The Great Australian Bake Off

Take your strudel to new heights with this beautiful recipe. 


  • Pastry

  • 325g bakers’ plain flour

  • 1 egg

  • 150ml water

  • 100g salted butter melted

  • Good pinch fine table salt

  • Extra flour for kneading

  • Filling

  • 2.5kg granny smith apples

  • 100g almond meal

  • 100g chopped macadamia nuts toasted

  • 100g sultanas

  • 100g dried mango chopped

  • 60g caster sugar

  • 2 tsp ground cinnamon

  • 2 tsp ground ginger

  • Zest of 1 lemon

  • Zest of 1 orange

  • To Coat

  • 100g flaked almonds

  • 250g melted butter (to brush pastry before and after rolling)

  • Pure icing sugar to dust

  • To Garnish

  • Apple blossom sprigs

  • 1 cup extra macadamias


  • Pastry:

  • 1.

    Combine flour and salt on a work bench.  Make a well in the centre. Mix egg water and melted butter together.  Gradually add egg mix to flour and work together until combined.  Knead well for 15 minutes until smooth and elastic.  Cover with cling wrap and rest for 1 hour.

  • Filling:

  • 1.

    Heat oven to 200 degrees.  Line a baking tray with glad bake.  Chop macadamias roughly and place on baking tray.  Cook for approx 8 minutes until golden.  Combine nuts, almond meal, spices, sugar, mango & citrus zests.  Peel and core apple and slice.  Place in a bowl covered with cling wrap until ready to use.Melt butter in a small saucepan.To assemble:  Pre heat oven to 200 degrees.  Place a linen table cloth on a work bench.  Dust with plain baker’s flour. Stretch dough using your hands to form a rectangle.  Place on tablecloth.Roll out width and lengthways as thin as you can.  Using your hands gently stretch the pastry outwards underneath from the centre out.  Continue doing this until the pastry covers the whole work surface.  It should be thin enough to read newsprint through.

  • 2.

    Brush half the pastry with melted butter.  Sprinkle nut mixture along one end of the pastry.  Top with apple slices.  Fold one edge of pastry over end of filling.  Repeat with the other side using the table cloth and your hands.  Start to roll the strudel ensuring each roll is tight.  Tuck each roll with your hands.  Place strudel on a large baking tray lined with glad bake in a coil/crescent shape.  Brush well with melted butter and sprinkle top with flaked almonds.  Bake at 200 degrees for approx 40-50 minutes.  Dust top with pure icing sugar and serve warm.

Nutritional information

Nutritional analysis per serving (26 servings)

  • Energy 349kj
  • Fat Total 22g
  • Saturated Fat 8g
  • Protein 4g
  • Carbohydrate 35g
  • Sugar 17g
  • Sodium 42mg

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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This recipe has not been edited or tested by the Bake Off Food Department

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