Description
This classic Apple Strudel recipe features tender Granny Smith apples coated in cinnamon and brown sugar, encased in flaky golden puff pastry, and finished with a sweet maple glaze. Perfect for a cozy dessert or special occasion treat, the strudel combines a buttery, crisp exterior with a warm, spiced apple filling.
Ingredients
Scale
Filling
- 4 cups Granny Smith apples (peeled, cored, and chopped – about 4 medium apples)
- 2 Tablespoons lemon juice
- 1/4 cup brown sugar
- 1 1/2 teaspoons ground cinnamon
- 2 Tablespoons cornstarch
- 1/4 teaspoon salt
- 2 Tablespoons butter
- 2 Tablespoons maple syrup
Dough
- 1 17.3 ounce package frozen puff pastry (thawed)
Egg Wash
- 1 egg
- 1 Tablespoon water
Glaze
- 1 cup powdered sugar
- 2 Tablespoons heavy cream
- 2 teaspoons maple syrup
- 1/2 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Prepare Filling: In a large bowl, toss the chopped Granny Smith apples with lemon juice, brown sugar, ground cinnamon, cornstarch, and salt until they are evenly coated. This mixture will create a sweet, spiced filling that thickens during cooking.
- Cook Apples: Heat a large skillet over medium heat and melt the butter. Add the apple mixture and cook for 5 to 7 minutes, stirring occasionally, until the apples soften slightly and the filling thickens. Stir in the maple syrup for added sweetness, then remove from heat and allow the filling to cool for a few minutes.
- Prepare Pastry: On a lightly floured surface, roll out each thawed puff pastry sheet into a rectangle approximately 12 by 10 inches. This will help create an even, thin layer of dough for wrapping the filling.
- Assemble Strudel: Divide the cooled apple filling evenly between the two pastry rectangles, placing the filling in the center and leaving about 1.5 inches of space on each side. Cut diagonal slits about 1 inch apart along both sides of the pastry. Fold the strips over the filling in an alternating, braided pattern, then tuck in the ends to seal the strudel securely.
- Apply Egg Wash: In a small bowl, whisk together the egg and water to create an egg wash. Brush this mixture generously over the surface of both assembled strudels to promote a golden, shiny crust during baking.
- Bake: Transfer the strudels to the prepared baking sheets and bake in the preheated oven for 20 to 25 minutes, until the pastry is puffed and golden brown. Remove from the oven and let cool slightly before glazing.
- Prepare Glaze and Serve: While the strudels cool, whisk together the powdered sugar, heavy cream, maple syrup, and vanilla extract to make a smooth glaze. Drizzle this over the warm strudels before serving to add a creamy sweetness and beautiful finish. Enjoy your delicious homemade apple strudel!
Notes
- Use Granny Smith apples for their tartness and firm texture, which hold up well during cooking.
- Make sure the puff pastry is fully thawed before rolling for best results.
- The cornstarch helps to thicken the apple filling so it doesn’t become too runny.
- Adjust the sugar to taste based on the sweetness of your apples.
- The diagonal slits and braided folding create the classic strudel look and help the filling stay enclosed during baking.
- You can substitute maple syrup in the glaze with honey or leave it out for a simpler icing.
- Serve the strudel warm or at room temperature with a scoop of vanilla ice cream for an extra treat.
