Cinnamon Apple Puff Pastry Strudel
Serves 4-6 | with Cranberries and Sweet Creme Fraiche
- Cereals containing gluten
- Wheat
- Milk
- Milk
- May contain traces of allergens
Flaky, sweet and delicious, apple strudel is a popular dessert found in bakeries, restaurants, markets and homes across Germany and neighbouring countries such as Austria. The word strudel translates to 'whirlpool' or 'eddy' in German, a nod to the rolled shape of the strudel. Inside the pastry can be found softened sweet apples and dried fruit balanced with the subtle spice of cinnamon. Serve this version of an apple strudel warm with a dollop of sweet whipped creme fraiche for a delightfully comforting taste of Germany.
Ingredients
3 unit(s)
Apple
60 grams
Dried Cranberries
2 sachet(s)
Ground Cinnamon
1 pack(s)
Puff Pastry Sheet
(Contains: Cereals containing gluten, Wheat, Milk, May contain traces of allergens)
25 grams
Breadcrumbs
(Contains: Cereals containing gluten, Wheat)
150 grams
Creme Fraiche
(Contains: Milk)
Not included in your delivery
9 tsp
Sugar
10 grams
Butter
1 tbsp
Milk
1 tbsp
Icing Sugar
Utensils
Instructions
a) Preheat your oven to 200°C/180°C fan/gas mark 6.
b) Peel, quarter, core and thinly slice the apples.
c) In a medium saucepan, combine the apple slices, dried cranberries, cinnamon and two thirds of the sugar (see pantry for amount).
d) Heat the apple cinnamon mixture on medium heat until the apples begin to soften, 7-8 mins.
a) Once the apples have started to soften, stir through the butter (see pantry for amount) until melted.
b) Pop the apple mixture in a medium bowl and set aside to cool fully, 20-30 mins.
c) Meanwhile, remove the puff pastry from your fridge to allow it to come to room temperature.
d) Once the apple mixture has completely cooled, stir
the breadcrumbs through it.
a) Lay the pastry flat on your work surface, keeping the baking paper underneath.
b) With a rolling pin, carefully roll the pastry lengthways, to create a longer and thinner rectangle, approximately 2-3 mm thick.
a) Carefully spread the apple filling over the centre of the pastry.
b) Starting at one of the rectangle ends, roll up the pastry to enclose the filling until you have log-shaped roll.
b) Gently transfer your strudel to a lined baking tray, then brush the top with milk (see pantry for amount) and sprinkle over one third of the remaining sugar.
c) Bake on the middle shelf of your oven until crisp and golden, 30-35 mins.
a) Meanwhile, whisk together in a medium bowl the creme fraiche and the remaining sugar (see pantry for amount), until the sugar has dissolved.
a) Once baked, dust your strudel with the icing sugar (see pantry for amount).
b) Slice and serve with dollops of the sweet creme fraiche to finish.
Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Delicious and tasty, with cranberries adding a lovely touch. Some suggest adding more cinnamon or ginger for extra zing.
- Ease of prep: Quick and easy to prepare, making it a favourite for many.
- Suggestions: Consider adding extra apples for more filling. Try serving with ice cream or custard instead of creme fraiche.
- Portions: Generous servings; the recipe easily feeds more than four people.
