Apple Strudel
There’s nothing like a warm, flaky apple strudel! This version wraps tender spiced apples in vegan puff pastry—and it makes two, so you can enjoy one now and freeze one for later!
Apple pie is the most popular apple dessert, followed by apple crisp, but let’s not forget about apple strudel! Instead of pie crust, it uses flaky puff pastry to envelop cinnamon-spiced baked apples dotted with plump raisins. The thing I love most about apple strudel—well, aside from those tender cinnamon apples—is that it works for breakfast or dessert. I’m happy to have reason to enjoy a slice twice in one day!
Why You’ll Love This Apple Strudel Recipe
- Apple strudel made vegan. Typical apple strudel recipes are made with puff pastry, which is full of butter. But swap in my vegan puff pastry recipe and you’ve got a treat everyone can enjoy!
- Easy to customise. You can use this apple strudel recipe as a template and put your own unique spin on it. As long as the ingredient ratios are the same, it will work!
- Perfect for any occasion. This vegan apple strudel is the perfect dessert for any occasion, whether it’s a holiday brunch or dinner party with friends. (Especially if you top it with a scoop of vegan ice cream!) Since it makes two, you can keep one in the freezer for when you have unexpected guests!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Vegan puff pastry – I use my homemade vegan puff pastry recipe. You can also purchase frozen vegan puff pastry if you are rushed for time.
- Apples – Peeled, cored, and thinly sliced.
- Brown sugar – Or coconut sugar, if you prefer.
- Spices – Ground cinnamon and nutmeg add cozy flavour.
- Raisins – If you’re not a raisin fan, you can leave them out.
- Lemon juice
- Cornstarch – To thicken the juices that bake off of the apples.
- Breadcrumbs – This may seem like an odd ingredient, but it helps form a barrier between the filling and puff pastry to keep it from getting soggy.
- Plant-based milk
- Powdered sugar
How to Make Apple Strudel
- Make the filling. Toss the apples with the brown sugar, spices, raisins, lemon juice, and cornstarch and let the mixture sit for 10 to 15 minutes.
- Prepare the puff pastry. Roll out half of the puff pastry into a 10×12 rectangle on a lightly floured surface. Transfer it to a parchment-lined baking sheet.
- Add the filling. Sprinkle half the breadcrumbs over the puff pastry. Then spoon half of the apple filling down the middle section, leaving a border at the top and bottom.
- Cut the sides into strips. Cut an even number of horizontal strips along both sides of the puff pastry.
- Braid and seal. Fold the strips over the filling, alternating from one side to the next. Fold the top and bottom over the filling to seal.
- Repeat. Use the remaining puff pastry and filling to make a second apple strudel.
- Bake. Brush the strudels with milk, then bake at 400ºF for 25-30 minutes, or until the pastry is golden brown and flaky.
- Serve. Let the apple strudel rest a few minutes, then slice and dust with powdered sugar.
Tips for Success
- Use the right apples. Choose apples that are firm and tart or sweet-tart, such as Granny Smith or Honeycrisp. You don’t want apples that will go mushy when baked!
- Chill the pastry. Keep your puff pastry cold before using it and work quickly when handling it. If it gets too warm, it won’t bake up as flaky.
- Monitor the baking. Keep an eye on the apple strudel towards the end of baking to prevent over-browning. If needed, tent the pastry with foil to protect it from burning.
Variations
- Add some pears. Firm pears (like Asian pears) can be swapped in for all or part of the apples.
- Give it some sparkle and crunch. After brushing the milk over the strudels, sprinkle coarse sugar (like Demerara or Turbinado) over the top.
- Make it nutty. Add chopped walnuts to the filling.
- Swap out the raisins. If you want to try another dried fruit, cranberries would be excellent!
- Add rum raisins. Soak the raisins in warm spiced rum before adding them to the filling. This makes them plump, tender, and delicious!
- Drizzle caramel over the top. Add vegan caramel sauce to the apple strudel just before serving.
How to Store
- Room Temperature: Store leftover apple strudel at room temperature for up to 2 days. Cover it loosely with foil or parchment paper (as opposed to wrapping it tightly) to keep the exterior flaky.
- Freezer: You can freeze apple strudel for up to 3 months. I recommend freezing it before baking, then adding a few extra minutes to the baking time. If you want to freeze leftovers, you can do that too and simply thaw at room temperature. Either way, wrap the apple strudel well and place it in an airtight container or freezer bag.
Enjoy friends! If you make this apple strudel recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Apple Strudel
This easy apple strudel recipe wraps tender cinnamon-spiced apples in flaky puff pastry for a cozy treat. It's always a hit!
Ingredients
- 1 batch vegan puff pastry
- 4 medium apples, peeled, cored, and thinly sliced; Granny Smith or Honeycrisp work well
- ¼ cup brown sugar, or coconut sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup raisins
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
- ½ cup breadcrumbs
- plant-based milk, for brushing
- powdered sugar, for dusting
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the sliced apples, brown sugar, cinnamon, nutmeg, raisins, lemon juice, and cornstarch. Toss until the apples are evenly coated. Let it sit for about 10-15 minutes.
- On a lightly floured surface, roll out half of the puff pastry sheet into a rectangle about 10×12 inch. Place it on a parchment-lined baking sheet.
- Visually divide the puff pastry into three vertical sections. The middle section will hold the filling
- Sprinkle half of the breadcrumbs evenly over the puff pastry to absorb moisture. Then, spoon half of the apple filling down the center of the pastry, leaving 1.5 inch space on the top and bottom to seal.
- On each of the two outer sections, use a sharp knife to cut horizontal slits, about 1-inch wide (2.5 cm), creating strips along both sides. These strips will be folded over the filling to form the braid. Make sure the number of strips on each side is even.
- Starting at the top, fold one strip from the left side over the filling, followed by a strip from the right side, crossing them diagonally over the filling to form a braid. Continue alternating strips from each side until the entire strudel is braided
- Fold the top and bottom ends of the pastry over the filling to seal them, tucking the ends under to secure.
- Repeat the steps with the second half of the puff pastry sheet, making a second strudel.
- Brush the braided pastries with plant-based milk for a golden finish.
- Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and flaky.
- Once baked, let the strudel cool for a few minutes before slicing. Dust with powdered sugar and serve warm.
Notes
- Room Temperature: Store leftover apple strudel at room temperature for up to 2 days. Cover it loosely with foil or parchment paper (as opposed to wrapping it tightly) to keep the exterior flaky.
- Freezer: You can freeze apple strudel for up to 3 months. I recommend freezing it before baking, then adding a few extra minutes to the baking time. If you want to freeze leftovers, you can do that too and simply thaw at room temperature. Either way, wrap the apple strudel well and place it in an airtight container or freezer bag.
Calories: 235kcal, Carbohydrates: 30g, Protein: 3g, Fat: 12g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Sodium: 104mg, Potassium: 119mg, Fiber: 2g, Sugar: 9g, Vitamin A: 25IU, Vitamin C: 3mg, Calcium: 18mg, Iron: 1mg
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
could you just fold over the sides on the strudel instead of doing all the braiding? thank you
Hi Lisbeth,
You can definitely do that! This is more for looks. Just make sure you do some slight slits in the top to let the steam out before baking it. Enjoy so much!
This looks delicious, and I want to try it. Do you think I could use something in place of the breadcrumbs like brown rice flour or almond flour?
Hi Cathy,
Thanks! I haven’t tried that but it definitely sounds like it could work! Enjoy so much!
I haven’t made your recipe – yet, but I am sure it will be excellent because it is very close to what my German mom made. She’s been gone many years now and I had forgotten about apple strudel…she made hers with Phyllo dough…easy enough to swap…Thank you for reminding me!
Hi Chrissie,
Sending you so much love with your comment! I can just imagine how beautiful your memories with your mom were. Love the idea of using phyllo dough. I hope you enjoy so much!!