Browned lattice top strudel

Plum and Apple Strudel Recipe with Puff Pastry

This easy Plum and Apple Strudel Recipe with Puff Pastry is a perfect use for falls’ fruit harvest of plums and apples! Warm spices accent the fruit and pastry!

Strudel was originally an Austrian dessert, made of layers of thin pastry, wrapped around a sweet filling, usually apples.

There are many versions of strudel made in different regions and just as many family recipes around the world for this classic treat.

Easy Strudel Recipe

I have simplified it a bit by using store-bought puff pastry which makes this dessert a cinch to make! It comes together quickly and feeds a crowd since it makes two strudels.

Feel free to make half of this recipe if you don’t need two strudels. You can also substitute any fruit filling. This strudel recipe is divine filled with Apple Pie Filling. It is best not to use too much liquid in the strudel so if your pie filling has a lot of sauce, leave that out.

The breadcrumb mixture in this strudel recipe is added before the fruit to help soak up the extra liquid that is released by the fruit as it bakes. Don’t worry, you won’t taste the breadcrumbs!

The best part of strudel is that it basically tastes like pie but it is totally acceptable to eat it for breakfast!

How to Make Plum and Apple Studel with Puff Pastry

Thanks to the use of pre-made frozen puff pastry sheets, this plum and apple strudel recipe couldn’t be easier.

First, you’ll make the fruit filling and allow it to sit in a colander for about 20 minutes. This will allow the juice to be released from the fruit. Too much liquid in the filling can cause your strudel to have a soggy bottom. And no one likes a soggy bottom!

Next, you will lay out a piece of the thawed puff pastry on a sheet of parchment paper. The parchment paper will make it easy to move the strudel to a baking sheet after assembly.

Sprinkle the bread crumbs and toasted almonds down the center of the puff pastry sheet. The bread crumbs will help to absorb and thicken any juices that are released from the fruit during baking.

Cut diagonal slits on each side of the center filling. Each stip of puff pastry should be about 1 inch.

Layer on your strained fruit filling over the bread crumbs and nuts. Fold the ends of the pastry around the fruit filling.

Cross the pastry strips over the fruit filling in an alternating pattern. Make sure that the pastry crosses over the fruit filling completely and connects with the pastry on the other side.

Brush off any extra flour and then brush the entire strudel with egg wash. Sprinkle on a generous amount of sparkling sugar.

Then bake to golden perfection!

Tips for making Plum and Apple Studel with Puff Pastry

  • Make sure to preheat your oven in advance. A hot oven will be key to helping to bake the puff pastry quickly and not allow the butter to leak out or the fruit juices to make the pastry have a soggy bottom!
  • Thaw the premade puff pastry sheets in the refrigerator over night or for several hours. Keeping puff pastry cold is key to getting flaky layers. If you thaw it at room temperature on the counter, you risk losing the layers.
  • Feel free to change the types and amounts of fruit in this Plum and Apple Strudel recipe. If you don’t have plums, use all apples. Add rum-soaked raisins or dried cranberries. See the list below for both sweet and savory filling ideas!
  • To serve this pastry hot from the oven, feel free to assemble the strudels up to 24 hours in advance and store in the refrigerator. Wrap well prior to storing and then bake just before serving.
  • You can drizzle a glaze on top of this apple strudel for a touch of extra sweetness. For an extra flavorful glaze, use the juices that drained out of the fruit in the first step. Whisk a tablespoon of the juice with 2 cups of powdered sugar. Add more juice or a little milk or water until you get a drizzling consistency.

Strudel Filling variations

Fruit fillings are traditional but why limit yourself?? You can make a strudel with any type of filling that you like – either sweet or savory! Here are a few ideas:

Chicken, Onion & Wild Rice

Leek & Mushroom

Sausage & Onion

Roasted Vegetables

Taco Beef & Beans

Sausage, Pepperoni & Cheese

Ham & Cheese

Egg & Bacon

Olive & Feta

Sweet & Tart Cherries

Apricot & Ginger

As you can see, the possibilities are endless!


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Other recipes to try:

Apple Pie Mille Feuille

Dutch Apple Pie

Apple Pie Filling

Apple Pie Cupcakes

Apple Pie Bread

Plum and Apple Strudel Recipe

Recipe by Tanya OttCourse: Dessert RecipesCuisine: German


Prep time


Cooking time



This easy Plum and Apple Strudel recipe is a perfect use for falls’ fruit harvest of plums and apples! Warm spices accent the fruit and pastry!


  • 1 box frozen puff pastry (2 sheets)

  • 8 medium plums, pitted and sliced (about 3 cups)

  • 4 medium apples, peeled, cored, and sliced

  • 1 Tablespoon ground cinnamon

  • 2 teaspoons ground cardamom

  • 3 Tablespoons light brown sugar

  • Dash of ground nutmeg

  • 3 Tablespoons all-purpose flour

  • 1/4 cup sliced almonds, lightly toasted

  • 3 tablespoons plain bread crumbs

  • 2 Tablespoons light brown sugar

  • 1 egg, beaten, for egg wash

  • 1 Tablespoon turbinado or demerara sugar (may using large grain sparkling sugar as well)


  • Preheat oven to 375ºF. Slice and pit the plums. Peel, core, and slice the apples. Place the fruit in a medium bowl. In a small bowl, add the cinnamon, cardamom, nutmeg, light brown sugar, and flour and stir well to combine. Pour the spice mix over the fruit and stir to coat. Set aside for 20 minutes so the fruit can release some of their juices.
  • In another bowl combine nuts, sugars, and bread crumbs. Set aside.
  • Lay out a piece of parchment paper that is a bit larger than your baking sheet onto the counter. Place the first piece of pastry on the parchment. Roll out the pastry into a 11X17 rectangle. It should be facing you with the short ends at the top and bottom.
  • Sprinkle the bread crumb/nut mixture down the center of the pastry, leaving about 1/2 inch at top and bottom and 3-4 inches on each side. Top with the spiced fruit. There should be about 3-4 inches on either side of the filling.
  • Using a knife or rotary cutter, cut slits at a downward angle from about an inch from the filling to the outside edge of the pastry, at about 1-inch intervals. Repeat on the other side. Fold the ends up onto the filling. Take one strip and draw it across and over the filling. Take the corresponding piece on the other side and draw it over and across the first piece. Keep repeating with each strip on either side, till you have reached the bottom.
  • Transfer the entire piece of parchment to the baking sheet. Depending on the size of your sheet, you may need to lay it at an angle to fit on the baking sheet.
  • Brush the top with egg wash. Sprinkle liberally with sugar.
  • Bake at 375F for 40-45 minutes until the crust is golden brown.
    Let cool slightly.  Serve with whipped cream or ice cream.  
Plum and Apple Strudel with puff pastry on a white platter.

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