German Apfelstrudel

Method

1. 1
   • apple1 kg
   • white sugar80 g
   • ground cinnamon1 tsp
   • raisins60 g
   • walnuts50 g
   • lemon1

   Toss the apple filling — Toss the sliced apples with the sugar, cinnamon, raisins, walnuts, and lemon juice in a large bowl.

2. 2
   • puff pastry sheet500 g
   • apple1 kg
   • breadcrumbs60 g

   Toast the breadcrumbs — Toast the breadcrumbs in a dry pan for 3-5 minutes until golden; this keeps the pastry crisp by absorbing the apple juices.

   ⏱5 min
3. 3
   • puff pastry sheet500 g
   • apple1 kg
   • breadcrumbs60 g

   Assemble the strudel — Roll the puff pastry out into a large rectangle. Scatter the toasted breadcrumbs over two-thirds of the pastry, leaving a border, then pile the apple mixture on top.

4. 4
   • puff pastry sheet500 g
   • butter60 g

   Roll and seal the strudel — Roll up the pastry from the filled end, using the border to seal, and place seam-side down on a lined baking tray. Brush all over with melted butter.

5. 5
   • powdered sugar2 tbsp

   Bake and dust with sugar — Bake at 190°C for 35 minutes until deep golden and crisp. Cool for 15 minutes, then dust generously with powdered sugar before slicing.

   ⏱35 min