Apple strudel

Apple strudel

This is one of my favourite cakes from home. The area of Italy where I come from is particularly known – among many other things – for apples, and apple strudel is one of the classics of South Tyrolean cuisine. It’s very easy to prepare, it doesn’t require many ingredients at all, but it’s hearty and filling, accompanied by a hot chocolate, a cappuccino or a warm cup of fruit tea. Definitely a must eat during on a cold afternoon!


  • 1 sheet of ready rolled puff pastry
  • 3 apples, peeled and cut into pieces
  • 3 tbsp raisins
  • juice of 1 lemon
  • 1 heaped tbsp cane sugar
  • 1/2 glass of brandy or whiskey
  • 3 tbsp breadcrumbs
  • 1 egg

First, soak the raisins in the brandy so they become softer and juicier. Just leave them until you have peeled and chopped the apples, then drain the liquid and mix both fruit in a bowl. Add the lemon juice, the sugar and the breadcrumbs and toss until everything is blended evenly. The original recipe includes pine nuts as well, but since I’m not a massive fan of them, I just left them out.

Pre heat the oven to 180ºC fan. Roll the pastry sheet on a baking tray and scoop the apples in the middle. Carefully roll the pastry over the filling to create a sort of a roll, it should look like a massive burrito, to give you an idea. Carefully close all the gaps with your fingers, than beat the egg and brush it all over to give the roll a perfect golden glaze. Bake for 35-40 minutes until the pastry is raised and flaky and then get the cake out of the oven and let it cool down. You can serve it with whipped cream, vanilla ice cream, custard or forest fruit compote, but I personally prefer to have it as it is or with just some icing sugar sprinkled on top.

Apple strudel 2





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