Cinnamon Apple Strudel

If you love soft caramelized apples with a touch of cinnamon, you are going to fall in love with these puff pastry apple strudels. The sweetness of the warm apples wrapped inside flaky, buttery puff pastry and finished with a simple cinnamon vanilla glaze makes this the perfect cozy dessert. Each bite is filled with tender apples, warm spice, and crisp layers of pastry.

One of my favorite things about this recipe is how simple it is to make. Using store-bought puff pastry keeps things easy while still giving you that bakery-style flaky texture. The apples cook down into a sweet, slightly thickened filling that pairs perfectly with the crisp pastry and sweet glaze.

These individual strudels are great for serving guests, holiday desserts, or when you just want a quick homemade treat without spending hours in the kitchen.

Ingredients

Apple Filling

• 4 cups peeled Granny Smith apples, diced small (about 3 large apples)

• 1/2 cup sugar

• 1/2 teaspoon cinnamon

• 1 tablespoon cornstarch

• 1/2 teaspoon vanilla extract

• 1 pinch salt

• 1/4 cup apple cider, apple juice, or water

Pastry

• 2 sheets frozen puff pastry, thawed

• Milk (for brushing the tops)

Cinnamon Vanilla Glaze

• 1 cup powdered sugar

• 3 tablespoons milk or cream

• 1/2 teaspoon vanilla extract

• 1/4 teaspoon cinnamon

Instructions

Step 1: Prepare the Oven and Baking Sheet

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper and set it aside. The parchment helps prevent sticking and makes cleanup easier.

Step 2: Make the Apple Filling

In a large heavy-bottomed saucepan, add the diced apples, sugar, cinnamon, cornstarch, vanilla extract, salt, and apple cider (or apple juice or water).

Place the saucepan over medium heat and stir everything together so the apples are evenly coated.

As the mixture heats, it will begin to bubble. Once it reaches a gentle simmer, continue cooking for about 10 minutes, stirring occasionally. During this time the apples will soften and the cornstarch will thicken the juices into a lightly syrupy filling.

Once the apples are tender and the mixture has thickened, remove the saucepan from the heat and allow the filling to cool slightly. Cooling the filling helps prevent the puff pastry from becoming soggy when assembling the strudels.

Step 3: Prepare the Puff Pastry

Lightly flour your work surface if needed and gently roll out the thawed puff pastry sheets just enough to smooth them out.

Using a knife or pizza cutter, cut the puff pastry into equal-sized rectangles. These rectangles will form the top and bottom layers of each individual strudel.

Step 4: Assemble the Strudels

Place half of the puff pastry rectangles onto the prepared baking sheet.

Spoon a portion of the apple filling into the center of each rectangle, leaving a small border around the edges so the pastry can seal properly.

Place another puff pastry rectangle directly on top of the filling.

Using the tines of a fork, press along the edges to seal and crimp the pastry together. This helps keep the filling inside while baking and gives the strudels a decorative edge.

Using a knife, cut 2–3 small slits in the top of each strudel. These vents allow steam to escape during baking.

Brush the tops of the pastries lightly with milk. This helps the pastry develop a beautiful golden color as it bakes.

Step 5: Bake the Strudels

Place the baking sheet in the preheated oven and bake for 20–25 minutes, or until the puff pastry is fully puffed and golden brown.

The pastry should look crisp and flaky with lightly browned edges.

Remove the strudels from the oven and allow them to cool for a few minutes while you prepare the glaze.

Step 6: Make the Cinnamon Vanilla Glaze

In a small bowl, whisk together the powdered sugar, milk (or cream), vanilla extract, and cinnamon until smooth.

The glaze should be thick but pourable. If it seems too thick, add a small splash of milk until it reaches your desired consistency.

Step 7: Glaze and Serve

While the strudels are still slightly warm, drizzle the cinnamon vanilla glaze over the top.

Serve warm and enjoy the combination of flaky pastry, soft cinnamon apples, and sweet glaze.

Tips for the Best Apple Strudels

Dice the apples small: Smaller pieces cook faster and create a more even filling.

Let the filling cool slightly: This keeps the puff pastry from becoming soggy.

Don't overfill the pastries: Too much filling can cause the strudels to open during baking.

Serve warm: These strudels taste best while the pastry is still crisp and the apples are warm.