Apple strudel

Apple strudel

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  • 6 - 8
  • Easy
  • 20 minutes
  • 25 minutes
  • Robertson Viognier 2010


  • 5 apples, peeled and sliced
  • 100 g caster sugar
  • 2 T ground cinnamon
  • 40 g raisins, marinated in rum for a few hours (optional)
  • 100 g walnuts, chopped
  • 1 lemon, juiced
  • 400 g ready-made puff pastry
  • cake flour, to dust
  • 50 g breadcrumbs
  • 1 free-range egg, beaten
  • icing sugar, to dust

Cooking Instructions

Preheat the oven to 200°C.

In a mixing bowl, combine the sliced apples, caster sugar, cinnamon, raisins (if using) and walnuts. Addlemon juice to taste.

Roll out the puff pastry on a floured surface. Cover the middle third of the pastry with breadcrumbs and top with the apple mixture.

Fold one side of the pastry onto the apples and brush with a little beaten egg, then fold over the other side to seal the parcel.

Transfer the strudel to a shallow baking tray lined with baking paper. Brush it with the remaining egg and bake for 20 to 25 minutes, or until golden.

Serve dusted with icing sugar.

TASTE's Take

This recipe was created by Czech-born Jakub Vanek who, with his wife Andrea, are at the helm of popular Capetonian eatery Lunchworks.

Read our story on Prague, capital of the Czech Republic, and Jakub's favourite places to eat when there.

Jakub Vanek of Lunchworks Recipe by: Jakub Vanek of Lunchworks
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