Giant Apple Cinnamon Strudel

This giant apple cinnamon strudel is a show-stopping dessert made with flaky puff pastry, warm spiced apples, and a sweet vanilla icing.

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If you’re on team apple desserts during autumn, this giant apple cinnamon strudel will quickly become a new fall favorite. With layers of flaky puff pastry wrapped around a sweet filling of tender apples, brown sugar and cinnamon. It’s an elevated, oversized version of the beloved Toaster Strudel from childhood; cozy, comforting, and absolutely irresistible.

The best part? This recipe uses store-bought puff pastry, which makes preparation quick and easy without sacrificing that golden, buttery flakiness. Topped with a simple vanilla icing, it’s the perfect dessert that brings a touch of nostalgia to any holiday table, weekend brunch, or even just a crisp autumn afternoon.

Ingredients

Puff pastry: Store-bought puff pastry saves time while still giving you that classic flaky crust.
Unsalted butter: Adds richness and helps the filling caramelize.
Apples: Choose firm baking apples like Granny Smith, Honeycrisp, or Fuji for the best texture and flavor.
Brown sugar: Sweetens and deepens the flavor with a hint of molasses.
Cinnamon: Warm spice that pairs perfectly with apples.
Cornstarch: Thickens the filling so it doesn’t make the strudel soggy.
Vanilla extract: Enhances the flavor of the filling.
Egg: For an egg wash to give the pastry a glossy golden finish.

For the Icing

Powdered sugar: The base for a smooth, sweet icing.
Vanilla extract: Adds warm flavor.
Milk: Adjust the amount to achieve your desired glaze consistency.

Instructions

Prepare the apples: Heat butter in a large pan over medium heat. Add the apples, brown sugar, cinnamon and vanilla. Sauté the apples for 5 minutes, stirring frequently. Whisk corn starch with one tablespoon of water and stir corn starch slurry into apple mixture until thickened. Remove from heat and allow to cool 5 minutes.

Roll out the pastry: Place one sheet of puff pastry in the center of a parchment lined baking sheet. Roll out the puff pastry until it is about 12″ by 10″.

Fill the pastry: Add the apple mixture to the center of the pastry in an even layer. Be sure to leave about 1 inch of space on all sides.

Top the strudel: Roll the second puff pastry sheet to the same size as the first and place over top the apple mixture, being sure to line up the edges of puff pastry. Use a fork to seal the pastry along all four edges. Trim excess or uneven pastry edges with a pizza cutter, if needed.

Brush and bake: Brush the top of the strudel with egg wash. Bake at 400°F for 22-25 minutes, until golden brown and puffed.

Make the icing: While the strudel cools slightly, whisk together powdered sugar, vanilla, and milk until smooth. Drizzle over the strudel before serving.

Tips for Success

• Use cold pastry: defrosted but cold puff pastry is easier to work with. If it is too warm, stick back into the freezer for 10 minutes to firm up.
• Don’t overfill: Too much filling can cause leaks. Stick to about 4 medium apples for the right ratio.
• Cool before slicing: Let the strudel cool for at least 10 minutes before adding the icing and cutting. This will allow the filling to set.

Substitutions

Puff pastry: Can be swapped with phyllo dough for a different texture. Layer 4-6 sheets on the top and bottom of the filling, with melted butter between each layer.
Apples: Pears make a great alternative or try a mix of apples and cranberries for a festive twist.
Brown sugar: Use coconut sugar or granulated sugar if needed.
Milk: can be substituted with almond milk, oat milk, or even cream for a richer icing.

More Fall Recipes You’ll Love

• Apple Oat Crumble Bars
• Apple Pie Pop Tarts
• Mini Apple Cinnamon Cheesecakes (Dairy Free)
• Oat Flour Pumpkin Muffins
• Pumpkin Coffee Cake

If you make this Giant Apple Cinnamon Strudel, be sure to leave a comment below and rate this recipe! If you snap a pic, be sure to tag me on Instagram @thechowdown! I love seeing your creations!