Apple and marzipan strudel

(14 ratings)
Apple and Marzipan strudel
Apple and Marzipan strudel
  • Serves: 16

This recipe gives the traditional apple strudel a twist, with the distinctive almond flavour of marzipan


  • 400g pack filo pastry
  • 125g (4oz) butter, melted
  • Icing sugar, for sprinkling

For the filling:

  • 1kg (2lb) cooking apples, peeled, cored and finely diced
  • 175g (6oz) mixed dried fruit
  • 60g (2oz) brown sugar
  • 2tsp ground cinnamon
  • 60g (2oz) fresh white breadcrumbs
  • 100g (3 oz) marzipan, crumbled
  • 1 lemon, zested rind and4 tbsp juice
  • Heavy baking sheet

Keep your piles of pastry covered with a damp tea-towel to prevent them drying out and becoming fragile.


  1. Mix the ingredients for the filling together in a bowl. Set the oven to fairly hot, 200C (400F, gas mark 6).
  2. Divide the pastry into four piles of six sheets.
  3. Take one pile of sheets and butter each sheet, piling them on top of each other again. Spoon a quarter of the filling along the longer edge of the buttered pastry. Roll it up tightly.
  4. Put onto a heavy baking sheet and slash the top at 2.5cm (1in) intervals. Brush with melted butter. Make three more strudel rolls.
  5. Bake for about 30 mins until golden brown. Transfer to a wire rack, sprinkling with icing sugar while still warm. Leave to cool a little. Serve with cream if you like.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 240(kcal)
  • Fat 8.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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