Easy apple strudel made with store-bought puff pastry — filled with cinnamon-scented apples and crunchy walnuts. This flaky German-inspired dessert is fast to assemble, bakes up beautifully golden, and is perfect for holidays, casual gatherings, or a cozy family dessert.
I first fell in love with apple strudel on a trip to Bavaria. The crisp, layered pastry and tender spiced apples were unforgettable, but rolling out traditional strudel dough isn’t always practical for a busy home cook. This recipe uses thawed puff pastry to capture the same flaky texture with far less effort.
Using store-bought puff pastry keeps this dessert approachable without sacrificing flavor. The filling is a simple mix of baking apples, a touch of sugar and cinnamon, and a walnut-breadcrumb layer that soaks up juices as the strudel bakes. The result is a crisp exterior with a soft, warmly spiced apple interior — ideal served warm with a dusting of powdered sugar and a scoop of vanilla ice cream.
This recipe pairs the comfort of a classic apple dessert with the convenience many of us need. If you enjoy easy baked apple treats, this strudel is a reliable favorite that’s both impressive and forgiving.
Featured Review
“I just made my first batch of this strudel; and let me just say, this recipe is a keeper! The biggest problem is to stop eating this once you start!”
Dossy
Notes on Key Ingredients
- Apple: I used Ginger Gold for its delicate sweetness and aroma, but baking apples such as Granny Smith, Golden Delicious, Gala, Honeycrisp, or Jonagold also work well.
- Store-bought Frozen Puff Pastry: Thaw 40–50 minutes at room temperature. Keep it chilled until you roll it out — cold dough yields a higher puff and flakier crust.
- Breadcrumbs: Use plain breadcrumbs to absorb excess apple juices during baking and help keep the pastry crisp instead of soggy.
How to Make Apple Strudel with Puff Pastry
Step 1: Apple Filling
Peel, core, and chop apples into roughly 1/2-inch pieces. Toss with a portion of the sugar, flour, and cinnamon and let rest for about 15 minutes so the apples release some juice — this helps concentrate flavor and prevents a soggy pastry.
Step 2: Nut Mixture
Finely chop walnuts and combine with breadcrumbs, brown sugar, and any remaining granulated sugar. This layer creates texture and soaks up extra juices while baking.
Step 3: Assemble
On a lightly floured surface, gently roll the thawed puff pastry to about 10×12 inches. Sprinkle half the nut-breadcrumb mixture down the center, leaving an inch clear on each side. Pile half the apple mixture on top of the nut layer. Fold the long sides over the filling, press the edges to seal, and place seam-side down on a parchment-lined baking sheet. Tuck the ends under, brush with egg wash, and cut a few slits across the top to vent steam. Repeat with the second pastry sheet.
Step 4: Bake and Serve
Bake in a 375°F (190°C) oven for 40–45 minutes, until the pastry is deep golden and crisp. Allow the strudel to rest for about 10 minutes, then dust with powdered sugar and serve warm with vanilla ice cream or whipped cream if desired.
Serving Tips from My Kitchen
I enjoy this strudel warm with a generous scoop of vanilla ice cream — my kids call that the ultimate cozy treat. It also pairs nicely with coffee for a special breakfast or brunch. For extra sweetness, whisk a quick glaze of icing sugar and milk and drizzle it over the top just before serving.
If you like simple apple desserts, try variations using different apple varieties or swapping walnuts for pecans. You can also add raisins or a splash of lemon juice to brighten the filling.
Love this recipe? Rate it and share your experience in the comments below. If you make it on social media, tag the creator to show your version — I enjoy seeing your results!
Easy Apple Strudel with Puff Pastry
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Ingredients
- 1 package (2 sheets, 1.1 lb or 490 g) frozen puff pastry dough, thawed at room temperature
- 2-3 baking apples, such as Granny Smith
- 4 tbsp white sugar, divided
- 2 tbsp flour
- 1/2 tsp cinnamon
- 1/2 cup (65 g) walnuts, finely chopped
- 3 tbsp light brown sugar
- 2 tbsp breadcrumbs
- 1 beaten egg with 1 tsp water, for brushing
Instructions
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Preheat the oven to 375ºF (190ºC). Line a baking sheet with parchment paper and set aside.
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To make the apple filling, peel, core, and chop apples into 1/2-inch cubes (about 3 cups total). In a bowl combine apples with 2 tablespoons white sugar, flour, and cinnamon. Toss and let sit 15 minutes to release juices.
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In another bowl, mix chopped walnuts, brown sugar, the remaining 2 tablespoons white sugar, and breadcrumbs. Stir to combine and set aside.
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Roll out each thawed puff pastry sheet on a lightly floured surface to about 10×12 inches. Sprinkle half of the nut mixture down the center, leaving 1-inch borders, then spoon half the apple filling over the nuts.
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Fold the pastry over the filling, pinching edges to seal. Transfer seam-side down to the prepared baking sheet and tuck the ends under. Repeat with the second sheet.
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Brush each strudel with the beaten egg wash and cut a few slits on top to vent. Bake at 375ºF for 40–45 minutes, until deep golden. Let cool 10 minutes before slicing.
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Dust with powdered sugar and serve warm with vanilla ice cream or whipped cream.
Notes
These strudels freeze well. Assemble them up to the baking step, wrap tightly in plastic wrap and foil, and freeze up to 3 months. To bake from frozen, brush with egg wash and add about 10 minutes to the baking time.