Name: Homemade Cinnamon Apple Strudel
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 2 cups flour; pinch salt; 2 tablespoons sugar; 3 1/2 tablespoons butter; 1 egg; 4 1/2 tablespoons milk; 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); 1/2 cup powdered/icing sugar ((sifted)); 1/2 teaspoon vanilla; 2 tablespoons maple syrup; 1 tablespoon milk or cream

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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!

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

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.

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.

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.

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

Cinnamon Applesauce Cookies

Homemade Apple Crostata

Apple Pie Cookies

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!