This Sourdough Discard Apple Strudel is a rolled pastry log made with a butter and sourdough discard dough wrapped around a cinnamon apple filling, then baked until golden and finished with a simple glaze.

It’s a good use for discard that’s been sitting in the fridge, and it slices into neat, spiraled pieces.

I make this one for fall brunches, or anytime I want something that looks fancier than the effort it actually took. It also holds up well on a dessert table next to other baked goods.

For more fall baking, these are worth adding to the list:

Ingredients You’ll Need

Sourdough discard replaces the paper-thin stretched dough of traditional strudel with something sturdier and easier to work with (it won’t be quite as delicate, but it’s far more forgiving for a home kitchen).

Breadcrumbs sprinkled under the filling keep the bottom from turning soggy as the apples bake.

Ingredients

1 cup all-purpose flour, plus more for rolling
1/2 cup sourdough discard, unfed
1/4 cup unsalted butter, melted and cooled
1 tablespoon granulated sugar
1/4 teaspoon salt
1 large egg
3 cups peeled and thinly sliced apples (about 3 medium)
1/3 cup brown sugar, packed
1 teaspoon ground cinnamon
2 tablespoons all-purpose flour (for filling)
1 teaspoon lemon juice
1/3 cup chopped walnuts or pecans (optional)
1/4 cup breadcrumbs or crushed graham crackers
1 large egg, beaten (for egg wash)
1/2 cup powdered sugar
1-2 tablespoons milk (for glaze)

Directions

In a large bowl, whisk together the sourdough discard, melted butter, egg, sugar, and salt until smooth.
Add the flour and mix until a soft, slightly tacky dough forms.
Turn it out onto a floured counter and knead for about a minute, just until it comes together (it won’t look like a traditional bread dough, and that’s fine).
Shape the dough into a ball, wrap in plastic, and let it rest at room temperature for 30 minutes.
This rest relaxes the gluten, which makes the dough much easier to roll thin later (skipping it means fighting with dough that keeps snapping back).
While the dough rests, toss the sliced apples with the brown sugar, cinnamon, flour, lemon juice, and nuts if using.
Set the filling aside so the apples release a little juice.
On a large sheet of parchment paper, roll the rested dough out into a thin rectangle, roughly 12 by 16 inches.
It won’t get quite as paper-thin as traditional strudel dough, and that’s okay, since the sourdough discard makes it a little sturdier.
Sprinkle the breadcrumbs evenly over the dough to help soak up the extra juice from the apples as it bakes.
Spread the apple filling over two-thirds of the dough, leaving a clear border along one long edge.
Using the parchment paper to help lift and guide it, roll the dough up tightly starting from the filled side, ending seam-side down.
Tuck the ends under slightly to keep the filling from spilling out the sides.
Preheat the oven to 375F while you transfer the log, still on its parchment, onto a baking sheet.
Brush the top with the beaten egg and cut 4 or 5 diagonal slits across the top to let steam escape.
Bake for 35 to 40 minutes, until deep golden brown and the filling is bubbling through the slits.
Let the strudel cool on the pan for at least 15 minutes before slicing (it’s very hot straight out of the oven, and cutting in too soon just squeezes the filling out).
Whisk the powdered sugar with the milk until smooth, then drizzle it over the top.
Slice and serve warm and enjoy!

Important Recipe Notes

Let the dough rest. Skipping the 30-minute rest makes the dough fight you the whole time you’re rolling it out. That short rest is what makes it possible to get it thin without tearing.
The breadcrumbs aren’t optional. Apples release a surprising amount of liquid as they bake, and without something to absorb it, the bottom of the strudel turns soggy. Crushed graham crackers work just as well if that’s what’s in the pantry.
Roll it up tight. A loose roll leaves gaps where the filling can leak out during baking. Use the parchment paper to help you roll it snugly, and tuck the ends under before it goes in the oven.

Check it isn’t browning too fast. If the top is getting dark before the 35-minute mark, tent it loosely with foil for the rest of the bake time. Ovens vary enough that this happens more often than you’d think.
This is best the day it’s baked. The crust softens as it sits, since it’s a discard-enriched dough rather than delicate phyllo layers. It’s still good the next day, just less crisp on top.
Freeze it unbaked. Assemble the whole log, wrap tightly, and freeze for up to 2 months. Bake straight from frozen, adding about 10 extra minutes to the bake time.

How to Serve, Store & Customize This Recipe

Serving:

Slice while still warm and serve plain, or with a scoop of vanilla ice cream if you want more of a dessert. A dusting of extra cinnamon over the glaze looks nice if you’re serving this for a crowd.

Storage:

Store leftover slices in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. Reheat in a 350F oven for about 10 minutes to bring back some crispness.

Customization:

Swap half the apples for pears for a milder filling, or add a handful of raisins soaked in warm water for extra sweetness.

Skip the nuts entirely if you’re serving this to a crowd with allergies, the filling still holds together fine without them.