Mum’s apple strudel

This was one of my all-time favourite desserts as a child and when I’d see Mum preparing it, I’d lick my lips with anticipation. By all means use filo pastry but Mum always used flaky pastry as we’d not yet heard about filo in the ‘70s!

By Nici Wickes
  • 35 mins preparation
  • 40 mins cooking
  • Serves 8
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Mum’s apple strudel
  • 3 cup apples, thinly sliced
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 cup sultanas
  • 1 cup fresh breadcrumbs
  • 30 gram butter
  • 1/2 cup brown sugar
  • 1 sheet flaky pastry
  • 50 gram butter, melted
  • icing sugar, for dusting


Mum’s apple strudel
  • 1
    Preheat oven to 180°C.Toss together the apples, spices and sultanas.
  • 2
    Gently fry the breadcrumbs with the first measure of melted butter until they are golden. Cool, then mix in the sugar.
  • 3
    Roll the pastry on a floured bench, then using your knuckles underneath it, stretch it even more until very thin. It should measure about 35cm x 25cm.
  • 4
    Carefully transfer it to a piece of baking paper or tea towel and set on a baking tray, as this will make it easier to roll. Brush with half the melted butter.
  • 5
    To assemble the strudel, work with the long edge closest to you and spread the breadcrumb mixture, lengthwise, over half the pastry. Leaving a border of 5cm along the long side, spreading the apple mixture along the pastry.
  • 6
    Roll up by lifting the baking paper and gently roll to form the strudel. After one complete roll, fold in the ends, then keep rolling up. Make sure you do this gently so as not to break the pastry and cause it to leak.
  • 7
    Roll it off the paper and on to the centre of your oven tray, seam-side down. Curve into a horse-shoe shape if you like! Brush all over with the remaining melted butter.
  • 8
    Bake for 40 minutes or until lovely and golden. Allow to cool slightly, then dust with icing sugar and serve.


Fresh is best when it comes to the apples, but tinned apples work too

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