Apple strudel made with store-bought puff pastry skips hand-stretching thin dough, and still comes out with a crisp shell that shatters around a soft apple filling.

Making the filling and rolling the dough

Peel and dice the apples into medium cubes, then mix them with cinnamon, brown sugar, and breadcrumbs that soak up the juice the apples release during baking. Roll out the thawed puff pastry on a floured surface into an even rectangle, not too thick, so the log bakes evenly. Spread the filling along the dough, leaving bare margins on each side to fold over.

Fold the side margins in, then roll the dough around the filling into a single sealed log, seam facing down so it doesn't open in the oven. Brush the log with beaten egg for a glossy, golden finish, and poke a few small vents along the top layer so steam escapes instead of softening the pastry.

Baking and how long it keeps

Bake on parchment paper in a hot oven until the pastry puffs into golden, crisp layers, then let the log cool completely before slicing so the filling doesn't spill out. A strudel sliced hot tends to fall apart, while full cooling keeps the cut clean.

This is a dish for entertaining during Chol HaMoed: bake it on the first morning of Chol HaMoed. It keeps for two days in a closed container, and five minutes in a hot oven before serving brings back the crispness. Serve slices at breakfast or as a light dessert.

The recipe

Apple Strudel with Store-Bought Puff Pastry

Apple and cinnamon strudel wrapped in store-bought puff pastry, baked until crisp and keeping for two days at room temperature.

  • Servings 8 servings
  • Prep 20 min
  • Cook 35 min
  • Total 55 min
Apple Strudel with Store-Bought Puff Pastry

Ingredients

Instructions

  1. In a bowl, mix the diced apples with the brown sugar, cinnamon, and breadcrumbs.

  2. Roll out the puff pastry on a floured surface into an even rectangle.

  3. Spread the apple filling along the length of the dough, leaving bare margins on each side.

  4. Fold the margins in, then roll the dough around the filling into a single sealed log, seam facing down.

  5. Brush with the beaten egg and poke a few small vents along the top.

  6. Bake in a preheated 375°F (190°C) oven for about 35 minutes, until golden.

  7. Let cool completely before slicing.

Frequently Asked Questions

Can I assemble the strudel ahead and freeze it before baking?
Yes, assemble the log, wrap it well, and freeze it, then bake straight from the freezer with a few extra minutes in the oven.

Why wait for the log to cool before slicing?
The hot filling is still runny, and cutting too early makes it spill out and the slice fall apart.