Here’s a classic Apple Strudel — traditional, crisp pastry with a spiced apple filling 🍎✨
Classic Apple Strudel
Ingredients
Strudel pastry
(You can use store-bought filo if you prefer — see note below)
- 1 cup plain flour
- Pinch of salt
- 2 tbsp neutral oil
- ½ cup warm water
Filling
- 5–6 Granny Smith apples, peeled, cored, thinly sliced
- ⅓ cup sugar
- ¼ cup raisins
- ½ cup breadcrumbs
- 1 tsp cinnamon
- Zest of ½ lemon
- 2 tbsp lemon juice
To assemble
- 100 g butter, melted
- Icing sugar, for dusting
Method
1. Make the pastry
- Mix flour and salt, add oil and warm water.
- Knead until smooth and elastic (about 8–10 minutes).
- Form into a ball, coat lightly with oil, cover, and rest for 30–60 minutes (important for stretching).
2. Prepare the filling
- Combine apples, sugar, raisins, cinnamon, lemon zest, and lemon juice.
- Set aside.
3. Stretch the pastry
- Preheat oven to 180°C (160°C fan).
- Place pastry on a floured cloth, roll slightly, then gently stretch with your hands until paper-thin (you should almost see through it).
- Trim thick edges.
4. Assemble
- Brush pastry with melted butter.
- Sprinkle breadcrumbs evenly over the pastry (they absorb juices).
- Spread apple filling over one long side, leaving borders.
- Fold in sides and roll tightly using the cloth.
- Place seam-side down on a lined tray, brush with butter.
5. Bake
- Bake for 35–40 minutes, brushing with butter halfway, until golden and crisp.
6. Serve
- Cool slightly, dust with icing sugar.
- Serve warm with vanilla ice cream, whipped cream, or custard.
Shortcuts & Tips
- Filo pastry option: Use 6–8 sheets filo, brushing each with butter, then assemble as above.
- Extra flavour: Add chopped walnuts or almonds.
- Crispier base: Toast breadcrumbs lightly in butter before sprinkling.
- Best eaten the day it’s made.
If you’d like a quick filo-only version, a modern café-style strudel, or an air fryer adaptation, just say the word 😊
