Easy Apple Strudel


When you pull this warm strudel from the oven, everyone will think it took hours to prepare. Not true, because this recipe uses puff pastry sheets and canned pie filling.

  • Thaw: 40 minutes
  • Prep: 10 minutes
  • Bake: 35 minutes
  • Cool: 20 minutes
  • Serves: 6
1 star 2 star 3 star 4 star 5 star
4 61



  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

  • 1 egg

  • 1 tbsp. water

  • 1 can (21 ounces) apple pie filling


  1. Heat the oven to 375°F.  Beat the egg and water in a small bowl with a fork or whisk.

  2. Unfold the pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 16x 12-inch rectangle.  With the short side facing you, spoon the pie filling on the bottom half of the pastry to within 1 inch of the edge.  Starting at the short side, roll up like a jelly roll.  Place seam-side down onto a baking sheet. Tuck the ends under to seal.  Brush the pastry with the egg mixture. Cut several slits into the top of the pastry.

  3. Bake for 35 minutes or until the strudel is golden brown.  Let the strudel cool on the baking sheet on a wire rack for 20 minutes.

Watch a how-to demonstration of this recipe technique.


Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.


Heat is the enemy of Puff Pastry—it handles best when cold. So avoid working with it on hot, humid days, in a stifling hot kitchen or next to your oven.

When serving Puff Pastry, cut with a serrated knife for the most even, attractive presentation.

Puff Pastry can puff up to 8 times its original thickness. That means even a sheet rolled to a thin ¼-inch thickness will rise 2 inches.

Use a marble pastry board to help keep Puff Pastry cold while rolling and cutting.

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Submitted by:
Billie R.
Date: 12/3/2006

5 star rating

"Easy and delicious. I make two strudels using one can of pie filling. The pieces can be shared as finger food!"

Submitted by:
Date: 10/23/2007

5 star rating

"My husband thought I spent hours in the kitchen! This is so simple and soooo good. It's a keeper!"

Submitted by:
Cindy R.
Date: 1/20/2008

4 star rating

"It was good."

Submitted by:
Lillian H.
Date: 11/12/2008

4 star rating

"the ravings from my very picky spouse was intense. mind you he was very ill at the time and this was all he could stomach and taste he loved it so did i just for the praise the simplicity and of course the taste. Kids would love it so will moms"

Submitted by:
Karen B.
Date: 11/23/2008

4 star rating

"Quick, great recipe. I brushed the pastry with milk and sprinkled with sugar."

Submitted by:
Kristin B.
Date: 12/18/2008

4 star rating

"This strudel was super easy to make! I sprinkled some light brown sugar on the top of mine, which was an extra treat!"

Submitted by:
Kitten D.
Date: 1/9/2009

4 star rating

"I used both packs of the pastry--one for cherry and one for apple, my daughter took the cherry one back to her dorm with her. I'm getting calls from the floor about perhaps making up a 'care package for hungry freshman'. One thing I might try is to add butter inside the pastry before adding fruit so that the pastry does not absorb the fruit filling and become soft."

Submitted by:
Terri B.
Date: 1/4/2011

4 star rating

"I am not usually a fan of canned pie fillings but, was in a hurry and was pleasantly surprised with the great flavor. Might add dried cranberries and a little more cinnamon next time. No one could believe the apples came out of a can and loved it. I will make again for sure!"

Submitted by:
Sarah E.
Date: 3/28/2012

4 star rating

"Fairly fast after the thawing and it's a simple recipe!"

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