85% would make this again

Apple Puff Pastry Strudel

Q: What apples work best for the filling?

Use a mix of a tart apple like Granny Smith and a sweeter apple like Honeycrisp or Gala. The tart apple keeps the filling from being too sweet and the sweeter apple gives good texture and flavour.

Q: How do I stop the pastry from getting soggy?

Toss the apples with a little flour or corn starch and add a thin layer of buttered breadcrumbs under the fruit to soak up excess juice. Also keep the filling amount moderate and bake on a hot tray so the base crisps quickly.

Q: Should I peel and slice the apples thinly or leave them chunkier?

Peel and slice evenly about two to three millimeters thick so they cook through evenly and hold some shape. If slices are too thick some pieces can remain undercooked while thin bits become mush.

Q: How can I get a golden shiny crust?

Brush the pastry with beaten egg before baking for a glossy finish and spring for a sprinkle of coarse sugar on top for sparkle and crunch. Make sure the pastry is well chilled before it goes in the oven so it puffs and browns nicely.

Q: What spices and sweeteners give the best flavour?

Warm spices like ground cinnamon and a pinch of nutmeg work well with brown sugar for a caramel note. A tiny pinch of salt will also lift the flavours and balance the sweetness.

Q: Can I make the strudel ahead and how do I reheat it?

Yes you can bake it ahead and keep it at room temperature for a few hours or refrigerate for up to two days. Reheat in a moderate oven for 8 to 10 minutes to refresh the crispness rather than using the microwave which can make the pastry soft.

Vish G

November 25, 2025

In this simple Apple Puff Pastry Strudel you get soft spiced apples wrapped in crisp pastry that feels warm and inviting. With easy to follow steps the flavours build quickly, giving you a dessert that tastes homemade without any fuss. It is a cosy sweet treat that fits any day of the week.

PREP TIME

20 MIN

COOK TIME

25 MIN

SERVINGS

Ingredients

For the filling
3 medium apples, peeled and sliced thin (mix of Granny Smith and Honeycrisp works best)
1 tbsp lemon juice
3 tbsp light brown sugar
1 tsp ground cinnamon
1 pinch ground nutmeg
1 pinch salt
2 tbsp plain flour or 1 tbsp corn starch
3 tbsp dried breadcrumbs (or very finely crushed plain crackers)
1 tbsp melted butter
For the pastry
1 sheet ready rolled puff pastry (about 320g or 11 oz), kept chilled
1 egg, beaten for egg wash
1 tbsp coarse sugar or granulated sugar for the top (optional)
For serving (optional)
Icing sugar for dusting
Raspberry sauce or caramel
Ice cream

Instructions

Toss the sliced apples with lemon juice in a bowl so they stay bright and do not brown while you prepare the rest.
Add the brown sugar, cinnamon, nutmeg, salt and flour or corn starch. Mix until the apples are lightly coated.
In a small bowl stir the breadcrumbs with the melted butter. This helps soak up extra juice as the apples cook and keeps the pastry from going soggy.
Heat the oven to 200°C or 400°F and line a tray with baking paper.
Roll out the cold puff pastry on the tray. Keep it chilled until the moment you need it so it stays firm and easy to fold.
Sprinkle the buttered breadcrumbs down the center third of the pastry in a strip.
Spoon the apple mixture over the breadcrumbs, keeping it in the center and leaving space at each end to fold. Do not overfill.
Fold the long sides of the pastry over the apples. Tuck in the ends so nothing leaks out. You can gently pinch or press the seams so it stays sealed.
Cut 5 to 6 small slits across the top so steam can escape as it bakes. This helps the pastry turn crisp and golden.
Brush the top with beaten egg and sprinkle with coarse sugar for extra crunch if you like.
Bake for 25 to 30 minutes or until the pastry is puffed, golden and crisp all over.
Let it sit for at least 10 minutes before cutting so the filling settles and stays neat.
Dust with icing sugar and add a drizzle of sauce if you want the look shown in your photo. Serve warm with ice cream.