Rustic Apple Strudel

Why not indulge in a freshly-baked, warm, apple strudel?  Apples, besides being delicious and healthy, are usually on hand.  Another good thing is that there is a shortcut to simplify the recipe:  Just use whatever ready-made rolled dough for the pastry (strudel/phyllo/tart/pie dough, puff pastry, etc.); it even works out perfectly with a thin-crust pizza dough!

This time I used

1 ready made rolled tart/pie dough 32-cm/12-in.  Ideal is a rectangular dough, but I only had a round one at home; it worked!

3 tart, tangy apples (like Granny Smith or Braeburn), peeled, cored, and chopped into cubes

4 tablespoons raisins

2 tablespoons rum

4 tablespoons brown sugar

4 tablespoons breadcrumbs

1 tablespoon lemon or lime juice

½ teaspoon cinnamon

¼ teaspoon nutmeg

1 tablespoon milk

Powdered sugar for dusting

Preheat oven:  200°C or 400°F

Soak the raisins in rum.  Set aside.

Roll out crust onto a baking sheet lined with parchment paper.  Spread 2 tablespoons breadcrumbs over the center part of the dough (lengthwise).  Set aside.


Mix apple cubes with raisins soaked in rum, sugar, 2 tablespoons breadcrumbs, lemon/lime juice, cinnamon, and nutmeg.


Place the apple mixture down the middle of the pastry lengthwise.

Fold the pastry around the mix, making sure to enclose the filling.  Using your fingers seal edges with a bit of water.

Prick the crust with a fork.  Brush the crust with milk.  If you prefer, you can use melted butter or egg wash.

Bake for 35-40 minutes until golden brown.

Serve warm or at room temperature, dusted with powdered sugar.

Enjoy it plain, with vanilla sauce or a dollop of vanilla ice cream.


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