Apple strudel

We love this recipe.  For the usual reasons. It’s quick, easy, on the healthy side, and yummy! All you need to get from the store is  puff pastry, apples, and raisins. Credits for the recipe go to “183 Φρέσκες Ιδέες” by  Κρίστια Μαυροειδή.



  • 2 puff pastry sheets (sfoliata)
  • 6 golden apples
  • 1/2 cup currants
  • 1/2 cup raisins
  • 5 tablespoons sugar
  • 3 tablespoons flour
  • 2 tablespoons butter
  • 2 teaspoons cinnamon
  • 1  1/2 cup heavy cream (or evaporated milk)
  • confectioner’s sugar and cinnamon for serving

How to make: Peel and grate the apples using a regular cheese grater, the coarse grating side.  In a big bowl, mix the apples with the raisins, sugar, flour, cinnamon and butter.  Lay the first sheet of puff pastry.  Put half the apple mix across the narrow side of the sheet and start rolling the strudel on the narrow side. Pinch the edges with your fingers and/or using a fork pinch the edges together against the bottom of the surface you’re working on.  Put the strudel in a big pyrex/pan. Repeat with the second puff pastry. Put the second strudel in the pyrex/pan. Pour over the heavy cream and bake at 430F/220C for about 40 minuter or until golden brown.  When it’s cooled off a bit, sprinkle confectioner’s sugar and cinnamon and serve. Enjoy!

Notes and tips: As you can see in the photos above,  I made incisions on one strudel but not the other. I think the one with the incisions came out better.  In case you’re wondering, the second strudel is bigger because it has more apple mix.  If you don’t have allergies at home, add 250 grams chopped walnuts.

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