe and very easy. I added just a dash of cinnamon to the filling. Will definitely make this again. Thanks Jess.
We like to make this for an apple dessert that's a ton quicker than apple pie. Really easy! However, I prefer to cook the apple filling in a saute pan on top of the stove till slightly softened before putting in the pastry to end up with a more done result without overbrowning the pastry. And definitely add some cinnamon to the filling!
I used layers of phyllo dough instead of puff pastry (with melted butter and sprinkled sugar between each of 3 layers) and dried cranberries instead of raisins, as well as adding a little cinnamon, but the basic recipe is a good one. Be sure your filling isn't too wet. I also brushed the top with butter, instead of egg. This actually made two strudels for me, but still only served 6.
RECIPE WAS VERY EASY TO MAKE, TOOK VERY LITTLE TIME, TASTE GOOD. MY ONLY SMALL PROBLEM WAS HOW TO CUT IT. SUZANNE OCONNOR
Very EZ to put together and lots of compliments. Guests said "Better than apple pie!" Served warm with vanilla ice cream. Only used 1/3 cup sugar (subbed a couple delicious apples in place of granny smith) and added a sprinkle of cinnamon and a little melted butter. Only used 1/4 cup regular raisins. Can't imagine using a full cup of sugar AND that many raisins - would've been way too sweet. Also didn't want to waste an egg for the wash so I just sprinkled a bit of powdered sugar on top after baking. Made a few slashes on top to vent before baking and covered my cookie sheet with no-stick foil. Will make again for sure.
This was a great addition to the mini-Oktoberfest we had for some neighbors - bratwurst, German potato salad, beer, and apple strudel. What's not to like?!!! Here is how I modified the recipe for our taste: 3 apples, 1/2C raisins, 2/3C brown sugar, 1t cinnamon, 2T Minute Tapioca. I used the puff pastry, egg, and 1/4C milk as listed, but added sliced almonds on top as others suggested. I also took the suggestion of cooking the apples, brown sugar, cinnamon, and tapioca in a sauce pan for 15 minutes on medium heat. Baking time was only 25 minutes in the oven. Three apples makes enough for 2 strudels. When they came out of the oven and cooled a little, I sprinkled them with powdered sugar. Simply delicious for dessert or breakfast. I received many compliments.
Agreed with the other reviewers and added cinnamon and a combo of pears and apples. Perhaps it was the juicy (courtland) apples I used, but I would suggest not putting in the extra juice, so that the strudel doesn't leak as much. Thanks for the recipe! A quick and easy apple dessert for the Fall!!
ok, but the juice content was so high that the crust was not flaky but clumped on the bottom and carmalized. Must eat hot and not great after cooled.
Excellent recipe. I used Granny Smith apples, golden raisins. Imagine that it might be sweet if one used another variety of apple..... My only advice/tip would be to flip the freshly 'wrapped' streudel over so the doubled dough forms the bottom and the single layer becomes the top. I made vent slices in the top and sprinkled with coarse sugar.
Thanks, Jess - this was very easy to make - and so good! I made it (with a couple of modifications) for an Oktoberfest dinner we hosted. I left out the raisins and drizzled honey over the top of the apples before sealing up the pastry. We served it warm with ice cream. It was awesome!
After reading other reviews I made the following changes: cooked apples before placing them on the dough. Added only 1/3 cup of sugar - and it was plenty sweet for us. Added some cinnamon and sprinkled some almonds on the top. Cooking time was 20min.
Very simple and easy recipe. I did change up the recipe a little. Like most reviewers I added a tsp of cinnamom, and used 5 small apples. I reduced sugar to 6 tbsp, and 1 tsp of lemon juice to keep the apples from browning and added a small handful of walnut pieces just before adding to the puff pastery. I let the apples, sugar and lemon juice sit for about 2 hours and then added 1 1/2 tbsp of flour to soak up the juices from the bottom of the bowl. Very yummy my husband couldn't wait to get into it and once he did I had a hard time from keeping him from going for seconds.
USE 2-3 TABLESPOONS OF FLOUR in the apple/sugar mixture. It will make the juice inside the strudel thicker. Make sure to coat all the apples and raisins with the flour. VERY GOOD otherwise, great taste!!
10 stars for easy, 3 stars for taste. Easy to make but strongly agree w/other reviews--you must add cinnamon, nutmeg, etc. or the taste will be bland. After living in Germany for a spell, I missed the substantive, rich apple filling. I forgot to do it this time, but next time I will add vanilla flavoring. I also missed the buttery taste. I could have infused it by adding a little flour to my butter/sugar sauce in my sauteed apple mixture to thicken it up. (To avoid excessive juice, I strained my sauteed the mixture of apples, raisins, chopped apricots (b/c I didn't have enough raisins) in a 1/2 tsp of butter & the sugar... I really didn't need the butter b/c the juice from the apples developed.) I don't like Granny Smiths but they are perfect for this recipe. I folded dough to overlap. Overall, VERY easy to make. I used confectioner's sugar instead of almonds to dress it up & added a few chopped walnuts to the apple filling. I'd make it again but add vanilla flavoring & season the dough more. Give it a try!
I loved this! Actually, my whole family loved this. I had two hours to make a dessert...it was so easy...and tasted wonderful. I soaked the raisins in hot water and vanilla...and, I also added chopped walnuts, lemon juice, and lemon peel...since my apples were not intensely tart. But, I only used 1/2 cup of brown sugar...and 1/2 of shortbread cookie crumbs. This did require both sheets of puff pastry, with the stuffing between...and the sliced top layer allowed all the steam out, and kept the dough flaky and crisp. I sprayed the top with a butter spray...perfect color...but it did take 40 minutes to bake at 350 degrees.
This is so good! The only problem is that there's enough of the apple mixture to make two strudels. So plan to make half of the apple mixture or to get to sheets of puff pastry. DE-LISH!!!
Too many raisins (and I like raisins). Came out too flat. For the amount of apples one pastry sheet was not enough. Flavorwise... plain. I will suggest to make cuts on top so the apple juice will not pop out of the pastry. Will look for another recipe.
My first attempt at strudel and will do again. Added 3/4 tsp of cinnamon. Mine was stuck to the bottom of the pan (glass pan lined with foil). next time I will assemble and pop it in the oven while the dough is still cold. I would cut back on the sugar...maybe to 3/4 cup. I also had a lot of liquid. Maybe 2 tbsp of flour tossed in the apple mix is needed (like pie filling).
The base recipe is a good idea but it needs tweaking. I added cinnamon, nutmeg, ginger, vanilla extract, and walnuts. I also used phyllo dough sheets instead of puff pastry (personal preference), but I imagine it would also taste delicious with puff pastry. I drizzled slices of strudel with maple syrup as a final touch. Took this to a party and I got rave reviews, so will make again.
VERY GOOD. sooooooo easy!!! I will make again. Good quick desert for a get together.
I made this w/my son for a project he did on Austria to take in to his class (and one to have at home). It was delicious! We each made our own bowl. He made his w/less raisins because the kids at school don't like them but I followed the recipe. I have to admit, although I adore raisins, the recipe calls for too many and it was actually better w/fewer. I'll use less next time. Also, we did add a little cinnamon per others suggestions. I think this recipe needs it. W/those two changes I rated it 5 stars. It was easy and delicious!
This is a great starter recipe but needs a little tweaking (in my opinion). Basically, this is apple pie with a different crust. So... I added 2 teaspoons of cornstarch to my apple filling (helps absorb the excess juice that will ruin your crust otherwise). I also added 3/4 teaspoon cinnamon, and 1/8 teaspoon of freshly grated nutmeg. I reduced the amount of raisins to 1/2 cup since I think they should complement, not overtake the dessert and soaked them in rum 30 minutes prior to adding to the apples (discard or drink the rum - if you don't have rum, apple juice or even plain water will do but won't be as good as rum soaked). I put all of the filling ingredients, along with 1 tablespoon of butter, into a saucepan and sauted the filling for about 10 minutes over medium-low heat. Then, instead of sealing the filling in the crust, I spooned it down the middle, cut the crust on either side into strips and criss-crossed them over the filling. I used a light egg wash and sprinkled with coarse sugar before baking. Now we have what I find to be a five star apple strudel!
I'm not much of a baker (especially pies and other things that use a crust) but I loved this recipe. I used puff pastry for the first time and found it very forgiving. I added a little cinnamon and three pats of butter on the top of the apple mixture. It was delicious!
Very easy and tasty. I also added some cinnamon.
Oh my gosh, this apple strudel is AWESOME! I was craving apple strudel the other day and always thought making it was complicated, so I searched for "easy apple strudel." :-) This was ridiculously easy (I even did it while my 1-year-old was still awake, which is a slight miracle) and I loved how it turned out so much I made it again last night! I actually was able to split up the filling and put it in two puff pastries because there was so much. I used half a cup brown sugar, which was plenty, and used Pepperidge Farms puff pastries. SO GOOD.
I have done this recipe a few times and always with good results, I change nothing about the recipe. I did have some left over filling, so I think it depends on the size of your apples. I used my own puff pastry and next time will either use larger sheet or less apples and raisins to accommodate the puff pastry sheet.
when you add sugar to fruit, after a short time it releases its juices. I would have suggested a change in order: preheat oven, prepare apples, roll dough, make egg/milk wash, add sugar to apples, add apples to dough, secure the dough and pinch it closed then egg wash it and pop in oven. I must have used larger apples because I had enough apple/sugar/raisin mix for second sheet of pastry. My cooking time was half which is consistent with suggested cooking time on the puff pastry box.
Really yummy. I added 1/2 teaspoon apple pie spice to the apples and eventhough I used somewhat old apples, the strudel still turned out really good.
Spiked it with a tablespoon of whiskey, omitted the raisins and used a handful of fresh blueberries instead. Also, I omitted the egg/milk wash. Fabulous!
Yummy! Easy! Definitely add cinnamon.
Good and easy. I was out of raisins so I used chopped prunes. I overcooked it a little, but the hubby still liked it.
Very simple to make and everyone enjoyed it. There was way to much filling for the amount of pastry crust.
Delicious! Served (w/van. ice cream) as part of an entire German themed meal to my book club and they raved. Wished I would have rolled the strudel over before cooking so that the crease would have been on the bottom (would have looked better) added toasted walnuts & pecans which gave the filling an added crunch. Filling was enough for two-which works out great since a box of puff pastry has 2 sheets. Once you've opened the box you might as well use both- I've tried freezing 1/2 used boxes...not so great.
Very simple and delicious.
really easy and delicious! i added a dash of cinnamon too. also, replaced the one cup brown sugar with 2 tbsp of it. it's not so sweet. will try it again!
Excellent recipe and very easy to make! For richer flavour use demerara sugar for the apple mixture and add a splash of dark rum to the apple mixture as well.
it's in the oven and looks very nice. No oozing. To seal the puff only wet one side. I folded mine so the the puff did not overlap. They met in the center on top of the filling. Seal the edges with just water, pinch the seam across the top, run a knife and create equal slashes across the sealed pastry. I also pre cooked the apples in a skillet with just an 1/8 cup of water and a teaspoon of tapioca. You can also use corn starch or flour in place of the tapioca.
This was totally easy and turned out great. For some reason my apples were really runny. Sugary apple juice ran out of the tart and all over the baking sheet. The pastry held up and didn't go soggy. This tasted really good with vanilla ice cream.
I followed this exactly except for the raisins because we aren't big fans. It was so easy to make and even better than apple pie. Looked gorgeous too!
Very, very nice. I personally would add a little less cinnamon and sugar. Still very nice though.
I had a lot of problems with this. The apples "leaked" so much water that it leaked off the parchment to the pan and started burning. The time in the oven at that heat was so high for the pastry. How did everyone else not burn theirs? Any suggestions?
Quick and easy - fantastic!
I really enjoyed this recipe. My husband loved it! It was the kind of recipe that was perfect, not too difficult or complicated. Simple wholesome ingredients, and when finished it looked beautiful. It's the kind of recipe I could take to potlucks or make for special occasions and no one would know it was so easy. I added a couple ingredients to it to give it more flavor. I added a tsp of real vanilla extract and a medium dash of cinnamon, and a couple squirts of lemon juice to the apple mixture. I also omitted the raisins and used fuji apples instead to give it more natural sweetness so I could use only 3/4 cup of sugar. Also I listened to another rating who brushed melted butter on the pastry after rolling it out. And sprinkled sliced almonds and raw sugar on the top before baking. Overall awsome recipe, and I'll definitely make it again!
This was a tasty recipe, but not real easy to work with....at least not easy to keep it looking nice, neat and pretty. Be very careful not to "overfill" if you are concerned about how it will look. Still tasty though.
This was definitely easy, once the apples were peeled and sliced. However, it seems that most of the sweet juice ran out of the pockets, leaving the remaining strudel to be kind of dry and pasty. Maybe I didn't seal up the pastry well enough? It was definitely better warm and fresh vs leftover. I don't know if I'll try this one again.
I sprinkled the apples with cinnamon before rolling the pastry over. Wonderful.
This is good - I would suggest watching the oven after 25 minutes - 35 minutes is too long in my oven 4.5 stars
Very easy, very yummy. Set the smoke alarm off twice though when the liquid spilled out and caramelised then starting smoking on the tray. Note to self: seal the ends next time.
The only recommendation is, only use Granny Smith and other apples will make the bottom of the dough soggy. Great recipe, I have used it many times...the strudel will not last in the house for more than a day, I have to hide it to get a piece myself :) My family loves the strudel...Thanks
I really liked this recipe, except I think my homegrown Granny Smith apples were a little sweeter than the ones the recipe creator used. I cut the sugar down with the second one I made. I also added a little flour because they were really juicy. Co-workers ate it up.
Sooo Yummy! It is even easier to make it with Cherry Pie filling. One can will do it. I make this often for Sunday Breakfast & the plate is always licked clean.
Used cinnamon and nutmeg like other reviewers, omitted the raisins. Next time I would drain the moisture off the apples before filling the puff pastry and line the baking sheet with aluminum foil (in addition to using parchment paper) for easy clean up.
this was easy as anything! I was a bit worried when the brown sugar just disolved & turned juicy in the apples & then oozed out the strudel but it went quite caramely in the oven & tasted good stuck to the bottom of the pastry. Tasted great & just as good cold the next day!
Just really too sweet for us and I cut down the sugar it asked for.
Excellent, basic recipe. i did make a bunch of changes after reading reviews. i cut 3 small apples and 2 nectarines. sliced them all in a bowl with sugar. (whole amount) a cinimon stick. pinch of nutmag and all spice. i let it sit in the bowl after mixing for about 3 hours. all the juice ran to the bottom. i then emptied the juice into another bowl. mix up fruit with a little bit of juice and some flour. This makes the recipe not so runny. i brushed it with milk and poked some holes on the top. made 2 strudel.
Did not find this easy to make at all. I bake and follow recipes with ease. I found there was too much filling for the pastry - eventhough I rolled it larger than it came. Used Pepperidge Farm pastry sheets - maybe the wrong brand. This was for a school project for my son- luckily he gets graded on the effort - not the final product.
Very good tasting with some added cinnamon and nutmeg. I definitely had enough filling for two puffed pastry shells though. Way too much for just the one.
Yum, yum! I used two phyllo sheets instead and made one serving using one thinly sliced and peeled pink lady apple, a little brown sugar, little turbinado sugar, a dash of cinnamon and about 5 crumbled pecans. I cooked it for about 15 minutes at 400 degrees and it was perfect!
love this! added a little vanilla & cinnamon to the apples, a bit of lemon juice to prevent browning & used brown sugar splenda. delicious!
Easy recipe, I used pears instead. I made a raisin sauce too serve over with whipped cream. Thanks for the easy fruit recipe, can never have enough ways to serve fruit!!
I was skeptical at the beginning because there was no thickener for the apples (and they produce a lot of juice). Filling ran out of pastry and all over oven. This also caused pastry to be soggy.
I'd say that when making this it might well be easier to start more on one side of the pastry dough and then roll it over, and as you do so, add another layer of the filling, because otherwise, it ends up being too much pastry and not enough filling. Additionally, adding bread crumbs in before cooking would be a good idea because the apples let out juice as they cook, and it gets on the pan and can burn during cooking, and then that can ruin the flavor. Also, I did two of these with one box of Pepperidge farms puff pastry, and it didn't use more than 3 Granny smith apples total.
A bit messy, but worth it. Adding a little cinnamon also gives the recipie a little spice to counter the sweetness of the brown sugar.
It was sooo bland and tasteless, not flaky at all.
This was wonderful! Quick and easy. I made this for dessert after a traditional German holiday meal of roast goose and red cabbage. My husband loved it. The only thing I added was an icing of powdered sugar mixed with a little water before serving. Yum!!
Great basic recipe. I gave it 4 stars because it really needs the addition of cinnamon and flour as other reviewers recommended. I added 1 tsp cinnamon and 1 tbsp flour to the sugar. Turned out perfect! Sealed well, there was no juice run off at all. I served it with whipped cream. Kids loved it. Simple, quick and delicious! Will make again.
This was a great dessert, and good the next morning for breakfast too!
Fantastically simple and very tasty. Thanks.
I modified this quite a bit and it still turned out great! I left out the raisins (my kids don't like them) and used 4 Honeycrisp apples, all sliced. I used only about a tablespoon of brown sugar and added some cinnamon. It ended up being too many apples, so I left out about a cup and a half and just baked those separately. So easy and delicious!
easy peasy. Roll out the dough on Parchment Paper and Then just lift up and place the whole thing on the flat baking sheet ! made it this way twice and love it !
Easy, Flavorful.. Mine was juicy even though I used Granny Smith apples... I will make it again and if is juicy, I will add a thickener to the apples. I did add cinnamon.
Tasty and good. Easy to make. Adding cinnamon as some suggested was a plus. Thanks!
The apple filling could use more flavor. Next time I'll add some cinnamon.
mine came out great. the only thing i changed was that i put a cup of chopped walnuts instead of the raisins but that's just a preference... also I made two and still had enough filling to make a third. this calls for wayyy too many apples. you'd do fine with two.
Forget any advice on telling you to cook the apples first. The heat of the cooked apples made the sugar syrupy and made a huge goopy mess as it started to pour out all over my oven. Even when I sealed the dough it still crept out. Not sure my rating is fair but that ones for my dirty oven.
So delish! I made the apple filling 2 days before my moms 85th bday party and refridgerated it. I think this cut down on the extra liquid reviewers were talking about and it minimized the sticking and burning of the cookie sheet. I did add raisins, a pinch of nutmeg, a pinch of cinnamon and some lemon juice and cooked it on low for about an hour. All we had to do on the day of the party was put the filling in the dough, roll it up like a swiss roll, stretch it to each end of the pan and pinch the ends TIGHT. We didn't vent it because the pastry sheet ended so we put that on the upside, brushed it with melted butter and had literally no spillage or sticking. There were 2 pastry sheets in the pkg and since we had extra filling left over, we made two. They were kind of short and stubby so we stretched them to each end of the pan. At 400 degrees, instead of taking 40 minutes, they were golden brown around 33 minutes so I turned off the oven and let them sit a few more minutes before removing and didn't cut them until they cooled down so each piece came out perfect. We cut about 20 pieces and everyone loved it. My mom is 100% German and she couldn't believe how easy the pastry sheets were to work with and she was even more surprised that it tasted like authentic Streudel. I forgot to sprinkle powedered sugar on it but it was beautiful anyway! Will definitely make this again and againg and again. Enjoy y'all!
This was good. Quick and easy. Leftovers even went into the freezer to finish another day and it was still really good. Thank you.
Super easy! Did not make any changes. Came out really delicious.
Great recipe. Goes great with melted butter and honey.
It was good but not great. I needed something quick to put in the oven and this was it. Simple, so simple you can basically put anything in it that you have on hand. As long as you follow the basic principle of baking time and ratios. I would of preferred apple and cheese over apple and raisins. Kids liked it, they were real happy about how fast they had an unplanned dessert.
Used phyllo sheets about 6 brushed with butter. I used grated lemon instead of juice and more cinnamon...excellent!
This recipe is certainly quick, easy, and popular with my family. Like others I found adding a couple of tbsp of flour cut back dramatically on the juice from the apples...also added some cinnamon and apple spice. This is really delicious with dried cranberries.
made it with apples only, then added the raisins ....loved it with raisins and apples, next time will be with dry cranberries. delicious
By the time the apples were cooked enough, the other juices ran out and burned on the bottom and the pastry was overdone. I would cook the apple mixture a little first and then fill and bake.
The best I have ever eaten. Added a teaspoon of cinnamon to the recipe.
Filling: Apples, cinnamon sugar (2 tblsps), flour (1 tablespn)
Made two loaves tonight & it looked & tasted amazing! I had extra apples from making an apple cake & added apples to the bread & everyone loved it! Great recipe, it’s a keeper!
I made this and it was LOVED by all!! will be making this again. I added cinnamon to the apple mixture as some others had suggested. Thanks for this quick and delicious dessert :-)
This recipe is so easy and quick to make. My guests loved it.
Simple and delicious! Everyone loved it! After reading the other reviews, I added flour and cinnamon to the apples and I precooked the apple mixture.
Made this with the puff pastry. It worked out great.
Loved it! Super easy, great video if needed. Came out wonderful every time
Easy. Makes enough for eight people as long as the portions are reasonable. Working with the dough was the hardest part.
Very easy. I would just recommend to check the oven after 30 minutes. Mine got burned after 35 minutes. I just removed the burned area
Made it! It was easy! And, my husband loved it.
Everyone loved it. It was very easy. I will make it again.