Apple Strudel
Roxana Yawgel
Updated Oct 15, 2018
The strudel of your dreams has arrived. Flaky, filled with apples and walnuts and incredibly easy to make.
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.
Apple Strudel
- Prep Time 25 min
- Total 1 hr 15 min
- Ingredients 8
- Servings 10
Ingredients
- 1 1/2 cups diced peeled apples
- 1/2 cup chopped toasted pecans
- 1/4 cup packed brown sugar
- 1 teaspoon ground cinnamon, if desired
- Flour for dusting
- 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
- 2 tablespoons butter, softened
- Additional softened butter
Instructions
-
Step1Heat the oven to 375°F. In medium bowl, toss apples, pecans, brown sugar and cinnamon. Set aside.
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Step2Dust 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.
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Step3Spoon 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.
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Step4For easy transfer, carefully slide sheet of cooking parchment paper under strudel. Using paper, lift and place strudel on ungreased cookie sheet.
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Step5Bake 25 to 28 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool slightly, about 20 minutes, before cutting into pieces.
Nutrition
180
Calories
11g
Total Fat
2g
Protein
18g
Total Carbohydrate
10g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 180
- Calories from Fat
- 100
- Total Fat
- 11g
- 18%
- Saturated Fat
- 4g
- 21%
- Trans Fat
- 0g
- Cholesterol
- 10mg
- 3%
- Sodium
- 200mg
- 8%
- Potassium
- 50mg
- 1%
- Total Carbohydrate
- 18g
- 6%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 10g
- Protein
- 2g
% Daily Value*:
- Vitamin A
- 2%
- 2%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 2%
- 2%
Exchanges:
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;Carbohydrate Choice
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