Individual Danish Apple Strudels

Preparation info
  • Makes


    10 cm strudels
    • Difficulty


Appears in
Bake!: Essential Techniques for Perfect Baking

By Nick Malgieri

Published 2010

  • About

This has nothing to do with the typical Viennese strudel made from dough that’s stretched paper-thin, though in Vienna strudels are made from many kinds of dough, including Danish pastry dough. The apple filling here is cooked in advance and cooled in order to prevent a soggy bottom.


Apple Filling

  • 30 g unsalted butter
  • 1.35 kg tart apples, such as Granny Smith


  1. For the apple filling, melt the butter in a large sauté pan with a lid or a large casserole. Pare, halve and core the apples and cut the apple halves into 1cm dice. Add the diced apples to the pan as they are cut.
  2. When all the apples have been diced, sprinkle them with the sugar and cinnamon.
  3. Place the pan on a high heat and wait until the butter begi