Easy Apple Strudel
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If you need a fast and easy breakfast or dessert recipe THIS IS IT.
As I mentioned before, I went to Vancouver a few weeks ago. I spent 4 days there and totally fell in love with the city. I also spent hours and hours walking – I love a walkable city, don’t you? I miss that, living here outside Sacramento. We really can’t walk to anything; everything is too far or it’s a hundred bajillion degrees outside.
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. The first day I was walking by myself I ended up at Breka Bakery & Cafe in the Robson Street area of downtown Vancouver. Luckily, I arrived just in time for my mid-morning snack. What called out to me from the bakery case? 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 all apple pie. The second I took a bite I knew I was making it as soon as I got home.
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. In fact, 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
My two main ingredients are two things I love: Crescent Roll Dough and apple pie filling. I always have both on hand for breakfast and apple pie emergencies (who doesn’t?) and they came in handy when I decided to recreate this recipe for you.
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.
Simply run over the dough with a rolling pin a few times to make the dough just about 1″ longer and wider than when you started. Cut strips that are 1″ apart up and down both sides of the dough, leaving a gap in the middle for the filling.
Fill the 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, vanilla, and apple juice or cider. That’s it! It makes a thick 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.
I hope you enjoy my little piece of Vancouver! 🙂
Easy Apple Strudel
This easy apple strudel has only 2 ingredients without the glaze! It’s fast and easy and so delicious.
- 1 can Pillsbury Crescent Rolls (8 rolls) or use the Crescent Roll Sheet if you can find it
- 3/4 of a 21 ounce can of Apple Pie Filling (or Caramel Apple Pie Filling)
- 1 teaspoon heavy whipping cream
- 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 and roll using a rolling pin so that the rectangle of Crescent Rolls is about 1” longer than it was when you unrolled them.
- 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 heavy whipping cream and sprinkle with granulated sugar. Place parchment sheet with the strudel on a cookie sheet.
- Bake for 15-16 minutes until golden brown. 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.