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apple & walnut strudel
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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.