Easy Apple Strudel

Our Easy Apple Strudel has puff pastry wrapped around a golden raisin and apple pie filling, then baked to golden perfection. A simple confectioner’s sugar glaze is the perfect finishing touch.

Easy Apple Strudel

This delicious and easy-to-make Apple Strudel is a great option when you need a last-minute dessert or a pastry for a special breakfast or brunch.

It starts with frozen puff pastry sheets and canned apple pie filling that we doctored up with golden raisins and some panko breadcrumbs for extra texture and flavor.

The edges of the pastry dough are cut into strips and braided over and around the filling, then baked until light and crispy and golden on top and warm and bubbly inside. Top with a simple powdered sugar glaze – and you’re ready to slice and serve!

• The sweet apple filling, crispy pastry, and creamy glaze is heaven in every single bite!
• You can keep the ingredients on hand in the freezer, fridge, and pantry – so you’ll be ready for any last-minute guests that stop by this holiday season.
• This is a flexible recipe – you could swap in other pie fillings for a variety of flavors.

• Dough – Buy frozen puffed pastry sheets from the supermarket. We used the Pepperidge Farm brand. A homemade puff pastry can also be used if you prefer.
• Apple Filling – We made our pastry filling with a canned apple pie filling/topping (Lucky Leaf is a good brand), and stirred in added panko breadcrumbs and golden raisins. You can make a homemade apple pie filling if you have a recipe you like – just make sure that it is a thickened pie filling for best results.
• Water
• Unsalted Butter
• Egg Wash – This is a whole egg beaten with a little bit of water.
• Glaze – A simple glaze is made with confectioner’s/powdered sugar, milk, vanilla extract, melted butter, and salt.

1. Lay each sheet of puff pastry dough on its own parchment-covered cookie sheet and roll to approximately 10X12-inches. Don’t worry about getting the ends even.
2. Brush dough with melted butter leaving a 1-inch inch border, unbuttered, all the way around each sheet.
3. Brush the outer edges (the 1-inch border that isn’t buttered) of both sheets with water.
4. Use a sharp knife and cut one-inch-thick strips across and down the length of the outer third of both sides of each sheet. (To describe it a different way: The center third of the sheet will be uncut with strips (still attached) coming off each side. See photos above.)
5. Place canned apple filling, panko breadcrumbs, and raisins in a mixing bowl. Stir to combine.
6. Divide the filling between the two pastry sheets, spooning it down the center third of each sheet.
7. Fold strips over to the center, alternating from both sides and crossing them over each other. Do one end halfway, then go to the opposite end and go halfway to meet the first overlapped pieces. Tuck the end flaps in and pinch the end of each up and over to seal the end.
8. Brush with egg wash and bake until golden.
9. Cool baked strudel to room temperature on cooling racks.
10. Make glaze by whisking melted butter, vanilla, salt, milk, and powdered sugar.
11. Use the whisk to drizzle the glaze over each baked apple strudel.

• Can I make this Apple Strudel ahead of time?  Yes, this can be glazed warm and served immediately or chilled, glazed, and served later.
• How do I store leftovers?   Store refrigerated for up to four days.
• How do I reheat leftovers? N/A
• Can I freeze?  Yes, these freeze well. Freeze before glazing and wrap tightly in plastic wrap to avoid freezer burn. Thaw completely, then glaze when ready to serve.

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