Apple and marzipan strudel recipe

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Nutrition per portion

Calories 240 kCal 12%
Fat 8g 11%

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 (3½ oz) marzipan, crumbled
  • 1 lemon, zested rind and4 tbsp juice
  • Heavy baking sheet


  • Mix the ingredients for the filling together in a bowl. Set the oven to fairly hot, 200°C (400°F, gas mark 6).

  • Divide the pastry into four piles of six sheets.

  • 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.

  • Put onto a heavy baking sheet and slash the top at 2.5cm (1in) intervals. Brush with melted butter. Make three more strudel rolls.

  • 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.

Top tip for making Apple and marzipan strudel

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

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