Apple Strudel with Flaky Puff Pastry

Introduction

Few desserts evoke the comforting warmth of tradition quite like a perfectly baked Apple Strudel. This delightful pastry, with its golden flaky exterior and sweet-tart apple filling, has traveled through generations and across continents to become a beloved treat worldwide. Our version simplifies the classic by using ready-made puff pastry while maintaining all the authentic flavors that make strudel special. The combination of tender apples, plump raisins, toasted pine nuts, and aromatic cinnamon creates a symphony of flavors and textures that dance on your palate with every bite. Whether served warm with a dollop of cream for an elegant dessert or enjoyed at room temperature with afternoon tea, this Apple Strudel is sure to become a treasured recipe in your collection.

Ingredients

For the Filling:

1.1 lbs (500g) Golden Delicious apples
½ cup (50g) breadcrumbs
3¼ tablespoons (40g) granulated sugar
4 tablespoons (60g) raisins
1 oz (30g) pine nuts
Zest of 1 lemon
Fresh lemon juice to taste
2 tablespoons (30g) butter
½ teaspoon cinnamon powder, or to taste

For the Pastry:

1 rectangular roll (8.1 oz/230g) puff pastry

For the Glaze:

1 egg yolk
1 tablespoon fresh liquid cream
1 tablespoon granulated sugar (for sprinkling)

For Serving:

Powdered sugar for dusting
Fresh liquid cream (optional)

Step-by-Step Instructions

Preparation:

Remove the puff pastry from the refrigerator 15-20 minutes before starting to bring it to room temperature.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Place the raisins in a small bowl and cover with warm water. Allow them to soak and plump up for about 15 minutes.

Preparing the Components:

In a dry, non-stick skillet over medium heat, toast the pine nuts until they become fragrant and golden brown, about 3 minutes. Stir frequently to prevent burning. Once toasted, transfer to a plate and set aside.
In the same skillet, melt the butter over medium heat. Add the breadcrumbs and toast, stirring constantly, until they turn golden brown, about 3 minutes. Remove from heat and allow to cool.
Wash, peel, and core the Golden Delicious apples. Cut them into quarters, then slice each quarter thinly from the shorter side to create small triangular slices approximately ⅛ inch (3mm) thick.

Creating the Filling:

In a large mixing bowl, combine the sliced apples, grated lemon zest, a squeeze of fresh lemon juice (about 1 tablespoon), drained raisins, cinnamon powder, granulated sugar, and the toasted pine nuts.
Gently toss all ingredients together until the apples are evenly coated with the sugar and spices. Let the mixture sit for 5 minutes to allow flavors to meld.

Assembling the Strudel:

Unroll the puff pastry onto a clean piece of parchment paper, keeping it in its rectangular shape.
Evenly sprinkle the toasted breadcrumbs over the center portion of the pastry, leaving about a 1-inch (2.5cm) border around all edges. The breadcrumbs will absorb excess moisture from the apples during baking.
Arrange the apple mixture in a log shape down the center of the pastry over the breadcrumbs, leaving the borders clear.
Using the parchment paper to assist, carefully lift one long edge of the pastry over the filling, then fold the other side over to overlap. Press gently to seal the seam.
Roll and tuck the short ends under the strudel to seal completely and prevent filling from leaking during baking.
Carefully transfer the strudel, still on its parchment paper, to the prepared baking sheet.

Finishing and Baking:

In a small bowl, whisk together the egg yolk and cream to create an egg wash.
Brush the entire surface of the strudel with the egg wash, ensuring even coverage.
Using a sharp knife, make 5-6 diagonal cuts across the top of the strudel, being careful not to cut all the way through.
Sprinkle the top with granulated sugar for an extra crispy, caramelized finish.
Bake in the preheated oven for approximately 40 minutes, or until the pastry is puffed and deeply golden brown.
If you notice the strudel browning too quickly, move it to a lower rack in the oven or loosely cover with aluminum foil.

Serving:

Allow the strudel to cool for at least 15 minutes before serving.
Just before serving, dust generously with powdered sugar.
Slice and serve warm, lukewarm, or at room temperature, with a dollop of fresh cream if desired.

Timing Information

Preparation Time: 30 minutes
Baking Time: 40 minutes
Cooling Time: 15 minutes
Total Time: 1 hour 25 minutes

Nutritional Information

Per serving (based on 8 servings):

Calories: 310
Total Fat: 17g
Saturated Fat: 6g
Cholesterol: 35mg
Sodium: 180mg
Total Carbohydrates: 38g
Dietary Fiber: 3g
Sugars: 18g
Protein: 4g

Cooking Tips and Tricks

Apple Selection: While Golden Delicious apples are specified for their balance of sweetness and structure, you can experiment with other firm varieties like Granny Smith for more tartness or Honeycrisp for extra sweetness.
Perfect Pastry: Keep puff pastry cold but workable. If it becomes too warm and sticky, return it to the refrigerator for 10-15 minutes before continuing.
Breadcrumb Magic: The layer of toasted breadcrumbs is crucial—it absorbs excess moisture from the apples, preventing the dreaded “soggy bottom” that can ruin pastries.
Slicing Technique: For the most attractive presentation, allow the strudel to cool for at least 15 minutes before slicing with a sharp, serrated knife using a gentle sawing motion.
Filling Balance: If your apples are particularly juicy, consider adding an extra tablespoon of breadcrumbs to the filling mixture to absorb excess moisture.
Raisin Preparation: Soaking raisins not only plumps them but also prevents them from burning during baking. For an adult version, soak them in rum or brandy instead of water.
Cinnamon Pairing: The amount of cinnamon can be adjusted according to personal preference. For a more complex flavor profile, add a pinch of nutmeg or cardamom.
Sugar Coating: The sugar sprinkled on top creates a beautiful caramelized crust. For extra crunch and sparkle, use coarse sugar like demerara or turbinado.

Variations and Substitutions

Fruit Variations:

Mixed Fruit: Combine apples with pears or quince for a complex flavor profile.
Berry Addition: Add 1/2 cup of fresh or frozen berries (blueberries, blackberries) to the apple mixture for a burst of color and tartness.
Dried Fruit Swap: Replace raisins with dried cranberries, chopped dried apricots, or currants.

Nut Options:

Traditional: Substitute walnuts or almonds for the pine nuts.
Nut-Free Version: Omit nuts entirely and increase the breadcrumbs by 2 tablespoons for added texture.
Seed Alternative: Use pumpkin or sunflower seeds as a nut-free alternative that still provides crunch.

Pastry Alternatives:

Homemade Option: For purists, use a traditional strudel dough stretched paper-thin instead of puff pastry.
Filo Variation: Layer 6-8 sheets of filo pastry, brushing each with melted butter, for a different texture experience.
Whole Wheat Twist: Look for whole wheat puff pastry for a slightly nuttier flavor and additional fiber.

Flavor Enhancements:

Spice Profile: Add 1/4 teaspoon of ground cloves, nutmeg, or cardamom to the filling.
Boozy Touch: Add 1 tablespoon of brandy, rum, or apple brandy to the filling.
Caramel Notes: Include 2 tablespoons of dulce de leche drizzled over the apple mixture before folding.

Common FAQs

Q: Can I prepare this Apple Strudel in advance?

A: Yes, you can assemble the strudel completely up to 24 hours before baking. Keep it in the refrigerator, covered with plastic wrap. Brush with egg wash just before baking. Alternatively, you can bake it ahead and reheat in a 300°F (150°C) oven for 10-15 minutes before serving.

Q: Why did my strudel leak filling during baking?

A: This typically happens when the seams of the pastry aren’t properly sealed or if there are tears in the pastry. Ensure you create a tight seal along the edges by pressing firmly. If the filling seems very juicy, add more breadcrumbs to absorb the excess moisture.

Q: Can I freeze this Apple Strudel?

A: Yes, both unbaked and baked strudels freeze well. For unbaked: freeze solid on a baking sheet, then wrap tightly in plastic wrap and aluminum foil. Bake from frozen, adding 10-15 minutes to the baking time. For baked: cool completely, wrap well, and freeze for up to 3 months. Thaw in the refrigerator overnight and reheat at 300°F (150°C) for 15-20 minutes.

Q: What’s the best way to reheat leftover strudel?

A: For the best texture, reheat in a 300°F (150°C) oven for 10-15 minutes rather than using a microwave, which can make the pastry soggy. If you’re in a hurry, you can microwave briefly to warm the filling, then place under a broiler for 1-2 minutes to re-crisp the pastry.

Q: Can I make this strudel without raisins?

A: Absolutely! You can simply omit the raisins or replace them with an equal amount of dried cranberries, chopped dried apricots, or even small cubes of marzipan for a delicious alternative.

Storage and Make-Ahead Tips

Room Temperature: The fully baked strudel can be kept at room temperature, loosely covered, for up to 24 hours. The pastry will gradually soften but remain delicious.
Refrigeration: Store leftover strudel in an airtight container in the refrigerator for up to 3 days. Allow it to come to room temperature before serving, or reheat as directed above.
Freezing Unbaked: You can freeze the assembled but unbaked strudel for up to 1 month. Wrap tightly in plastic wrap and then aluminum foil. When ready to bake, unwrap and place directly in a preheated oven, adding approximately 10-15 minutes to the baking time.
Freezing Baked: Cool the baked strudel completely, then wrap in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in a 300°F (150°C) oven for 15-20 minutes until warmed through.
Make-Ahead Components: The apple filling can be prepared up to 24 hours in advance and stored in an airtight container in the refrigerator. The breadcrumbs can be toasted and stored in an airtight container at room temperature for up to 1 week.
Refreshing Leftovers: To restore crispness to day-old strudel, reheat in a 325°F (165°C) oven for 5-7 minutes. Top with a fresh dusting of powdered sugar before serving.
Serving Suggestions: For a truly indulgent experience, make a simple vanilla sauce or custard up to 3 days ahead and store in the refrigerator. Gently reheat before serving alongside the strudel.

This Apple Strudel with Flaky Puff Pastry offers the perfect balance of convenience and traditional flavor. The golden, crispy exterior gives way to a tender filling of sweet-tart apples, fragrant cinnamon, and the delightful surprises of plump raisins and toasted pine nuts. Whether served as the crowning glory of a festive meal or as a special treat with afternoon coffee, this strudel is sure to evoke the warmth and comfort of European pastry traditions. The beauty of this recipe lies not only in its delicious result but also in its adaptability—feel free to make it your own with different fruits, nuts, or spices according to season and preference.