Apple and marzipan strudel recipe

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serves: 16
Cost: not

Nutrition per portion

RDA
Calories 240 kCal 12%
Fat 8g 11%
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  • This recipe gives the traditional apple strudel a twist, with the distinctive almond flavour of marzipan

    Ingredients

    • 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

    Method

    • 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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