Homemade Apple Strudel
Be honest. How many times have you dug into homemade apple strudel and felt too full to move afterward? You’re not alone—it’s a common side effect with this delicious dessert!
But our recipe is anything but heavy. It’s light and not too sweet thanks to the green Granny Smith apples. So, it’s perfect for second helpings. (Because you’ll want another serving, trust us.)
Tossing the apples in lemon juice keeps them from going brown before they hit the skillet. If you’re in a hurry, you can cool the filling more quickly by spreading it out thin on a plate and then placing it in the fridge for 10 to 15 minutes. Enjoy!
Homemade Apple Strudel Recipe
- 4 cups Granny Smith apples, peeled and diced, 5–6 medium apples
- 2 Tbsp lemon juice
- 4 Tbsp unsalted butter
- 3/4 cup brown sugar, firmly packed
- 3/4 tsp salt
- 1 tsp ground cinnamon
- 2 Tbsp all-purpose flour
- 1 sheet puff pastry, defrosted
- 4 oz cream cheese, room temperature
- 1 egg, for egg wash
- granulated sugar, for sprinkling
- Peel, core and dice apples into ¼" (or slightly larger) pieces. Place apples into a bowl and toss with lemon juice as you are dicing to prevent them from browning. Melt butter in a large skillet set over medium heat and then stir in brown sugar, salt and cinnamon until sugar dissolves—about 30 seconds.
- Add apples along with juices to skillet and stir to combine. Bring to a bubble and cook 8–9 minutes, stirring frequently. Sift flour over apples and stir to combine. Cook 1–2 minutes then remove from heat and cool to room temperature. While filling is cooling, preheat oven to 400 degrees.
- Roll puff pastry on a lightly floured surface into a 10" x 12" rectangle. Transfer pastry to a sheet of parchment paper. With long side of dough facing you, spread softened cream cheese into a 4" x 10" rectangle directly in the center of the dough leaving at least a ½" border on left and right sides. Add the cooled apples on top of the cream cheese layer.
- Beat one egg in a small bowl to use as an egg wash. Fold the top flap of dough down over the filling and brush the top with egg. Fold bottom flap up and over, allowing the egg to seal dough together. On the left and right sides, press the edges together and fold flaps of dough under.
- Transfer the strudel on parchment paper to a baking sheet and brush the entire exterior of the dough with egg wash. Trim any excess parchment paper and cut slits in the top of the pastry to allow steam to escape. Sprinkle surface of dough with granulated sugar to create a crunchy crust.
- Bake 30–35 minutes or until the pastry is a beautiful golden brown and the filling is bubbly. Remove from oven and allow it to cool on the pan. Serve hot or slightly warm.