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Apple strudel recipe

231 ratings

This classic dessert from Austria makes for an great autumnal pudding. Using ready-made filo pastry works just as well as making your own (and saves some precious time!). A lovely mix of sweet and spice. Serve with custard or ice cream. See method

Serves 6
30 mins to prepare and 40 mins to cook
262 calories / serving
Freezable
Vegetarian

Ingredients

150g filo pastry, defrosted if frozen
50g butter, melted
50g dry breadcrumbs
icing sugar to decorate

For the filling

625g Bramley apples, finely diced
½ lemon, juiced and zested
100g caster sugar
1 heaped tsp ground cinnamon
pinch nutmeg
pinch cloves
40g raisins, soaked in 1 tbsp rum (optional)

Each serving contains

Energy
1100kj
262kcal 13%
Fat
8g 11%
Saturates
5g 23%
Sugars
30g 33%
Salt
0.1g 2%

of the reference intake
Carbohydrate 42.2g Protein 3.2g Fibre 2g

Method

Preheat the oven to gas 5, 190°C, fan 170°C. Mix all the filling ingredients together.
Cut a sheet of nonstick baking paper about 30x40cm and place on the work surface. Take 2-3 sheets of filo, brushing each with melted butter and overlapping slightly to cover the paper. Layer the pastry sheets, brushing in between with butter until the pastry is used up.
Sprinkle the dry breadcrumbs over the top two-thirds of the filo pastry, leaving a 4cm border. Dollop apple filling over the pastry and smooth down lightly.
Flip the 4cm of bare edge over the filling. Starting at the top, roll the pastry round, using the paper to lift it. Fold over the ends to seal.
Place on a greased baking tray. Brush with leftover butter.
Bake for 30-40 minutes, until lightly browned. Poke a skewer into centre of strudel to see if the apple is tender. Loosen with a knife, then slide onto a serving dish, dusting with icing sugar.

See more Baking recipes