Apple Strudel has been popular since the 18th Century and made with delicate pastry that is wrapped around a filling of apples flavoured with sugar, cinnamon, almonds and raisins. 


  • 300g flour

  • ½ tsp salt

  • 5tbsp vegetable oil

  • 150ml lukewarm water

  • 50g raisins

  • 4tbsp brown rum

  • 50g chopped almonds

  • 100g butter

  • 50g bread crumbs

  • 110g sugar

  • 1 lemon

  • 1kg apples (pink lady or sundowner)

  • ½ tsp cinnamon powder

  • Flour for dusting work surfaces


  • 1.

    Preheat oven to 200°C.

  • 2.

    Mix flour, a pinch of salt, 4tbsp vegetable oil, and 150ml lukewarm water in a bowl.

  • 3.

    Knead dough on kitchen table until smooth. (Do not knead longer than 8 minutes, or the dough will become too firm and crack apart later.)

  • 4.

    Mould dough into a ball shape, rub with remaining oil, place on a plate, cover with cling film and leave to rest for at least 30 minutes.

  • 5.

    Mix raisins with rum and leave to infuse.

  • 6.

    Sauté chopped almonds in a pan, without additional oil or fat, until golden brown.

  • 7.

    Dissolve 50g butter in a pan, add breadcrumbs and sauté, add 50g of sugar and leave to cool.

  • 8.

    Zest lemon and squeeze lemon juice into a bowl.

  • 9.

    Peel apples, core and quarter. Cut into 5mm slices and mix with raisins, almonds, lemon zest and lemon juice, remaining sugar, cinnamon and pinch of salt.

  • 10.

    Melt remaining butter and put aside.

  • 11.

    Roll dough on flour-dusted kitchen table until thin. Pull the dough further on top of the back of your hands until approximately 60cm x 60cm. (When you can read a newspaper through the dough, it’s thin enough.)

  • 12.

    Cut thick outer rim off dough and make sure bench surface is well dusted with flour.

  • 13.

    Brush dough with liquid butter.

  • 14.

    Spread sweet breadcrumbs over the lower quarter of the dough, leaving a 3 cm rim to the bottom and the sides.

  • 15.

    Place apple mix on top of breadcrumbs and fold rims of dough over apple mix.

  • 16.

    Roll strudel like spring roll and put onto a baking paper lined oven tray.

  • 17.

    Remove excess flour from the strudel using soft brush.

  • 18.

    Brush strudel with remaining butter and bake for 30-35 minutes until golden brown.

  • 19.

    Rest for ten minutes and cut into 4 to 8 pieces.

  • 20.

    Generously dust with icing sugar (and drizzle with chocolate sauce, if you can’t resist) and serve with vanilla ice-cream and whipped cream.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 704kj
  • Fat Total 30g
  • Saturated Fat 9g
  • Protein 9g
  • Carbohydrate 97g
  • Sugar 41g
  • Sodium 455mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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To save time, ready-made filo pastry may be used instead of making a dough by hand.

Try this delicious recipe  during Oktoberfest at Lowenbrau Keller and at Bavarian Bier Cafes 

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