Recipe: Apple and walnut strudel

‘Fast Ed’ Halmagyi shares a recipe to show just how easy it is to whip up this popular Austrian pastry that is now loved all over Europe by the Hungarians, Polish, Croatians, and Serbians to name a few.

Recipe: Apple and walnut strudel

Serves 10

8 Granny Smith apples
2 lemons, juiced
1½ cups caster sugar
2 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1½ cups walnuts, toasted and chopped
1½ cups breadcrumbs
16 sheets filo pastry
100 g unsalted butter, melted
½ cup raw sugar
20 g icing sugar


Preheat oven to 180°C. Peel the apples and cut into wedges. Combine with the lemon juice and half the sugar, and place in a medium saucepan. Cook over a gentle heat for 10 minutes, until just softened then set aside to cool.

Mix the remaining caster sugar with the spices, walnuts, breadcrumbs, and apples. Lay two sheets of filo on a workbench with the short edges overlapping. Brush with butter and sprinkle with raw sugar. Repeat to use all the pastry and sugar. Arrange the apple mixture as a log down the long edge, leaving a margin of 10 cm at each end. Fold in the side, and then roll up tightly.

Place on a lined oven tray and brush with the remaining butter. Bake for 30-40 minutes, until the pastry is crisp.

To serve, dust with icing sugar.

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