Gluten Free Apple Strudel

This gluten free apple strudel is everything you want in a classic strudel. Flaky, buttery pastry wrapped around warm cinnamon apples with walnuts and raisins.

If you’ve been missing strudel since going gluten free, this recipe is going to make your day. It tastes just like the real thing.

The dough is easy to work with and rolls out nicely. It gets golden and crispy in the oven, which is exactly what you need for a good strudel.

The filling is simple but so good. Tart apples, a little sugar, warm spices, and some crunch from the walnuts.

You can serve this as a dessert or even with coffee on a weekend morning. A dusting of powdered sugar on top and you’re done.

Why You’ll Love This Recipe

Crispy Flaky Layers – The buttery dough bakes up golden and flaky just like a traditional strudel without any gluten.

Perfectly Spiced Apple Filling – Cinnamon and nutmeg bring out the best in those tart Granny Smith apples.

Stays Crispy Thanks to a Smart Trick – Toasted breadcrumbs between the dough and filling soak up moisture so every bite stays crunchy.

Ingredients

For the Dough

• 1 1/2 cups Gluten Free 1-to-1 Baking Flour
• 1/4 cup Tapioca Starch
• 1/4 tsp Xanthan Gum
• 1/4 tsp Salt
• 1/3 cup Unsalted Butter, cold and cubed
• 1/4 cup Sour Cream
• 1 large Egg
• 1 tbsp Apple Cider Vinegar

For the Filling

• 4 medium Granny Smith Apples, peeled and thinly sliced
• 1/2 cup Granulated Sugar
• 1 tsp Ground Cinnamon
• 1/4 tsp Ground Nutmeg
• 1/3 cup Raisins
• 1/3 cup Walnuts, chopped
• 2 tbsp Unsalted Butter, melted
• 1/3 cup Gluten Free Breadcrumbs, toasted
• 1 large Egg, beaten, for egg wash
• Powdered Sugar, for dusting

How to Make

Step 1

Make the dough by pulsing the gluten free flour, tapioca starch, xanthan gum, and salt in a food processor. Add the cold butter and pulse until pea-sized pieces remain. Add the sour cream, egg, and apple cider vinegar, then pulse until the dough comes together.

Wrap in plastic and refrigerate for 1 hour.

Step 2

Toss the sliced apples with the granulated sugar, cinnamon, nutmeg, and raisins in a large bowl. Let the mixture sit for 10 minutes to release some juices, then drain off any excess liquid.

Step 3

Toast the gluten free breadcrumbs in the 2 tablespoons of melted butter in a small skillet over medium heat until golden and crispy, about 3 minutes. Set aside to cool.

Step 4

Preheat your oven to 375 F and line a baking sheet with parchment paper. Roll the dough out on a well-floured piece of parchment into a large rectangle, roughly 12 by 16 inches. The dough should be thin but not transparent.

Step 5

Sprinkle the toasted breadcrumbs in a strip along the center third of the dough. This layer absorbs moisture and keeps the strudel crispy. Pile the apple filling on top of the breadcrumbs and scatter the chopped walnuts over the apples.

Step 6

Fold both sides of the dough over the filling, overlapping in the center. Pinch the seam and tuck the ends under. Carefully transfer to the prepared baking sheet, seam side down. Brush generously with the beaten egg wash.

Step 7

Bake for 35 to 40 minutes until the strudel is deep golden brown and crisp. Let it cool for 15 minutes, then dust generously with powdered sugar. Slice and serve warm.

My Tips

Keep the Butter Ice Cold

Cut the butter into small cubes and put it back in the fridge for at least 15 minutes before you start making the dough. Gluten free dough warms up fast, and if the butter gets soft before baking, the pastry won’t be flaky.

When you pulse it in the food processor, stop as soon as you see pea-sized butter pieces. Don’t over-pulse. Those little chunks of cold butter are what create layers of flakiness once the strudel hits the oven.

If your kitchen runs warm, you can even freeze the cubed butter for 10 minutes instead of refrigerating. It gives you more time to work before it starts softening.

Drain the Apples Well

After you toss the apples with sugar, cinnamon, nutmeg, and raisins, don’t skip the draining step. That 10 minutes of sitting pulls a surprising amount of liquid out of the apples, and if that liquid stays in, it will make the bottom of your strudel soggy.

Use a fine mesh strainer or just tilt the bowl and hold the apples back with your hand while you pour the juice off. You want the apples to still be coated in the spice mixture but not swimming in liquid.

If your apples are especially juicy, give them an extra 5 minutes and drain again. This one step makes a huge difference in how crispy the final strudel turns out.

Don’t Skip the Toasted Breadcrumbs

The layer of toasted gluten free breadcrumbs between the dough and the filling is doing more than adding crunch. It acts like a sponge that absorbs moisture from the apples as they bake, which keeps the bottom of the strudel from getting wet and falling apart.

Make sure you actually toast them until they’re golden and crispy. Pale, untoasted breadcrumbs won’t absorb moisture the same way and they’ll just turn mushy.

Spread them in an even layer across the center third of the dough before you add the apples. Don’t pile them all in one spot.

More Tasty Recipes

• Gluten Free Apple Pie
• Gluten Free Apple Pecan Crisp
• Gluten Free Cinnamon Apple Fritters
• Gluten Free Caramel Apple Skillet Cookie
• Gluten Free Apple Cinnamon Loaf

FAQ

Can I make the dough without a food processor?

Yes, you can make it by hand. Just whisk together the dry ingredients in a large bowl, then use a pastry cutter or your fingertips to work the cold butter into the flour until you get pea-sized pieces. Stir in the sour cream, egg, and apple cider vinegar until the dough comes together.

The key is to keep the butter cold so the dough stays flaky. If your hands are warm, work quickly or chill the butter pieces in the freezer for a few minutes before starting.