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Katie's Cucina

Apple Strudel

As soon as we received an invitation to an Oktoberfest party I knew I wanted to make Apple Strudel. I searched high and low for the best recipe, and although I wanted to make my own puff pastry I knew I wasn’t going to have time. After a good half hour of researching recipes I finally decided on the Pepperidge Farm® recipe. Great choice because not only was the recipe easy to read and make, but super delish! If this is your first time working with puff pastry you should know that it takes about an hour to defrost! I had never worked with frozen puff pastry before and did not plan accordingly. Luckily I didn’t ruin it by defrosting it in the microwave! Hope you’ll try this recipe and love it just as much as my friends and I did! *You must make the vanilla sauce that goes with it… oh-so good! 

Prep: 30 minutes
Cook: 35 minutes
Serves: 6 

  • 1 egg
  • 1 tbsp water
  • 2 tbsp granulated sugar 
  • 1 tbsp all-purpose flour
  • 1/4 tsp ground cinnamon
  • 2 large Granny Smith Apples, peeled, cored and thinly sliced
  • 2 tbsp raisins
  • 1/2 of a 17.3 oz package of Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
  • Confectioners’ Sugar (optional)

1. Heat the oven to 375°F. Beat the egg and water in a small bowl with a fork or whisk. Stir the sugar, flour and cinnamon in a medium bowl. Add the apples and raisins and toss to coat.

2. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 16 x 12-inch rectangle. With the short side facing you, spoon the apple mixture onto the bottom half of the pastry sheet to within 1 inch of the edge.  Roll up like a jelly roll.  Place seam-side down onto a baking sheet.  Tuck the ends under to seal.  Brush the pastry with the egg mixture. Cut several slits in the top of the pastry.

3. Bake for 35 minutes or until the strudel is golden brown. Let the strudel cool on the baking sheet on a wire rack for 20 minutes. Sprinkle with the confectioners’ sugar, if desired.

4. *Optional* Vanilla Sauce: Stir 3/4 cup milk, 1/2 cup light cream, 1/3 cup sugar, 4 egg yolks, beaten and1/2 vanilla bean in a 2-quart saucepan. Cook and stir over medium heat until the mixture boils and thickens. Remove the saucepan from the heat. Cover and refrigerate for at least 1 hour. Remove the vanilla bean. Makes about 1 3/4 cups.
A few tips: 
  •  Make sure to toss the apples and raisins until they’re evenly coated with the flour mixture. The flour helps to thicken the juices released by the apples as they cook.
  • For some nutty crunch, 1/4 cup sliced almonds may be added with the apples and raisins.

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5 Responses to “Apple Strudel”

  1. life and kitchen posted on October 7, 2010 at 9:16 pm (#)

    Yum! I love apple season, and this looks so good! I'll definitely have to try it.

  2. Jen posted on October 7, 2010 at 9:32 pm (#)

    I have been to many an Octoberfest celebration and the apple dessert is always my favorite part.

  3. Christine posted on October 8, 2010 at 12:52 am (#)

    Love apple strudel!

  4. Court J posted on October 10, 2010 at 7:09 pm (#)

    This looks so delicious! Thanks for the recipe!

  5. Tina@SignificantHarmony posted on October 12, 2010 at 1:36 am (#)

    Yummy! Super easy and super yummy! Best combination!

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