Apple & raspberry strudel

Total time: 50m
Preparation Time: 20m

For 6 people

Nutritional Information

Contains 313 Kcal, 5g Protein, 34g Carbohydrates, 16g Fat


  • Filling
  • 200 g frozen raspberries, slightly defrosted
  • 500 g apples, coarsely grated
  • 80 g ground almonds
  • 50 g dried cranberries
  • 2 tbsp sugar
  • 1 tbsp lemon juice
  • Strudel
  • 1 parcel strudel pastry (approx. 120 g)
  • 50 g butter, flüssig
  • To bake
  • icing sugar to dust

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  • Filling

    Mix the apples with all the other ingredients up to and including the lemon juice.
  • Strudel

    Carefully unfold the pastry sheets, brush with a little butter and stack all the pastry sheets on top of each other on a tea towel. Spread the filling over the bottom third of the pastry, leaving a gap of approx. 3 cm along the sides, fold the pastry ends inwards. Loosely roll up the strudel, using the tea towel to help you. Place it seam-side down on a baking tray lined with baking paper, brush with a little butter.
  • To bake

    Approx. 30 mins. in the lower half of an oven preheated to 200°C. Brush the strudel with the remaining butter several times during baking. Remove from the oven, allow to cool a little, then dust with icing sugar.
  • Tip:

    This strudel tastes best fresh

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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