Apple Strudel
Stretching strudel pastry until you can read a newspaper through it is a beautiful skill and an entire afternoon. Shop-bought filo, a warm buttery filling and nineteen minutes gets you most of the joy and none of the tears.
- Total time
- 19 min
- Serves
- 4
- Effort
- Easy
What you need
Written for 4 — nudge the counter and the numbers follow.
0 of 9 in the basket.
How you make it
Heat the oven to 200C and line a tray with baking paper.
Toss the apple slices with the raisins, sugar, cinnamon and lemon juice.
Lay a sheet of filo on the paper, brush with butter and scatter with a quarter of the breadcrumbs, then repeat with the remaining sheets to build a stack.
Pile the apple mixture along one long edge, leaving a 3 cm border, fold the short sides in and roll up firmly using the paper to help.
Brush all over with the last of the butter and bake for 15 minutes until crisp and deep gold. Rest 3 minutes, then dust with icing sugar and slice.
Read all that and thought “absolutely not”?
Completely fair. Apple Strudel is sitting in the German kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the German kitchen
Crisp, brown and reassuringly enormous.