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Apple Strudel

Recipe from “My Little Plates” Book



Element 1




  • 6 apples/nectarines (peeled, halved and cored)
  • 8 sheets phyllo pastry
  • 100gr butter
  • 1 cup raisins
  • 1 cup brandy
  • 50 grams butter
  • 1 heaped tablespoon fresh ginger (grated)
  • 2 cups orange juice
  • 1 cup caramelized sugar
  • 1 teaspoon cinnamon
  • 6 cloves
  • rind of 1 orange


Place all syrup ingredients into a saucepan and simmer on medium heat for 10 minutes.
When syrup has reduced, add fruit and allow to simmer on low heat for 10 minutes and then cool.
Butter one sheet of phyllo pastry and place a second sheet on top of the first and butter.
Place a quarter of the filling on the one edge and roll in to a strudel.
place strudels into a buttered baking tray.
Sprinkle with water.
Bake for approximately 20 minutes, uncovered, in a pre-heated, fan-assisted oven at 200ºC.
Serve immediately with the remaing syrup.

Sweet red apples should be used.
A combination of peaches, nectarines, dates and dried apricot can be used.
Serve with vanilla ice cream or custard.

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