Puff Pastry Walnut Apple Strudel

Ingredients

• 75 graisins
• 2 mediumapples
• 50 g (+ 1 tsp, about 4 g)sugar
• ½ tsp (2.5 ml)vanilla extract
• 40 gwalnuts, coarsely chopped
• 35 ggraham cracker crumbs or other digestive biscuit crumbs
• 1 tsp (5 ml)rum
• 1 tsp (about 2.5 g)cinnamon
• 2½ tbsp (about 35 g)butter
• 1 sheetpuff pastry
• 1lime
• 1egg
• For dustingflour

Instructions

1. 1

   Heat the oven

   Preheat the oven to 180°C, with the baking sheet inside.

2. 2

   Slice the apples

   Peel and core the apples, cut them into quarters, then slice them thinly.

3. 3

   Mix the filling

   In a small bowl, combine the apple slices, ¼ cup (about 50 g) sugar, rum, lime juice, chopped walnuts, vanilla extract and raisins.

4. 4

   Toast the crumbs

   Melt the butter in a small pan over low heat. Stir in the biscuit crumbs, cinnamon and 1 tbsp sugar, then raise the heat to medium and toast for 1 minute.

5. 5

   Add half the crumbs

   Stir half of the toasted crumb mixture into the apple filling.

6. 6

   Roll the pastry

   Dust the work surface with flour and unfold the puff pastry. Roll it into a 40 × 30 cm rectangle. With the long side facing you, spread the remaining crumb mixture over the middle third, leaving 4 cm clear at the sides.

7. 7

   Fold the strudel

   Spoon the apple mixture over the crumbs. Fold the lower half of the pastry over the filling, then fold the upper half over it and tuck it underneath to seal. Tuck the ends underneath as well.

8. 8

   Brush and slit

   Brush the pastry with the beaten egg and cut several slits in the top.

9. 9

   Bake until golden

   Transfer the strudel to the hot baking sheet and bake for 40–50 minutes, until golden brown.

10. 10

    Serve warm

    Serve warm with whipped cream, vanilla sauce or vanilla ice cream. Dust with powdered sugar if you like.

What is apple strudel?

Strudel is a pastry associated with Central European cooking, especially Austria and neighbouring German-speaking regions. It is traditionally made by wrapping a fruit filling in thin pastry.

This version uses ready-made puff pastry rather than hand-stretched dough. Apples, raisins and walnuts bring the familiar sweet, fruity filling, while toasted crumbs help keep the pastry base from turning damp.

Nutrition and macros by portion

The nutrition label shows one serving as written: 335 calories, 4g protein, 38g carbs, 19g fat.

The pastry, butter and walnuts provide much of the fat, while the apples, raisins, sugar and pastry contribute carbohydrates. The egg and walnuts add some protein, though this is mainly a fruit-and-pastry dessert. Serve a slice with plain yoghurt or alongside a meal with a source of protein to balance the plate.

Why the crumbs matter

Toasted crumbs: butter, biscuit crumbs and cinnamon form a dry, fragrant layer that can take up some of the apple juices. Stir half into the fruit and spread the rest beneath the filling.

Choosing the apples

Apple texture: thin slices soften more evenly during baking and are easier to portion inside the pastry. Choose apples that hold their shape reasonably well rather than turning to purée.

Seal the pastry carefully

The fold: keep the filling on the middle third, then tuck the pastry seam and ends underneath. This helps contain the juices as the strudel bakes.

Look for golden pastry

Doneness: the top should be well browned and the pastry should look crisp. The recipe gives a 40–50 minute baking window, so check the colour towards the earlier end.

Serve it warm

For serving: whipped cream, vanilla sauce or vanilla ice cream all suit the warm apple and cinnamon filling. A light dusting of powdered sugar is optional.

Recipe notes & tips

• Keep the puff pastry cool while preparing the filling so it remains easy to handle.
• Slice the apples thinly and evenly for consistent baking.
• Let the toasted crumb mixture cool briefly before mixing half into the fruit.
• Tuck the pastry seams underneath so the filling stays enclosed.
• Use the baking sheet while hot, as directed, and take care when transferring the assembled strudel.

Variations

• Citrus note: add a little lime zest to the apple mixture for a brighter flavour.
• Nut swap: use chopped hazelnuts in place of walnuts.
• Spice change: add a pinch of ground cloves alongside the cinnamon.
• No rum: leave it out or replace it with a little apple juice.
• Biscuit choice: use crushed digestive biscuits if graham cracker crumbs are unavailable.

Common mistakes to avoid

• Thick apple slices: they may stay firm; slice the apples thinly and evenly.
• Skipping the crumb layer: excess juice can soften the base; divide the toasted crumbs as directed.
• Loose seams: filling may escape; tuck the pastry edges and ends underneath to seal.
• Overfilling: the pastry can be difficult to fold; keep the filling within the middle third.
• Baking by time alone: ovens vary; check for a golden-brown surface within the 40–50 minute range.

How to store

Cool leftovers, cover or place in an airtight container, and refrigerate for up to 3 days. Reheat in an oven until warmed through to help the pastry regain some crispness.

Frequently asked questions