An image of prepared Holiday Apple Strudel made with Granny Smith apples, brown sugar, cinnamon and Pepperidge Farm® Puff Pastry Sheets.

Holiday Apple Strudel

Elevate your holiday gatherings with this impressive yet easy-to-make Apple Strudel. Tart Granny Smith apples are tossed with rich brown sugar and warm cinnamon, then wrapped in Pepperidge Farm® Puff Pastry. As it bakes, the pastry puffs into light, airy layers that become delicately crisp, flaky and beautifully golden, creating an irresistible contrast with the tender, spiced apples inside. With just a few simple ingredients and minimal prep, this show-stopping dessert brings the comforting flavors of classic apple pie to your holiday table and is sure to be a crowd-pleaser. Serve it warm on its own, with a scoop of vanilla ice cream or a dollop of whipped cream for an extra-special treat.
  • thaw: 40 minutes
  • prep: 15 minutes
  • bake: 30 minutes
  • total: 85 minutes
  • Serves: 6

Recipe

Ingredients

  • 1 egg
  • 1 tablespoon water
  • 3 large Granny Smith apple, peeled, cored and thinly sliced (about 3 cups)
  • 1/3 cup brown sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
  • 2 teaspoons coarse sugar/ sugar crystals

Directions

  1. Heat the oven to 400°. Line a baking sheet with parchment paper. Beat the egg and water in a small bowl with a fork. Stir the apples, brown sugar, cornstarch, lemon juice, cinnamon and salt in a large bowl.

  2. Unfold the Pepperidge Farm® Puff Pastry Sheet on a lightly floured surface. Lightly roll the Pepperidge Farm® Puff Pastry Sheet into a 12 x 10-inch rectangle. Place the pastry onto the baking sheet. Spoon the apple mixture lengthwise down the center of the pastry, using the fold marks as a guide. Cut slits 1-inch apart form the 2 sides of the pastry rectangle to within 1/2-inch of the apple mixture. Starting at one end, fold the pastry strips over the apple mixture, alternating sides, to cover the apple mixture. Brush the pastry with the egg was. Sprinkle with coarse sugar.

  3. Bake for 25-30 minutes or until the pastry is golden brown. Let the pastry cool on the baking sheet on a wire rack for 20 minutes.

  4. This strudel can be assembled in advance and refrigerated prior to baking.

  5. The filling is customizable. You can add dried cranberries for a seasonal twist. It can be made with other fruits like pears and peaches. It's also great with nuts.

  6. Add a finishing touch, like coarse sugar on top, powdered sugar or a caramel drizzle and sea salt.

  7. This recipe can be doubled to use both Pepperidge Farm® Puff Pastry Sheets in the box. 

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