Apple strudel for dummies

Posted on: 21 October 2013 by 50connect editorial

Enjoy all the pleasure of baking apple strudel without any of the pain of making the pastry.

apple strudel

You know that winter has arrived when you start craving stodgy hot puddings and custard (creme anglaise, if you are posh). Here is a pain free apple strudel recipe that is sure to gain your seal of approval. 

Making strudel dough from scratch is pretty difficult, time-consuming and, if you are male, messy . We were lucky enough to be sent this recipe from Viking River Cruises (as strudel has a tenuous link to Austria, Germany and the route the cruises take.), it simplifies the recipe using widely available frozen puff pastry dough so you can create a similar treat easily in your own kitchen. 


  • One sheet (half box) frozen puff pastry dough, thawed
  • One-half cup sugar
  • One-quarter cup finely chopped walnuts
  • Five tbsp raisins
  • One-half tsp freshly grated lemon peel
  • One tsp cinnamon
  • Two or three Pippin or Granny Smith apples (approximately three cups chopped)
  • One tbsp toasted plain dry breadcrumbs
  • Two tbsp melted butter

Serves 12


Preheat oven to 400°F. On a very lightly floured, plain-weave kitchen towel, lay out puff pastry dough. Lightly flour top and gently roll out to a thin rectangle about 14" x 17", sealing any tears in the dough. Dough will be quite thin; do not over-handle. Set aside, keeping dough on towel

Peel, core and chop apples into small chunks. Toss with sugar, walnuts, raisins, lemon peel and cinnamon

Lightly brush dough with one-quarter of the melted butter. Sprinkle with dry breadcrumbs. Add apple mixture in the center of dough, leaving a one inch margin around the filling. Fold in one inch along three sides of the dough, leaving one long side unfolded. Moisten all folded edges and remaining flat dough edge lightly with water. Using the towel to assist you, roll the dough toward the unfolded edge, enclosing the filling. Press gently but firmly on bottom seam and sides to seal

Using the towel as a sling, transfer strudel seam-side down to a cookie sheet; gently remove towel. Brush lightly with the remaining melted butter, and prick sparingly along the top with a fork. Bake about 30 minutes or until golden brown

Cut crosswise into 12 pieces and serve warm with vanilla ice cream or a vanilla custard sauce


If this recipe has peaked your interest you'll find many more on our recipes channel. Or if you have a favourite recipe you want to share, visit our forum.

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