Apple strudel recipe
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)
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Shop ingredientsEach serving contains
- Energy
- 1100kJ 262.0kcal
- Fat
- 8g
- Saturates
- 5g
- Salt
- 0.1g
- Sugars
- 30g
of the Reference intake
Carbohydrate 42.2gProtein 3.2gFibre 2.0g
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- 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.
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