Apple Strudel

I love to make apple desserts in the fall. We always go apple picking and have so many apples to use up all at once! This Apple Strudel is made in the style of an elephant ear pastry. I fill pastry dough with shredded apple, sprinkle it with sugar and butter, and pop it in the oven. 

The nice thing about this dessert is how incredibly easy it is. It’s a lot easier than making a pie from scratch, I think. I put my kids in charge of shredding the apples and then we work with the pastry, slice it, and pop it into the oven. 

I like to sprinkle these with powdered sugar when they come out of the oven because it’s so pretty. Sometimes I serve them with a scoop of vanilla ice cream if I want to make them into a fancy dessert. 

This fun Apple Strudel is going to be a really fun fall dessert for you. Get your kids in the kitchen to make it with you, you’ll have a great time together! 

Apple Strudel  

This fun and easy apple dessert is the perfect fall family dessert. It takes little time to assemble and is ready in under an hour. 

Makes 10-12 pieces 

Ingredients 

• 4–5 medium apples, peeled and grated 

• ¼ cup granulated sugar 

• 2 tbsp brown sugar 

• 1 tsp ground cinnamon 

• ¼ tsp ground nutmeg 

• 2 tbsp lemon juice 

• 2 tbsp unsalted butter, melted 

• 1 sheet puff pastry (thawed if frozen) 

• 1 egg, beaten (for egg wash) 

• 2 tbsp granulated sugar (for sprinkling) 

• Powdered sugar, for serving 

Directions 

1. Preheat oven to 375°F and line a baking sheet with parchment paper. Set aside. 

2. Prepare the filling by grating the apples into a bowl. 

3. Toss with granulated sugar, brown sugar, cinnamon, nutmeg, lemon juice 

4. Lightly flour your work surface and roll the puff pastry into a roughly 10×10 inch square (or slightly larger). 

5. Assemble the strudel by brushing the center of the puff pastry lightly with melted butter. 

6. Then, spread the grated apple mixture evenly over the pastry, leaving about 1 inch from all edges. 

7. Fold the two opposite edges inward toward the center, slightly overlapping, so the filling is encased but still peeking at the top. 

8. Using a sharp knife or pizza cutter, slice the rolled pastry into 1–1.5 inch wide slices. Place them slightly apart on the parchment-lined baking sheet so they have room to puff. 

9. Brush the tops of the strudels with beaten egg. Sprinkle each one with granulated sugar. Make a few small slits in each one to allow the steam to release. 

10. Bake each strudel for 30-25 minutes until golden brown and puffed. 

11. Let cool slightly, dust with powdered sugar, and serve individual slices. 

Nikki Glekas is the owner of Nikki Glekas Events, a full-service catering and events company located in Stamford, CT.. To discuss further please contact team@nikkiglekascollective.com or call 203.658.8659.