Irresistibly Flaky Apple Strudel Recipe for Sweet Moments

Sweet memories of my grandmother’s kitchen drift through my mind whenever apple strudel wafts its delightful aroma around me.

Crisp autumn mornings always remind me of her delicate pastry skills.

My family’s traditional recipe carries generations of warm, flaky love tucked between paper-thin layers of dough.

Fragrant cinnamon and tender apples create a magical combination that speaks directly to comfort and nostalgia.

Delicate strands of pastry break apart with each tender bite, revealing soft, spiced fruit inside.

Crafting this classic dessert connects me to my heritage in ways words cannot express.

Let’s bake something extraordinary that will transport you to a cozy European café with just one magical slice.

Why Mary Berry Apple Strudel is Always a Hit

• Craft a Crowd-Pleaser: This apple strudel turns ordinary ingredients into a showstopping dessert that'll have everyone asking for seconds.
• Master International Baking: Learn a classic European pastry technique that impresses with delicate filo layers and rich apple filling.
• Quick Entertaining Solution: Prepare this stunning dessert with minimal prep, perfect for unexpected guests or last-minute dinner parties.
• Family Baking Adventure: Engage kids in layering filo sheets and sprinkling almonds, making cooking a fun shared experience that creates delicious memories.

What You Need for Mary Berry Apple Strudel

• Filo Pastry: Delicate, thin sheets that create a crispy and flaky exterior for the strudel.
• Apples: Sweet and tangy fruit that forms the primary filling of the dessert.

• Breadcrumbs, Raisins, Almonds: These ingredients add texture, sweetness, and a nutty flavor to the apple mixture.

• Sugar, Butter, Cinnamon, Sliced Almonds: These elements enhance the flavor, provide a golden crust, and add a delightful crunch to the strudel.

Instructions to Make Mary Berry Apple Strudel

Step 1: Warm Up the Oven

Crank the oven to a toasty 375 degrees Fahrenheit, getting ready for a delightful pastry adventure.

Step 2: Create Magical Fruit Mixture

• Chopped apples
• Cinnamon
• Sugar
• Raisins
• Lemon juice

Let the mixture sit and mingle for about 10 minutes, allowing the flavors to dance together.

Step 3: Prepare Delicate Pastry Layers

Gently spread out the thin filo sheets on a clean surface. Lovingly brush each sheet with melted butter, creating a golden, flaky foundation.

Step 4: Sprinkle Crunchy Base

Scatter a layer of breadcrumbs down the center of the prepared filo sheets, creating a delicious protective layer.

Step 5: Add Fruity Goodness

Carefully spoon the apple mixture on top of the breadcrumbs, spreading it evenly across the pastry.

Step 6: Roll and Shape

Carefully fold and roll the filo sheets tightly around the filling, creating a beautiful pastry log.

Step 7: Final Touches Before Baking

Transfer the strudel to a baking tray, shaping it into a gentle horseshoe. Brush the entire surface with remaining butter for extra golden crispiness.

Step 8: Sprinkle Nutty Topping

Generously scatter sliced almonds across the top of the strudel for a delightful crunch.

Step 9: Bake to Perfection

Slide the strudel into the preheated oven and bake for 40-45 minutes until it turns a gorgeous golden brown.

Step 10: Serve and Enjoy

Let the strudel cool slightly, dust with a sprinkle of powdered sugar, and serve warm for a truly delectable treat.

Tips to Nail Your Mary Berry Apple Strudel

• Prevent Soggy Bottom: Sprinkle breadcrumbs to absorb apple moisture and create a crisp base.
• Enhance Flavor Depth: Let apple filling rest to allow spices and sugar to meld together before wrapping.
• Achieve Perfect Golden Crust: Brush filo sheets generously with melted butter for a beautiful, shiny exterior.
• Master Tight Rolling: Gently but firmly roll filo to keep filling secure and prevent unwanted leaks during baking.
• Elevate Presentation: Dust with powdered sugar just before serving for a elegant, professional touch.

Fun Adjustments for Mary Berry Apple Strudel

• Gluten-Free Strudel: Replace filo sheets with gluten-free pastry dough and use gluten-free breadcrumbs. Swap wheat flour for almond or coconut flour to maintain texture.
• Vegan Apple Delight: Substitute butter with coconut oil or vegan margarine. Use plant-based milk to brush pastry and replace eggs with flax seed mixture.
• Pear and Walnut Variation: Swap apples for ripe pears and add chopped walnuts instead of almonds. Include cinnamon and nutmeg for enhanced flavor profile.
• Low-Sugar Option: Use stevia or monk fruit sweetener instead of sugar. Select tart apple varieties like Granny Smith to reduce overall sweetness and incorporate more natural flavors.

Sides That Pair Well with Mary Berry Apple Strudel

• Pair Crisp White Wine: Select a sweet Riesling or Gewürztraminer that complements the apple's tartness and balances the strudel's rich buttery layers.
• Enhance with Vanilla Ice Cream: Serve a scoop of creamy vanilla ice cream alongside the warm strudel, creating a delightful temperature and flavor contrast.
• Match with Strong Coffee: Brew a robust espresso or Austrian-style coffee to cut through the sweetness and provide a perfect morning or afternoon accompaniment.
• Combine with Cinnamon Whipped Cream: Whip fresh cream with a dash of ground cinnamon to create a spiced topping that elevates the strudel's traditional apple and almond flavors.

Keep Mary Berry Apple Strudel Fresh the Right Way

• Store leftover apple strudel in an airtight container in the refrigerator for up to 3 days. Wrap loosely in plastic wrap to prevent moisture buildup.
• Wrap individual portions or the entire strudel in plastic wrap, then aluminum foil. Freeze for up to 2 months. Label with the date to track freshness.
• Warm refrigerated or thawed strudel at 160C (325F) for 10-15 minutes. Cover with foil to prevent excessive browning and maintain crispy texture.
• Heat individual slices for 20-30 seconds. Be cautious to avoid making the pastry soggy. Best used when you need a quick warm treat.

FAQs for Mary Berry Apple Strudel

• What makes the filo pastry crispy?

Brushing each filo sheet with melted butter helps create layers that become golden and crisp when baked, ensuring a flaky texture.

• Can I use different types of apples?

Yes, choose firm baking apples like Granny Smith, Honeycrisp, or Braeburn that hold their shape and provide a nice balance of tartness and sweetness.

• Why add breadcrumbs to the filling?

Breadcrumbs absorb excess moisture from the apples, preventing the pastry from becoming soggy and helping maintain a crisp bottom crust.

• Is apple strudel difficult to make?

While it requires some technique, following the step-by-step instructions makes it manageable for home bakers with basic cooking skills.

Apple Strudel Recipe

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4.6 from 32 reviews

• Total Time: 55-60 mins
• Yield: 8 1x

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Description

Sweet Austrian kitchens come alive with classic apple strudel, a delicate pastry dancing with cinnamon-spiced fruit and flaky layers. Crisp apples nestled in gossamer dough create a delightful dessert you’ll savor with pure culinary pleasure.

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Ingredients

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Fruits and Filling:

• 1.5 pounds (680 grams) tart apples, quartered, cored, peeled, and sliced
• 3/4 cup (120 grams) golden raisins
• Grated zest and juice of 1 lemon
• 3 tablespoons light brown sugar

Dry Ingredients and Nuts:

• 4 sheets filo dough (10 x 18 inches)
• 1/2 cup (60 grams) fresh white bread crumbs
• 1/2 cup (60 grams) blanched almonds, roughly chopped
• 3 tablespoons sliced almonds
• 1/2 teaspoon ground pumpkin pie spice
• 1/2 teaspoon ground cinnamon

Other Ingredients:

• 4 tablespoons butter, melted
• Confectioners sugar for dusting

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Instructions

1. Prepare filling ingredients and allow them to macerate at room temperature for 5-10 minutes, releasing natural juices and enhancing flavor complexity.
2. Carefully unfurl delicate filo pastry sheets, creating translucent layers using gentle butter application between each sheet.
3. Distribute toasted breadcrumbs evenly down the center of the prepared pastry, creating a moisture-absorbing foundation.
4. Gently spread the fruit mixture atop the breadcrumb base, ensuring uniform distribution and maintaining structural integrity.
5. Meticulously fold pastry edges, rolling the strudel with precise, tight movements to encase the filling completely.
6. Shape the rolled pastry into a graceful horseshoe configuration on a lined baking sheet, ensuring seamless edges.
7. Generously brush exterior with melted butter and sprinkle sliced almonds across the surface for textural contrast.
8. Position in preheated oven at 190°C (375°F), baking for 40-45 minutes until achieving a rich, golden-brown exterior.
9. Remove from oven and allow brief cooling period, then delicately dust with powdered sugar before serving.

Notes

• Enhance flavor by toasting breadcrumbs in butter before adding to strudel for a richer, nuttier taste.
• Replace traditional filo with gluten-free pastry sheets to make the recipe suitable for gluten-sensitive individuals.
• Prevent soggy bottom by patting apple mixture dry and using fresh, firm apples for optimal texture.
• Ensure crispy exterior by brushing generously with melted butter and keeping pastry edges sealed during baking.

• Prep Time: 15 mins
• Cook Time: 40-45 mins
• Category: Desserts
• Method: Baking
• Cuisine: Austrian

Nutrition

• Serving Size: 8
• Calories: 198 kcal
• Sugar: 12 g
• Sodium: 45 mg
• Fat: 9 g
• Saturated Fat: 3.5 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 28 g
• Fiber: 2.5 g
• Protein: 3.5 g
• Cholesterol: 15 mg