The puff pastry apple strudel is a quick version of the classic traditional dessert: an easy, fragrant recipe that is prepared in no time using ready-made puff pastry. Perfect when you crave a delicious apple strudel but don’t have the time or desire to make pasta matta by hand — this puff pastry strudel is the ideal solution.
The puff pastry apple strudel encloses a soft filling of apples, cinnamon and raisins wrapped in a crispy, golden shell. A practical alternative to the traditional apple strudel — we have also prepared it with ready-made pâte brisée — perfect served warm as an afternoon snack or as a dessert.
If you love homemade apple desserts made with homemade puff pastry, try also the Chausson aux pommes or the Apple braid with puff pastry.
Let’s go to the kitchen — you’ll see that for this strudel we’ll use two rolls of puff pastry so the apple, cinnamon and raisin filling can be well contained. The recipe is super easy and quick! As always, before we start cooking, if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here).
Also take a look at these apple dessert recipes
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 20 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make puff pastry strudel
- 2 rolls puff pastry (one rectangular and one round)
- 4 apples (preferably Reinette or Golden)
- to taste ground cinnamon
- 2 tbsp honey (or sugar)
- Half lemon (juice and zest)
- 2.5 oz walnuts (or other dried nuts (about 1/3 cup))
- 2 oz raisins (about 1/3 cup)
- as needed egg (for glazing)
- as needed breadcrumbs
Tools
- Baking tray
- Parchment paper
- Oven
- Pastry brush
Preparation of the quick apple strudel with ready-made puff pastry
To make the puff pastry apple strudel, wash the apples, peel them, core them and cut into slices. You should use Reinette apples, but any apples you have at home will do: being a humble dessert, you can work with what you have.
Cut each slice into cubes and collect everything in a bowl, add the grated zest and the lemon juice
add 1 teaspoon of cinnamon, the walnuts, the raisins, the sugar or honey, mix and let rest in the fridge for about 15 minutes.
After resting, unroll the rectangular puff pastry onto the parchment paper
sprinkle breadcrumbs over it (they will absorb the apples’ moisture), and spread the apples along the long side. Scatter a little more breadcrumbs and roll into a cylinder
place the cylinder on the round puff pastry disk, cut the sides into a fishbone pattern and cross them over the roll, forming a braid.
Brush with beaten egg and bake at 356°F for 45 minutes. Remove from the pan and let cool slightly before serving.
Serve warm or at room temperature.
Storage notes and tips
Store in the refrigerator after 8–10 hours from preparation and consume within 48 hours.
We usually eat it in about 20 minutes and never manage to keep it.
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FAQ (Questions and Answers)
Can I prepare the puff pastry apple strudel in advance?
Yes, you can prepare the puff pastry apple strudel in advance and keep it raw in the refrigerator for a few hours before baking. Alternatively, you can bake it and reheat it in the oven for a few minutes before serving to restore the pastry’s crispness.
Can I freeze the puff pastry apple strudel?
Yes, the puff pastry apple strudel can be frozen either raw or baked. If you freeze it raw, bake it directly from frozen without thawing, slightly increasing the cooking time.
Which apples should I use for the puff pastry apple strudel?
For this apple strudel it is advisable to use firm, slightly tart apples, such as Reinette or Golden, which hold their texture during baking and balance the sweetness of the filling.
Why does puff pastry become soggy in apple strudel?
Puff pastry can become soggy if the apples release too much water during baking. To avoid this, add breadcrumbs or crushed cookies on the base before adding the filling so they can absorb the excess moisture.
