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Apple Strudel with Cinnamon Glaze Recipe

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3.9 from 14 reviews

This classic Apple Strudel recipe features a flaky puff pastry filled with a spiced apple and golden raisin mixture, soaked in rum for extra depth of flavor. Topped with a cinnamon glaze, this dessert is perfect for any occasion, combining warm spices and tender fruit wrapped in crisp, buttery layers.

Ingredients

Apple Strudel

  • ½ cup golden raisins
  • 2 tablespoons rum
  • 4 large apples, peeled, cored, and finely diced
  • 1 tablespoon lemon juice
  • ¾ cup packed brown sugar
  • ¾ teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • 1 package (2 sheets) frozen puff pastry, thawed
  • ½ cup panko breadcrumbs
  • 1 egg
  • 1 tablespoon milk

Cinnamon Glaze

  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1 teaspoon ground cinnamon
  • ½ teaspoon vanilla extract

Instructions

  1. Soak Raisins: Mix raisins and rum in a small bowl. Place the bowl in a sink filled with a couple of inches of hot water; soak for 15-20 minutes to plump up the raisins. Drain any excess rum before using.
  2. Prepare Apple Mixture: In a large bowl, toss the diced apples with lemon juice to prevent browning. Add the soaked raisins, brown sugar, cinnamon, and nutmeg. Stir everything together until well combined.
  3. Prepare Puff Pastry: Preheat the oven to 400°F (205°C). Lay two large pieces of parchment paper for shaping and baking. Unfold the thawed puff pastry sheets onto the parchment. Using a rolling pin, gently roll the creases out of the pastry to smooth it.
  4. Add Filling and Breadcrumbs: Sprinkle 1/4 cup of panko breadcrumbs evenly down the center of each pastry sheet. This will help absorb the apple juices during baking. Divide the apple mixture evenly and spoon over the breadcrumbs on each sheet.
  5. Cut Puff Pastry Strips: Use a pizza cutter to cut strips approximately ½ to ¾ inch wide on both sides of the filling, making sure the strips line up across the pastry. Keep the pastry on the parchment paper and transfer it carefully to baking sheets.
  6. Fold Pastry Strips: Alternate folding strips over the filling from left and right, crossing them like a braid. Lightly moisten the outer 1-inch edges of each strip with water as you fold to ensure they stick well. Use paper towels to blot any excess juice around the edges to keep the pastry crisp.
  7. Apply Egg Wash: Beat the egg and milk together in a small bowl. Using a pastry brush, lightly coat the top and sides of the strudels to encourage a golden, glossy finish during baking.
  8. Bake Strudel: Bake the strudels in the preheated oven for 35-40 minutes or until they turn golden brown and puffed.
  9. Prepare Cinnamon Glaze: While the strudel cools, whisk together powdered sugar, milk, ground cinnamon, and vanilla extract in a medium bowl until smooth.
  10. Glaze and Serve: Drizzle the cinnamon glaze over the fully cooled apple strudel before slicing and serving. For an indulgent touch, serve with vanilla ice cream or fresh whipped cream.

Notes

  • Thaw puff pastry in the refrigerator overnight or on the counter just until pliable enough to unfold without cracking.
  • Drain as much rum as possible from the raisins before adding to the apple mixture to avoid excess moisture.
  • If you dislike nutmeg, omit it or substitute with a couple of pinches of ground cloves for a different spice profile.
  • Use paper towels to absorb any juices or egg wash around the strudel edges before baking to prevent sogginess.
  • For an extra special presentation, serve the strudel warm with a scoop of vanilla ice cream or a dollop of fresh whipped cream.

Find it online: https://flavorspath.com/apple-strudel-with-cinnamon-glaze-recipe/