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Easy Apple Strudel: if you need a fast and easy breakfast or dessert recipe THIS IS IT. With just two main ingredients you can make this pastry in minutes and it’s perfect for breakfast, brunch or dessert.
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Semi-Homemade Apple Strudel
Apple strudel is like pie made for breakfast. That’s the only way I can explain it. The outside is a pastry dough that’s a cross between pie crust and puff pastry and the filling is apple pie. Then it’s topped with a simple glaze – this is perfect with a cup of coffee for breakfast – or a scoop of ice cream for dessert.
Whenever I travel to any city, new or old, I always go armed with a list of bakeries to visit. Eating my way through a city is my way of getting to know it: through the food. This recipe is inspired by one I ate at Breka Bakery & Cafe in the Robson Street area of downtown Vancouver. As soon as I got home from that trip I knew I had to make my own – EASY – version.
Now, while I’m sure that Breka Bakery’s version of apple strudel is the real thing that took hours of hard work, mine is not. It’s an impostor that gives all the flavor and a fraction of the time.
Why you’ll love this recipe
My version only has 2 main ingredients and took me less than 15 minutes to assemble.
That’s right, my friends. Apple Strudel in the oven in less than 15 minutes. And it tastes amazing, like apple pie for breakfast. #win
VIDEO – HOW TO MAKE APPLE STRUDEL
Apple Strudel Ingredients
My two main ingredients are two things I love:
- Crescent Roll Dough
- Apple pie filling
You can use my homemade apple pie filling or buy a can from the store – your choice.
When it comes to the strudel dough, you can also make it with frozen puff pastry that has been thawed.
(I also love using crescent rolls to make Apple Dumplings!)
How to assemble the Apple Pastry
I swear, it looks so hard but it’s really very simple.
All you have to do is unroll your crescent roll dough and press the seams together. If you can find the Crescent Sheets, use those, but if not, the regular rolls will work fine.
Cut strips that are 1″ apart up and down both sides of the dough, leaving a gap in the middle for the filling. I like to use a pizza cutter for this step.
Fill the strudel dough with the apple pie filling and simply wrap up the cut pieces. You can even make them into a braid if you like. Pastry braids are all the rage. I, however, cannot braid hair (let alone food), so mine is more…rustic looking.
Once I baked it, I decided it needed a glaze. Doesn’t everything need a glaze?
(I often wonder why I need to lose a few pounds, then I reread what I wrote and it totally clicks.)
You can skip the glaze (again, why would you do that?) but it’s simple and you probably have all the ingredients on hand already:
- Powdered sugar
- Apple juice or cider
That’s it! It makes a pourable and delicious topping for this easy apple strudel.
The trick is sharing it with others and not eating it all. Make it when you have company coming – they’ll think you’re a culinary genius and they’ll eat it all before you can.
Strudel Recipe Tips and FAQ
This recipe uses pie filling, but if you’re making it homemade I recommend Granny Smith apples.
I brushed it with egg wash to make it nice and brown.
Store this in an airtight container in the refrigerator. Or you can freeze it unglazed for up to a month.
This is great warm or room temperature, served for breakfast with coffee, or add a scoop of ice cream for dessert.
Have you made this recipe?
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Apple Strudel Recipe
- 1 can Pillsbury Crescent Rolls 8 rolls or use the Crescent Roll Sheet if you can find it
- 1 1/2 cups Apple Pie Filling or from a can, use about 3/4 of a can
- 1 egg
- Granulated sugar for sprinkling
- 1/2 cup powdered sugar
- 1/2 teaspoon vanila
- 1 tablespoon apple juice
- Preheat oven to 375°F.
- Unroll Crescent Rolls onto a large sheet of parchment paper that will fit on a cookie sheet. Press the seams together.
- Using a knife, cut strips 1” apart up and down both sides of the Crescent Roll rectangle, leaving about 3” of untouched space in the center for the filling. Place the pie filling up and down the center where there are no cuts. Wrap each slice up and over the filling, overlapping as necessary. Pinch the ends shut using the tines of a fork.
- Brush the outside of the Crescent Roll with beaten egg and sprinkle with granulated sugar. Place parchment sheet with the strudel on a cookie sheet.
- Bake for 15-20 minutes or until golden brown and cooked through. Cool completely before glazing.
- To make the glaze: whisk powdered sugar, vanilla, and apple juice. Drizzle over strudel, slice, and serve. Optionally, top with drizzled caramel instead of glaze.
- Store in an airtight container for up to 3 days.
Other Apple Recipes
- Caramel Apple Strudel
- Apple Cobbler
- Apple Crumble Bars
- Apple Cheesecake Pie
- Cranberry Brie Crescent Braid by Simple Joy
My Easy Apple Strudel is a semi-homemade dessert that’s just as perfect for a sweet breakfast! It’s quick and only takes a few ingredients – including crescent rolls.
Last Updated on October 14, 2022
Good morning love your recipes I need some help,our food bank gifted us with egg roll Wraps,help me use them this recipe had my wheels turning 💕
I made this apple strudel and it came out great! Delicious!
I sauté my apples with sugar and cinnamon. Added walnuts and raisins . So easy to use the Croissant dough for a strudel.
I loved reading this easy fast “homemade “ recipe and especially your humour — about the glaze and rereading what you just wrote – it made me laugh out loud — that’s a talent that not a lot of people can do — getting people to laugh out loud 😂 Thank you !!
Lindsay in Vancouver, B.C.
Oh my! A baker I am not. Made this with your apple pie mixture and it is delicious. I made 2 as I had lots of filling. I didn’t do a glaze and I don’t think it needs it. This was so simple and delicious. Thank you!
This was soooo good!! The kids love it! I love it! And it was so easy! I like to bake but not without a box (or a roll) or directions and this was easy, even for me! Perfect for letting the kids help too!
Seems easy. Cannot wait to try this.
I use the same recipe, with pumpkin and walnuts on top of the glaze