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Homemade Cinnamon Apple Strudel

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

cinnamon apple strudel with three slices cut on a wooden board.


 

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!

Recipe Ingredients

  • Flour – all purpose flour
  • Salt – if you use unsalted butter then add a bit more salt
  • Sugar – granulated sugar and brown sugar
  • Butter – softened butter and melted butter
  • Egg – large egg
  • Milk – 2% or whole milk
  • Apples –
  • Lemon juice
  • Almonds
  • Cinnamon
  • Powdered sugar
  • Vanilla
  • Maple syrup
  • Milk – or you could use cream

How to make an Apple Strudel Recipe

In a food processor whisk together the flour, salt and sugar, add the butter and pulse a few times to form coarse crumbs, add the egg and pulse just to combine, add the milk a little at a time and pulse just to bring the dough together. Transfer the dough to a lightly floured flat surface and gently knead until the dough is compact, do not over knead. Wrap in plastic and refrigerate.

While the dough is in the fridge, prepare the filling, cut wash, peel and core the apples into small to medium cubes. Place them in a medium bowl and sprinkle with lemon juice, add the brown sugar, almonds (leave some for sprinkling on top of unbaked strudel), cinnamon and half the melted butter. Set aside.

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

Remove the dough from fridge and with a rolling pin roll into a thin rectangular shape, place the strudel dough on the prepared baking sheet. Brush the dough with the remaining melted butter, spoon the apple mixture down the middle of the dough. Make slits in dough, and criss cross the slits over mixture.

Brush the top of the pastry with the egg wash, sprinkle with slivered almonds if desired and bake until golden brown. Let cool before drizzling with maple syrup glaze or powdered sugar.

Pouring syrup on a slice of strudel.

How to make a Maple syrup glaze

In a small bowl mix together powdered sugar, vanilla, maple syrup and cream or milk.

What type of Pastry is used for a traditional Apple Strudel recipe?

Strudel originated in Austria, made with a paper thin dough which is very similar to phyllo dough. Some people also prefer using homemade or store-bought puff pastry dough or even a short pastry (similar to pie pastry). Which is similar to 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.

Recipe FAQS

What are the best apples for Strudel?

I prefer either Fuji or Galla Apples, but you can also use Granny Smith apples, 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 serve the apple strudel

I love to serve it with a dollop of whipped cream or even a scoop of vanilla ice cream. Of course it is delicious on its own also!

Do I need a food processor to make the recipe?

No you don’t need one, you can easily make the dough by hand. Using a large mixing bowl whisk the flour, salt and sugar together, add the butter and with a fork or clean hands combine to form coarse crumbs. Add the egg and combine with a fork, add the milk a little at a time and stir with a fork to bring the dough together. Transfer the dough to a lightly floured flat surface and gently knead until the dough is compact. Do not over knead. Wrap it in plastic and refrigerate.

Strudel on a wooden board.

Can the apple strudel be made in advance?

Yes it can be prepared in advance. It will keep for up to two days in the fridge. Cover it lightly with plastic wrap on the baking sheet. Then bake.

How to store strudel

Store it completely cooled in the fridge, cover it loosely with foil or plastic wrap. It will keep for about 3 days in the refrigerator. You can warm it up in the oven or microwave before serving. I don’t recommend freezing it once it is baked because once it thaws it tends to become quite soggy.

You can freeze the unbaked strudel, wrap it well in plastic wrap or foil then place in a freezer bag. It will keep for 3-4 months in the freezer. You can bake it straight from the freezer. It will probably take a bit longer to bake.

If you are like me and are always looking for more ways to bake with apples then I hope you try this Apple Crumb Bread with Maple Caramel Sauce or these tasty Cinnamon Applesauce Cookies or how about a Homemade Apple Crostata these Apple Pie Cookies are very popular also.

Pouring syrup on the apple strudel.

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!

Cinnamon apple strudel with three slices cut on a wooden board.

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.
Prep Time 20 minutes
Cook Time 35 minutes
Chilling Time 30 minutes
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American/Italian
Servings 10 servings
Calories 250 kcal

Ingredients
 
 

FOR THE PASTRY DOUGH

  • 2 cups all purpose flour
  • 1 pinch salt
  • 2 tablespoons sugar
  • tablespoons salted butter
  • 1 large egg
  • tablespoons milk

FOR THE CINNAMON APPLE FILLING

  • 2 medium / large apples peeled, cored and cubed (small to medium cubes)
  • 1-2 tablespoons lemon juice
  • 3 tablespoons brown sugar
  • ¼ cup slivered almonds (divided)
  • 1 teaspoon cinnamon
  • 2 tablespoons butter melted (divided)

MAPLE SYRUP GLAZE

  • ½ cup powdered/icing sugar (sifted)
  • ½ teaspoon vanilla
  • 2 tablespoons maple syrup
  • 1 tablespoon milk or cream

Instructions
 

FOR THE PASTRY DOUGH

  • In a food processor add the 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 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 dough is compact, do not over knead. Wrap in plastic and refrigerate 30 minutes.

FOR THE CINNAMON APPLE FILLING

  • While dough is in the fridge, prepare the filling, 
    Cut wash, peel and core the apples into small to medium cubes. Place in a medium/large bowl and sprinkle with lemon juice, toss to combine, 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 baking sheet with parchment paper.
  • Remove the dough from fridge and roll into a rectangular shape**, roll ⅛ inch thick, place on the prepared baking sheet, brush the 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 the top of the pastry with the beaten egg, sprinkle with the remaining slivered almonds and bake for approximately 30-40 minutes or until golden brown. Let cool before drizzling with Maple Syrup Glaze or Powdered Sugar. Or eat warm. Enjoy!

MAPLE SYRUP GLAZE

  • In a small bowl mix together powdered 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.

    Notes

    You can easily make the dough by hand. Using a large mixing bowl whisk the flour, salt and sugar together, add the butter and with a fork or clean hands combine to form coarse crumbs. Add the egg and combine with a fork, add the milk a little at a time and stir with a fork to bring the dough together. Transfer the dough to a lightly floured flat surface and gently knead until the dough is compact. Do not over knead. Wrap it in plastic and refrigerate. Continue with the recipe.
    I prefer to use either Fuji or Galla Apples, but you can also use Granny Smith apples, the tartness of the apples is a perfect contrast to the sweetness of the dough, or even Golden Delicious would be a good choice.
    The strudel can be prepared in advance. It will keep for up to two days in the fridge. Cover it lightly with plastic wrap on the baking sheet. Then bake.
    Store it completely cooled in the fridge, cover it loosely with foil or plastic wrap. It will keep for about 3 days in the refrigerator. You can warm it up in the oven or microwave before serving. I don’t recommend freezing it once it is baked because once it thaws it tends to become quite soggy.
    You can freeze the unbaked strudel, wrap it well in plastic wrap or foil then place in a freezer bag. It will keep for 3-4 months in the freezer. You can bake it straight from the freezer. It will probably take a bit longer to bake.

    Nutrition

    Calories: 250kcal | Carbohydrates: 40g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 33mg | Sodium: 67mg | Potassium: 113mg | Fiber: 1g | Sugar: 18g | Vitamin A: 245IU | Vitamin C: 2.2mg | Calcium: 35mg | Iron: 1.4mg
    Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

    Updated from January 3, 2018.

    23 Comments

      1. Hi Sonia, 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. Hope that helps. Take care.

    1. 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!

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

    2. 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 .

    3. 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!

    4. 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!

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

    5. 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.

    6. 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.

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