Make this apple & walnut strudel for a super quick & easy dessert! The filo pastry is seriously flaky & it’s full of spiced apples, walnuts & rum soaked raisins.

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apple & walnut strudel

If you’re after an incredibly quick & easy dessert to make, this is the recipe for you! In less than an hour, you could be eating a super flaky apple strudel that’s full of lightly spiced apples, boozy, rum soaked raisins & chunky pieces of walnut.

Serve this with a generous amount of double cream, custard or ice cream & you’re in for a treat!

What Is Apple Strudel?

Apple strudel is an Austrian dessert that consists of a spiced apple & raisin filling that is encased in several layers of extremely thin pastry. The strudel dough is incredibly crisp & flaky once baked & is traditionally made from scratch & stretched by hand.

apple walnut strudel

Using Filo Pastry

To cut down on prep time in this recipe, we’re not going to be making strudel dough but instead we’ll be using filo pastry. Although this isn’t the traditional way to make strudel, using filo is a lot quicker & easier than making pastry from scratch and still provides the flakiness that this dessert is known for.

When working with filo pastry, it can dry out quickly when left uncovered. To prevent this, make sure to keep any unused pastry covered with a damp tea towel whilst you assemble the strudels.

The Best Apples For Strudel

The apples that we use in our strudel need to be able to hold their shape once cooked. For desserts like this one, you’ll need to use a baking apple. My go to apple is almost always Braeburn as they also have a decent level of sweetness.

The type of apple that you use can be changed to suit your personal preference! Other good apple choices would be Golden Delicious, Granny Smiths, Gala or a good mix.

cooked apple walnut strudels
The strudels once baked

Ingredients Used

  • Filo Pastry
    Filo is incredibly thin & super flaky once baked. This pastry is available in most supermarkets & for this recipe, you’ll need 10 sheets, which makes 2 strudels.
  • Apples
    For this dessert, you’ll need to use an apple that hold its’ shape once cooked. I like to use Braeburns but you could also use Golden Delicious, Granny Smiths, Gala or a mix.
  • Walnuts
    The slight bitterness from the walnuts cuts through the sweetness of the fruit nicely. If you’d prefer to use a different type of nut then feel free! Pecans or hazelnuts would make a good alternative.
  • Raisins
    Either raisins or sultanas will work for this recipe. We’re soaking them in rum first for extra flavour but feel free to skip this step, use a different alcohol or soak in apple juice, if you’d prefer.
  • Light Brown Sugar
    Using light brown sugar adds a caramelised flavour to our filling. Caster sugar can be used instead.
  • Butter
    For this recipe, we’re using butter in our filling & it is also brushed in between the layers & on top of the pastry. Make sure to use unsalted, which gives us more control on how much salt goes into the recipe.
  • Lemon Juice
    Mixing the apple pieces with lemon juice stops them going brown. If you’d like, you could mix some zest through the apples as well.
  • Vanilla
    We’re adding a small amount of vanilla paste into the strudel filling which adds another level of flavour. A good quality paste works best & you’ll only need to use a small amount.
  • Cinnamon & Ginger
    Half a teaspoon of each lightly is used in the filling which adds a subtle amount of spice that complements the fruit well.
  • A Pinch Of Salt
    Adding a small amount of salt helps bring out the flavour of the apples. Table salt or a fine sea salt will work here.
  • Ground Almonds
    In some strudel recipes, you would add breadcrumbs to the filling which absorbs moisture, preventing the pastry from going soggy. I’ve opted to sit the filling on a light layer of ground almonds which absorbs moisture & adds a subtle nutty flavour.
  • Demerara Sugar
    A good sprinkling of demerara sugar on top of each strudel before baking makes it even crispier!
apple strudel filling
The strudel filling

How To Make Apple & Walnut Strudel

The full, printable apple & walnut strudel recipe card is at the bottom of this post!

Step 1 – Make The Filling

First, place the raisins into a bowl the pour over the rum & leave to soak whilst you cook the apples.

Next, peel, quarter & core the apples then mix in a bowl with the juice of a lemon. Add in light brown sugar, cinnamon, ginger & a pinch of salt then give it a good mix.

To cook, add butter to a large saucepan then place over a medium heat & leave to melt. Add in the apples then cook until they are tender & any juice is well reduced. This will take roughly 5-10 minutes. Make sure to stir the apples regularly to prevent them from catching.

Once cooked, transfer the apples to a bowl, leave to cool then mix in vanilla paste & the soaked raisins (make sure to strain any liquid from the raisins before adding to the apples).

Step 2 – Layer The Pastry

Now to assemble.

Take a sheet of filo pastry & lay onto a clean worksurface. Brush the pastry all over with melted butter then lay another sheet of filo on top. Repeat this until you have five layers of pastry but leave the top sheet unbuttered.

filo pastry layers

Step 3 – Add Filling & Roll

Next, sprinkle half a tablespoon of ground almonds along one of the long edges of pastry, leaving a 4-5cm border then top with half of the apple mix.

Fold the two short edges of filo over the apple then starting at the long end with the filling on, roll into a tight sausage. Place the strudel, seam side down onto a lined baking tray then repeat the assembly process with the remaining filling & pastry.

Step 4 – Top With Butter & Sugar

Brush the top & sides of each strudel with melted butter then sprinkle over a generous amount of demerara sugar.

sugar topped filo

Step 5 – Bake

Bake the strudels in a 180°c/160°c fan (356°f/320°f) oven for 20-25 minutes until crisp & golden brown all over.

Step 6 – Portion & Serve

Let the strudels cool for 5 minutes or so then cut each into 3 portions. Dust with icing sugar then serve.

A sharp, serrated knife works best for cutting through the pastry!

What To Serve With Strudel

Traditionally apple strudel would be served with a spoonful of whipped cream but it would also work well with custard, vanilla ice cream, a dollop of crème fraiche or a drizzle of pouring cream. A dusting of icing sugar is also a must!

What do you serve your strudel with? Let us know in the comments!

Frequently Asked Questions

How long will apple strudel keep for?

Strudel is best eaten within 3 days of being made & should be kept in the fridge, in an airtight container.

How do I reheat strudel?

To reheat strudel, place onto a baking tray then warm in a 180°c/160°c fan (356°f/320°f) oven for 10-15 minutes. You might need to cover it in foil halfway through to stop it from browning too much.

Can puff pastry be used instead of filo?

Puff pastry can also be used for strudel but won’t be as crisp or flaky. You will also only need one layer of pastry & it should be rolled to a thickness of around 5mm.

Can I make this without rum?

Absolutely! Feel free to use a different alcohol or apple juice, for an alcohol free alternative.

Cooking Strudel In An Aga

With all of my recipes, I include cooking instructions for conventional ovens, fan ovens & also Agas.

To cook the strudel in an Aga, cook for 20-25 minutes in the baking oven on the second from bottom set of runners.

Equipment Used

Please note that these are affiliate links & I may make a small commission if you make a purchase using these links, at no extra cost to you. For more information, click here.

More Dessert Recipes To Try!

If you have enjoyed this apple & walnut strudel recipe, it would mean a lot if you could leave a review & rating!

Apple & Walnut Strudel

Make this apple & walnut strudel for a super quick & easy dessert! The filo pastry is seriously flaky & it's full of spiced apples, walnuts & rum soaked raisins.
Prep Time25 minutes
Cook Time25 minutes
Total Time50 minutes
Course: Dessert
Cuisine: Austrian
Servings: 6 People
Author: Ben Racey

Equipment

  • Large Baking Tray
  • Large Saucepan
  • Pastry Brush

Ingredients

Filling

  • 75 g Raisins
  • 50 ml Rum
  • 5 Braeburn Apples Around 850g When Whole
  • 1 Lemon
  • 100 g Light Brown Sugar
  • ½ tsp Ground Cinnamon
  • ½ tsp Ground Ginger
  • A Pinch Of Salt
  • 30 g Unsalted Butter
  • 1 tsp Vanilla Paste
  • 40 g Walnuts Roughly Chopped

To Assemble

  • 10 Sheets Filo Pastry
  • 100 g Unsalted Butter Melted & Cooled Slightly
  • 2 tbsp Ground Almonds
  • 3 tsp Demerara Sugar

To Serve

  • Icing Sugar
  • Double Cream

Instructions

The Filling

  • Place the raisins into a bowl then pour over the rum. Leave to soak whilst you cook the apples.
  • Next, juice the lemon then pour the liquid into a large mixing bowl.
  • Peel, quarter & core the apples then cut into 2 cm wide pieces. Mix the apple pieces with the lemon juice as you cut them, to prevent from browning.
  • Add the sugar, spices & salt to the apples then mix to coat.
  • Place a large saucepan over a medium heat then add in the butter & leave to melt.
  • Next, add in the spiced apples & cook for 5-10 minutes, until soft & any liquid has reduced. Make sure to stir regularly to stop the apples from burning.
    Once cooked, tip the apples into a large mixing bowl & leave to cool.
  • Strain any liquid from the raisins then add into the cooled apples along with the chopped walnuts & vanilla paste. Set aside.
  • Preheat an oven to 180°c/160°c fan (356°f/320°f).

Assembly

  • Line a large baking tray with baking parchment then set aside.
  • Lay a sheet of filo pastry onto a clean worksurface then brush all over with melted butter.
  • Next, lay another sheet on top & brush with butter. Repeat this process until you have 5 layers of pastry. Don't brush the top sheet with butter.
    Make sure to keep any unused filo pastry covered with a damp tea towel, to keep it from drying out.
  • Sprinkle half of the ground almonds along one of the long edges of pastry, leaving a 4-5cm border then top with half of the apple mix.
    For a visual reference, take a look at the post above!
  • Fold the two short edges over the apple then starting at the long end with the filling on, roll into a tight sausage.
  • Place the strudel, seam side down onto the baking tray then repeat the assembly process with the remaining filling & pastry.
  • Brush the top & sides of both strudels with the remaining melted butter then sprinkle over the demerara sugar.
  • Bake in the preheated oven for 20-25 minutes, until crisp & golden brown all over.
  • Leave to cool slightly then cut each strudel into 3 portions then dust with icing sugar & serve with double cream.

Notes

To cook the strudel in an Aga, cook for 20-25 minutes in the baking oven on the second from bottom set of runners.
The strudel will keep for 2-3 days & should be stored in the fridge in an airtight container.
A gold or spiced rum will work best for soaking the raisins. For an alcohol free alternative, you could use apple juice.
Make sure to keep any unused filo covered with a damp tea towel whilst assembling the strudels. This will keep it from drying out.

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