Apple Strudel

You will find this famous national dish in every cake shop and cafe in Austria and Germany, not to mention Soho. Don’t be frightened by the filo pastry, it is quite easy to manage as long as you keep it moist. I prefer to use Bramley apples for strudel.


  • 450g/1lb of cooking apples, peeled, cored and cut into thin slices
  • 55g/2oz caster sugar
  • ½ tsp cinnamon
  • 40g/oz sultanas
  • 40g/oz walnuts, finely chopped
  • 1 tsp grated lemon rind
  • 8 sheets filo pastry
  • 85g/3oz melted butter
  • 2 tbsp white breadcrumbs


In a mixing bowl, combine apples, caster sugar, cinnamon, sultanas, walnuts and lemon rind. Keep the filo pastry covered with a damp cloth to prevent it drying out. Lay a sheet of filo pastry on a damp cloth, brush with melted butter and cover with a thin layer of breadcrumbs. Put another sheet of filo pastry on top and repeat the process. Arrange a 2.5cm/1in thick roll of apple mixture 5cm/2in from the end of the filo pastry nearest to you. Lift up the end of the damp cloth nearest you, the filo pastry will begin to roll over. Firm the filo over the apple mixture and then continue to roll to get a jam roll effect. Repeat with the rest of the filo and apple mixture. Bake in a preheated oven at 220°C/425°F/Gas 7 for 10 minutes, then reduce the heat to 200°C/400°F/Gas 6 and cook for a further 20 minutes, or until the strudel is crisp and brown.