Everyday Kitchen

German/Central European · Desserts

Apple Strudel

Draft recipe — not kitchen-tested
VegMedium

Diet: Veg

Apple Strudel is a German/Central European dish. Breadcrumbs absorb apple juices and protect the pastry.

Prep
35 min
Cook
40 min
Rest, soak, marinate or chill
15 min
Total
90 min
Servings
8
Difficulty
Medium
Cuisine
German/Central European
Course
Desserts

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Apple Strudel. The photograph includes custard and cream not included in this draft.
The photograph includes custard and cream not included in this draft. Representative photograph of Apple Strudel. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 8

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Filling

Crumbs

Pastry

Finish

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; oven; baking tray; oven gloves; rolling pin; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Filling · About 4 min

  1. Mix 900 g apples, peeled and sliced, 80 g raisins, 80 g sugar, 1 tsp cinnamon, 20 ml lemon juice. Toast 70 g breadcrumbs, 40 g butter in its butter 4 minutes and cool.

Roll · About 12 min

  1. Heat oven to 190°C / 375°F. Layer filo from 250 g filo pastry, 80 g melted butter, brushing each sheet with butter. Scatter crumbs, add drained filling along one edge, fold sides and roll.

    Check: The food must be hot through at 190°C / 375°F.

Bake · About 40 min

  1. Brush remaining butter over roll and bake 35–40 minutes until crisp. Rest 15 minutes and dust 20 g icing sugar.

    Check: Look for this result: crisp.

Tips

  • Breadcrumbs absorb apple juices and protect the pastry.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use chopped walnuts instead of raisins.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.

Make ahead

  • Prepare the measured ingredients for Apple Strudel one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Apple Strudel?

Breadcrumbs absorb apple juices and protect the pastry.

What can I substitute in Apple Strudel?

Use chopped walnuts instead of raisins.

Can I prepare Apple Strudel ahead?

Prepare the measured ingredients for Apple Strudel one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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