Tyrolean Apple Strudel / Apfelstrudel

This is the distinguishing dish of northern Italy’s Trentino-Alto Adige region.

Tyrolean Apple Strudel / APFELSTRUDEL

“This dish is usually associated with Germany and Austria, but in the regions of Italy that border these countries various food influences have crossed national boundaries. Although the classic strüdel is made with apples, it can be made with various fillings — such as cherries, apricots, or even peaches — and can be eaten warm or cold, as a pudding, or served at tea-time. You could make a strüdel dough from scratch, but it is fiddly and time-consuming. It's much easier just to use filo pastry, which you can buy anywhere.” Antonio Carluccio

Credit: Adapted from a recipe by Antonio Carluccio in the book: “Two Greedy Italians”.


    Ingredients: SERVES 4
  • 80g unsalted butter, melted in a pan
  • 4 sheets filo pastry, 32 x 37cm,
  • about 15g icing sugar, for dusting
  • 800g cooking apples, peeled, cored and cut into small chunks
  • 100ml water
  • 100g caster sugar
  • 1 tsp ground cinnamon
  • finely grated zest and juice of 1 large lemon
  • 75 g soft raisins, soaked in a bowl of water for 10 minutes
  • 45 g of fresh breadcrumbs


  1. Preheat the oven to 375°F / 190°C / Gas 5.
  2. For the filling, put the apples in a large pan with the water and a tbsp of lemon juice. Bring to the boil then reduce the heat to medium heat and cook for 10 – 12 minutes, until the apples have softened slightly, but still retain their shape. Drain through a colander and allow to cool.
  3. Meanwhile, when the apples have cooled transfer them to a large mixing bowl. Add the cinnamon, drained raisins and lemon juice and zest, sugar and the breadcrumbs and stir gently to combine — the breadcrumbs will bind everything together. Leave to cool.
  4. Brush a suitably sized baking tray with a little of the melted butter. Spread out one sheet of filo on the baking tray, and brush with some more of the butter. Repeat the process with all four sheets, placing them on top of each other, brushing with melted butter each time. Spoon the apple mixture along the middle of the pastry and roll up — from the bottom first, then the sides, ending with the top — to make into a parcel. Carefully turn the parcel over so the seam faces downwards.
  5. Brush all over with the remaining melted butter and bake in the oven for 15—20 minutes, or until the top is crisp and golden. Check after 10 minutes; if it is browning too quickly, reduce the heat a little.
  6. Dust with icing sugar, slice and serve warm or at room temperature.
  7. TIP: You can even try this version with shortcrust or puff pastry.
Produced by John Fletcher @ http://www.johnstastesofitaly.com
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