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Home » Desserts » Donuts & Pastries » Homemade Cinnamon Apple Strudel

Homemade Cinnamon Apple Strudel

By: Rosemary Published: November 2, 2020 Updated on: November 2, 2020

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Homemade Cinnamon Apple Strudel, a delicious made from scratch a pastry dough, then filled with  a cinnamon, brown sugar and apple filling. Don’t forget to drizzle with a Maple Syrup Glaze. Perfect anytime!

apple cinnamon strudel on a wooden board with 3 pieces cut

I buy apples, I buy a lot of apples. They are my absolute favourite fruit. I love them raw, cooked or even baked, especially in an Apple Strudel.

I also loved them baked in this Easy Italian Apple Cake or made into Apple Butter and then baked into one of the best Cinnamon Rolls I have ever eaten.

So needless to say I am always finding different ways to bake up apples!

Table of Contents

  • How to make it
  • What type of Pastry is used for Apple Strudel?
  • What are the best apples for Strudel?
  • How to store strudel
  • More Delicious Apple Recipes
      • Never Miss a Recipe!
  • Homemade Cinnamon Apple Strudel
    • Ingredients US CustomaryMetric 1x2x3x
      • FOR THE PASTRY DOUGH
      • FOR THE CINNAMON APPLE FILLING
      • MAPLE SYRUP GLAZE
    • Instructions 
      • FOR THE PASTRY DOUGH
      • FOR THE CINNAMON APPLE FILLING
      • MAPLE SYRUP GLAZE
      • **Roll into a 10 x 12.5 inch (25 x 32cm) rectangle, cut the edges even with a knife, leftover dough can be frozen or made into tarts.
    • Nutrition

How to make it

In a the bowl of your food processor add the flour, salt and sugar whisk to combine, add the butter and pulse a few times, then add the egg and pulse again to combine. Add the milk a little at a time and pulse to bring dough together.

Remove to a lightly floured flat surface and knead until the dough is smooth. Wrap the dough in plastic and refrigerate for.

While the dough is chilling, make the Apple Filling.

In a medium bowl mix together cubed apples, brown sugar, almonds (leave some for sprinkling on top of unbaked strudel), zest, cinnamon and half the melted butter.

Roll out the dough, add the filling down the middle. Cut the dough into strips and fold over the filling like a braid. Brush with an egg wash, and sprinkle with slivered almonds.

apple strudel how to make making the dough, apple mixture and forming the strudel

What type of Pastry is used for Apple Strudel?

Strudel originated in Austria, made with a paper thin dough which is very similar to phyllo dough. Some people also prefer using puff pastry or even a short pastry (similar to pie pastry). Which is the way the Italians make Apple Strudel, and the way I decided to make it also.

apple strudel on a wire rack just baked

I rolled the dough very thin and filled it with my apple cinnamon mixture. I used brown sugar and I left out the raisins. Yes I know, “who makes Strudel without raisins”? Well I did.

In fact I thought why not add sliced almonds instead. I had an unopened bag hanging around from Christmas baking so I threw them in too. And a sprinkle on top before baking wouldn’t hurt either.

What are the best apples for Strudel?

I prefer either Fuji or Galla Apples, but you can also use Granny Smith, the tartness of the apples is a perfect contrast to the sweetness of the dough, or even Golden Delicious would be a good choice.

apple strudel on a wooden board

How to store strudel

You can keep it at room temperature for up to 2 days. Be sure to cover it loosely with foil or plastic wrap. Strudel will also keep for an additional 3 days in the refrigerator, covered. I don’t recommend freezing it because once it thaws it tends to become quite soggy.

More Delicious Apple Recipes

Apple Crumb Bread with Maple Caramel Sauce

apple crumb bread with a slice cut

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    Cinnamon Applesauce Cookies

    2 cinnamon applesauce cookies up close

    Homemade Apple Crostata

    apple crostata, slice on a plate

    Apple Pie Cookies

    close up of cut open apple pie cookie

    After the Apple Strudel cooled down, I drizzled it with a Maple Syrup Glaze. If glaze isn’t for you, you can just sprinkle it with some Icing Sugar or go plain and eat it warm! The Italian mentioned a big scoop of ice cream wouldn’t hurt either!

    If you are like me and can’t get enough “anything with apples” I hope you enjoy this Apple Strudel Recipe. And if you try it let me know how it turns out. Enjoy!

    apple strudel with maple glaze being poured

    apple cinnamon strudel on a wooden board with 3 pieces cut

    Homemade Cinnamon Apple Strudel

    Rosemary Molloy
    Homemade Cinnamon Apple Strudel, an easy made from scratch dough and filling recipe makes this a delicious anytime dessert.
    4.27 from 23 votes
    Prevent your screen from going dark
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    Prep Time 20 mins
    Cook Time 35 mins
    Chilling Time 30 mins
    Total Time 55 mins
    Course Dessert
    Cuisine American/Italian
    Servings 10 servings
    Calories 250 kcal

    Ingredients
     
     

    FOR THE PASTRY DOUGH

    • 2 cups flour
    • pinch salt
    • 2 tablespoons sugar
    • 3 1/2 tablespoons butter
    • 1 egg
    • 4 1/2 tablespoons milk

    FOR THE CINNAMON APPLE FILLING

    • 2 apples peeled, cored and cubed (small to medium cubes)
    • 1-2 tablespoons lemon juice
    • 3 tablespoons brown sugar
    • 1/4 cup slivered almonds (divided)
    • 1 teaspoon cinnamon
    • 2 tablespoons butter melted (divided)

    MAPLE SYRUP GLAZE

    • 1/2 cup powdered/icing sugar (sifted)
    • 1/2 teaspoon vanilla
    • 2 tablespoons maple syrup
    • 1 tablespoon milk or cream

    Instructions
     

    FOR THE PASTRY DOUGH

    • In a food processor add flour, salt and sugar, whisk to combine, then add the butter and pulse a few times, add egg and pulse to combine (3 or 4 pulses), add milk a little at a time and pulse to bring dough together.  Remove to a lightly floured flat surface and knead until dough is smooth.  Wrap in plastic and refrigerate for 30 minutes.

    FOR THE CINNAMON APPLE FILLING

    • While dough is in the fridge, prepare the filling, 
      Cut washed, peeled, cored apples into small to medium cubes. Place in a medium bowl and sprinkle with lemon juice, then add the brown sugar, almonds (leave some for sprinkling on top of unbaked strudel), cinnamon and half the melted butter.  Set aside.
    • Pre-heat oven to 350F (180C), line a cookie sheet with parchment paper.
    • Remove the dough from fridge and roll into a rectangular shape**, roll 1/8 inch thick, place on prepared cookie sheet, brush dough with the remaining half of the melted butter, spoon the apple mixture down the middle of the dough, make slits in dough,  (see image), and criss cross cut slits over mixture (see image). Brush top of pastry with beaten egg, sprinkle with slivered almonds and bake for approximately 30-40 minutes or until golden brown. Let cool before drizzling with Maple Syrup Glaze or Icing Sugar. Or eat warm. Enjoy!

    MAPLE SYRUP GLAZE

    • In a small bowl mix together powdered/icing sugar, vanilla and maple syrup and cream or milk. (add more milk or cream (a little at a time) if too thick, or more powdered sugar if too thin).

    **Roll into a 10 x 12.5 inch (25 x 32cm) rectangle, cut the edges even with a knife, leftover dough can be frozen or made into tarts.

      Nutrition

      Calories: 250kcalCarbohydrates: 40gProtein: 4gFat: 8gSaturated Fat: 4gCholesterol: 33mgSodium: 67mgPotassium: 113mgFiber: 1gSugar: 18gVitamin A: 245IUVitamin C: 2.2mgCalcium: 35mgIron: 1.4mg
      Keyword apple strudel, Homemade Apple strudel
      Tried this recipe?Let us know how it was!

      Updated from January 3, 2018.

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        Desserts, Donuts & Pastries, Fall/Winter, fruit, Most Posts, Tarts & Pies

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        1. Maria says

          October 6, 2021 at 1:03 pm

          Hello. Why some recipes ask to cook the apples before and some don’t. Whats the difference ? Thank you !

          Reply
          • Rosemary says

            October 8, 2021 at 6:50 pm

            Hi Maria, not really for any reason, Italian recipes seem to cook it, I find it gives the apples a nice caramel taste.

            Reply
        2. Kym says

          October 13, 2020 at 7:55 pm

          Hi I was wondering if i could make these strudels up and then freeze them before baking?

          Reply
          • Rosemary says

            October 14, 2020 at 12:27 am

            Hi Kym yes you can freeze them, wrap them well and place in a freezer safe bag, thaw in the fridge then bake.

            Reply
        3. Patrice Dupas says

          November 28, 2019 at 12:39 am

          Can I make the dough a few days ahead of time and store it wrapped in the fridge?

          Reply
          • Rosemary says

            November 28, 2019 at 11:42 am

            Hi Patrice, The dough can be made in advance but I wouldn’t leave it in the fridge for more than 2 days.

            Reply
        4. Ann says

          September 17, 2019 at 4:07 am

          4 stars
          I like the apple filling. Wish the dough/pastry had little more flaky texture. Not bad.

          Reply
        5. Monica says

          December 6, 2018 at 10:35 pm

          5 stars
          I usually make this kind of pastry with puff pastry for the dough, but I’ll definitely make this version when I want one but haven’t made or bought the puff pastry in time! I really like the almond slices on top too, it’s so pretty!

          Reply
          • Rosemary says

            December 6, 2018 at 10:44 pm

            Hi Monica, thanks so much, I hope you enjoy. Let me know when you try it. 🙂

            Reply
        6. Joyce says

          December 6, 2018 at 7:41 pm

          Absolutely love strudel. And while I prefer pears to apples, anxious to make this dessert.

          Reply
          • Rosemary says

            December 6, 2018 at 8:14 pm

            Hi Joyce, thanks I hope you enjoy it, I’m sure pears would work, just make sure that they are firm but ripe. 🙂

            Reply
        7. Pamela says

          November 16, 2017 at 3:28 am

          5 stars
          I feel the same way about apples it has to be hand picked by me or I won’t eat them . My daughter, grandchildren and I picked at least 2 + bushels of apples this year . I will definitely be making this tomorrow as I still have apples left and prefer my apples in cakes, pie ect . Thank you for this recipe. I’ve been making apple this that and the other .

          Reply
          • Rosemary says

            November 17, 2017 at 6:25 pm

            Hi Pamela, I hope you enjoyed it. And yes hand picked are the best. Have a great weekend.

            Reply
        8. Claire | Sprinkles and Sprouts says

          February 28, 2017 at 3:41 pm

          5 stars
          This looks just like something my Mum used to make when we were kids.
          I will be trying this one, hopefully my kids will remember it when they are grown up!

          Reply
          • Rosemary says

            March 2, 2017 at 7:15 pm

            Hi Claire, thanks, we always remember what Mom used to make. 🙂

            Reply
        9. Beth (OMG! Yummy) says

          February 1, 2017 at 8:28 pm

          5 stars
          This is lovely Rose! I was lucky enough to have a guest at my home recently who brought a strudel with homemade dough – the kind that gets stretched so thin that you can read a newspaper through it. It was amazing! This dough sounds more achievable for me though!

          Reply
          • Rosemary says

            February 3, 2017 at 8:29 pm

            Hi Beth, thanks so much. I could never get dough that thin, I wish. I hope you enjoy it. Have a great weekend.

            Reply
        10. Ann says

          January 31, 2017 at 10:32 am

          I definitely am going to make this. It’s something the whole family will enjoy. I can only hope mine looks as good as yours. Thank you for another great recipe.

          Reply
          • Rosemary says

            February 3, 2017 at 8:31 pm

            Hi Ann, thanks so much and I am sure yours will look just as good. Have a wonderful weekend.

            Reply
        11. Micheline from Laval, Quebec says

          January 30, 2017 at 10:37 pm

          5 stars
          Hi, I subscribe to many recipe sites, and I always come back to yours. You always have delicious and easy-to-do recipes. Thanks for posting, this is another one I will try.

          Reply
          • Rosemary says

            February 3, 2017 at 8:31 pm

            Hi Micheline, that is so nice and it made my day and week! Hope you enjoy it, and have a great weekend.

            Reply

        Hi, I'm Rosemary.

        Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More

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