Easy Apple Strudel

Easy Apple Strudel

Campbell's Kitchen 0

"When you pull this warm strudel from the oven, everyone will think it took hours to prepare. Not true when you rely on frozen Pepperidge Farm® Puff Pastry Sheets and canned pie filling."

Ingredients 1 h 15 m {{adjustedServings}} servings 282 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 282 kcal
  • 14%
  • Fat:
  • 11.9 g
  • 18%
  • Carbs:
  • 40g
  • 13%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 255 mg
  • 10%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Thaw pastry sheet at room temperature 30 minutes. Preheat oven to 375 degrees F. Mix egg and water.
  2. Unfold pastry on lightly floured surface. Roll into 16x12-inch rectangle. With short side facing you, spoon pie filling on bottom half of pastry to within 1 inch of edges. Starting at short side, roll up like a jelly roll. Place seam-side down on baking sheet. Tuck ends under to seal. Brush with egg mixture. Cut several 2-inch slits about 2 inches apart on top.
  3. Bake 35 minutes or until golden. Cool on baking sheet on wire rack 30 minutes. Slice and serve warm.
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Reviews 25

  1. 27 Ratings


Well, it just doesn't get much easier than this when it comes to desserts - or much tastier! With so few ingredients you really can't go wrong with this one... I made this even easier by using Pepperidge Farm Puff Pastry Shells vs. the sheets so you can scoop out the inside that makes it so "doughy". (Just follow the directions on the box) I added some raisins to the apple pie filling and after brushing on the egg wash I sprinkled a little turbinado sugar over top for a little "crunch". Granted there's nothing like homemade, but this is a great ending to any meal without a lot of effort!


This didn't work out well for me. The directions are not clear in terms of rolling this up and did not go easily. Second, after baking for 35 minutes this was indeed golden brown and flaky on the inside, but still somewhat doughy on the inside. Not to my liking or standards at all. It has potential however - I think it would be much easier and efficient to roll the pastry sheet into a rectangle, spread the fillling along the middle third (the long way) and then fold in the two sides. This would seem to be much more user-friendly than trying to roll up pastry with a can of pie filling in it and would probably bake more evenly as well.


You couldn't get easier than this! This recipe is so simple, quick to prepare and is always a success! I have made it as stated and also into individual triangle using the small squares and using the egg-wash to seal the sides down and then pressing the tongs of a fork along the edges to make a nice finished look. I have also used blueberry pie filling. I sprinkled the top with cinnamon and sugar.