Apple strudel

Apple strudel recipe

196 ratings

See method

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


  • 150g (5oz) filo pastry, defrosted if frozen
  • 50g (2oz) butter, melted
  • 50g (2oz) dry breadcrumbs
  • icing sugar to decorate

For the filling

  • 625g (1¼lb) Bramley apples, finely diced
  • zest and juice of ½ lemon
  • 100g (3½oz) caster sugar
  • 1 heaped tsp ground cinnamon
  • pinch of nutmeg
  • pinch cloves
  • 40g (1½oz) raisins, soaked in 1tbsp rum (optional)

Each serving contains

  • Energy

  • 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


  1. Preheat the oven to Gas 5, 190°C, fan 170°C. Mix all the filling ingredients together.
  2. Cut a sheet of nonstick baking paper about 30x40cm (12x16in) 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.
  3. Sprinkle the dry breadcrumbs over the top two-thirds of the filo pastry, leaving a 4cm (1½in) border. Dollop apple filling over the pastry and smooth down lightly.
  4. Flip the 4cm (1½in) 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.
  5. Place on a greased baking tray. Brush with leftover butter.
  6. 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.

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