Apple Strudel

The strudel of your dreams has arrived. Flaky, filled with apples and walnuts and incredibly easy to make. MORE+ LESS-

By Roxana Yawgel

June 27, 2018

1 1/2

cups diced peeled apples

1/2

cup chopped toasted pecans

1/4

cup packed brown sugar

teaspoon ground cinnamon, if desired

Flour for dusting

can Pillsbury™ refrigerated crescent dinner rolls

tablespoons butter, softened

Additional softened butter

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1

Heat the oven to 375°F. In medium bowl, toss apples, pecans, brown sugar and cinnamon. Set aside.
2

Dust work surface lightly with flour. Unroll dough on floured surface. With fingers, press dough lightly into rectangle; press perforations to seal. Using floured rolling pin, roll out dough as thin as possible. With pastry brush, spread 2 tablespoons butter all over dough.
3

Spoon apple mixture onto one long side of dough. Gently lift apple-topped edge of dough and start rolling up strudel toward plain dough edge until filling is completely sealed. If needed, turn log to place seam on bottom. For flaky pastry, brush strudel with additional butter.
4

For easy transfer, carefully slide sheet of cooking parchment paper under strudel. Using paper, lift and place strudel on ungreased cookie sheet.
5

Bake 25 to 28 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool slightly, about 20 minutes, before cutting into pieces.

To toast the pecans, heat the oven to 400°F. Place the pecans in a single layer on an ungreased cookie sheet. Place in the middle of the oven; bake about 3 minutes or until pecans are aromatic. Keep a close eye on the pecans since they can easily burn.
Just before serving, dust the apple strudel with powdered sugar and cinnamon. Or serve with a dollop of cinnamon-flavored whipped cream.

Nutrition Information

1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;

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

More About This Recipe

Traditional apple strudel is a popular pastry in Europe with roots in Austria, going back a few hundred years. Though strudel varieties include other fruit fillings like cherry and apricot, apple strudel is by far the most popular strudel globally. Scratch strudel dough can be hard to replicate and can be very time consuming, which is why we created this super easy version of the classic sweet treat to save you some time in the kitchen. The secret is Pillsbury crescent dough, of course, which still gives you the flaky, buttery pastry associated with apple strudel without a lot of fuss. Finish off this strudel with powdered sugar or serve with a scoop of vanilla ice cream for extra indulgence. Not sure how to roll the dough around the apple filling? Read this apple strudel tutorial for step-by-step instructions and pictures to make the perfectly rolled pastry. Then, stick around and check out more of our top-rated apple recipes.