Sunday Apple Strudel

Perfect to enjoy with friends around your coffee table on a cold  Sunday afternoon…

Sunday apple strudel


4 apples (weighing about 560 g),

cored and sliced thinly

1 tablespoon soft brown sugar

225 g spicy fruit filling (recipe p. 56)

1 tablespoon orange zest,

finely grated

1 tablespoon lemon zest,

finely grated

½ teaspoon ground mixed spice

½ teaspoon ground cinnamon

50 g pecan nuts or walnuts,

chopped and lightly toasted

under the grill

50 g slivered almonds, lightly

toasted under the grill

25 g breadcrumbs

50 g butter, unsalted

6 sheets phyllo or strudel pastry

(from a defrosted 450 g packet)

icing sugar for sprinkling


1. Apple filling: In a large bowl stir together the apples, sugar, dried fruit filling, orange zest, lemon zest, cinnamon, mixed spice and toasted pecan nuts. Mix thoroughly.

2. Almond breadcrumb mixture:: In a small bowl combine the toasted almonds and breadcrumbs together.

3. Phyllo placement:: Melt the butter in a small saucepan. Place the first phyllo sheet on a work surface (you will use a total of 6 layers). Brush the phyllo sheet thoroughly with butter and sprinkle with 2 tablespoons of the almond breadcrumb mixture. In the same way, top with the remaining 5 sheets of phyllo, layering each with a healthy brush of butter and the almond breadcrumb mixture.

4. Scatter apple filling on the final layer of phyllo, leaving a 2 cm border. Starting with the long end, roll up to enclose the filling; place the strudel, seam side down, on a parchment-lined baking sheet. Brush the top with the remaining butter; sprinkle with sugar and cinnamon.


Bake until golden brown and cooked through, about 45 to 50 minutes. Let cool on a wire rack 10 minutes and sprinkle with icing sugar. Cut into slices; serve warm or at room temperature.