Best Puff Pastry Apple Strudel Recipes

QUICK PUFF PASTRY APPLE STRUDEL

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Combine apples, 3/4 cup sugar, raisins, walnuts, and cinnamon in a large bowl for the filling.
• Dust a flat work surface lightly with flour. Unroll puff pastry and sprinkle lightly with flour. Roll out slightly and mark into 3 equal sections. Spoon filling into the central section then fold over the section on the left and brush with egg. Fold the right section on top, just like a letter. Make shallow diagonal cuts in the top layer of the apple strudel. Brush with egg and sprinkle with 1 tablespoon sugar.
• Bake in the preheated oven until apple studel is puffed up and golden, 25 to 30 minutes.

PUFF PASTRY APPLE AND RAISIN STRUDEL

Steps:

• Position an oven rack in the center of the oven and preheat to 375 degrees F.
• In a medium bowl, toss the sliced apples with the lemon juice until the apples are thoroughly coated. Add the raisins, 1/4 cup sugar, and the 2 tablespoons cold cubed butter and toss well. Set aside.
• Lightly dust the counter or work surface with flour. Lay the puff pastry on top and dust the rolling pin with additional flour. Gently roll the puff pastry to 1/8-inch thickness.
• Spread the apple and raisin mixture over the bottom half of the puff pastry square leaving about 1-inch of space along the side edges. Fold the top half of the puff pastry over and pinch to seal the edges together.
• Brush the entire strudel with the melted butter and then sprinkle with cinnamon and remaining sugar. Using a serrated knife, make 3 diagonal slits across the top of the strudel.
• Place the strudel on a parchment lined baking sheet and bake for 40 minutes, rotating halfway through cooking, until the pastry is puffed and golden brown.

SUPER EASY PUFF PASTRY APPLE STRUDEL

Steps:

• Set oven to 375 degrees.
• Lightly grease a large baking sheet, or line with parchment paper.
• Thaw the puff pastry sheet for 40 minutes at room temperature.
• In a small bowl, mix the egg and water.
• After 40 minutes, unfold the pastry sheet onto a lightly floured surface, with the short side facing you.
• Spoon the apple mixture on the bottom half of the pastry to within 1-inch of the edges, then sprinkle with raisins (if using).
• Starting at the short side, roll up like a jelly roll.
• Place seam-side down on the baking sheet, then tuck ends under to seal.
• Brush with the egg mixture.
• Cut several 2-inch slits (2-inches apart) on top.
• Repeat with the next puff pastry (if you are making two strudels).
• Bake about 35 minutes or until golden brown.
• Cool on baking sheet on a wire rack for about 30 minutes.
• Slice and serve warm.
• Sprinkle with confectioners sugar if desired.

APPLE-CRANBERRY PUFF PASTRY STRUDEL SLICES

Steps:

• Thaw the puff pastry sheet at room temperature for 30 minutes.
• Place the cranberries in a bowl and pour hot water to cover; let sit until plump (about 20 minutes).
• Set oven to 375 degrees.
• Lightly spray a baking sheet with cooking spray.
• In a small bowl whisk together egg and water; set aside.
• In a medium bowl combine sugar, flour, cinnamon, sliced apples, cranberrie (or raisins if using) juice from 1/2 lemon and lemon rind; toss to combine; set aside.
• Unfold the puff pastry onto a lightly-floured surface and roll into 16x12-inch rectangle.
• With the short end facing you, spoon apple mixture onto the bottom half of the rectangle to within 1-inch of edges.
• Starting at the short side roll up in jellyroll fashion.
• Place seam side down onto baking sheet, then tuck ends under to seal.
• Brush the roll with egg mixture.
• Cut several 2-inch slits about 2-inches apart on top.
• Bake for about 30-35 minutes or until golden.
• Cool on baking sheet on a wire rack for about 30 minutes (or more, do not slice before the 30 minutes or the filling will spread).
• Using a sharp serrated knife slice the baked strudel and serve warm sprinkled with confectioners sugar if desired.

PUFF PASTRY APPLE STRUDEL

Steps:

• Preheat oven to 400°. In a large skillet, heat butter over medium-high heat. Add onions and apples; cook and stir until tender, 12-15 minutes. Stir in walnuts, mustard, honey, salt and pepper. Remove from heat; cool slightly., On 2 parchment-lined baking sheets, roll out each pastry into a 14x12-in. rectangle. Place half the onion mixture down the center of each rectangle; top with cheese and bacon., On each long side, cut eight 1-3/4-in.-wide strips. Starting at 1 end, fold alternating strips at an angle across filling; pinch ends to seal. Whisk egg with water; brush over braids. Bake until golden brown, 25-28 minutes. Let stand 5 minutes before cutting.

PUFF PASTRY APPLE AND RAISIN STRUDEL

Steps:

• Position an oven rack in the center of the oven and preheat to 375 degrees F. In a medium bowl, toss the sliced apples with the lemon juice until the apples are thoroughly coated. Add the raisins, 1/4 cup sugar, and the 2 tablespoons cold cubed butter and toss well. Set aside. Lightly dust the counter or work surface with flour. Lay the puff pastry on top and dust the rolling pin with additional flour. Gently roll the puff pastry to 1/8-inch thickness. Spread the apple and raisin mixture over the bottom half of the puff pastry square leaving about 1-inch of space along the side edges. Fold the top half of the puff pastry over and pinch to seal the edges together. Brush the entire strudel with the melted butter and then sprinkle with cinnamon and remaining sugar. Using a serrated knife, make 3 diagonal slits across the top of the strudel. Place the strudel on a parchment lined baking sheet and bake for 40 minutes, rotating halfway through cooking, until the pastry is puffed and golden brown.

PUFF PASTRY APPLE STRUDEL

Steps:

• Directions Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 375°F. Lightly grease a baking sheet. Beat the egg and water in a small bowl with a fork. Stir the sugar, flour and cinnamon in a medium bowl. Add the apples and raisins and toss to coat. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet 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 edges. Starting at the short side, roll up like a jelly roll. Tuck the ends under to seal. Place seam-side down on the baking sheet. Brush the pastry with the egg mixture. Cut several 2-inch-long slits 2 inches apart on the top. Bake for 35 minutes or until the pastry is golden. Cool on the baking sheet on a wire rack for 30 minutes. Sprinkle with the confectioners' sugar, if desired. Tip: Make sure to toss the apples and raisins in Step 2 until they're evenly coated with the flour mixture. The flour helps to thicken the juices released by the apples as they cook.