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Easy Maple Pecan Apple Strudel

5 from 1 vote
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Servings 4 -6 pieces


  • 3 tart apples like MacIntosh or Granny Smith, peeled, cored and thinly sliced
  • 1 Tbsp lemon juice
  • 1/3 cup granulated sugar
  • ¼ cup maple syrup
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ½ cup dried bread crumbs
  • ½ + ¼ cup chopped pecans
  • 2 Tbsp melted butter
  • 1 Tbsp coarse sugar
  • 1 sheet frozen puff pastry, thawed

Maple Cream Glaze

  • ½ cup icing sugar
  • ¼ cup maple syrup
  • 2 Tbsp milk – or more if need to reach pourable consistency


  • Preheat oven to 375ºF. Line a baking sheet with parchment.
  • In a large bowl, coat apple slices with lemon juice. In a small bowl mix in sugar, maple syrup, cinnamon, nutmeg and bread crumbs. Add to apples and gently stir to coat.
  • Sprinkle a bit of flour on a large cutting board. Spread one sheet of puff pastry and roll out to about 12” x 12” square.
  • Layer the apple mixture on one half of the puff pastry. Sprinkle with ½ cup of pecans. Gently fold the other half of the pastry over apples folding under edges all around to form a sealed rectangle. Cut 3-4 slits in the top of pastry to allow steam to escape during cooking.
  • Remove strudel from cutting board to the prepared baking pan. Brush the top with melted butter and sprinkle coarse sugar over top. Bake for 25 – 30 minutes until golden brown. Allow to cool.
  • When ready to serve, mix all ingredients of Maple Cream Glaze in a small bowl. Drizzle over top of strudel along with remaining ¼ cup of pecans. Slice into 2 large or 4 small sections, serve warm or cold.