Are you in for a sugary treat? Then learn to make a simple classic puff pastry braid filled with sweet apples and raisins! You will love my apple strudel recipe…
Are you an avid baker? Have you baked this Austrian classic before?
For me it is the very first time that I try my hand at a homemade apple strudel.
And hell, I have to admit that it came out just perfect. You know, there’s actually not a lot to it. You just need to make chunky apple sauce filling and wrap it in a piece of puff pastry.
Austria
It looks way harder than it is really.
I was in Austria a couple of week ago and I ordered a slice of strudel after dinner.
They pastry wasn’t puff pastry though but a heavier type of dough. I have to say that I prefer puff pastry because it’s light and flakey.
Just perfect for this apple dessert!
Apple Strudel Recipe (Austrian Apfelstrudel)
I soaked the raisins in some water here.
But if you want to add an extra touch to your apple strudel, just soak them in rum or wine if you like! I can’t eat, see or even think of Apfelstrudel without thinking of that scene in Inglorious Bastards. Still gives me goosebumps!
Are you looking for a lighter apple dessert?
Then check out my oven baked apples with ricotta, honey and pistachio nuts!
Enjoy!
Easy Austrian Apple Strudel Recipe
Learn to make a simple classic puff pastry braid filled with sweet apples and raisins! You will love my apple strudel recipe...
- 1 sheet puff pastry
- 1 large apple
- ½ vanilla bean
- 1 tbsp raisins
- ¼ tsp ground cinnamon
- 2 tsp unsalted butter
- 2 tsp caster sugar
- 1 egg yolk
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Soak the raisins in water or rum for 10 minutes until rehydrated.
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Peel the apple, cut it into 4 parts and remove the core. Dice the apple and add it with the butter to a medium saucepan.
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Place the pan over medium heat and gently bake the apples for 2 minutes. Slice the vanilla bean in half and scrape off the black seeds. Add both to the warm apples together with the caster sugar.
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Stir and cook the apples for 5 more minutes until they start to soften. In the end add the cinnamon and the drained raisins.
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Stir well and then take the pan off the heat. Let the apple filling cool. Beat the egg yolk with a little drop of water. Cut the puff pastry into an 8” (20 cm) by 7” (17,5 cm) rectangle. Place it on a large piece of baking paper. Spread the cooled apple filling in the middle.
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Lightly brush the sides with a little of the beaten yolk and then slice the sides into even strips. Make sure you got the same amounts of strips on each side.
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Then wrap the strips of pastry over the apple filling, alternately left and right. Brush the pastry with more beaten egg yolk. I sprinkled some caster sugar on top as well.
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Then place the baking paper and pastry on a baking tray and bake the strudel in a preheated oven nat 356°F (180°C) for 35 to 40 minutes or until golden on top and cooked through underneath. Let the strudel cook down a little, cut it up into pieces and serve lukewarm.
Apple Strudel Pocket Pies
I sometimes have a little bit of leftover puff pastry and a couple of tablespoons of that gorgeous sugary apple strudel filling left after making my apple strudel recipe. So what should I do with it? Well then I usually make a couple of cute little apple pocket pies!
Large ones or small ones, that depends on how much there is still left. They look a little like small apple turnovers. Apples and puff pastry, I love that combination!
Let’s go for some mini pies today! It’s up to you if you want to make them a little bigger.
Enjoy this little sweet bite…
Apple Strudel Pocket Pies Recipe
- 1 sheet puff pastry
- 4 tbsp apple strudel filling
- caster sugar
- 1 egg
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Make sure that the apple strudel filling has fully cool down. Cut 6 to 7 even circles out of the puff pastry sheet using a glass, a cup or a serving ring. Then scoop a dollop of the cooked apple strudel filling in the middle. Beat the egg in a cup and brush the pastry lightly with it.
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Fold the pastry over the apple filling and gently press the sides together with a fork.
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Repeat this for the rest of the apple pocket pies. Then place the apple pies on a baking tray lined with baking paper and lightly brush them with the remaining beaten egg. If you want to give them an extra sugary touch, then you can sprinkle them lightly with extra caster sugar.
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Bake the apple pocket pies in a preheated oven at 400°F (200°C) for 20 to 25 minutes until golden. Then remove the apple pocket pies from the hot oven. Serve warm or lukewarm.