Apple strudel

Apple strudel

B.I.Y. Bake It Yourself

This has been a favourite of mine since I was a teenager. My mate Ross used to be borderline addicted to them and his mum went through a stage of having one cooked and chilled in the fridge for him when he got home from school. As a ravenous teenager, I’d make sure I walked home from school with him. We’d cut a strudel in half and eat it cold while standing in front of the open fridge and getting crumbs all over the floor. Nowadays we’re much more refined and, sometimes, the strudel even makes it to the table on a plate. This is an old recipe that I’ve always liked, with the added fun of making the pastry and weaving the strudel closed. If you don’t fancy the extra work, buy some ready-made pastry.


Quantity Ingredient

For the pastry

Quantity Ingredient
2/3 quantity see method for ingredients, puff pastry component only
plain flour, to dust
1 large egg, lightly beaten

For the filling

Quantity Ingredient
1 large cooking apple
1 tablespoon lemon juice
75g sultanas
50g flaked almonds
100g light brown muscovado sugar
1 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg
1 teaspoon caster sugar, to sprinkle

Tool kit

Quantity Ingredient
rolling pin
tape measure, (optional, but I find it really useful)
baking tray
pastry brush


  1. Follow the pastry instructions for the fisherman's pie recipe, rolling out your puff pastry dough to about 45 x 15 cm each time.
  2. To make the filling, peel, core and chop the apple into cubes of roughly 1.5 cm. Put in a bowl and stir in the lemon juice. Add the sultanas and the flaked almonds and stir together.
  3. Sprinkle in the brown sugar, cinnamon and nutmeg and stir thoroughly. The juice from the apples will mix with the brown sugar, making a sauce. Preheat the oven to 200°C.
  4. Roll out the pastry on a floured work surface to a 30 cm square. Using a ruler and a sharp knife, make horizontal cuts about 1.5 cm apart down either edge of the pastry about 8 cm into each side.
  5. Lay the apple mixture down the middle of the pastry (on the uncut portion), neatly piled so that it isn’t covering the cuts and is about 1 cm away from the top and bottom edges.
  6. Fold each strip of pastry diagonally over the apple mixture, weaving the 2 sides together until all the pastry is covered.
  7. Fold the last 2 ends underneath the strudel and lay it on a baking tray lined with baking parchment (don’t put it on an unlined tray, or you’ll be chipping it clean for weeks!). Brush with the beaten egg, then sprinkle with the caster sugar.
  8. Bake for 35–40 minutes until golden brown. Eat hot, or allow to cool and put in the fridge for hungry teenagers.


  • This recipe has a level 3 (advanced) difficulty.


  • These spiced strudels can be another good way of using up any dried fruit you’ve got languishing in the cupboard. I think they work really well with dried apricots, too. One of my other favourite strudels is a summer fruit version, with 100 g blackberries, 100 g raspberries and 100 g blackcurrants. For that one I wouldn’t recommend the weaving method, as the filling is so wet that it will never hold it in. Instead, roll it up in the uncut rectangle of pastry, fold the edges underneath (stuck together with egg) and slash the top to allow steam to escape. Once you get the hang of strudels, you’ll be able to fire them out pretty rapidly, which you’ll soon be asked to do once people find out how good they taste.
Great British Bake Off
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