applewalnutraisin
Apple Strudel with Walnuts and Raisins
This apple strudel uses a soft yeasted dough wrapped around a filling of sliced apples, raisins, toasted walnuts, cinnamon and brown sugar. Toasted breadcrumbs absorb the fruit juices, while a simple vanilla glaze finishes the baked strudel.
From YouTube · Jan 4, 2026
This apple strudel uses a soft yeasted dough wrapped around a filling of sliced apples, raisins, toasted walnuts, cinnamon and brown sugar. Toasted breadcrumbs absorb the fruit juices, while a simple vanilla glaze finishes the baked strudel.
30 min
Prep time
40 min
Cook time
2 hrs 10 min, including rising and cooling
Total time
1 large apple strudel, 8 slices
Yield
Ingredients
18 ingredients- [Dough] 400–450g wheat flour
- [Dough] 2 tbsp sugar
- [Dough] 13g fresh yeast
- [Dough] 200ml warm water
- [Dough] 1 egg yolk
- [Dough] 5–6g salt
- [Dough] 30g butter, melted and cooled
- [Layering] 120–150g softened butter, for brushing the dough
- [Apple filling] 4–5 apples
- [Apple filling] 50g raisins
- [Apple filling] 50g walnuts, roughly chopped
- [Apple filling] 2 tsp ground cinnamon
- [Apple filling] 60g brown sugar
- [Apple filling] 50g breadcrumbs
- [Apple filling] 30g butter
- [Vanilla glaze] 120g icing sugar
- [Vanilla glaze] 2–3 tbsp sour cream or plain yoghurt
- [Vanilla glaze] 1 tsp vanilla extract
Method
15 steps- Dissolve the fresh yeast and sugar in the warm water and leave for 5 minutes.
- Combine 400g of the flour and the salt in a large bowl. Add the yeast mixture, egg yolk and 30g melted butter.
- Knead into a soft, smooth dough. If it remains very sticky, gradually work in some of the remaining flour.
- Cover and leave the dough to rise in a warm place for 50–60 minutes.
- Meanwhile, peel and core the apples and cut them into thin slices. Mix with the raisins, walnuts, cinnamon and brown sugar.
- Melt 30g butter in a frying pan. Add the breadcrumbs and toast briefly until golden, then leave to cool.
- Heat the oven to 180°C conventional and line a baking tray with baking paper.
- Roll the risen dough into a large, thin rectangle on a lightly floured surface.
- Brush the dough with the softened butter and scatter the toasted breadcrumbs evenly over it.
- Spread the apple filling over the dough, leaving a border around the edges.
- Fold in the sides and carefully roll the dough from one long edge into a strudel.
- Place it seam-side down on the prepared baking tray and brush the surface with a little remaining butter.
- Bake for 35–40 minutes until golden and cooked through.
- Mix the icing sugar, sour cream or yoghurt and vanilla extract until smooth.
- Leave the strudel to cool for at least 15 minutes, drizzle with the vanilla glaze and cut into 8 slices.
Recipe notes
Storage
Allow the strudel to cool completely, then cover and refrigerate for up to 3 days. Serve chilled, at room temperature or gently reheated.
Additional tips
- Contains wheat, gluten, milk, egg and walnuts. The strudel and apple filling will be very hot immediately after baking.
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