Apple Strudel
Recipe type: Dessert
Cuisine: Germany/Austria
Prep time: 
Cook time: 
Total time: 
Serves: 6 people
This is a lighter version of traditional apple pie. Filo pastry is extremely thin and subsequently is far less stodgy than short/sweet or puff pastry not to mention how flaky it becomes when baked. The filling is simply fruit, nuts and spices so all in all a guilt free enjoyed with slightly guilty good quality vanilla ice-cream!
  • 1 packet pre-rolled filo pastry sheets
  • 200g organic unsalted butter, melted
  • 150g ground almonds
  • 100g finely chopped walnuts
  • 100g finely chopped pecans
  • Filling:-
  • 425g russet apples, peeled,cored and finely sliced
  • 425g Granny Smith apples, peeled, cored and finely sliced
  • 75g sultanas/raisins, soaked in 5 tbsps apple brandy (or standard brandy)
  • Zest of 1 lemon
  • 2 tbsp honey
  • 1 tsp cinnamon
  • Good pinch freshly grated nutmeg
  • Good pinch freshly ground cloves
  1. Preheat the oven to 425F/220C
  2. Place all the filling ingredients in a large bowl and combine
  3. Put a sheet of greaseproof paper slightly larger than the sheets of filo pastry on a tea towel
  4. Place 1 sheet of filo pastry on the paper and brush sparingly with melted butter, then sprinkle with 2 tsp of ground almond and 2 tsp's each of chopped walnuts and pecans.
  5. Place a second sheet of filo onto and continue with the above method until you have used all 6 sheets of filo.
  6. Brush the edges of the filo and sprinkle with any remaining ground almonds and chopped nuts.
  7. Heap the filing lengthways in just the first third of the filo stack leaving 1cm boundary at the bottom and either side.
  8. Then carefully lift the tea towel and firmly roll the pastry to create the strudel.
  9. Transfer carefully, with the fold underneath, to a lined baking sheet.
  10. At this stage you can cover the strudel and refrigerate for up to 8hrs.
  11. Place on the centre shelf of the preheated oven and bake for 30-40 minutes until the pastry is golden and flaky and the apples are cooked.
  12. Slide onto a serving platter and sprinkle liberally with icing sugar.
  13. Serve immediately
Recipe by HEALTHY-CHEF at