Puff Pastry Apple and Raisin Strudel
Sweet, spiced, and wrapped in flaky perfection, this puff pastry apple recipe is an autumn comfort classic - crisp, golden, and bursting with juicy fruit.
Ingredients
Method
2) In a medium bowl, toss the sliced apples with the lemon juice until the apples are thoroughly coated. Add the raisins, 60g of the sugar and 30g cold cubed butter and toss well. Set aside.
3) Lightly dust the counter or work surface with flour. Lay the sheet of puff pastry on top and dust the rolling pin with additional flour. Gently roll the puff pastry to 0.3cm thickness.
4) Spread the apple and raisin mixture over the bottom half of the puff pastry square leaving about 2.5cm of space along the side edges. Fold the top half of the puff pastry over and pinch to seal the edges together.
5) Brush the entire strudel with the melted butter and then sprinkle with cinnamon and the remaining sugar. Using a serrated knife, make 3 diagonal slits across the top of the strudel.
6) Place the strudel on a greaseproof paper lined baking sheet and bake for 40 minutes, rotating halfway through cooking, until the pastry is puffed and golden brown.
This puff pastry apple recipe is a showstopper swirl of seasonal scrumminess!
On the hunt for a bake that turns heads and warms hearts? This iconic apple in puff pastry recipe is stru-delicious! Sharp apples and plump raisins are delicately enveloped in golden, buttery puff pastry, ground cinnamon adds a hug of warming spice, and a touch of lemon juice brings the zing every bite. Best of all, you don’t need to wrestle with homemade pastry! This puff pastry apple recipe uses frozen puff so it’s deliciously practical for home cooks of any level. Indeed, all you’ve got to do is roll it up and bake until your kitchen smells like a Central European patisserie.
Serve warm with a dusting of icing sugar, a dollop of whipped cream or a scoop or two of vanilla ice cream. It’s basically an apple turnover recipe but bigger!
Our puff pastry apple recipe is a time-honoured classic, and if you want to put your own spin on it, try switching up the filling with pears, cherries, or nuts for a new twist, or sprinkle your strudel with toasted almonds before serving for extra crunch.
Once you’ve mastered this classic, why not try your hand at more pastry perfection, like an awesome apple turnover recipe, charming choux pastry hearts with Amaretto cream, or a luxurious lavender and raspberry millefeuille.
