Apple Strudel

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    2hrs 0mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    353
based on 58 ratings

Sweet and spiced apple encased in layers of crisp, buttery pastry.

recipe updated Feb 10, 2026

Ingredients

  • Unsalted butter icon
    Unsalted butter
    45 g
  • Apple icon
    Apple
    5
  • Lemon icon
    Lemon
    1
  • Butter icon
    Butter
    as needed
  • Water icon
    Water
    150 g
  • All purpose flour icon
    All purpose flour
    285 g
  • Egg icon
    Egg
    1
  • Salt icon
    Salt
    1 pinch
  • Raisins icon
    Raisins
    50 g
  • Flaked almonds icon
    Flaked almonds
    50 g
  • Pine nuts icon
    Pine nuts
    50 g
  • Brown sugar icon
    Brown sugar
    70 g
  • Ground cinnamon icon
    Ground cinnamon
    1 pinch
  • Flaked almonds icon
    Flaked almonds
    as needed
  • Icing sugar icon
    Icing sugar
    as needed

Tools

  • kCook icon Oven
  • kCook icon Wooden spoon
  • kCook icon Pastry brush
  • kCook icon Plastic wrap
  • kCook icon Kenwood Chef
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Large glass bowl
  • kCook icon Kenwood bowl - kenwood chef

Step preview

  1. Grease 2 clean baking sheets
  2. Attach Spiral Dough Tool
  3. Add water, all purpose flour, egg, salt and unsalted butter to the Kenwood Bowl
  4. Mix - 2 min, Speed 1
  5. Mix - 8 min, Speed 2
  6. Cover with plastic wrap
  7. Let rest - 1 hr
  8. Add apple, lemon, raisins, flaked almonds, pine nuts, brown sugar and ground cinnamon to a clean large glass bowl
  9. Mix until coated
  10. Pre-heat oven - 180°C
  11. Carefully transfer the dough from the mixer bowl to a lightly floured work surface.
  12. Divide the dough into 2 equal pieces.
  13. Spread a large tea towel on the work surface.
  14. Generously flour the tea towel.
  15. Transfer the dough piece onto the floured tea towel.
  16. Gently roll the dough as thinly as possible.
  17. Use floured hands to stretch the dough out as thinly as you can. It should be thin enough to see through.
  18. Try not to tear the dough but if you do patch up any holes by pinching the pastry together to seal.
  19. Brush with unsalted butter
  20. Spoon half the apple mixture in a line down one end of the pastry around 10 cm from the edge.
  21. Fold the end pastry over the apple mixture and continue to roll the pastry into a sausage shape.
  22. Seal the ends by pinching the dough together.
  23. Lift both rolls onto a greased baking sheet, place the seam side down.
  24. Brush with butter
  25. Sprinkle with flaked almonds
  26. Repeat the same process with the other dough half
  27. Bake - 35 min, 180°C
  28. Let cool - approx 10 min
  29. Dust with icing sugar
  30. Serve
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