Assemble the Strudel
- Roll out the thawed puff pastry sheets directly on the prepared parchment paper to keep them flat and easy to handle. Sprinkle the panko breadcrumbs evenly over the surface of the pastry. The breadcrumbs help absorb excess juices from the apples during baking, keeping the pastry crisp.
- Spoon the apple mixture over the breadcrumbs and spread it into an even layer, leaving a small border along the edges so the filling stays enclosed. Cut the edges of the dough into strips and fold them alternately over the filling to create a lattice effect. Moisten the edges with a little water to help the dough adhere and seal properly.
Bake
- In a small bowl, whisk the egg and milk together to make an egg wash. Brush it evenly over the top and sides of the assembled strudel to promote a glossy, golden finish. Bake for 35–40 minutes or until the pastry is fully puffed, crisp, and deeply golden. The filling should feel soft but stable underneath.
Make the Glaze
- Whisk together the powdered sugar, milk, cinnamon, and vanilla extract in a small bowl until smooth. Adjust with a few drops of milk if needed to reach a pourable consistency that drizzles easily.
Serve
- Remove the strudel from the oven and let it cool briefly so the filling sets slightly and slicing becomes easier. Drizzle the cinnamon glaze generously over the cooled pastry just before serving, allowing it to settle into the grooves of the lattice. Serve warm or at room temperature.
Serving and Storage
For the best texture, serve the strudel the same day it is baked. Leftovers can be stored in an airtight container once fully cooled. Reheat gently in the oven to restore crispness to the pastry.
