Apple Strudel


Apple Strudel

Apple Strudel
20 Min

This Old World classic will make you feel like you're on a cruise along a winding European river! With all the traditional taste of a German-style strudel, our recipe for Apple Strudel uses a few shortcuts, like store-bought puff pastry, so you can get to enjoying in no time!

What You'll Need

  • 1 sheet (from a 17.25-ounce package) frozen puff pastry, thawed
  • 1/3 cup sugar
  • 2 teaspoons ground cinnamon
  • 1 (20-ounce) can sliced apples, drained
  • 1/3 cup raisins
  • 1 egg, beaten

What to Do

  1. Preheat oven to 400 degrees F. Place pastry on a baking sheet and unfold. In a medium bowl, combine sugar and cinnamon; mix well.
  2. Reserve 2 teaspoons sugar mixture. Add apples and raisins to remaining mixture; mix well. Let sit about 2 minutes; drain off any excess liquid.
  3. Spoon mixture down center of dough. Cut slits in dough 1 inch apart lengthwise down each side of filling. Brush each 1-inch dough strip with beaten egg and crisscross strips over filling. Brush top of pastry with remaining egg and sprinkle with reserved sugar mixture.
  4. Bake 20 to 25 minutes, or until golden. Serve warm, or allow to cool before serving.


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Nutritional InformationShow More

Servings Per Recipe: 6

  • Amount Per Serving % Daily Value *
  • Calories 304
  • Calories from Fat 102
  • Total Fat 11g 17 %
  • Saturated Fat 5.3g 27 %
  • Trans Fat 0.0g 0 %
  • Protein 4.5g 9 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 31mg 10 %
  • Sodium 156mg 6 %
  • Total Carbohydrates 50g 17 %
  • Dietary Fiber 3.3g 13 %
  • Sugars 31g 0 %

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I wonder if I could use canned apple pie filling and leave off sugar and cinnamon. I haven't found sliced canned apples in my area...

Can not visualize how to do the cross strips. If the strips are cut off from the main dough how is it then sealed to keep in the filling? Butterfly

You have the filling lengthwise down the center. There is uncovered dough on each side of the filling. You cut the strips from the sides toward the filling but leave bottom under filling uncut. Hope this helps you.

Hi there! In step 3 of this recipe, you'll see that you do not separate the dough, but rather cut slits before criss-crossing it. Enjoy!

I prefer to bake and cook with fresh fruits over canned. I find your recipes use a lot of factory canned goods. Could you please add how to adapt for fresh fruit?

morgal1235256587, if you don't like the recipes, you don't have to make them, you know? Nobody will force you.

Made this today using fresh apples (softened in butter as someone suggested) and it was delicious! It also is very pretty it's the first "braided" pastry I've tried, and I love it. It's really easy give it a go!

I just did that and it looks very pretty for our International dinner today at church. I made two because one recipe is pretty small for a group. I'm so anxious to try it! But one question I had -- because the apples are raw, did you bake it longer, slower? I started it at 350 for 15 minutes and then increased to 400 for 20 min. Hope the apples are soft. Will let you know after the taste test today.

This was a disaster. I used phillo dough. I drained the apples and sugar as directed.Rolled the fruit into the dough. placed egg wash and sugar mix on top and baked. After removing from the oven. I was shocked! Liquid from the apples seeped out and burned, sugar burned. Phillo dough was so dry and broke into a million little pieces .I was counting on this being like a real German Strudel. I had to throw it out, what a waste!

Hello! - We're sorry to hear that this recipe didn't work out for you. Unfortunately, phyllo dough and puff pastry are very different. Puff pastry bakes up puffy and thick, which allows it to hold the apple mixture. Phyllo dough sheets have to be brushed with butter (each sheet) and layered separately. They bake up flaky and thin, which doesn't make it a great choice for this recipe. We hope you'll give this recipe another try, as it is a very tasty one!

Why on earth do you sound so angry? You can't not follow a recipe and then get mad at THEM because it didn't turn out!

Puff pastry is COMPLETELY different from phyllo. If you had followed the recipe, it would have worked.

Instead of using puff pastry, use several layers of phillo dough. Brush each layer with melted butter. Also, add some chopped walnuts with the apples and raisins, much better and crust stays flaky.

Have you ever made it with phyllo?

This was so simple to make...I loved it...the only thing I changed was I used 2 1/2 cups of fresh apples and used everything else as per the recipe..It wasn't very sweet which is a good thing for people wanting to cut back on their sugar..5 star rating from me, easy peasy...Thank you!

This was good while it was still warm, but once it cooled the dough was tough and not flaky at all.

I made this yesterday and found it difficultto fold over the sides of the pastry. Also, I found it to be too sweet for my taste. Will make it again but will reduce the amount of sugar in the recipe.


Made this yesterday, but my store didn't have any canned sliced apples, so I used canned pears instead, adding a little lemon juice to get back some of the tartness of the missing apples. It was quite good. As an aside, am I the only one who feels that the price of frozen puff pastry is exhorbitant? I wouldn't want to have to make it from scratch, but still...

Do a search online there is recipes fore quick and easy puff pastry.

looking for recipe for Jewish apple cake, made with fresh apples

I have been making this fantastic recipe for over yrs and have never had a flop Cutting apples into lg chunks rather than slices they never sink to the bottom of the pan This can also be made in a x pan and drizzled with a simple glaze--I've done it this way for brunches with coffee and it works out just great too adjust bake times down JEWISH APPLE CAKE Combine and set aside then make batter tsp cinnamon tsp nutmeg Tblsp sugar lg apples chopped in chunks C flour C sugar lg eggs tsp nutmeg tsp cinnamon C oil margarine or butter C OJ or Apple Juice water if you have neither tsp salt tsp baking powder tsp pure vanilla extract Mix all ingredients for batter FOLD in apple mixture including any juice made from the apples Spoon into a greased and floured tube pan Bake at degrees for hrRead More min I check it after an hour then reset timer for min to be sure not to overbake--depending on your oven-- check every min if you need more time ENJOY Becky Riley rar verizon net

I wrote off a recipe in reply to your request for Jewish Apple Cake on Oct. 16th. The first 4 ingredients are set aside to be folded into the batter. (Everything from the flour down is for the batter--didn't realize it wouldn't be put in reply in recipe form!) My e-mail is... you got this recipe and make it, I would love to know how it turned out for you!) It really is a spectacular cake to eat or take for dinner!) Becky Riley

Am wondering if, I use fresh apples how many should I use, and would this alter the baking temperature and time?

We would suggest using 2 to 3 apples based on the size of the apple. Slice them thin and saut the apples in a little butter for 4 to 5 minutes to soften. Keep baking time the same in order not to burn the puff pastry. Enjoy!

Melted vanilla ice cream makes a wonderful vanilla sauce for the strudel.

pdtorpy 4505191 Did you cook your apples or put them in raw?

apples in a can are already cooked & ready to put in any pastry or use anyway you want.

Yes, I have and it is so much better... I made it just the way the recipe said only with fresh apples of your choice...

Has anyone made this w/ fresh apples? I'm thinking about 2 cups &/or 3 medium apples after they are cooked down. Maybe add some cinnamon & brown sugar... anyone done this??

I would love to see the nutrition content for the strudel and - actually for all of the Mr. Food recipes.

I guess you get your nutritional values off the back of the grape jelly jar trust that? Try these sites and learn something for yourself:

I think its yummy!

I would like the video to really demonstrate the techniques for those of us that are not completely baking savvy. I cannot vision how to slice the dough and fold it. Also is ther a technique for preparing and using real fresh apples instead of canned which have too many unknown ingredients?.

Just make straight or slightly angled slices from close to the filling to the outside edge so they are loose on the outside edge. Make the pieces about one inch wide as diected. Pick up one on the end and bring it over the apples and a little closer to the other side just over the apples , then bring the other side piece over the top of the apples and cross over the first piece - continue to pull across and alternating until you are down at the othe end. Hope I made this clear

I just noticed the picture behind the baked item shows the cutting. This may make it more clear

I made this and it is delicious!

I would love to try this, but not sure where I can find the frozen puff pastry? Is this a specialty item or can I find it at my nearest Walmart? Any help would be appreciated... :)

Pepperidge Farms sells puff pastry in the freezer section of your grocery. Wonderful prodiuct.

Any grocery store in frozen foods

there right your video realy shows 0 but I can't wait for a new one my mouth is watering !

The video shows nothing how to make this dessert..Like they say, all talk and no action.......

Your "Watch video" link isn't working. Nothing happens when I click on it.

Do not worry even when it comes on it does not show nothing about how to make its all talk


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