Apple Strudel

Apple Strudel is easy to make than we can think! It has a flaky crust with apple, cinnamon filling. It originated in Austria. Traditional Apple Strudel is made with a simple dough that bakes into a flaky crust having filling of apples, rum soaked raisins and chopped almonds. I made this strudel using pastry sheet, raisins, apple, cinnamon and copped walnuts.


Apple Strudel

  • Servings: 8 pieces
  • Difficulty: Easy
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A flaky crusted strudel with stuffing of apples, cinnamon, raisins and walnuts


  • Frozen pastry sheet – 1 no (thawed well, but make sure that it is still chill)
  • Apples – 2 nos
  • Light brown sugar – 150 gm
  • Cinnamon powder – 3 tsp
  • Raisins – 1/4 cup
  • Walnuts – 1/4 cup (roughly chopped)
  • Flour – 1 tbsp
  • Milk – 1 tbsp (for milk wash)
  • Powdered sugar – 1 tbsp (for dusting)


  • Pre-heat the oven at 180 degree Celsius
  • Peel and chop apples with 1/2 inch pieces and keep it in a medium bowl
  • Add brown sugar, raisins and chopped walnuts with apples and mix well
  • Add flour and mix well. Flour will help soak juices released by apple mixture. Otherwise it will make the pastry sheet soggy.
  • Unroll the pastry sheet on parchment paper
  • Mark the pastry sheet in 3 equal parts widthwise
  • Make cuts on the right and left side of pastry sheet with knife while keeping one inch portion on top as well as bottom.


  • Spread apple mixture in the center portion of the pastry sheet
  • Cut four corners of the pastry sheet and fold top as well as bottom center portion of sheet over the apple filling
  • Weave pastry sheet cuts overlapping one another alternately till end





  • Apply milk wash on the top of the prepared strudel
  • Bake in oven for around 40-45 minutes until the top becomes flaky and golden brown
  • Take out from the oven and dust with powdered sugar
  • Allow it to cool completely and serve



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