The Best Apple Strudel Recipe

Almost everyone in the UK will have seen the Marks and Spencer advert for their apple strudel on television and I think nearly everyone has tried one!

Although I'm not one for desserts I had a go at making it myself.  Now I'm so not into pastry or baking but the result (although it didn't quite look like the M&S one) was good.
To serve 4 or (2 greedy people) you will need:
800g Bramley apples - peeled, cored and cut into 2cm chunks
zest of 1 lemon and the juice of half the lemon
120g Sultanas
4 or 5 tablespoons of Dark Rum
75g unsalted butter - melted
5 tablespoons soft dark brown sugar
270g (6 big oblong sheets) of ready made filo pastry
Icing sugar - for sprinkling

You will also need:
a pastry brush and a baking sheet (very shallow tray) and a big sheet of greaseproof paper.
Using a piece of kitchen paper, butter it so the strudel doesn't stick and put the paper on the baking sheet.

How to do it:
Soak the sultanas in the rum in a very small bowl so the sultanas are more or less covered and put to one side.

Now if you can leave them over night this would be good - if not as long as possible.
You really want the sultans to soak up the rum and get nice and fat.
When you're ready to make the strudel

Put the apples into a bowl along with the sugar and the zest of the lemon and the juice of half the lemon.

Drain most of the rum from the sultanas and add to the apples.  Stir it to mix nicely.
Now melt the butter in a small saucepan and put to one side.

Preheat your oven to 190C/375F or Gas 5
Get yourself organised first!  Clear a space on your worktop (making sure it's nice and clean).
Lay the greaseproof paper on the baking sheet and brush the paper with melted butter.

Filo pastry tears easily so be careful - lay one oblong sheet out on the paper and brush with the melted butter and lay it on the greaseproof paper.

Repeat with another sheet - laying it directly on top of the first one.

Now get another sheet - again bush with butter. This time lay it the opposite way - so you have a sort of cross and again repeat so you've now used four sheets and have a cross shape which consists of two layers of pastry laying opposite ways.

Drain the liquid from your apples and sultanas and put them onto the pastry keeping the mixture to the middle in an oblong shape.

If you happen to have too much mixture - discard it (you won't have loads too much just a little if any).  If you try to put too much in your strudel will just ooze everywhere and be a mess.
Bring the two ends on the left and right of the oblong to cover the end of the apple mixture.

Now bring the top and bottom over in folded pleats.  Don't fuss too much as long as the apple mixture in encased.
Now fold over the top (again in pleats) the other two sheets of pastry the top of the strudel.

Dust with icing sugar and pop into your preheated oven (remember it must be preheated or the timings will be up the creek).

Bake on the middle shelf for 30 minutes before having a look to see if it's nice and golden brown - if it is, insert a sharp knife into one of the folds of pastry so it doesn't show and see if the filling is piping hot. 

If not pop it back in and check again in 5 to 10 minutes time.  I'll leave the judgement to you as everyone's oven is different.  Serve immediately with ice cream, cream or whatever you fancy.


  1. Oh mmm that looks fab Jan. The Toddster would really love that. I will have to give it a go! I think I have phylo in the freezer. I like to do that as well, see things in the shops and try to replicate them on my own at home. It's a lot of fun and a tasty enterprise most times! xxoo

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  3. This is one of my favourite ways to bake with apples. Loveing this recipe Jan.

  4. Good God, Jan, I HAVE seen the advert and yours DOES look as good :) I'd love a slice right now with my tea!

  5. Jan, that's quite a strudel! Yummy!

  6. Golden and crispy outside. Moist and sticky inside. I think you outdid M&S!


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