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German Apple Strudel
Paper-thin strudel pastry wrapped around spiced apples, raisins and walnuts — Germany's most elegant baked dessert.
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30 minPrep🔥
35 minCook🍽️
8Serves📊
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Ingredients
- 6 sheets filo pastry
- 100g butter, melted
- 100g breadcrumbs
- For filling: 1kg apples (peeled, cored, sliced), 100g sugar, 1 tsp cinnamon, 80g raisins, 60g chopped walnuts, zest of 1 lemon
- Icing sugar to dust
Instructions
- Toast the breadcrumbs in 1 tbsp butter until golden.
- Mix apples with sugar, cinnamon, raisins, walnuts and lemon zest.
- Lay 2 sheets of filo overlapping; brush with butter; sprinkle with breadcrumbs.
- Repeat with the remaining sheets.
- Spread the apple filling along one long edge; roll up tightly.
- Place seam-down on a tray; brush with butter.
- Bake at 190C for 30-35 minutes until deep golden.
- Dust with icing sugar.
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Tara’s tips
- The breadcrumbs absorb apple juices and stop the pastry going soggy.
- Cover the filo you're not using with a damp cloth so it doesn't dry out.
Serving suggestions
- Serve warm with vanilla ice cream or custard.
Storage & reheating
Best fresh; reheats well.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Real strudel pastry?
Traditional but requires stretching the dough until paper thin — filo gives a great result with less work.
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