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Two slices of apple cinnamon strudel on top of each other on a plate with a fork.
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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.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: apple strudel, toaster strudel
Servings: 9 slices

Ingredients

  • 2 puff pastry sheets
  • 4 firm apples, such as fuji or honeycrisp peeled, cored and finely diced
  • 3 butter
  • 2 tbsp brown sugar
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 1 tbsp corn starch
  • 1 egg beaten

Icing

  • 1/2 cup powdered sugar
  • 1 tbsp milk
  • 1 tsp vanilla

Instructions

  • 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.
  • 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".
  • 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.
  • 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 with a pizza cutter, if needed.
  • Brush the top of the strudel with egg wash. Bake at 400°F for 22-25 minutes, until golden brown and puffed.
  • While the strudel cools slightly, whisk together powdered sugar, vanilla, and milk until smooth. Drizzle over the strudel before serving.