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!
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
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!
Homemade Cinnamon Apple Strudel
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
Updated from January 3, 2018.
Kym says
Hi I was wondering if i could make these strudels up and then freeze them before baking?
Rosemary says
Hi Kym yes you can freeze them, wrap them well and place in a freezer safe bag, thaw in the fridge then bake.
Patrice Dupas says
Can I make the dough a few days ahead of time and store it wrapped in the fridge?
Rosemary says
Hi Patrice, The dough can be made in advance but I wouldn’t leave it in the fridge for more than 2 days.
Ann says
I like the apple filling. Wish the dough/pastry had little more flaky texture. Not bad.
Monica says
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!
Rosemary says
Hi Monica, thanks so much, I hope you enjoy. Let me know when you try it. 🙂
Joyce says
Absolutely love strudel. And while I prefer pears to apples, anxious to make this dessert.
Rosemary says
Hi Joyce, thanks I hope you enjoy it, I’m sure pears would work, just make sure that they are firm but ripe. 🙂
Pamela says
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 .
Rosemary says
Hi Pamela, I hope you enjoyed it. And yes hand picked are the best. Have a great weekend.
Claire | Sprinkles and Sprouts says
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!
Rosemary says
Hi Claire, thanks, we always remember what Mom used to make. 🙂
Beth (OMG! Yummy) says
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!
Rosemary says
Hi Beth, thanks so much. I could never get dough that thin, I wish. I hope you enjoy it. Have a great weekend.
Ann says
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.
Rosemary says
Hi Ann, thanks so much and I am sure yours will look just as good. Have a wonderful weekend.
Micheline from Laval, Quebec says
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.
Rosemary says
Hi Micheline, that is so nice and it made my day and week! Hope you enjoy it, and have a great weekend.