small batch easy apple strudel {apfelstrudel} recipe
I love this easy recipe for Apple Strudel also known as Apfelstrudel. The flaky crust and creamy apples inside make this a perfect Sunday morning breakfast treat. Check out the recipe below to see how to make a german inspired apple strudel with puff pastry.
I love apples, especially cooked apples so if you like my strudel recipe try my apple cake, apple pancake, or my delicious apple butter recipes.
Why try this recipe
In a nutshell, you get all the classic strudel flavor and texture in a fraction of the time. My easy apple strudel recipe is made with real apples or you can use another fruit like pears or a combination to make your own signature strudel.
The Shopping List
1 sheet refrigerated puff pastry dough
2 apples, peeled, cored and chopped ( about 2 cups)
2 tablespoon orange marmalade
1 teaspoon cinnamon
1 teaspoon lemon juice
- Refrigerated Puff Pastry sheet, I use the Pepperidge Farm brand, it always turns out nice and flaky, it’s affordable and easy to find at the local supermarket.
- Fresh Apples: I always these in my house and I have used tart Green apples, Pink Lady, Fuji’s, Braeburn’s, really whatever your favorite apple, use it.
- Orange Marmalade: You notice I don’t add any sugar because the marmalade gives the apple strudel just enough sweetness.
- Ground Cinnamon: You might already have this in your pantry
- Lemon Juice: I always have fresh lemons around for lemon water, but you could use bottled lemon juice without any noticeable difference.
Step by Step Instructions
Preheat oven to 400 degrees Fahrenheit.
On a parchment-lined pastry board thaw the pastry dough per package instructions. When thawed unfold and roll out to rectangle about 12x 16 inches.
Chopped the apples for the strudel.
In a medium bowl or large measuring cup, mix together the apples, jam, and cinnamon. I have a 4 cup measuring cup that’s perfect for mixing.
Spread the filling over the dough, leaving about 1 inch on each side and 2 inches on the top and bottom.
Fold the long sides of the dough over toward the middle about an inch, roll the dough, it will look a little like a flat jelly roll.
Place seam side down on a parchment lined baking sheet.
Bake for about 30 minutes or until the top has turned golden brown.
Let cool slightly and sprinkle lightly with confectioner sugar.
Strudel Variations
This German Apple Strudel or Apfelstrudel recipe lends itself well to variations and substitutions.
- Try substituting pears and blackberry jam.
- or adding dried cranberries or rains to the apples.
- you can even make this strudel recipe with just a simple layer of apricot jam.
How to store apple strudel
The strudel can be stored at room temperature for up to 2 days, just cover loosely with either a plastic or aluminum foil wrap. Store in refrigerator to extend a couple of days.
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German Apple Strudel
Ingredients
- 1 sheet refrigerated puff pastry dough
- 2 apples peeled, cored and chopped ( about 2 cups)
- 2 tablespoon orange marmalade
- 1 teaspoon cinnamon
- 1 teaspoon lemon juice
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- On a parchment lined pastry board thaw the pastry dough per package instructions. When thawed unfold and roll out to rectangle about 12x 16 inches.
- In a medium bowl or large measuring cup, mix together the apples, jam, and cinnamon
- Spread the filling over the dough, leaving about 1 inch on each side and 2 inches on the top and bottom.
- Fold the long sides of the dough over toward the middle about an inch, roll the dough, it will look a little like a flat jelly roll.
- Place seam side down on a parchment lined baking sheet.
- Bake for about 30 minutes or until the top has turned golden brown.
- Let cool slight and sprinkle lightly with confectioners sugar.
Notes
- Usually, puff pastry bakes best at a high temperature so make sure the oven is properly preheated. Follow the instructions on the pastry package.
- Allow the refrigerated puff pastry to come to room temperature for about 20-30 minutes, so it becomes pliable but stays cool.
- Gently roll out the puff pastry on a floured surface to your desired thickness, usually about 1/8-inch thick. You want it to be a rectangular shape.
- Starting at one of the long sides, roll the pastry over the filling, tucking it in as you go. Seal the ends by pinching them, and place the strudel seam-side down on a parchment-lined baking tray.Recipe can be doubled or tripled.
