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Easy Apple Strudel – if you need a fast and easy breakfast or dessert recipe THIS IS IT. With just two main ingredients you can make this pastry in minutes and it’s perfect for breakfast, brunch or dessert.
Why You’ll Love This Recipe
Apple strudel is like apple pie made for breakfast. That’s the only way I can explain it. The outside is a pastry dough that’s a cross between pie crust and puff pastry and the filling is apple pie. Then it’s topped with a simple glaze – this is perfect with a cup of coffee for breakfast – or a scoop of ice cream for dessert.
This recipe is easy and made with crescent rolls – although you can also use puff pastry – and apple pie filling, making it the perfect easy apple recipe!
Apple Strudel Ingredients
- Crescent Roll Dough – I use this in place of pastry because for me it’s easier to find. I also love using crescent rolls to make Apple Dumplings!
- Apple pie filling – I have a homemade recipe or use a 20 ounce can
- Powdered Sugar and Apple Juice or Cider for the drizzle on top.
Variations
You can use puff pastry dough in place of the crescent rolls. Prepare it the same way that I show you – just make sure your puff pastry sheet is thawed properly first.
Add caramel sauce to make a caramel apple strudel! Jarred sauce is fine, or use my homemade caramel sauce or 5-minute salted caramel.
For some texture, sprinkle a few tablespoons of chopped nuts (walnuts, pecans, or sliced almonds) or even cranberries or raisins on top the pie filling before folding.
How to make Apple Strudel
- Unroll your crescent roll dough on a baking sheet lined with parchment paper and press the seams together. If you can find the Crescent Sheets, use those, but if not, the regular rolls will work fine. Cut strips that are 1″ apart up and down both sides of the dough, leaving a gap in the middle for the filling. I like to use a pizza cutter for this step.
- Fill the strudel dough with the apple pie filling (and any toppings or sauces).
- Wrap up the cut slits in a braid or make it more rustic looking, like mine.
- Once it’s baked through and golden brown, whisk your glaze ingredients and drizzle over the top.
Expert Tips
- The strudel is done baking when it’s golden brown on top and the center is fully cooked through.
- If you want it to get extra golden on top, brush the braid with egg wash.
- This is also delicious served with a scoop of vanilla ice cream – the tartness of the apples and sweetness of the ice cream are the perfect pairing.
Apple Strudel Recipe
Ingredients
- 1 can Pillsbury Crescent Rolls 8 rolls or use the Crescent Roll Sheet if you can find it
- 1 ½ cups Apple Pie Filling or from a can, use about ¾ of a can
- 1 egg
- Granulated sugar for sprinkling
- ½ cup (57g) powdered sugar
- ½ teaspoon vanila
- 1 tablespoon apple juice
Instructions
- Preheat oven to 375°F.
- Unroll Crescent Rolls onto a large sheet of parchment paper that will fit on a cookie sheet. Press the seams together.
- Using a knife, cut strips 1” apart up and down both sides of the Crescent Roll rectangle, leaving about 3” of untouched space in the center for the filling. Place the pie filling up and down the center where there are no cuts. Wrap each slice up and over the filling, overlapping as necessary. Pinch the ends shut using the tines of a fork.
- Brush the outside of the Crescent Roll with beaten egg and sprinkle with granulated sugar. Place parchment sheet with the strudel on a cookie sheet.
- Bake for 15-20 minutes or until golden brown and cooked through. Cool completely before glazing.
- To make the glaze: whisk powdered sugar, vanilla, and apple juice. Drizzle over strudel, slice, and serve. Optionally, top with drizzled caramel instead of glaze.
- Store in an airtight container for up to 3 days.
Recipe Video
Recipe Notes
- To get a golden brown look, you can brush the pastry with egg wash.
- This stores well in the refrigerator or you can freeze it for 2 months.
- Use any flavor pie filling you like!
At 92 love easy‼️
Looks delicious. It’ll be the next recipe I try. I like easy, since standing is getting harder on my back.
This was very tasty. I have used puff pastry as well, and this is just as good. Certainly more affordable. Rather than a glaze, I chose to sprinkle sanding sugar on top, after the egg wash.Thanks for sharing all your great recipes!
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