At a glance
This shortcut strudel comes together in under 45 minutes with store-bought puff pastry, so you get that satisfying homemade treat without the dough-making hassle. You'll prep grated apples with warm cinnamon and nuts, layer them onto pastry with a breadcrumb base to keep things crispy, then roll and bake until golden—the trickiest part is squeezing out excess apple juice so your pastry stays flaky and doesn't get soggy.
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Prepare the apples
Peel the apples, remove the cores and coarsely grate them. Sprinkle with sugar and cinnamon, then add the raisins and nuts.
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Preheat the oven and prep the pastry
Preheat the oven to 200 °C. Unroll the puff pastry straight onto the baking tray along with its baking paper. If you're using a block of pastry, roll it out into a rectangle on a floured surface.
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Build a crispy base
Sprinkle breadcrumbs (or crushed sponge biscuits) along the middle of the pastry. If the apples have released a lot of juice, gently squeeze it out with your hands.
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How it went
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Tips from the Yumsto kitchen
Why it works
Puff pastry needs strong heat to rise into layers, so it has to stay dry. The breadcrumb layer under the apples soaks up the juice the fruit releases as it bakes, and squeezed apples release less. Egg wash gives color and shine. Letting the strudel cool on the baking sheet sets the filling so it doesn't run when you slice it.
Tips
Choose tart, firm apples; they won't collapse into purée. Grate them right before filling, or they'll leak juice and turn brown. Keep the pastry cold: if it softens, chill it for a few minutes. A few diagonal slits on top let steam escape so the strudel doesn't split at random.
Substitutions
Replace the breadcrumbs with crushed ladyfingers, as the method suggests, or with ground nuts. Leave out the raisins, or soak them in water or rum beforehand for juicier ones. Hazelnuts or almonds can replace walnuts. Brush with milk instead of egg for a paler, less shiny finish.
Storage
It's best on the day it's baked. Cover leftovers, keep them in the fridge and eat within 2 days. Reheat in a 180 °C oven for about 5–10 minutes so the pastry crisps again. The microwave makes it soft.
Common questions
Why is the bottom soggy?
The apples released more juice than the breadcrumbs could absorb. Next time squeeze them more thoroughly and add an extra spoonful of breadcrumbs.
Can I make it ahead?
Don't let a filled strudel sit; the apples will soak the pastry. Make the filling while the oven heats and bake as soon as it's rolled.
Which puff pastry should I buy?
All-butter. The recipe's author says you can taste the difference. Check that butter is the first fat on the label. If you avoid lactose, choose pastry made without butter and check the label.
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