Start your day with warm, flaky apple brown sugar cinnamon toaster strudels that taste just like homemade. This easy recipe brings sweet apples, rich brown sugar, and cozy cinnamon together in a delicious breakfast treat you can make ahead and enjoy anytime.
Prepare the apple filling by cooking fresh apples with brown sugar and cinnamon until soft and sweet. Use store-bought puff pastry to save time and get perfect flaky layers. Roll, fill, seal, and bake the strudels until golden. Make the simple icing with powdered sugar and milk for a sweet drizzle. Freeze unbaked strudels for quick breakfasts later. Always cut small slits on top before baking to let steam escape. Brush with egg wash for shiny, beautiful results. Serve warm for the best taste and texture.
Ingredients You Need
Choose the Best Apples
Pick firm apples like Granny Smith or Honeycrisp for this recipe. Granny Smith apples stay a bit tart and hold their shape well when cooked. Honeycrisp apples give extra sweetness and juicy texture. Wash the apples well, peel them, and cut into small cubes. Small pieces cook faster and spread evenly inside the pastry.
Measure Brown Sugar Correctly
Use packed light brown sugar for deep flavor. Pack it tightly into the measuring cup to get the right amount. Brown sugar adds moisture and a rich caramel taste that pairs perfectly with apples and cinnamon. Do not substitute white sugar because it will change the taste and color.
Select Ground Cinnamon
Buy fresh ground cinnamon for the strongest flavor. Old cinnamon loses its aroma quickly. Use one full teaspoon for the filling to make the apple mixture smell amazing. Cinnamon warms up the whole recipe and makes your kitchen smell like fall.
Pick Ready-Made Puff Pastry
Choose frozen puff pastry sheets from the store. They save hours of work and puff up beautifully. Let the sheets thaw in the fridge overnight or on the counter for 40 minutes. Keep them cold until you are ready to roll to get the flakiest layers.
Prepare Egg Wash and Icing Items
Beat one egg with a little water for the egg wash. This gives the strudels a shiny golden top. For icing, have powdered sugar, milk, and vanilla extract ready. These simple items create a smooth, sweet glaze that hardens just right.
Gather Basic Kitchen Tools
You need a sharp knife, cutting board, medium saucepan, rolling pin, baking sheet, and parchment paper. A pastry brush helps spread egg wash evenly. Have a fork ready to seal the edges tightly.
How to Make the Apple Filling
Peel and Cut the Apples Evenly
Start by peeling four medium apples carefully. Remove all skin for smooth filling. Cut each apple into quarters, remove the core, and slice into small cubes about half an inch. Even sizes help them cook at the same speed and make filling easy to spread.
Cook Apples on Medium Heat
Place the apple cubes in a medium saucepan. Add half cup packed brown sugar, one teaspoon cinnamon, and two tablespoons water. Stir well and cook over medium heat. Stir every few minutes so nothing sticks to the bottom.
Watch Until Apples Soften
Cook for about 10 minutes until apples become soft but not mushy. They should hold their shape a little. Taste one piece to check sweetness. The mixture will thicken as it cools. Turn off heat and let it cool completely before using.
Add Lemon Juice for Brightness
Squeeze half a lemon and add the juice to the cooked apples. This small step brightens the flavor and balances the sweetness. Stir gently to mix everything. Lemon juice also helps keep apple color fresh.
Cool Filling Completely
Spread the apple mixture on a plate to cool faster. Cold filling stays inside the pastry better and does not make it soggy. Wait at least 30 minutes or put it in the fridge for 15 minutes.
Adjust Thickness if Needed
If the filling looks too watery after cooling, drain extra liquid. Thick filling makes clean strudels that do not leak in the oven. The final texture should be soft and spreadable.
Prepare the Puff Pastry
Thaw Pastry Correctly
Take two puff pastry sheets from the freezer. Thaw them in the fridge overnight for best results. If in a hurry, leave on the counter for 40 minutes. Do not microwave because it makes pastry tough.
Roll Out Gently on Flour
Sprinkle a clean surface with a little flour. Unfold one sheet and roll it gently to make a 12-inch square. Use light pressure so you do not crush the layers. Keep the second sheet cold until ready.
Cut Into Equal Rectangles
Use a sharp knife or pizza cutter to divide each sheet into six rectangles. Try to make them the same size for even baking. Measure if needed to keep everything neat and uniform.
Keep Pastry Cold Always
Work quickly and keep unused pastry in the fridge. Cold pastry puffs up more in the oven and creates flaky layers. If it gets warm, pop it back in the fridge for 10 minutes.
Prepare Baking Sheets
Line two baking sheets with parchment paper. This stops sticking and makes cleanup easy. Space the strudels apart so hot air can move around them while baking.
Assemble the Toaster Strudels
Place Filling in Center
Put about two tablespoons of cooled apple filling in the center of half the rectangles. Leave a border around the edges. Spread filling evenly but do not overfill or it will leak out.
Cover with Top Pastry
Place an empty rectangle on top of each filled one. Match the edges carefully. Press gently around the filling to remove air pockets and help seal.
Seal Edges with Fork
Use a fork to press down all around the edges. This creates a pretty pattern and keeps filling inside. Press firmly but do not cut through the pastry.
Cut Steam Vents
Make three small slits on the top of each strudel with a sharp knife. These vents let steam escape so the pastry stays crisp and does not burst open.
Brush with Egg Wash
Beat one egg with one tablespoon water. Brush the tops lightly with this mixture. Egg wash gives beautiful golden color and shine after baking.
Chill Before Baking
Place assembled strudels in the fridge for 15 minutes. Chilling helps them hold shape and puff better in the hot oven.
Bake to Golden Perfection
Preheat Oven Properly
Turn your oven to 400 degrees Fahrenheit and let it heat fully. A hot oven is key for puff pastry to rise high and get flaky layers.
Arrange on Baking Sheets
Place strudels on prepared sheets with space between them. Bake one sheet at a time in the middle rack for even heat.
Bake Until Golden Brown
Bake for 18 to 22 minutes. Check at 18 minutes. They are ready when tops are deep golden and puffed up. Turn the sheet halfway for even browning.
Cool on Wire Rack
Remove from oven and let cool on the baking sheet for 5 minutes. Then move to a wire rack. This keeps bottoms crisp.
Watch Closely Near End
Ovens differ, so stay close in the last minutes. If edges brown too fast, cover loosely with foil. Perfect color means great taste.
Make the Sweet Icing
Mix Powdered Sugar Base
Put one cup powdered sugar in a small bowl. Add one teaspoon vanilla extract for flavor. These two items create the sweet icing everyone loves.
Add Milk Slowly
Start with two tablespoons milk. Stir well until smooth. Add more milk drop by drop if too thick. The icing should flow slowly.
Get Right Consistency
Test by lifting the spoon. Icing should fall in a steady ribbon. Too thin runs off, too thick does not spread nicely.
Drizzle Over Warm Strudels
Place cooled strudels on the rack over parchment. Drizzle icing back and forth. Let some drip down sides for pretty look.
Let Icing Set
Wait 10 minutes for icing to harden slightly. It will stay soft inside but set on top for easy handling.
Store Extra Icing
Keep any leftover icing in a covered bowl. Stir before using again on reheated strudels.
Storage and Reheating Tips
Store at Room Temperature
Keep iced strudels in an airtight container up to two days. They taste best fresh but stay good this way.
Freeze for Later
Place unbaked or baked strudels on a tray and freeze solid. Then store in freezer bags up to two months.
Reheat in Toaster Oven
Warm baked strudels in a toaster oven at 350 degrees for 5 minutes. This makes them crisp again.
Avoid Microwave if Possible
Microwave makes pastry soft. Use oven or toaster oven for best texture every time.
Refresh Icing After Reheating
Add a tiny bit of fresh icing after warming. It makes them taste freshly made.
Final Thoughts
These apple brown sugar cinnamon toaster strudels bring warm, sweet comfort to any morning. The flaky pastry, tender apples, and sweet icing create a perfect balance of flavors and textures. Make a batch ahead and enjoy homemade quality whenever you want.
Apple Brown Sugar Cinnamon Toaster Strudels
Ingredients
- 4 medium apples (Granny Smith or Honeycrisp), peeled and diced
- ½ cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons water
- ½ lemon (juice only)
- 2 sheets frozen puff pastry, thawed
- 1 egg + 1 tablespoon water (for egg wash)
- 1 cup powdered sugar
- 2–3 tablespoons milk
- 1 teaspoon vanilla extract
Tools You Need
- Medium saucepan
- Sharp knife
- Cutting board
- Rolling pin
- Fork
- Pastry brush
- Baking sheets
- Parchment paper
- Wire cooling rack
Steps
- Peel, core, and dice the apples into small half-inch cubes so they cook evenly and fit nicely inside the pastry.
- Put diced apples, brown sugar, cinnamon, and water in a saucepan. Cook on medium heat for 10 minutes, stirring often, until apples soften but still hold shape.
- Add lemon juice, stir well, then remove from heat. Spread filling on a plate to cool completely (about 30 minutes) so it does not make pastry soggy.
- Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper. On a lightly floured surface, gently roll each puff pastry sheet into a 12-inch square.
- Cut each sheet into 6 equal rectangles (12 total). Place about 2 tablespoons cooled filling in the center of half the rectangles, leaving a clear border around edges.
- Brush egg wash around the edges of filled rectangles. Place an empty rectangle on top, press edges gently, then seal tightly with a fork all around.
- Cut 3 small slits on top of each strudel to let steam escape. Brush tops lightly with egg wash for golden shine.
- Bake 18–22 minutes until deep golden and puffed. Cool on sheet 5 minutes, then move to wire rack.
- Mix powdered sugar, vanilla, and milk until smooth and drizzle-able. Drizzle over warm strudels and let set 10 minutes before serving.
Frequently Asked Questions (FAQs)
Can I use different apples for this recipe?
Yes, you can use many apple types. Granny Smith gives tart flavor that balances sweetness well. Honeycrisp adds natural sweetness and stays juicy. Fuji apples work too and stay firm. Mix types for complex taste. Always choose fresh, firm apples without soft spots for best results.
Do I need to peel the apples?
Peeling is best for smooth filling. Skin can make texture tough and change taste slightly. If you like rustic style, leave skin on thin-skinned apples. Wash well first. Most people prefer peeled apples for classic strudel texture inside flaky pastry.
Is it okay to make them ahead?
Yes, prepare strudels up to baking stage and freeze. Place on tray until solid, then store in bags. Bake from frozen, add 5 extra minutes. Iced ones also freeze well. Thaw overnight in fridge before reheating for fresh taste.
Can I use homemade puff pastry?
Yes, but store-bought saves time and works great. Homemade takes hours and needs skill for perfect layers. If you make it, chill well between folds. Store-bought gives reliable flaky results every time for beginners.
Do I have to make the icing?
Icing adds classic sweet touch, but you can skip it. Dust with powdered sugar instead for lighter version. Or serve with whipped cream. Icing hardens nicely and completes the traditional toaster strudel experience.
Is it possible to make them healthier?
Yes, reduce brown sugar by one quarter and add extra cinnamon. Use whole wheat puff pastry if available. Add chopped nuts for protein. Serve with fresh fruit on side. They remain tasty with small changes.
Can I add other spices?
Yes, try a pinch of nutmeg or allspice with cinnamon. Cardamom adds warm note. Keep amounts small so cinnamon stays main flavor. Taste filling while cooking and adjust carefully to your preference.
Do I need special equipment?
No fancy tools required. Basic knife, rolling pin, and baking sheet work fine. Fork seals edges perfectly. Parchment paper helps a lot but foil works too. Everything uses common kitchen items.
