Apple and cinnamon strudel

Apple and cinnamon strudel

Puff pastry becomes a real lifesaver when you want to treat your family to quick homemade baking. Apple and cinnamon strudel is a quick and budget-friendly dish. Even a beginner cook can prepare the real German pastry according to our recipe.
5 from 1 vote
Cook Time 1 hour
Total Time 1 hour
Course Bakery
Cuisine German
Servings 12 people
Calories 257 kcal


  • 1 tablespoon
  • 1 teaspoon
  • 1 mix bowl
  • 1 baking mold
  • 1 vegetable peeler optionally knife
  • 1 cooking brush optionally cotton swab
  • 1 knife


  • 500 g puff pastry unleavened
  • 3 pcs apple medium size
  • 3 tbsp sugar additionally 1 tablespoon for sprinkling the dough
  • 3-4 tbsp cinnamon
  • 40-45 g butter
  • 2 tbsp breadcrumbs
  • 2 tbsp flour
  • 1 pcs egg yolk


  • All products for the treat are prepared. It is important to take the butter out of the refrigerator in advance. It should have time to soften as it will be used for greasing the dough. Apples are taken of medium size. Sugar for the recipe is suitable not only white but also brown.
    The necessary ingredients for cooking apple and cinnamon strudel
  • Apples are peeled.
    3 pcs apple
    Peeled apples
  • Then they are cut into neat and not too small cubes.
    Diced apples
  • Fruit pieces are sprinkled with cinnamon.
    3-4 tbsp cinnamon
  • Sugar and flour are added to the apples.
    3 tbsp sugar, 2 tbsp flour
    Sugar, flour
  • The filling for the strudel is well mixed.
    Mixing the strudel filling
  • The defrosted dough is laid out on a flat surface. It is cut into 2 parts.
    500 g puff pastry
    Puff pastry
  • Each part is rolled out to a thickness of about 1-2 mm.
  • The dough is smeared with butter. The layer of fat on the surface of the dough should be clearly visible.
    40-45 g butter
    Dough smeared with butter
  • Breadcrumbs mixed with 1 tbsp. of sugar are scattered on half of the base.
    Breadcrumbs, sugar
  • Next, the apple filling is distributed.
    2 tbsp breadcrumbs
    Apple filling
  • The filling is covered with dough. The remaining part of it is twisted around the future dessert roll. The edges are pinched.
    Roll up a roll
  • The roll is turned seam down.
    Turning the roll seam down
  • The future strudel is smeared on top with raw egg yolk. It is convenient to do this with a silicone brush or a regular cotton swab.
    1 pcs egg yolk
    Egg yolk
  • The actions are repeated with the remaining dough. Diagonal cuts are made on top over the filling.
    Making cuts
  • The blanks are sent to the oven, preheated to 175-180 ℃ for 25-30 minutes. They should become golden brown.
    Baking strudel
  • The finished strudel can be served still warm. For its decoration, pure white or colored powdered sugar is perfect.
    Apple and cinnamon strudel


Calories: 257kcalCarbohydrates: 20gProtein: 3gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 8mgSodium: 126mgPotassium: 28mgFiber: 1gSugar: 1gVitamin A: 86IUVitamin C: 0.02mgCalcium: 8mgIron: 1mg




Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating