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READY IN 1¼ hrs

Easy Apple Strudel

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Read Reviews (24)

"When you pull this warm strudel from the oven, everyone will think it took hours to prepare. Not true when you rely on frozen Pepperidge Farm® Puff Pastry Sheets and canned pie filling." — Campbell's Kitchen

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All about Eggs

Original recipe makes 6 servings Change Servings

1 sheet Pepperidge Farm® Puff Pastry
1 egg

1 tablespoon water
1 (21 ounce) can apple pie filling

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Directions

Thaw pastry sheet at room temperature 30 minutes. Preheat oven to 375 degrees F. Mix egg and water.
Unfold pastry on lightly floured surface. Roll into 16x12-inch rectangle. With short side facing you, spoon pie filling on bottom half of pastry to within 1 inch of edges. Starting at short side, roll up like a jelly roll. Place seam-side down on baking sheet. Tuck ends under to seal. Brush with egg mixture. Cut several 2-inch slits about 2 inches apart on top.
Bake 35 minutes or until golden. Cool on baking sheet on wire rack 30 minutes. Slice and serve warm.

Kitchen-Friendly View

PREP 40 mins
COOK 35 mins
READY IN 1 hr 15 mins

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Reviews More Reviews

Most Helpful Positive Review

Nov 07, 2011

Well, it just doesn't get much easier than this when it comes to desserts - or much tastier! With so few ingredients you really can't go wrong with this one... I made this even easier by using Pepperidge Farm Puff Pastry Shells vs. the sheets so you can scoop out the inside that makes it so "doughy". (Just follow the directions on the box) I added some raisins to the apple pie filling and after brushing on the egg wash I sprinkled a little turbinado sugar over top for a little "crunch". Granted there's nothing like homemade, but this is a great ending to any meal without a lot of effort!

—Jillian

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Most Helpful Critical Review

Aug 01, 2011

This didn't work out well for me. The directions are not clear in terms of rolling this up and did not go easily. Second, after baking for 35 minutes this was indeed golden brown and flaky on the inside, but still somewhat doughy on the inside. Not to my liking or standards at all. It has potential however - I think it would be much easier and efficient to roll the pastry sheet into a rectangle, spread the fillling along the middle third (the long way) and then fold in the two sides. This would seem to be much more user-friendly than trying to roll up pastry with a can of pie filling in it and would probably bake more evenly as well.

—naples34102

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26 Ratings

Feb 09, 2009

You couldn't get easier than this! This recipe is so simple, quick to prepare and is always a success! I have made it as stated and also into individual triangle using the small squares and using the egg-wash to seal the sides down and then pressing the tongs of a fork along the edges to make a nice finished look. I have also used blueberry pie filling. I sprinkled the top with cinnamon and sugar.

—Chef4Six

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Nov 28, 2011

I really liked how easy this is. I did add some cinnamon to the pie filling for extra flavor. The ends were a little doughy on the inside, but not too bad. I also thought there was too much filling, so I think 1/2 of a can would be perfect. Overall, I would make this again with some slight changes.

—Celeste

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Oct 16, 2009

OH MY GOSH! This was so easy and so delicious! Our German exchange student thought it was authentic and asked for seconds! My entire family of nine loved it! Thank you so much from one busy mom to another!

—kdgengler

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Nov 30, 2009

This was very easy and very good. I may not put in raisins next time, but thought everything else made the recipe delicious. I sprinkled with coarse sugar before baking and after putting on the egg was.

—wendynik

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Nov 04, 2011

I've made this recipe many times and find it virtually foolproof as well as delicious. I generally use Gala or Fuji apples, sliced very thin, golden raisins, and slivered or sliced blanched almonds. Haven't yet tried "craisins" but I bet they would be good. I've tried using pears but they were a little bland and peaches were much too juicy. This strudel makes a great brunch side dish or a dessert treat with ice cream. And one more thing, be sure to watch it closely that last 10 minutes so it doesn't scorch.

—MARYLAUREN

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Dec 03, 2010

I made this for Thanksgiving using my own apple pie filling. I too sprinkled with sugar after brushing with egg. This has a beautiful finished presentation that surprises everyone that it is "homemade".

—Mary

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Nutrition

Calories
282 kcal
14%

Carbohydrates
40 g
13%

Cholesterol
35 mg
12%

Fat
11.9 g
18%

Fiber
2 g
8%

Protein
4.1 g
8%

Sodium
255 mg
10%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Easy Apple Strudel

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 282
Calories from Fat: 107

% Daily Value *
Total Fat 11.9g 18 %
Saturated Fat 3.3g 16 %
Cholesterol 35mg 12 %
Sodium 255mg 10 %
** Potassium 56mg 2 %
Total Carbohydrates 40g 13 %
Dietary Fiber 2g 8 %
Protein 4.1g 8 %
** Sugars 1.1g
** Vitamin A 1 %
** Vitamin C 2 %
** Calcium 1 %
** Iron 4 %
** Thiamin 2 %
** Niacin 2 %
** Vitamin B6 2 %
** Magnesium 1 %
** Folate 2 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.