Compared to some of the more “traditional” recipes, baking this apple strudel is a little simpler and quicker when you use readymade puff dough. This can be served hot or cold. It tastes great with cream on top!
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- flour for dusting
- 1 (17.5 ounce) package frozen puff pastry sheets (2 sheets), thawed
- water, as needed
- 6 small tart apples – peeled, cored, and sliced thinly
- 1 ½ teaspoons ground cinnamon
- 1 tablespoon brown sugar
- ¼ cup toasted slivered almonds
- ¼ cup butterscotch chips
- 1 tablespoon butter, melted
- ½ teaspoon white sugar
Instructions
- Preheat an oven to 375 degrees F (190 degrees C). Lightly dust a working surface with flour. Line a baking sheet with parchment paper.
- On your prepared work surface, join the two sheets of puff pastry by their short edges to make a long rectangle. Brush water along edges and press down gently with fingertips to seal.
- Mix the apple slices, cinnamon, brown sugar, almonds, and butterscotch chips together in a bowl until evenly combined; spoon the mixture onto one of the long edges of the pastry. Fold one side of pastry over the mixture and roll into a long strudel. Make sure to seal at both ends. Brush pastry with melted butter; make two-inch diagonal slits the length of the strudel with a sharp knife. Transfer to the prepared baking sheet.
- Bake in the preheated oven for 15 minutes. Sprinkle the sugar over the top of the strudel and return to oven until the pasty is golden brown and flaky, another 15 to 20 minutes.
- The nutrition data for this recipe includes the full amount of the flour used for dusting. The actual amount of the flour consumed will vary.
Nutrition Facts
| Calories | 474 kcal |
| Carbohydrate | 50 g |
| Cholesterol | 4 mg |
| Dietary Fiber | 4 g |
| Protein | 6 g |
| Saturated Fat | 8 g |
| Sodium | 169 mg |
| Sugars | 17 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
Well I really cheated! I didn’t have enough apples but had a lb of fresh cherries so I decided to make a cherry strudel! I used the refrigerated puff pastry and the filling recipe from a cherry pie I found on here. after putting sugar on pastry it required another 35 mins to get golden brown (see photo). Thanks for the start of my recipe, it came delicious. I will definitely try the apples next time!
This recipe did not work for me. First there was no flour listing for the way tooooo many apples. The juice ran all over the parchment and the bottom was soggy not crispy. Yes, I used very small apples (think kids lunch box and I used only 4) Cut them thin on a mandolin slicer. The chips were just lumps of hard stuff after cooling. Not sweet enough either.
5 stars even though there were changes (that didn’t change the outcome). Used phylo dough sheets instead of puff pastry. Also used a mixture of golden delicious, honey crisp, and macintosh apples. Butterscotch chips give the filling a good flavor!
I added a bit more brown sugar.
Made,it was easy and turned out great.
This was amazing! SOOOO Goood! The recipe produces a lot more filling than I anticipated which led me to buying more pastry dough. For the second go-round I made mini-strudels by cutting the pastry sheets into small 2 x 2 squares upon which I placed the filling which I mashed a bit to fit. I folded the pastry dough over to close and baked according to the recipe. These minis made great breakfast on the go pick me ups, office treats, and our neighbors loved the little treats! These were especially good during our frigid Mid-Western winter!
Thank you
Threw this together to take to Oma’s house for breakfast…she loved it! Instead of topping it with sugar I made a vanilla sugar glaze, drizzled it on top and added sliced almonds – so pretty! And yummy!
I made this strudel for a German themed dinner. OMG! It was seriously delicious and super easy to make! Just make sure you join seams of the pastry by rubbing the seams with a finger that has been repeatedly dipped in water. The dough with flawlessly blend into eachother. Also, I made and rolled the strudel then put it in the fridge for about an hour. This helped to firm up the dough so I could flip the strudel so it was seam side down. I followed the recipe exactly as written except I finished it off with a light glaze. Immediately after taking the strudel out of the oven, i drizzled it with a glaze (1 1/2c powdered sugar, 1 1/2 tablespoons of milk). I then lightly sprinkled some cinnamon on the top. In addition, I followed the suggestion of other reviewers and only used 3 normal sizes Granny Smith apples. 6 would have made it difficult to wrap with the dough. Yum! I will be making this again!!
Very easy to make, not to sweet and everyone loved it.
I will definitely be making this Strudel again. It is so much easier to use the frozen, (defrosted) sheets. The only change I suggest is rolling out the defrosted dough thinner rather than just out of the package. When I made the dough at home years ago from scratch, we pulled it over the knuckles to stretch until you could almost read through it. The filling was delicious with the butterscotch morsels.
It disappeared very quickly so must have been yummy.
It came out lovey but we found the instructions difficult to follow.
Very easy to make-6 is too many apples, I think 4 would be fine. I used raisins in place of butterscotch chips and almonds. Maybe that’s why it wasn’t too sweet. Would have liked it to be sweeter. But all around good.
Ok, so was in a pinch for an Oktoberfest dessert last night. Made this wonderfully easy dessert and won FIRST place in the dessert contest!!! Yeah! Sadly didn’t get a picture but looked beautiful! Will definitely make this again!
Amazing! My first time making a strudel and was a complete success! My other half doesn’t like apples so I made it with sliced strawberries and amazinggggg
Just Made this and KNEW I would love it so I made a double batch of the filling. I used chopped pecans since I didn’t have almonds. Also-I guess my baking sheet wasn’t long enough so I had a rectangle of dough left over. No sweat though-I made a mini one right along side the big one! The parchment paper helped me a lot when rolling it up as I think I let my puff pastry sheets get too warm. All in all-very good recipe. I put the rest of the filling in the freezer but I’m betting it won’t stay there long! Thank you for posting this.
This was amazing – it was gone in one day! The butterscotch chips is a nice touch.
This strudel is totally awesome. I made half of the amount. Sprinkled a bit of flour with my apples so that the juice will thicken while baking. I didn’t have any chips or almonds unfortunately…Before baking, i spread some egg yolk on the surface of the strudel to give it a lovely brown. My bf loved it! Thanks alot!
I loved this quick and simple recipe. I forgot to put the sugar on the top of the strudel, so I made an almond glaze and drizzled that on top instead. It was a nice touch. ….Stir together 1/2 cup confectioners sugar, 1 T milk 1/2 tsp. almond extract . When partly cooled, drizzle on top of strudel.
This is a good basic recipe for quick strudel. My family enjoyed it and it didn’t take the whole day to make! I made the recipe as written but used caramel ice cream syrup instead of the butterscotch chips. Gives it a richer flavor and more even sweetness it also doesn’t have lumps of chips if you serve it cold.