Apple strudel swirl

Apple strudel swirl

Total: 1 hr 10 min. | Active: 35 min.
Nutritional value / person: 444 kcal
, Fat: 28 g
, Carbohydrate: 38 g
, Protein: 8 g


8 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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5 sour apples (approx. 850 g), coarsely grated
2 tbsp lemon juice
130 g walnut kernels, finely ground
80 g ground hazelnuts
50 g coarse cane sugar
2 tbsp breadcrumbs

Strudel swirl

2 parcels strudel pastry (each approx. 120 g)
80 g butter, melted
½ tbsp coarse cane sugar
½ tbsp ground hazelnuts

To bake

icing sugar to dust
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How it's done

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Mix the apples and lemon juice with all the other ingredients up to and including the breadcrumbs.

Strudel swirl

Unfold 4 pastry sheets, place the sheets next to each other on the work surface, overlapping by approx. 5 cm. Brush the pastry sheets with butter. Lay the remaining sheets of pastry on top, brush with butter. Spread the filling on top, leaving approx. 5 cm free at the ends. Fold in the ends, roll up into a long strudel, twist to create a spiral, place on a baking tray lined with baking paper. Brush the strudel with the remainder of the butter, sprinkle with the sugar and nuts.

To bake

Approx. 35 mins. in the centre of an oven preheated to 200°C. Remove and allow to cool slightly. Dust the strudel with icing sugar, serve lukewarm.

Good to know
Serve with: Cinnamon or vanilla ice cream

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