This Apple Ginger Marzipan Strudel is a sweet and spicy spin on a classic favorite. This is the dessert your autumn dreams are made of. Imagine biting into layers of golden, flaky puff pastry wrapped around a gooey, spiced apple filling with a zing of ginger and pockets of sweet marzipan. It’s as if the fall season has rolled up in a puff pastry and said, “Hello!”
The secret here? The mix of sweet and sour apples with freshly grated ginger and, of course, chunks of marzipan. Let’s not forget a touch of brown sugar and a dash of cornstarch to keep it all snug. After a good 20-minute rest, the magic starts.
Rolling it all up in puff pastry sheets is the fun part. Don’t forget the breadcrumbs—these little guys are the unsung heroes, absorbing any sneaky juices that threaten to escape. Once baked to perfection, this strudel emerges as a golden masterpiece.
Now, while this isn’t a recipe, I must mention the finishing touch: a drizzle of sweet glaze made from powdered sugar, cinnamon, and milk. Once it hardens, the strudel transforms into the star of any fall gathering. Serve it with a scoop of vanilla ice cream. Whether it’s Oktoberfest or a chilly Sunday brunch, this strudel is an absolute showstopper.
Strudel’s History:
Speaking of strudel, did you know it has a fascinating history? Originating in Austria in the 17th century, the name comes from the German word “Strudel,” meaning “whirlpool” or “eddy,” referring to the way the pastry is rolled up. Strudel has been bringing joy to dessert tables for centuries, and this apple ginger marzipan version gives it a delicious twist.
And in case you’re feeling ambitious, we’ve included a recipe for homemade marzipan. Because, let’s face it, nothing says “I love you” like freshly made almond goodness wrapped in a pastry hug!
Apple Ginger Marzipan Strudel
Ingredients
Strudel:
- 4 cups chopped Fresh Apples*
- 1 tablespoon cornstarch
- 1/3 cup light brown sugar
- 2 tablespoons grated fresh ginger
- 1 cup marzipan** chopped into pieces
- 1.5 tablespoons lemon juice
- 2 sheets puff pastry
- 4 tablespoons breadcrumbs
- 1 egg beaten
Icing:
- 1 cup powdered sugar
- 1 teaspoon ground ginger
- 2-3 tablespoons milk
Instructions
Make the Strudel:
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Peel, core, and chop the apples into small pieces.
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Whisk together the cornstarch and sugar.
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Toss the apples, ginger, and marzipan with the lemon juice.
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Then toss with the sugar-cornstarch mixture.
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Let stand for 20 minutes.
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Preheat the oven to 350F
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Line a baking sheet with parchment paper.
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Roll out a puff pastry sheet on a lightly floured surface.
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transfer it to a sheet of parchment paper.
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Sprinkle 2 tablespoons of breadcrumbs down the middle.
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Distribute the filling evenly on top.
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Bring the long ends of the pastry sheets together and seal with your fingers.
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Gently lift the parchment paper and slide the strudel to one side of the prepared baking sheet.
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Repeat with the second puff pastry sheet.
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Brush the strudel with beaten egg.
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Bake for 30 minutes.
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Slide the strudels from the parchment sheet onto a baking rack.
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Lay the parchment back on the baking sheet and position the rack with the strudels over the top.
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Let cool completely.
Icing the Strudel:
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Whisk together the powdered sugar and ginger powder.
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Add the milk or water and whisk until smooth. Start with 2 tablespoons. Add more if the icing is too thick
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Pour the glaze over the top of the strudel.
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When the glaze has hardened, transfer them to a platter.
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Cut with a serrated knife and serve
Recipe Notes
*I used a mix of Granny Smith, delicious, and honey crisp apples but use your favorite variety.
**Recipe for homemade marzipan below.
Homemade Marzipan Recipe
Ingredients
- 3/4 cup blanched ground almonds**
- 3/4 cup powdered sugar
- 1 teaspoon pure almond extract
- 1/2 teaspoon rosewater
- 1 tablespoon egg white
- Light corn syrup and extra powdered sugar to adjust consistency if needed
- ** Blanching almonds Instructions below
Instructions
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If you are using almond flour, skip the next two steps.
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**To blanch raw almonds, boil them for one minute. Rinse immediately in a colander with cold water. Squeeze the skins off with your fingers. They will slip off easily.
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Pulse the blanched almonds and a tablespoon of powdered sugar in a food processor until completely pulverized. The powdered sugar will prevent the almonds from becoming a paste.
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Add the almond flour and powdered sugar to the food processor and pulse until combined. I like to take out the blade and use a whisk to break up any lumps. Replace the blade and pulse a few more times.
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Add the pure almond extract and the rosewater and pulse until combined.
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Add the egg white and pulse until the mixture becomes smooth.
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Remove the mixture from the processor. If it is too wet and sticky, sprinkle powdered sugar over the mixture a little at a time. Knead it in and make the marzipan stiffer. If the mixture is too dry, knead in a few drops of the light corn syrup.
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Wrap tightly in plastic cling film. Store in a ziplock bag.
Like this Apple Ginger Marzipan Strudel? Also, check out some of these other recipes:
PLUM CARDAMOM MARZIPAN STRUDEL
WINTER VEGETABLE STRUDEL
EASY STRAWBERRY RHUBARB STRUDEL
