Caramelised apple & walnut strudel

Caramelised apple & walnut strudel

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(8 ratings)

Prep: 10 mins Cook: 30 mins


Serves 6
A warming autumnal pudding full of fruit and spices

Nutrition and extra info

Nutrition: per serving

  • kcal484
  • fat31g
  • saturates14g
  • carbs49g
  • sugars35g
  • fibre0g
  • protein5g
  • salt0.74g
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  • 100g golden granulated sugar, plus extra
  • seeds scraped from 1 vanilla pod
  • 4 Granny Smith apples, peeled and diced
  • 25g each currant and sultanas
  • 1 tsp ground allspice
  • tsp ground nutmeg
  • 85g walnut, chopped



    Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…

  • 6 large sheets filo pastry
  • 50g butter, melted



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 200ml tub crème fraîche


  1. Heat oven to 200C/fan 180C/gas 6. Heat 75g of the sugar and the vanilla seeds in a medium, heavy-based frying pan over a medium-low heat for 5-8 mins, or until golden brown and caramelised. Add the apples, currants, sultanas, allspice, nutmeg and walnuts, then cook for 10 mins or until the apple is tender. Remove the apple mix from the pan with a slotted spoon and cool to room temperature.

  2. Line 2 baking trays with baking paper. Place a sheet of filo on one of the trays, then brush lightly with the melted butter. Sprinkle over 1 tsp sugar. Repeat the process until there are 3 layers of filo. Repeat with the remaining sheets of filo on the second tray.

  3. Divide the apple mix along the shorter edge of both pastry sheets and gently roll into 2 logs, tucking in the ends as you go. Brush with melted butter and sprinkle over 1 tbsp sugar. Can be made up to 1 day ahead, kept chilled. Bake for 25 mins, or until the pastry is golden brown and crisp. Let cool slightly, then cut each strudel into 6 diagonal slices. Serve two slices each with a dollop of crème fraîche on the side.

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Comments (12)

vrog's picture

Have made this several times - really easy and quite impressive. Today I couldn't get filo pastry (small town supermarket) so tried it with puff pastry. Interesting, but still delicious!!'s picture

Why did my sugar burn, it didn't turn into a liquid just a ball..followed the recipe. added a touch of water, now waterery mess.

lizziespain's picture

Delicious and so quick. I added some pine nuts too and used honey to cook the apples instead of sugar. Also cinnamon instead of nutmeg and allspice.

aggiegtalktalknet's picture

very tasty and very easy,great for winter nights.

fruitbat's picture

had this yesterday - it was easy and gorgeous - Highly recommended!

heather_may's picture

Very tasty, particularly when served warm with creme fresh.

michblackwell's picture

I made this last night and was so happy with it even if i left out the walnuts. Great dessert.

michblackwell's picture

I made this last night and was so happy with it even if i left out the walnuts. Great dessert.

dimbiwimbi's picture

Really easy and quick to make, I thought it would taste a bit sweeter but my husband loved it, a firm favourite now!

sugary's picture

Delicious and very, very easy! I used pinoli instead of the walnuts and omitted the nutmeg. Served with custard it was a huge success with all the family and friends!!

anniekelly101's picture

Made this last night - very easy and delicious! Actually added an extra 2 apples - as the spices smelt strong. (I used a full tspn of both nutmeg and all spice - pershaps looking at the recipe now it should be 1/2 tsp of nutmeg - as the recipe isnt complete).

I am in the US now and the Filo Pastry that I bought was in much smaller pieces - I adjusted the recipe and made individual parcels and the recipe made 6 Filo Parcels (large) - Really nice and presentation looked great.

stelaholder's picture

Very nice and easy to make. I served it with vanilla ice cream.

Questions (2)

fionalous's picture

Also wondering if I could freeze before cooking??

raa1981's picture

Can I freeze the strudel

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