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4.4 from 78 votes

Homemade Cinnamon Apple Strudel

Homemade Cinnamon Apple Strudel, an easy made from scratch dough and filling recipe makes this a delicious anytime dessert.

Prep Time
20 mins
Cook Time
20 mins
Chilling Time
30 mins
Total Time
1 hr 25 mins
Servings: 10 servings
Calories: 250 kcal
Course: Dessert
Cuisine: Italian-American Fussion

Ingredients

FOR THE PASTRY DOUGH
  • 2 cups all purpose flour
  • 1 pinch salt
  • 2 tablespoons sugar
  • 3½ tablespoons salted butter
  • 1 large egg
  • 4½ tablespoons milk
FOR THE CINNAMON APPLE FILLING
  • 2 medium / large apples peeled, cored and cubed (small to medium cubes)
  • 1-2 tablespoons lemon juice
  • 3 tablespoons brown sugar
  • ¼ cup slivered almonds (divided)
  • 1 teaspoon cinnamon
  • 2 tablespoons butter melted (divided)
MAPLE SYRUP GLAZE
  • ½ cup powdered/icing sugar (sifted)
  • ½ teaspoon vanilla
  • 2 tablespoons maple syrup
  • 1 tablespoon milk or cream

Instructions

FOR THE PASTRY DOUGH
    Cup of Yum
  1. In a food processor add the flour, salt and sugar, whisk to combine, then add the butter and pulse a few times, add egg and pulse to combine (3 or 4 pulses), add the milk a little at a time and pulse to bring dough together. Remove to a lightly floured flat surface and knead until the dough dough is compact, do not over knead. Wrap in plastic and refrigerate 30 minutes.
FOR THE CINNAMON APPLE FILLING
  1. While dough is in the fridge, prepare the filling, Cut wash, peel and core the apples into small to medium cubes. Place in a medium/large bowl and sprinkle with lemon juice, toss to combine, then add the brown sugar, almonds (leave some for sprinkling on top of unbaked strudel), cinnamon and half the melted butter. Set aside.
  2. Pre-heat oven to 350F (180C), line a baking sheet with parchment paper.
  3. Remove the dough from fridge and roll into a rectangular shape**, roll ⅛ inch thick, place on the prepared baking sheet, brush the dough with the remaining half of the melted butter, spoon the apple mixture down the middle of the dough, make slits in dough, (see image), and criss cross cut slits over mixture (see image). Brush the top of the pastry with the beaten egg, sprinkle with the remaining slivered almonds and bake for approximately 30-40 minutes or until golden brown. Let cool before drizzling with Maple Syrup Glaze or Powdered Sugar. Or eat warm. Enjoy!
MAPLE SYRUP GLAZE
  1. In a small bowl mix together powdered sugar, vanilla and maple syrup and cream or milk. (add more milk or cream (a little at a time) if too thick, or more powdered sugar if too thin).
**Roll into a 10 x 12.5 inch (25 x 32cm) rectangle, cut the edges even with a knife, leftover dough can be frozen or made into tarts.

Notes

  • You can easily make the dough by hand. Using a large mixing bowl whisk the flour, salt and sugar together, add the butter and with a fork or clean hands combine to form coarse crumbs. Add the egg and combine with a fork, add the milk a little at a time and stir with a fork to bring the dough together. Transfer the dough to a lightly floured flat surface and gently knead until the dough is compact. Do not over knead. Wrap it in plastic and refrigerate. Continue with the recipe.
  • I prefer to use either Fuji or Galla Apples, but you can also use Granny Smith apples, the tartness of the apples is a perfect contrast to the sweetness of the dough, or even Golden Delicious would be a good choice.
  • The strudel can be prepared in advance. It will keep for up to two days in the fridge. Cover it lightly with plastic wrap on the baking sheet. Then bake.
  • Store it completely cooled in the fridge, cover it loosely with foil or plastic wrap. It will keep for about 3 days in the refrigerator. You can warm it up in the oven or microwave before serving. I don’t recommend freezing it once it is baked because once it thaws it tends to become quite soggy.
  • You can freeze the unbaked strudel, wrap it well in plastic wrap or foil then place in a freezer bag. It will keep for 3-4 months in the freezer. You can bake it straight from the freezer. It will probably take a bit longer to bake.

Nutrition Information

Calories 250kcal (13%) Carbohydrates 40g (13%) Protein 4g (8%) Fat 8g (12%) Saturated Fat 4g (20%) Cholesterol 33mg (11%) Sodium 67mg (3%) Potassium 113mg (3%) Fiber 1g (4%) Sugar 18g (36%) Vitamin A 245IU (5%) Vitamin C 2.2mg (2%) Calcium 35mg (4%) Iron 1.4mg (8%)

Nutrition Facts

Serving: 10servings

Amount Per Serving

Calories 250

% Daily Value*

Calories 250kcal 13%
Carbohydrates 40g 13%
Protein 4g 8%
Fat 8g 12%
Saturated Fat 4g 20%
Cholesterol 33mg 11%
Sodium 67mg 3%
Potassium 113mg 2%
Fiber 1g 4%
Sugar 18g 36%
Vitamin A 245IU 5%
Vitamin C 2.2mg 2%
Calcium 35mg 4%
Iron 1.4mg 8%

* Percent Daily Values are based on a 2,000 calorie diet.