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Home > Recipes > Deserts and Puddings > Apple strudel

Apple strudel

Submitted by: John Albert

Date submitted: 22 June 2012 at 11:03:34

Cover Recipe: "Apple strudel."

Apple strudel




1 tbsp,  Vegetable oil

375 g,  Ready-rolled puff pastry

8 tbsp,  Raspberry conserve

4 tbsp,  Ground almonds

4  Medium bramley apples

1 tbsp,  Milk

170 g,  Raisins

0.50 tbsp,  Ground cinnamon

1 tsp,  Flour and Icing sugar for dusting


  1. Preheat the oven to 180°C/fan160°C/gas 4. Cut the sheet of pastry in half.
  2. On a lightly floured surface, roll one half out into a big rectangular shape – the pastry will get very thin.
  3. Lightly brush the pastry with half the oil, leaving an inch border. Using a palette knife spread 4 tablespoon of the conserve within the border and sprinkle 2 tablespoon of the ground almonds over the top.
  4. Peel and grate the apples into a colander, then squeeze out as much juice as you can. Spread half over the pastry, making sure the apple is evenly spread, followed by half the raisins and a sprinkling of cinnamon.
  5. Carefully roll from the long edge of the pastry to form a log. Turn so the seal is underneath, then tuck the ends under and brush all over with milk.
  6. Transfer to a lined baking sheet, then repeat with the remaining pastry and ingredients.
  7. Bake in the oven for 30-35 minutes until golden and puffed up. Leave to cool on a wire rack. When cold, sprinkle with some icing sugar, then cut into slices.

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