Apple Strudel with Puff Pastry

Ingredients

• 500 gpuff pastry block
• 3apples, peeled, cored and diced
• 1 tspcinnamon
• 2 tbspwhite sugar, granulated or caster
• 4 tbspsultanas
• 3 tbspbreadcrumbs
• 3 tbsplight brown soft sugar
• 1egg, whisked

Instructions

1. 1

   Prepare the apples

   Peel and dice the apples into small cubes and put them in a bowl. Preheat the oven to 200°C, or 180°C fan (400°F, Gas mark 6).

2. 2

   Season the fruit

   Add the white sugar and cinnamon to the apples.

3. 3

   Add sultanas

   Add the sultanas, if using, and mix everything together.

4. 4

   Mix the crumbs

   In a separate bowl, mix the breadcrumbs with the light brown soft sugar.

5. 5

   Roll the pastry

   Roll the puff pastry out into a large rectangle on a sheet of baking parchment.

6. 6

   Add the crumbs

   Scatter the breadcrumb and brown sugar mixture over the pastry, leaving a 2.5 cm (1 inch) border clear all the way around.

7. 7

   Place the filling

   Arrange the apple mixture in a long line over one-third of the pastry, on top of the breadcrumb mixture.

8. 8

   Fold the pastry

   Fold the side nearest the apple mixture up and over the filling.

9. 9

   Tuck the edge

   Tuck the pastry over and underneath the filling.

10. 10

    Roll the strudel

    Continue rolling the pastry into a long sausage shape.

11. 11

    Seal the seam

    Brush the last 2.5 cm (1 inch) of pastry with whisked egg, then roll it into the seam.

12. 12

    Close the ends

    Fold the bottom edges up, brush them with egg, then fold the top flap down to seal. Repeat at the other end.

13. 13

    Score the top

    Score the top of the pastry with a knife. Diagonal cuts can help mark out portions for slicing later.

14. 14

    Brush with egg

    Brush the exposed pastry with whisked egg.

15. 15

    Bake the strudel

    Bake in the preheated oven at 200°C, or 180°C fan (400°F, Gas mark 6), for 25 minutes.

16. 16

    Finish baking

    Cover with foil to stop the top from burning and bake for a further 10 to 15 minutes.

17. 17

    Cool briefly

    Take the strudel out of the oven and let it cool slightly on a wire rack.

18. 18

    Dust with icing

    Sprinkle with icing sugar before serving.

19. 19

    Slice and serve

    Slice and serve with ice cream or custard.

What is apple strudel?

Apfelstrudel is a well-known Austrian pastry, traditionally made by stretching a thin dough around an apple filling. This version takes the same comforting combination of fruit, spice and sugar and wraps it in puff pastry instead.

The pastry makes the process more straightforward, while breadcrumbs beneath the apples help take up some of the fruit juices as it bakes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 606 calories, 8g protein, 72g carbs, 33g fat.

The pastry supplies much of the carbohydrate and fat, while the apples and sugars add further carbohydrates. The egg contributes some protein, though this is still a pastry-led dessert; serve a slice with fruit or alongside a lighter main meal to balance the plate.

Choosing the apples

Apple size: Dice the peeled, cored fruit into small, similar-sized pieces so the filling sits evenly inside the pastry.

Fruit texture: Apples that hold their shape during cooking give the filling more definition. A softer apple will make the centre more like a compote.

The breadcrumb layer

Crumb mixture: The breadcrumbs and light brown sugar form a layer between the pastry and fruit. Spread them evenly, but keep the 2.5 cm border clear so the pastry can be sealed.

Juice control: This layer helps absorb moisture released by the apples, which is useful for keeping the pastry around the filling from becoming soggy.

Rolling and sealing

First fold: Fold the pastry over the filling, then tuck it underneath as directed to create a snug roll.

Seam and ends: Use the whisked egg to secure the final edge and close both ends. Keeping the filling enclosed helps the strudel hold its shape as it bakes.

How to tell when it is baked

Colour: The pastry should look puffed and golden after baking. Cover it with foil after the first 25 minutes to protect the top while it finishes cooking.

Timing: Bake for another 10 to 15 minutes under the foil. Let the strudel cool slightly on a wire rack before slicing, so the filling has a little time to settle.

Serving the strudel

For a classic dessert plate, serve slices with custard or ice cream, as suggested in the recipe. A dusting of icing sugar gives the finished pastry a simple, sweet finish.

Recipe notes & tips

• Chill the pastry if it becomes soft and difficult to handle while rolling.
• Keep the apple pieces small so the filling forms an even layer.
• Leave the border clear of crumbs and filling to make sealing easier.
• Use the egg wash on the seam and ends to help hold the pastry together.
• Score the top before baking to make portions easier to cut later.

Variations

• Omit the sultanas: Leave them out for a simpler apple filling.
• Change the spice: Replace some of the cinnamon with a pinch of mixed spice.
• Use mixed apples: Combine different apple varieties for a more varied filling texture.
• Add chopped nuts: Scatter a small handful of chopped nuts over the breadcrumb layer.
• Serve warm: Pair the baked strudel with custard or ice cream.

Common mistakes to avoid

• Large apple pieces: They can make the filling uneven; dice the apples into small cubes.
• A wet filling: Excess moisture can soften the pastry; keep the breadcrumb layer beneath the apples.
• Filling to the edges: It makes the roll harder to seal; leave the stated border clear.
• Loose seam: The roll may open during baking; brush the final edge with egg and tuck it into the seam.
• Top browning too quickly: Cover the strudel with foil after the first 25 minutes.
• Slicing straight from the oven: The filling may spill out; let the strudel cool slightly first.

How to store

Store leftover strudel covered in the fridge and eat within 2 days. Reheat slices in an oven until warmed through to help the pastry crisp up again.

Frequently asked questions