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Apfelstrudel
A warm apple pastry roll with cinnamon, raisins and breadcrumbs — a classic German-Austrian dessert.
18 min
Prep
25 min
Cook
Involved
Difficulty
9
Ingredients
9
Steps
Ingredients
Servings
- 1 sheet ready-rolled puff pastry (or filo pastry)
- 2 medium apples, peeled, cored and thinly sliced
- 2 tbspn caster sugar
- 1 tspn ground cinnamon
- 2 tbspn raisins
- 2 tbspn breadcrumbs
- 1 tbspn butter, melted
- 1 tspn lemon juice
- Icing sugar, for dusting
Method
- 1
Preheat the oven to 190C.
- 2
Toss the sliced apples with the sugar, cinnamon, raisins and lemon juice.
- 3
Toast the breadcrumbs in 1 tspn of the melted butter in a small pan until golden.
- 4
Lay the pastry sheet on a floured surface. Brush with the remaining melted butter.
- 5
Sprinkle the toasted breadcrumbs over the pastry, leaving a 2 cm border.
- 6
Arrange the apple mixture along one long edge. Roll up tightly, tucking in the ends.
- 7
Place seam-side down on a lined baking tray. Brush the top with any remaining butter.
- 8
Bake for until golden brown and crispy.
- 9
Dust with icing sugar and serve warm.
Notes
- The breadcrumbs soak up the apple juices and stop the pastry going soggy.
- Serve with vanilla custard, cream, or a scoop of vanilla ice cream.
- Filo pastry gives a more authentic, lighter result than puff pastry.