Apple strudel with filo pastry

    1 hour

    Using ready rolled filo pastry is the quickest way to make apple strudel. In Austria, the traditional strudel filling is apples, nuts and raisins but you can change it to your liking. I've eaten all types of strudels - with cherries, pears and pistachios, almonds, and even chocolate. Thank you to my friend Sylvia's mum for her recipe.

    9 people made this

    Serves: 8 

    • 6 large sheets filo pastry
    • 3 tablespoons raisins
    • 2 tablespoons rum
    • 500g diced apples
    • 50g caster sugar
    • 1/4 teaspoon ground cinnamon
    • melted butter for brushing
    • breadcrumbs, lightly toasted
    • 4 tablespoons chopped walnuts
    • icing sugar
    • almond flakes
    • whipped cream or vanilla ice cream to serve

    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. Preheat oven to 200 C / Gas 6. Line a large baking tray with greaseproof paper.
    2. Mix raisins with rum in a small bowl and set aside. In a large bowl combine apples, caster sugar and cinnamon; toss together and set aside.
    3. Place one sheet of filo pastry on a lightly floured clean tea towel. Brush with melted butter, lay a second filo sheet on top and brush with melted butter. Repeat for all 6 filo sheets. Sprinkle entire pastry surface with toasted breadcrumbs, then sprinkle 1/2 of the chopped nuts on top, leaving a 2 to 3cm perimeter around edge of pastry. Spread rapple mixture over pastry and sprinkle with remaining chopped nuts.
    4. Fold the two sides of pastry inwards towards each other and loosely roll pastry up. Place strudel on the baking tray plate with seam on the bottom. Brush with butter.
    5. Bake for 30 minutes, monitoring it closely. Cover with aluminium foil if it is browning too quickly.
    6. Let cool; then dust with icing sugar and sprinkle with almonds. Serve with cream whipped with a bit of vanilla extract, or a scoop of vanilla ice cream.


    For variation, sprinkle each layer of filo pastry with a bit of sugar cinnamon mixture.

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