Go Back
Giant Apple Cinnamon Strudel

Giant Apple Cinnamon Strudel

Giant Apple Cinnamon Strudel is a flaky, golden fall dessert filled with tender cinnamon-spiced apples and a sweet buttery filling. Easy puff pastry makes this impressive apple dessert perfect for sharing.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 1 hour
Servings 4

Ingredients
  

Apple Filling

  • 3 medium apples – Choose firm baking apples such as Granny Smith Honeycrisp, or Fuji for the best texture.
  • ⅓ cup brown sugar – Adds sweetness and a light caramel flavor to the apple filling.
  • 1 teaspoon ground cinnamon – Gives the apples their warm classic cinnamon flavor.
  • 1 tablespoon lemon juice – Adds brightness and balances the sweetness.
  • 1 tablespoon cornstarch – Helps thicken the apple juices as the filling cooks.
  • 1 teaspoon vanilla extract – Adds warmth and enhances the apple and cinnamon flavors.
  • 1 tablespoon unsalted butter – Adds richness and helps create a flavorful glossy filling.

Pastry

  • 1 sheet puff pastry – Use thawed puff pastry for a flaky golden crust without making pastry dough from scratch.

Egg Sheet

  • 1 large egg – Creates a beautiful glossy golden-brown finish.
  • 1 tablespoon water – Helps loosen the egg wash so it spreads evenly over the pastry.

Optional Finish

  • 1 tablespoon powdered sugar – Adds a pretty bakery-style finish after baking.
  • ¼ cup chopped pecans – Adds buttery crunch and extra fall flavor.

Instructions
 

  • Prepare the Apples: Peel, core, and dice the apples into small, evenly sized pieces. Place them in a large mixing bowl and toss with the brown sugar, cinnamon, lemon juice, cornstarch, and vanilla extract until the apples are evenly coated.
  • Cook the Apple Filling: Melt the butter in a large skillet over medium heat. Add the seasoned apples and cook, stirring occasionally, until they begin to soften and the juices thicken into a lightly syrupy coating. Remove from the heat and let the filling cool completely before assembling the strudel.
  • Prepare the Puff Pastry: Place the thawed puff pastry on a lightly floured work surface. Gently roll it into a large rectangle, taking care not to overwork the pastry. If it becomes too soft, place it in the refrigerator for a few minutes before continuing.
  • Add the Apple Filling: Place the cooled apple filling in the center of the pastry, leaving enough room around the edges for folding and sealing. Spread the apples into an even layer without piling the filling too high.
  • Fold and Seal: Carefully fold the pastry over the apple filling and press the edges firmly together to seal. Transfer the strudel to a parchment-lined baking sheet with the seam facing down.
  • Add the Egg Wash: Whisk the egg and water together in a small bowl. Brush the egg wash evenly over the entire surface of the strudel. Use a sharp knife to make several small vents across the top to allow steam to escape while baking.
  • Bake Until Golden: Preheat the oven to 400°F. Bake the strudel for about 30 minutes, or until the pastry is puffed, crisp, and deeply golden brown. Keep an eye on it during the final few minutes to prevent excessive browning.
  • Cool and Serve: Remove the strudel from the oven and let it rest for about 10 minutes before slicing. Dust with powdered sugar if desired and serve warm with vanilla ice cream, whipped cream, or your favorite topping.

Notes

 
  • Use firm apples that hold their shape during cooking. Granny Smith and Honeycrisp are excellent choices.
  • Cool the apple filling before placing it on the puff pastry.
  • Avoid overfilling the pastry because excess filling can make the strudel difficult to seal.
  • Keep the puff pastry cold while working with it for the best flaky texture.
  • Make several vents in the top to allow steam to escape.
  • Allow the baked strudel to rest before slicing so the filling can settle.
  • Serve warm with vanilla ice cream for an especially delicious fall dessert.
  • Store leftovers covered in the refrigerator for 3–4 days.
  • Reheat in the oven or air fryer to help restore the crisp pastry texture.
 

Nutrition Facts

 
  • Calories: 510 kcal
  • Carbohydrates: 72 g
  • Protein: 7 g
  • Fat: 23 g
  • Saturated Fat: 8 g
  • Fiber: 5 g
  • Sugar: 39 g
  • Sodium: 230 mg
 
Note: Nutrition is an estimate and will vary depending on the puff pastry brand, apple variety, and toppings used.