Cook and Scale
German Apfelstrudel
8 servings · 70 min total
Flaky pastry rolled around spiced apples, raisins, and toasted walnuts, baked until golden and dusted with powdered sugar.
Ingredients
- 500 g puff pastry sheet
- 1 kg apple, peeled, cored, and thinly sliced
- 80 g white sugar
- 1 tsp ground cinnamon
- 60 g raisins
- 50 g walnuts, chopped
- 60 g breadcrumbs
- 60 g butter, melted
- 1 lemon, juiced
- 2 tbsp powdered sugar, for dusting
Contains: Gluten, Milk, Tree nuts, Sulphites
Allergen info is best-effort — please verify yourself.
Method
- 1.
Toss the apple filling — Toss the sliced apples with the sugar, cinnamon, raisins, walnuts, and lemon juice in a large bowl.
- 2.
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.
- 3.
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.
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.
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.