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Nonna’s apple strudel

A delicious sweet treat to be served with vanilla ice cream or rich cream.


  • For the pastry

  • 3/4 cup milk

  • 40 g butter

  • 2 tablespoons sugar

  • 2 cups self raising flour

  • 2 medium eggs, beaten

  • For the filling

  • 10 Granny Smith apples, peeled, cored and thinly sliced

  • ½ cup apricot jam

  • 6 tablespoons sugar

  • 100 g butter

  • 1/2 cup currants

  • 1/2 cup sultanas

  • ground cinnamon

  • ground cloves


  • For the pastry:

  • 1.

    Place the milk, butter and sugar in a pan and bring to a simmer, stirring to dissolve the sugar.

  • 2.

    Remove the pan from the heat. P

  • 3.

    Lace the flour in a bowl, make a well in the centre, and add the eggs and milk, leaving a couple of tablespoons of milk as a basting liquid.

  • 4.

    Stir roughly until the flour mixture forms into a ball.

  • 5.

    On a floured bench, knead the dough gently; the consistency should be a little softer than pasta dough.

  • 6.

    Cover with cling film and refrigerate.

  • For the filling :

  • 1.

    Divide the pastry into thirds.

  • 2.

    Flour the bench and the rolling pin lightly and roll out the first portion of the pastry to an oval shape approximately 28 cm x 26 cm and ½ cm thick.

  • 3.

    Spread the pastry thinly with jam to the edges.

  • 4.

    Spread a third of the apples over the pastry leaving a 2cm edge free.

  • 5.

    Sprinkle the apples with 2 tablespoons of sugar, then dot with 1/3 of the butter, 1/3 of the currants and 1/3 of the sultanas.

  • 6.

    Sprinkle with cinnamon and cloves to your taste.

  • 7.

    Fold in the edges of the pastry over the apples, and gently roll the strudel from the right edge to the centre and over again.

  • 8.

    Pick up the strudel with two wide spatulas or egg flips and lay it on a baking tray.

  • 9.

    Repeat the procedure for the next 2 strudels.

  • 10.

    Baste the strudels with the left over milk mixture and bake them in a moderate oven for 1+1/2 hours.

  • 11.

    Baste the strudel intermittently with the buttery syrup that oozes onto the baking tray, doing this you will have lovely, shiny, golden strudel.

  • 12.

    Serve with vanilla ice cream or rich cream.


Tip: My variation to the pastry is to add 1 teaspoon of vanilla essence to the milk and to add the grated rind of 1 lemon to the flour.

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