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Apple Strudel

Apple Strudel

Apples are, in the opinion of the Butter Boys, one of Ontario's finest foods. We produce an incredible variety of them, all over the province, and in the fall you'll find the trees weighed heavy with an abundance of fruit. Ontario apples are great to eat and cook with, they store well, and you can make fantastic cider with them (though we find most of the stuff you get these days is more like boozy apple juice than proper cider).

If you ever visit a French marché, you'll find big bins of apples marked "Les Pommes de l'Ontario" and any cook there will tell you that they are the best for cooking and baking. I was astonished when I was first told this- if you know any French folks, you'll know how rare it is for them to declare that something, especially food, is better abroad. 

You can use any variety of apple to make tarts, pies, and strudels, but some varieties will hold up better under the heat of the oven than others. Granny Smith, Honey Crisp, Braeburn will all keep their shape nicely and deliver a tart, apply taste.

Check out our Instagram @butterboyyz for the visuals to go along with this recipe. Just head to our Highlights and you'll see it saved there.



Apple Strudel

  • 1/2 block Butter Boys Original Puff Pastry Dough, cold
  • 3-4 Medium Apples
  • Squeeze of Lemon Juice
  • 3-5 Tbsp. Brown Sugar
  • 1 Tsp. Spices, such as Cinnamon, Pumpkin Pie Spice Mix, Ginger, Allspice etc.
  • 1 Tbsp. Butter
  • Minit Tapioca (optional)



1. Preheat oven to 375° F.

2. Peel, core, and slice apples. Sprinkle with lemon juice to prevent browning.

3. Add brown sugar to taste, as well as spices and mix well.

4. Roll out your Butter Boys Original puff pastry dough on a sheet of parchment paper until you have a large rectangle, 1/4 inch thick.

5. Using a pizza cutter or a very sharp knife, cut away the top two corners of the rectangle. Slit the dough down each side like the branches on a Christmas tree, leaving a 2 inch strip of dough untouched in the centre.

6. Pile your apple filling down the centre strip of pastry dough. Fold over the top edge, and begin weaving the strips of dough into a lattice, tucking each piece over and under the other strips as you go along. Tuck the ends and the bottom edge under itself. Don't worry about making this look perfect- it changes shape considerably once it bakes up.

Note: If your pastry dough starts to get tough to work with and goopy, it's gotten too warm. Pop the whole strudel in the fridge for 15 minutes to cool it down and you'll be back in business.

7. Sprinkle the top of the strudel with sugar and bake for 35-45 minutes, or until golden brown and crisp. 


This recipe was developed by the Butter Boys in Toronto, Ontario. 

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