Caramelized Apple And Walnut Strudel Recipe


Preparation Time1 Hr 0 MinCooking Time40 Min
Ready In1 Hr 40 MinDifficulty LevelEasy
Health IndexHealthyServings6
Main Ingredient


 Granulated sugar4 Ounce (100 Gram)
 Vanilla pod1
 Granny smith apples4 , peeled
 Currants1 Ounce (25 Gram)
 Ground allspice1 Teaspoon
 Ground nutmeg1⁄2 Teaspoon
 Walnuts3 Ounce, chopped (85 Gram)
 Filo pastry sheets6 Large
 Butter2 Ounce, melted (50 Gram)
 Creme fraiche200 Milliliter

Nutrition Facts

Serving size

Calories 467 Calories from Fat 203

% Daily Value*

Total Fat 23 g36%

Saturated Fat 6.1 g30.3%

Trans Fat 0 g

Cholesterol 20.3 mg

Sodium 102.1 mg4.3%

Total Carbohydrates 61 g20.3%

Dietary Fiber 6 g24%

Sugars 31.9 g

Protein 7 g13.5%

Vitamin A 4.9% Vitamin C 4.1%

Calcium 2.9% Iron 3%

*Based on a 2000 Calorie diet


1. Preheat the oven to 340 degree F or 160 degree C
2. Line 2 baking trays with baking paper.

3. In a non stick skillet, combine 75 grams of sugar and vanilla.
4. Place the pan on a medium flame for 5 to 8 minutes until the sugar has caramelized.
5. When the sugar has melted and turned a rich bowl, add together the apples, currants, sultanas, allspice, nutmeg and walnuts, and sauté for 10 minutes or until the apple is tender.
6. Remove the apple mixture into a bowl and allow it to cool to room temperature.
7. In the mean while, arrange a sheet of filo pastry on prepared baking sheet.
8. Brush the pastry with melted butter and sprinkle 1 teaspoon of sugar over the pastry. Repeat the process forming 3 layers of pastry on over the other.
9. Repeat with the remaining sheets of filo on the second tray.
10. Divide the apple stuffing into 2 equal portions and spoon the mixture along the shorter edge of both pastry sheets.
11. Gently roll into 2 tight logs, tucking the ends as you roll.
12. Brush the logs with melted butter and generously sprinkle sugar over them
13. These logs can be made a day in advance and stored in the refrigerator.

14. Bake the strudels for 25 minutes in the preheated oven until the pastry is a rich golden brown the sugar has caramelized.
15. Remove the trays from the oven and allow the strudels to cool slightly.

16. Arrange the logs over a platter and slice at the table or
17. Slice each strudel diagonally into 6 slices.
18. Serve the strudel with custard sauce of Crème Fraiche if you like.