Crispy Apple and Cinnamon Strudel
German Cuisine Recipes

Crispy Apple and Cinnamon Strudel

In the Oven
serves 6
This apple strudel has a crisp, buttery filo crust and a warmly spiced Bramley apple filling. Toasted breadcrumbs help absorb the fruit juices, while raisins and lemon add a balanced sweetness. Serve it in slices with cream, ice cream or custard.
DessertBakeAfternoon-teaVegetarian
30 mins prep45 mins cook1 hr 15 mins total

  1. Heat the oven to 190°C/170°C fan/gas mark 5 and line a baking tray with baking paper.

  2. Mix the sliced apples with the cinnamon, lemon zest, lemon juice, caster sugar and raisins. Leave for 10 minutes while you prepare the pastry.

  3. Melt 20g of the butter in a frying pan. Add the breadcrumbs and cook for 2–3 minutes until lightly golden, then leave to cool.

  4. Lay one filo sheet on a clean tea towel and brush with butter. Layer the remaining sheets on top, brushing each with butter as you go.

  5. Scatter the toasted breadcrumbs over the pastry, leaving a 3cm border, then arrange the apple filling in a log along one long side. Use the tea towel to roll the pastry over the filling, tuck in the ends and place it seam-side down on the tray.

  6. Brush with the remaining butter and bake for 40–45 minutes until crisp and golden. Cool for 15 minutes, dust with icing sugar and slice to serve.

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