Apple and custard strudel 0



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This traditional German dish is one of the all-time greats when it comes to desserts! The apple mixture is full of beautiful flavours with dried apricots, brown sugar and cinnamon making that delicious filling. Filo pastry is used to create the ultimate crispy pasty and the whole lot is covered with plenty of custard when serving to tie it all together.

While filo pastry can sometimes be tricky to work with, this recipe is very straightforward and all you need to do it layer and wrap! Try it out — you won’t regret it!


  • 770g sliced apples
  • 1/4 cup sultanas
  • 1/4 cup dried apricots, diced
  • 2 tablespoons brown sugar
  • 1/3 cup thick custard
  • 1/2 teaspoon ground cinnamon
  • 8 sheets frozen filo pastry, thawed
  • Olive oil cooking spray
  • 2 tablespoons icing sugar
  • Thick custard or ice cream, to serve


1. Preheat oven to 200C. Line a large baking tray with baking paper. Combine apples, sultanas, apricots, brown sugar, custard and cinnamon in a bowl.

2. Place a filo sheet on a flat work bench. Spray with oil spray and top with another sheet. Repeat with remaining sheets.

3. Spoon apple mixture along one long side leaving 5cm on each end. Fold ends in and roll up enclosing filling. Transfer to prepared tray. Spray strudel with oil.

4. Bake for 20-25 mins or until golden and firm to the touch. Cool slightly before sprinkling with sugar. Slice and serve with remaining custard and cream or ice cream.


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