Strudel dreams, simplified. 🍎 Flaky, buttery puff pastry steps in as your secret weapon—doing most of the heavy lifting while you focus on the heart of it all: the filling. Sweet, tender apples, soft raisins, a whisper of cinnamon and vanilla, and just enough almond flour to add richness and balance. The result? A golden, crisp strudel that fills the kitchen with the kind of scent that makes you pause, inhale, and smile.
Add a spoonful of warm vanilla custard on the side and you’ve got yourself a slice of comfort that tastes just as timeless as the classic—only easier, and possibly even better.
No rolling pins were harmed in the making of this one:) Enjoy!
Apple and Raisin Strudel
Ingredients
Instructions
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Clean, peel, and dice the apples into small cubes. In a bowl, mix the diced apples with the raisins, cinnamon, vanilla sugar, sugar, almond flour, and breadcrumbs. Then, roll out the puff pastry on baking paper. Roll the dough out very thinly – so thin that it is almost see-through. Place the apple filling in a high mound on one of the shorter edges of the rolled-out pastry rectangle, about 10 cm from the edge. Fold the long edges over the filling, and then fold the last 10 cm of dough over the filling. Now, using the baking paper, continue rolling – roll and fold the dough so that you tightly wrap the apple filling inside. The last edge of the dough should end up underneath the strudel. Slide the strudel onto a baking sheet and brush the top with egg. Bake at 180 degrees Celsius for 60 minutes. Let it cool slightly before serving and serve with vanilla sauce.
Note
- It's a good idea to roll the dough out onto baking paper, as this will make it easier to roll out the strudel later.
apples, strudel, sweet, cinnamon, raisins
