Mary Berry Apple Strudel

There’s something about the smell of baked apples and cinnamon that instantly takes me back to my childhood kitchen — cold hands wrapped around a warm plate, flaking bits of pastry scattered across the table, and my mum humming as she pulled the strudel from the oven. We didn’t call it “strudel” then — just “apple roll” — but it had the same golden crust, the same juicy filling, and the same hush that fell over the room after the first bite.

Mary Berry’s version of this classic dessert keeps all of that comfort, but with her signature simplicity. It’s flaky, gently spiced, and filled with tart apples, raisins, and toasted almonds — all bundled up in crisp filo. Whether you’re baking for Sunday lunch or just feeling nostalgic, this strudel is pure comfort wrapped in pastry.

Ingredients List

For the Strudel:

• 4 sheets filo pastry (10 x 18 in)
  Delicate and crisp — handle with care!
• 4 tbsp butter, melted
  For brushing those golden, flaky layers.
• ½ cup fresh white bread crumbs
  They soak up apple juices so the base stays dry.
• 3 tbsp sliced almonds
• Confectioners’ sugar for dusting

For the Filling:

• 1½ lb tart apples (peeled, cored, sliced)
  Bramleys or Granny Smiths are best — sharp, not mushy.
• Zest and juice of 1 lemon
• 3 tbsp light brown sugar
• ½ tsp ground pumpkin pie spice
  (Or sub in a little clove, nutmeg, and ginger.)
• ½ tsp ground cinnamon
• ¾ cup golden raisins
• ½ cup blanched almonds, roughly chopped

How to Make It (Instructions)

1. Preheat your oven to 190°C (375°F). Do this first — don’t be like me, scrambling at the last second.
2. Mix your filling: In a big bowl, toss the sliced apples with lemon zest and juice. Add the brown sugar, spices, raisins, and chopped almonds. Let it sit while you prep the pastry — the apples start to soften and soak up the flavours.
3. Layer the filo: Lay one sheet of filo onto a clean tea towel. Brush with melted butter. Repeat, layering and brushing until all four sheets are stacked.
4. Scatter breadcrumbs down the center third of the pastry, lengthwise. They’ll soak up any juice and keep the base crisp.
5. Spoon the apple filling evenly over the breadcrumbs. Try to keep it centred and not too bulky.
6. Roll it up: Fold the short ends in first, then roll lengthwise — like wrapping a parcel. Use the tea towel to help guide it without tearing the pastry.
7. Shape and finish: Place seam-side down on a lined baking sheet. Gently bend into a horseshoe shape if you fancy. Brush with the remaining butter and sprinkle over the sliced almonds.
8. Bake for 40–45 minutes until golden, firm, and smelling like autumn.
9. Dust with icing sugar once slightly cooled. Slice and serve warm or at room temperature.

Common Mistakes

Why is my strudel soggy on the bottom?
You probably skipped the breadcrumbs or used very juicy apples. Been there — learned to never skip that breadcrumb barrier again.

Why did my filo tear?
It dries out fast. Cover unused sheets with a damp towel while you work and handle gently.

Why is my filling leaking out?
Roll it tightly and fold the ends in well. Too loose and the juices escape. I learned this after mopping burnt sugar off my oven tray.

Why isn’t it golden on top?
Not enough butter. Each layer of filo needs brushing or it stays pale and dry.

Storage and Reheating Tips

Fridge:
Cool the strudel fully, then wrap in cling film or store in an airtight container. Keeps well for up to 3 days.

Freezer:
Wrap tightly in plastic and foil, or slice and freeze individually. Use within 3 months for best texture.

Reheating:

• Oven: 175°C for 10–15 minutes — crisps it up beautifully.
• Microwave: 30–60 seconds on medium. Fast, but the crust softens.
• Air fryer: 160°C for 5–6 minutes. Surprisingly effective — crisps the outside, warms the middle.

What to Serve With It

• Vanilla Ice Cream — cold and creamy against the hot, flaky pastry is heaven.
• Whipped Cream — light, fluffy, and perfect for a mid-afternoon pudding.
• Warm Custard — if you’re British, you already know this is the move.

FAQ Section

Can I make this ahead of time?
Yes — assemble the strudel, then refrigerate it unbaked for up to 24 hours. Bake fresh when ready to serve.

Can I freeze apple strudel before baking?
Yes — just be sure to wrap it tightly. Bake from frozen, adding 10 extra minutes to the time.

Can I use puff pastry instead?
You can, though it’ll turn out more like a turnover than a traditional strudel. Still delicious, just a bit different.

Is this recipe vegan-friendly?
Swap the butter for a plant-based version and ensure your filo is egg-free (most are). It’s easily adapted!

What apples are best for strudel?
Go for tart varieties like Granny Smith or Bramley. They hold their shape and balance the sweetness beautifully.

Try More Recipes:

• Mary Berry Red Velvet Cupcakes
• Mary Berry Lemon Pots
• Mary Berry White Chocolate Mousse