Apple Cinnamon Breakfast Strudel

Quick Recipe Version (TL;DR)

• Yield: 8 servings
• Prep Time: 25 minutes
• Cook Time: 38 minutes
• Total Time: 1 hour 28 minutes, including cooling time

Quick Ingredients

• 1 sheet frozen puff pastry, 14 ounces, thawed in the refrigerator
• 3 medium firm apples, about 1 1/4 pounds before coring, diced into 1/2-inch pieces
• 1 tablespoon unsalted butter
• 3 tablespoons packed light brown sugar
• 1 tablespoon fresh lemon juice
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon fine salt
• 1 tablespoon cornstarch
• 1/3 cup raisins
• 1/3 cup chopped walnuts or pecans
• 1/4 cup fine dry breadcrumbs or panko
• 2 tablespoons all-purpose flour, for rolling
• 1 large egg beaten with 1 teaspoon water
• 1 tablespoon turbinado sugar
• 1 tablespoon powdered sugar, for finishing

Do This

• 1. Heat the oven to 400°F and line a baking sheet with parchment paper.
• 2. Cook apples with butter, brown sugar, lemon juice, vanilla, cinnamon, nutmeg, and salt for 6 minutes; stir in cornstarch, raisins, and nuts, then cool for 10 minutes.
• 3. Roll puff pastry into a 12-by-14-inch rectangle and transfer it to the parchment-lined baking sheet.
• 4. Sprinkle breadcrumbs down the center third of the pastry, spoon the apple filling over them, and fold or braid the pastry closed.
• 5. Brush with egg wash, sprinkle with turbinado sugar, and cut a few small vents if the top is fully covered.
• 6. Bake at 400°F for 32 minutes, rotating the pan after 18 minutes, until deeply golden and crisp.
• 7. Cool for 15 minutes, dust with powdered sugar, slice into 8 pieces, and serve warm.

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Why You’ll Love This Recipe

• Breakfast-dessert energy without feeling too rich: The filling is fruit-forward, lightly sweet, and warmly spiced rather than heavy or overly sugary.
• Beautiful with minimal fuss: Store-bought puff pastry gives you a flaky, golden strudel with very little pastry work.
• Cozy, make-ahead friendly flavor: Apples, cinnamon, raisins, and toasted nuts make the kitchen smell wonderful and the filling can be prepared in advance.
• Perfect for brunch: It slices neatly, looks impressive on a platter, and pairs well with coffee, tea, or plain Greek yogurt.

Grocery List

• Produce: 3 medium firm apples, 1 lemon
• Dairy: Unsalted butter, 1 large egg
• Pantry: Frozen puff pastry, all-purpose flour, light brown sugar, vanilla extract, ground cinnamon, ground nutmeg, fine salt, cornstarch, raisins, walnuts or pecans, fine dry breadcrumbs or panko, turbinado sugar, powdered sugar

Full Ingredients

For the Apple-Cinnamon Filling

• 3 medium firm apples, about 1 1/4 pounds before coring, peeled if desired, cored and diced into 1/2-inch pieces, about 3 heaping cups
• 1 tablespoon unsalted butter
• 3 tablespoons packed light brown sugar
• 1 tablespoon fresh lemon juice
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon fine salt
• 1 tablespoon cornstarch
• 1/3 cup raisins, about 50 grams
• 1/3 cup chopped walnuts or pecans, about 35 grams, preferably lightly toasted

For the Pastry

• 1 sheet frozen puff pastry, 14 ounces, thawed overnight in the refrigerator but still cold
• 2 tablespoons all-purpose flour, for rolling
• 1/4 cup fine dry breadcrumbs or panko, preferably lightly toasted

For Finishing

• 1 large egg
• 1 teaspoon water
• 1 tablespoon turbinado sugar or coarse sugar
• 1 tablespoon powdered sugar, for dusting

Step-by-Step Instructions

Step 1: Heat the oven and prepare your pan

Place a rack in the center of the oven and heat the oven to 400°F. Line a large rimmed baking sheet with parchment paper. Keep the thawed puff pastry in the refrigerator until you are ready to roll it; cold pastry puffs higher and bakes up crisper.

Step 2: Cook the apple filling

In a large skillet, melt 1 tablespoon unsalted butter over medium heat. Add the diced apples, 3 tablespoons light brown sugar, 1 tablespoon lemon juice, 1 teaspoon vanilla extract, 1 1/2 teaspoons cinnamon, 1/4 teaspoon nutmeg, and 1/8 teaspoon salt. Cook for 6 minutes, stirring often, until the apples begin to soften but still hold their shape.

Sprinkle 1 tablespoon cornstarch evenly over the apples and stir for 1 minute, until the juices look glossy and lightly thickened. Remove the skillet from the heat and stir in the raisins and chopped walnuts or pecans. Spread the filling on a plate or shallow dish and let it cool for 10 minutes. The filling should be warm or room temperature, not hot, before it goes onto the pastry.

Step 3: Roll out the puff pastry

Lightly flour your work surface with about 2 tablespoons all-purpose flour. Unfold the cold puff pastry and roll it into a rectangle about 12 by 14 inches. The pastry should be thin enough to wrap the filling but not so thin that it tears. Transfer the rolled pastry to the prepared parchment-lined baking sheet before filling it; this is much easier than trying to move a filled strudel later.

Step 4: Add the breadcrumb layer and filling

Imagine the pastry divided lengthwise into three long sections. Sprinkle the 1/4 cup fine dry breadcrumbs or panko down the center third, leaving about 1 inch of empty space at the top and bottom. The breadcrumbs quietly absorb extra apple juices, helping the bottom stay crisp instead of soggy.

Spoon the cooled apple filling evenly over the breadcrumb strip. Keep the filling mounded in the center and avoid spreading it too close to the edges. If a little syrup remains in the plate or skillet, leave behind any excess liquid so the pastry bakes crisp.

Step 5: Shape the strudel

For an easy braided look, cut the uncovered pastry on both long sides into 1-inch-wide diagonal strips, stopping when you reach the filling. Fold the short top and bottom edges of the pastry over the filling first. Then alternate strips from left and right over the filling, crossing them slightly in the center, until the strudel is enclosed.

If you prefer a simpler shape, fold one long side of pastry over the filling, then fold the other side over the top so it overlaps by about 1 inch. Turn the strudel so the seam is underneath. Either method works; the goal is to enclose the filling while leaving a neat, secure pastry package.

Step 6: Brush, sugar, and vent

In a small bowl, beat 1 large egg with 1 teaspoon water until smooth. Brush the top and sides of the strudel lightly with the egg wash. Sprinkle evenly with 1 tablespoon turbinado sugar for sparkle and crunch. If you made a fully enclosed, non-braided strudel, cut 4 small vents in the top with a sharp knife so steam can escape.

Step 7: Bake until golden and crisp

Bake at 400°F for 32 minutes, rotating the pan once after 18 minutes. The strudel is done when the pastry is deeply golden brown, puffed, and crisp, and the apple filling is gently bubbling in a few spots. If the top browns too quickly before the full baking time is up, loosely tent it with foil for the final 6 to 8 minutes.

Step 8: Cool, dust, and slice

Let the strudel cool on the baking sheet for 15 minutes. This short rest helps the filling settle so the slices hold together. Dust the top with 1 tablespoon powdered sugar, then cut into 8 slices using a serrated knife. Serve warm, either on its own or with a spoonful of plain Greek yogurt for a lovely breakfast balance.

Pro Tips

• Use firm apples: Honeycrisp, Granny Smith, Pink Lady, Braeburn, or Jonagold all hold their shape well and bring a bright flavor.
• Keep the pastry cold: If the puff pastry becomes sticky or limp while shaping, place the whole baking sheet in the refrigerator for 10 minutes before brushing and baking.
• Cool the filling before assembling: Hot filling melts the butter layers in puff pastry, which can make the strudel dense instead of flaky.
• Do not skip the breadcrumbs: They are a classic strudel trick for catching extra juices and keeping the bottom crisp.
• Slice with a serrated knife: Gentle sawing keeps the flaky layers from shattering too much and gives cleaner servings.

Variations

• Apple-Pear Breakfast Strudel: Use 2 medium apples and 1 firm pear in place of the 3 apples. Keep the remaining filling ingredients the same.
• Cranberry-Orange Strudel: Replace the raisins with 1/3 cup dried cranberries and add 1 teaspoon finely grated orange zest to the apple filling.
• Nut-Free Cinnamon Oat Strudel: Omit the walnuts or pecans and add 1/3 cup old-fashioned oats to the cooked filling after removing it from the heat.

Storage & Make-Ahead

Store leftover strudel loosely covered at room temperature for up to 1 day, or refrigerate it in an airtight container for up to 3 days. To re-crisp, warm slices on a baking sheet at 350°F for 8 to 10 minutes. Avoid microwaving if possible, as it softens the pastry.

To make ahead, prepare the apple filling up to 2 days in advance and refrigerate it in an airtight container. You can also assemble the unbaked strudel up to 4 hours ahead, cover it loosely, and refrigerate it. Bake directly from the refrigerator at 400°F for 34 minutes. Baked slices can be frozen for up to 2 months; reheat from frozen at 375°F for 12 to 15 minutes.

Nutrition (per serving)

Approximate nutrition per 1 slice, based on 8 servings: 285 calories, 14 g fat, 5 g saturated fat, 38 g carbohydrates, 3 g fiber, 17 g sugar, 4 g protein, and 180 mg sodium. Nutrition will vary depending on the brand of puff pastry and the type of nuts used.