Apfelstrudel

Ingredients

• 2apples (such as Pink Lady), diced
• 1 tspground cinnamon
• 60 ml (¼ cup)water
• 1 tbsplemon juice
• 100 g (½ cup)sugar
• 1 sheetpuff pastry
• 1egg, whisked
• for dustingicing sugar

Instructions

1. 1

   Cook the apples

   Put the diced apples, water, cinnamon and lemon juice in a saucepan. Cook until the apples are soft.

2. 2

   Fill the pastry

   Cut slits along two sides of the puff pastry sheet, then spoon the apple mixture down the middle.

3. 3

   Braid the pastry

   Bring the pastry slits alternately over the filling to create a braided pattern.

4. 4

   Brush with egg

   Brush the pastry with the whisked egg.

5. 5

   Bake until golden

   Bake at 180°C for about 30 minutes, or until golden brown.

6. 6

   Dust and serve

   Leave the pastry to cool, then dust it with icing sugar.

What is Apfelstrudel?

Apfelstrudel is an apple-filled pastry associated with Austria and Central European baking. Traditional versions often use thin, stretched dough, while this recipe takes a quicker route with ready-made puff pastry.

Softened apples, cinnamon and lemon provide the familiar sweet-tart filling. Cutting and crossing the pastry strips gives the bake a braided appearance and lets the filling show through.

Nutrition and macros by portion

The nutrition label shows one serving as written: 470 calories, 7g protein, 67g carbs, 20g fat.

Most of the carbohydrates come from the apples, sugar and pastry, while the pastry and egg contribute much of the fat and the egg supplies some protein. Serve a slice with plain yoghurt and fresh fruit for a more balanced plate.

The apple filling

Apple choice: Pink Lady apples are suggested, but other firm eating apples can work too. Dice them into small, similar-sized pieces so they soften at a similar rate.

Softening: Cook the apples with the water, cinnamon and lemon juice until tender. The method does not specify a cooking time, so use the texture of the fruit as your cue.

Working with puff pastry

Cutting: Make slits on two sides of the pastry, leaving the middle wide enough to hold the filling. Keep the strips reasonably even so they are easier to cross over.

Braiding: Bring the strips over the apple mixture in alternation. If a few gaps remain, that is fine; the pastry will still bake around the filling.

Getting a golden finish

Egg wash: Brush the whisked egg over the pastry before baking for a glossy, browned surface. Try to coat the pastry rather than letting excess egg pool around it.

Doneness: Bake at 180°C for about 30 minutes. Look for a golden-brown pastry before taking it out of the oven.

Serving the strudel

Cooling: Let the pastry cool before adding icing sugar, so the dusting stays visible instead of dissolving into the warm surface.

To serve: Cut it into portions once it has cooled enough to handle. It is pleasant on its own or alongside a spoonful of yoghurt or custard.

Timing and preparation

Advance prep: You can cook the apple mixture ahead and let it cool before filling the pastry. A cooler filling is also easier to handle as you form the braid.

Oven timing: The stated baking time is about 30 minutes, but the visual cue matters most: the pastry should be golden brown.

Recipe notes & tips

• Dice the apples evenly so they soften at roughly the same pace.
• Let the apple filling cool a little before arranging it on the pastry.
• Leave enough pastry in the centre to contain the filling.
• Cross the pastry strips in alternation for a neat braided effect.
• Dust with icing sugar only after the strudel has cooled.

Variations

• Add raisins: Stir a handful into the softened apple filling before assembling.
• Use mixed spice: Replace some or all of the cinnamon with mixed spice.
• Add chopped nuts: Scatter chopped walnuts over the filling for extra crunch.
• Try pears: Replace some of the apples with diced pears and soften them in the same way.
• Serve with custard: Add a spoonful alongside each portion for a richer dessert.

Common mistakes to avoid

• Large apple pieces: They may soften unevenly; dice the fruit into similar-sized pieces.
• Overcooked filling: The apples can lose their shape; stop cooking once they are soft.
• Too much filling: It can spill through the braid; keep the mixture in a central strip.
• Uneven pastry strips: They can be awkward to cross; cut the slits to a similar width.
• Dusting while hot: The icing sugar can melt into the pastry; wait until it has cooled.

How to store

Keep leftovers in an airtight container in the fridge and eat within 2 days. Reheat briefly in an oven until warmed through to help the pastry regain some crispness; the microwave will make it softer.

Frequently asked questions