This warm, crisp and flaky spiced cranberry apple strudel recipe is a real crowd-pleaser! Tender puff pastry is braided and filled with cinnamon apples.
Nothing beats a piping hot apple strudel fresh out of the oven. It’s seriously amazing. I worked at a European bakery in high school, and I was constantly inspired by the edible creations around me. The hustle and bustle of the bakers pulling out fresh loaves of homemade bread, scones, and croissants from the oven was torture of the best kind.
I was in charge of setting up the display case, and it took every ounce of restraint to stop myself from going “Cookie Monster” on all of the pastries. One special treat made only on the weekend was crisp, sweet apple strudel.
So you can experience this yourself, I’m sharing this spiced cranberry apple strudel recipe that will make you weak in the knees. Keep reading to see how this classic pastry is made right at home!
Baking doesn’t have to be complicated, especially when puff pastry is available at grocery stores. You don’t have to spend hours making the perfect mille-feuille, even though it’s a fun experience! I used Pepperidge Farm puff pastry sheets which come with two sheets per package, and this recipe makes 2 full apple strudels. How convenient haha. 🙂
Three tools are used to create this braided masterpiece; a ruler or something with a straight edge, pizza cutter or knife and a pastry brush. You will be creating equal cut sections to make a simple crisscross design. Then you’ll wrap the apple mixture snug tight in the pastry. Here we go!
Let’s chat about this brandy apple filling. Fresh Honeycrisp apple slices are tossed in a brandy sugar-cinnamon mixture with dried cranberries. The brandy can be omitted if you choose, but it adds a little extra flavor to the mix.
Believe me when I say this braid looks gorgeous when it’s baked up and golden brown! I found that after I had created my first strudel, the second was much easier figuring how to keep those apples wrapped up.
It doesn’t have to look perfect. The most important thing is to keep the apples covered the best you can. Egg wash goes on top with a generous sprinkling of turbinado sugar just before baking. I’m so excited!
Oh hey, girl! The first time I made these I was shocked to see how beautiful they turned out. See all those golden flakey layers with the baked brandy spiced apples just peaking through the top to say hi? Not to mention how your house smells like warm spiced apple pie all day without the hours of effort. Slam dunk!
Tender spiced apples, sweet-tart cranberries, and a slightly gooey sauce make each piece of strudel disappear!
The next time you need an easy breakfast, brunch or dessert recipe to impress your guests, this spiced cranberry apple strudel recipe is the golden ticket. You can prep the strudels the day before and refrigerate and just bake the next day if you’re strapped for time. I’m going to grab a big cup of chai tea with my piece, how about you?
What is the best way to defrost and use frozen Puff Pastry?
Even though you won’t be able to see the many layers of laminated dough with the naked eye, the beautiful buttery layers will separate and become light and flaky as it bakes in a hot oven. To prepare the dough if frozen, remove the sheets from the packaging and allow to thaw for 45 minutes at room temperature. The dough should still be cold when you start to work with it. You can place it on a small sheet tray and freeze for 5 minutes if it’s very sticky or warm. If you see small rips in the dough, you can use a little bit of water on your finger to press and patch the dough back together. If needed use a little bit of flour if you are rolling out the dough further. (Source: www.puffpastry.com)