Spiced apple strudel

Soft apples, warming spices, sticky caramel and flaky filo pastry. What’s not to like?

Packed full of fruit, nuts and Christmas spice, an apple strudel is basically Austria’s version of an apple pie and uses filo pastry and plenty of melted butter to give it that signature flaky texture.

If you’ve never worked with filo before, it can be a bit fiddly to handle, but just know that any cracks can be easily hidden by the other sheets below or on top.

Once rolled, the strudel blooms into light, crisp sheets that contrast beautifully with the soft apple and raisin filling.

Custard and ice cream is optional, but highly recommended.

How To Make Spiced Apple Strudel

• Chef Catling’s recipe notes
• Recipe: Spiced apple strudel
• Frequently asked questions, including how to stop filo pastry from ripping and cracking

Tips & Notes To Know

• Use tart, crisp apples: Granny Smith, Pink Lady or Braeburn apples hold their shape and give that perfect sweet-sour balance.
• The healthier choice: Despite the added butter, filo is far lower in saturated fats than puff and shortcrust pastry.
• Don’t skip the breadcrumbs: They soak up the apple juices and stop the pastry from going soggy.
• Seal the ends well: Tuck and fold the edges of the pastry to keep the filling in while baking.
• Cool before slicing: It’s easier to cut and the filling sets a little as it cools.

How Long Does An Apple Strudel Keep For?

Best kept in the fridge, an apple strudel will still be good to eat for up to 3 days. You can then reheat it in the oven at 180C for 10-15 minutes to crisp up the filo again.

Spiced apple strudel

Serves: 6 Prep time: 5 mins Cook time: 55 mins 55 mins

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Ingredients

5 Pink Lady apples (about 700g), skin on and diced into small chunks
50g golden caster sugar
1 tsp sweet cinnamon, plus extra for dusting
Pinch of nutmeg
1/2 tsp vanilla extract
60g raisins
1/2 lemon, juice and zest
25g breadcrumbs
30g walnuts, coarsely chopped
6 sheets of filo pastry
50g butter, melted, plus extra for frying
1 tsp granulated sugar

To serve
Icing sugar, for dusting
Greek yoghurt or vanilla custard (optional)  

Instructions

Step 1
Remove the filo pastry from the fridge. Place the apple slices in a bowl and mix with the golden caster sugar, cinnamon, nutmeg, vanilla extract, raisins, and lemon juice and zest. Set aside.

Step 2
Heat a knob of butter in a large frying pan and toast the breadcrumbs. Transfer to a ramekin and set aside.

Step 3
In the same pan, add another knob of butter and arrange the apples cut side down. Cook gently for 10 minutes, stirring occasionally, or until the apples are nicely caramelised, but still holding their shape. Stir in the chopped walnuts and leave to cool.

Step 4
Preheat the oven to 180C. On a clean tea-towel, lay a sheet of filo pastry in the centre and brush lightly with the melted butter. Lay another sheet on top and repeat with the rest of the filo. Scatter the breadcrumbs all over, then pile the apple filling along the shorter edge, leaving a slight border at the sides.

Step 5
Using the tea towel, roll the pastry up tightly to enclose the filling, tucking the sides in as you go. Place the apple strudel on a lined baking tray, seam-side down, and brush the top with the remaining melted butter. Scatter over the granulated sugar and bake for 35 minutes or until golden and crisp on top.

Step 6
Leave to cool at room temperature before dusting with icing sugar and cinnamon. Serve with custard or Greek yogurt.

Frequently Asked Questions

How Do You Stop Filo Pastry From Ripping And Cacking?

I don’t consider myself much of a baker, which is why I learned the hard way that you need to work smart and fast while working with filo pastry.

Before opening the packaging, make sure you bring the filo pastry to room temperature and prep all your ingredients beforehand. As you remove one sheet at a time, cover the remainder with a damp (not wet) tea towel and move quick to stop the sheets from drying out.

Very rarely will I go through a whole pack without tearing a few sheets, but the beauty of filo is that you can easily patch a few pieces together without it affecting the final product. Believe me, I’ve done it.

Why Is Glazing Important?

Because we eat with our eyes, and presentation matters when it comes to baking sweet or savoury treats. A little egg wash before baking adds a glossy, golden-brown crust and elevates the look of the finished dish.

Glazing is not essential, but it is a powerful technique to enhance the flavour, appearance and texture of a wide range of dishes.