Apfelstrudel {quick and easy apple strudel recipe}

August 1, 2015

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A few weeks ago, we were at our friends’ house and while there, the husband mentioned that he had seen a show on the Food Network where they made apple strudel. Me, being me, I decided to look up my recipe and ask my mom for hers to see if I could make it for him. It’s been quite some time since I last made it and while I know the general ingredients, I wasn’t sure on the timing or the measurements. My mom to the rescue. I have always considered apple strudel, or Apfelstrudel, as we call it, to be her recipe. I was also surprised that I had never shared the recipe on the blog – the first place I checked when I thought about making it. Well, here it is, pictures and all! Now, I always know where to look for it. 🙂

I combined both my mom’s and the recipe I found in my recipe folder, as well, as changing things up a bit, as I’m known to do.

Here are the ingredients that I used:

apple strudel

5 large Granny Smith apples

1/2 cup raisins (optional)

1/4 cup chopped almonds

1/3 cup agave syrup (instead of sugar)

2 table spoons cinnamon

2 puff pastry sheets (I used Pepperidge Farm)

1 egg, beaten

2 table spoons water


apple strudel-2



Preheat oven to 350° degrees. Beat egg and add 2 table spoons water. Mix together and set aside. Peel and cut the apple into small, bite size pieces. Add chopped apples, raisins, almonds, agave syrup, and cinnamon to a bowl, mix all ingredients together, let sit for a few minutes.

Take one pastry sheet (follow package directions for defrosting) and roll out to a rectangle, about 16×12 inches, on a floured surface. I use my big bamboo cutting board. Spoon the apple mixture onto one side of the pastry sheet and leave about an inch free on all sides. Brush on the egg/water mixture all around the pastry sheet. Fold over the side that doesn’t hold any apple mixture and pinch the ends and sides together. Cut some slits in the top and brush the whole top with the egg/water mixture for a nice golden brown crust. Repeat with the second pastry sheet.

Put both filled pastry sheets (very carefully) onto a cookie sheet covered with parchment paper. Bake at 350° degrees for about 20 – 30 minutes until golden brown. Sprinkle with confectioners’ sugar.

apple strudel-4

My favorite way to eat Apfelstrudel is slightly warmed with a scoop of vanilla ice cream on the side. (I didn’t have any on hand when I made it.)

apple strudel-6

I surprised our friends a week or so later when we were invited for dinner. They loved it. 🙂 I hope, you will too.

Guten Appetit!

xoxo, Susi



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  • Claudia August 1, 2015 at 7:04 pm

    Nom, nom, send some over, please!! Just got back from a run and wouldn’t mind a piece 🙂
    It is actually a similar recipe to an apple pie that I sometimes make, so I know it is yummy – minus the raisins, of course. I hate those dried, shriveled grapes. 🙂
    p.s. the blog is where I keep my German potato salad recipe handy – LOL

    • Susi August 2, 2015 at 11:39 am

      I make mine without raisins as well. I only made it with the raisins for our friends because they like them. 🙂

  • Rorybore August 12, 2015 at 1:33 pm

    don’t mind me while I lick the entire computer screen!!!
    seriously…. this looks soooo amazingly good.

    • Susi August 12, 2015 at 11:14 pm

      I want to make more. It was so yummy. 🙂

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