Spiced Christmas Apple Strudel is a sweet and easy-to-make dessert, ready in 5 minutes and perfect for the holiday season. I’ve added a mix of spices to the classic strudel filling to make it more festive.
There’s a scent that smells like home, celebration, and warmth, and it can only be the one from the oven waiting for a Christmas classic: the Spiced Christmas Apple Strudel!
This recipe is a real dive into memories because it is inspired by the favorite dessert that mom’s mom (grandma!) used to prepare for our Christmas parties. Every bite is a hug of tradition.
Forget long preparations: this is the smart recipe that will save you during the holidays, using the very convenient ready-made puff pastry.
But the real magic is in the filling.
I chose juicy apples, the enveloping aroma of Rum in the raisins, crunchy pine nuts, and the unmistakable touch of Cinnamon that will make you feel right under the tree.
And for those looking for a lighter alternative, we sweetened everything with Erythritol and added a spoonful of jam for softness.
Whether you choose the traditional oven baking or the express air fryer method, the result is guaranteed: a super crunchy shell and juicy filling, with our special star decoration for an extra touch.
For a final touch worthy of the holidays, don’t forget to serve it warm with a dollop of fresh whipped cream and some red currants!
Are you ready to fill your home with the scent of Christmas and a sweet memory? Let’s start!
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8People
- Cooking methods: Electric oven, Air frying
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
- Energy 391.09 (Kcal)
- Carbohydrates 48.43 (g) of which sugars 19.38 (g)
- Proteins 5.21 (g)
- Fat 21.22 (g) of which saturated 4.38 (g)of which unsaturated 15.59 (g)
- Fibers 4.09 (g)
- Sodium 148.46 (mg)
Indicative values for a portion of 110 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
You will need
- 1 roll puff pastry (Ready-made.)
- 4 apples (Renette or Golden)
- 3.5 oz raisins
- 4 tbsps rum (For soaking the raisins.)
- 1 oz pine nuts
- 1 oz erythritol (or simple sugar)
- 2 tbsps jam (apricot or peach, sugar-free or with sugar)
- 1 tsp ground cinnamon
- 1.76 oz breadcrumbs (To create a moisture barrier.)
- 1 knob butter (To toast the breadcrumbs.)
- 1 egg yolk (Beaten with a little milk to brush the surface.)
- as required powdered sugar (For the final decoration.)
Tools
- Baking Dishes
- Air Fryers
- Bowl
Steps
Procedure
Soak the raisins in Rum (or warm water) for about 10 minutes. Drain and squeeze the raisins well.
Melt the butter (1 oz) and toast the breadcrumbs (1.76 oz) until golden.
Set aside to cool.
In a bowl, combine the chopped apples, pine nuts, Erythritol (instead of sugar), and the raisins soaked in Rum for perfect aroma.
Finally, add two tablespoons of apricot jam (or to taste) and a pinch of cinnamon. Mix well to combine all the ingredients and let sit for a few minutes.
Unroll the rectangular puff pastry on its parchment paper.
Sprinkle an even layer of the toasted and cooled breadcrumbs over the pastry, leaving a free edge of about 1 inch.
Make small incisions in the central part of the pastry with a knife or, for a Christmas touch, use a star-shaped cookie cutter to create decorative steam release holes.
Pour the apple, raisin, and pine nut filling onto the breadcrumb base.
Roll the strudel starting from the long side and seal the edges well, ensuring the closure is placed at the bottom.
It’s essential that the final closure is placed at the bottom of the strudel, in contact with the parchment paper, to keep it sealed during baking.
Brush the surface with the beaten egg yolk.
Place in a preheated fan oven at 350°F, bake for 30-35 minutes.Air Fryer 375°F 25-28 minutes: The time may vary depending on the model and size of the strudel. If necessary, you can cook at 340°F for 25 minutes for more control.
“I want to remind you that every oven and every air fryer (Air Fryer) has its own specific timing and power. Always check the strudel in the last 10 minutes of baking and adjust the times if necessary.”
Let it cool slightly before cutting.
Generously dust with powdered sugar and serve warm or at room temperature, perhaps with whipped cream and red currants for a perfect Christmas touch.
Tips
Never skip the step of toasted and cooled breadcrumbs (and the jam!). It serves to create an insulating layer that prevents the apple juice from overly moistening the puff pastry, ensuring final crispness.
After seasoning the apples, they may release some liquid at the bottom of the bowl. Do not pour this liquid into the strudel! Use only the apple pieces, raisins, and pine nuts to prevent the strudel from becoming too watery inside.
Always ensure to seal the edges well and place the closure at the bottom of the strudel. This prevents leaks and maintains shape during baking.
If you want to enhance the flavor of the pine nuts, you can lightly toast them in a pan without fat before adding them to the filling. The heat will intensify their flavor, making them much more aromatic.
If using an air fryer, make sure your strudel fits, otherwise make them smaller so they don’t touch the walls and spray a little oil on the surface before cooking for a more even browning.
Although the strudel is delicious in any way, pairing it with whipped cream is at its best when the dessert is still warm. The heat of the spices blends divinely with the freshness of the cream.
Storage
If the strudel was prepared the same day or at most the day before, and the environment is not too warm, you can store it like this:
Up to 1-2 days. Let it cool completely. Then, wrap it in foil (aluminum) or place it in an airtight container. Keep the strudel away from heat sources or moisture.
Refrigeration is the best option to prolong freshness. Up to 3-4 days.
Wrap the well-cooled strudel in plastic wrap (multiple layers) or place it in a sealed container to prevent it from absorbing odors from other foods.
The strudel can also be frozen, both cooked and raw. Up to 2-3 months.
Let the strudel cool completely
Wrap it first in plastic wrap and then in a second layer of foil, or use freezer bags.
To thaw, leave it in the fridge for several hours or overnight.
Reheat: After thawing, place it in the oven at 350°F for about 10-15 minutes to restore crispness
Recommended Wine
The Classic AromaticMoscato d’Asti DOCG Slightly sparkling, sweet but not cloying, with a low alcohol content. Its sage and peach aromas pair beautifully with the apple and spices.The Traditional Sweet WineVin Santo del Trentino (or Tuscan Vin Santo)Ideal for its intensity and oxidative notes of dried fruit (almond, date, fig) that echo the raisins and pine nuts in the filling. It’s a pairing of contrast and aromatic concordance.
The Structured LiquorAged Agricultural Rum (used for the raisins)If you want a bold and very Christmas pairing, you can serve a small glass of aged Rum. It picks up the aroma already present in the dessert and enhances the spices.
Other Recipe Suggestions
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