Perfectly soft apple strudel – a simple recipe that always works

Soft apple strudel is one of the most popular autumn recipes. Who doesn't know this wonderful scent? apple strudel, which is pouring through the kitchen and we have known it since childhood?

The aroma of cinnamon, apples, and melted butter can evoke memories of grandma's baking and Sunday afternoons when strudel was served lukewarm, sprinkled with powdered sugar. A soft apple strudel is a recipe that has been around for generations. It's simple, yet feels festive.

Whether you call it a strudel, a strudel or a roulade, it always smells of cinnamon, apples and butter. That's why I'm bringing you a recipe for a perfect and fluffy apple strudel made from puff pastry , tips on how to make homemade puff pastry for strudel , and tricks for a perfect golden crust.

Why bake this perfect, soft apple strudel?

✓ you can use up leftover apples and make the whole kitchen smell good
✓ the recipe is simple and even beginners can handle it
✓ all you need is puff pastry or homemade puff pastry and a few basic ingredients
✓ the result is a soft, delicate and fragrant strudel that tastes delicious immediately after baking, and even the next day

Recipe for a soft apple strudel with nuts

Ingredients (for 1 strudel)

– 1 sheet of homemade puff pastry or puff pastry
– 2 tablespoons breadcrumbs
– 600 g apples (coarsely grated and squeezed)
– 4 tablespoons of cane sugar
– 2 teaspoons cinnamon
– 50 g walnuts (coarsely chopped)
– butter for spreading

Procedure

1) Sprinkle breadcrumbs on the rolled out dough, spread the peeled and grated apples (removed from the juice) and sprinkle with sugar and cinnamon.

2) Roll the dough slices over the apples so that the filling does not leak out.

3) Then roll up the strudel, fold it seam side down, brush with melted butter and sprinkle with some nuts.

4) Bake at 180°C (top + bottom heat) for about 15 minutes. Brush again with butter and bake for another 30 minutes.

5) For the last part of baking, increase the temperature to 200°C. For the last 5 to 8 minutes, turn on the hot air and bake for an extra crispy crust.

How to brush strudel: butter or egg yolk?

Butter → soft, matte crust with a buttery aroma.

Yolk + a drop of milk → shiny, firmer and golden crust.

The trick: combine both. First the butter for softness, then the yolk for effect.

Tip from Mari

How to bake two smaller or one large strudel?

Two smaller rolls: bake at 190°C for about 30–35 minutes. They cook faster and brown evenly.

One large strudel: bake at 200°C for approximately 40–50 minutes. Check the colour of the crust and brush with egg yolk if necessary during the first half of baking.

Extra tip

When baking two legs, try one sweeter with nuts and rum and the other experimental – perhaps with caramel, vanilla or chocolate.

Try the salted caramel version

If you like classic recipes with an unconventional twist, try the absolute best strudel that will smell as far as the neighbors. It's topped with homemade sea salt caramel and I guarantee you've never had a better apple strudel . Ever.

Homemade puff pastry for strudel

I also recommend trying a simple homemade puff pastry for strudel . By folding the dough with butter, you will get an extra tender and delicately puffed result. The strudel will then be not only supple, but also perfectly fluffy.