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Apple strudel recipe
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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
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
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Energy
1100kj
262kcal
13%
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Fat
8g
11%
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Saturates
5g
23%
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Sugars
30g
33%
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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.
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