Apple strudel

Total time: 1hr 30m
Preparation Time: 25m

For 8 piece

Nutritional Information

Contains 314 Kcal, 6g Protein, 40g Carbohydrates, 14g Fat


  • Strudel pastry
  • 250 g white flour
  • 0.5 tsp salt
  • 1 eggs
  • 3 tbsp rapeseed oil
  • 5 tbsp lukewarm water
  • Filling
  • 50 g sultanas or dried cranberries
  • 2 tbsp rum or apple juice
  • 600 g apples (e.g. Boskoop), cut into quarters, cored, sliced
  • 1 organic lemon, use a little grated zest and 1 tbsp of juice
  • 4 tbsp sugar
  • 0.25 tsp cinnamon
  • To assemble
  • 4 tbsp ground almonds
  • 50 g butter, melted, left to cool

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  • Strudel pastry

    Mix the flour and salt in a bowl. Whisk the egg, oil and water, add to the flour and stir with a wooden spoon. On a lightly floured surface, knead into a smooth dough. Shape into a ball, then leave to rest for approx. 30 mins. at room temperature under a bowl rinsed in hot water.
  • Filling

    Mix the sultanas and rum, leave to steep for approx. 10 mins. Mix in the apples and all the other ingredients up to and including the cinnamon.
  • To assemble

    On a lightly floured surface, roll out the dough as thinly as possible into a rectangle and place on a tea towel. With floured hands, carefully stretch the dough from the middle outwards until it is completely translucent. Brush the dough with a little butter, sprinkle with almonds. Spread the filling over the bottom half of the dough, leaving a border of approx. 4 cm, 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. 35 mins. in the centre 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 slightly on a cooling rack.
  • Tip:

    This strudel tastes best fresh

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