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I've made this dessert so many times in my life I am not even sure if the quantities below are correct as it is just so easy, it's almost mindless and purely a matter of personal taste as to how much sugar etc. One word of caution though: use the best pastry. Homemade or Woollies, of course.

Fab Apple Strudel


  • 400 g puff pastry, already rolled
  • 1 x 385 g can pie apple pieces
  • 65 ml seedless sultanas
  • 90 ml castor sugar
  • 5 ml ground cinnamon
  • 5 ml ground nutmeg
  • 65 ml melted butter
  • 1 egg, beaten well
  • for dusting: icing sugar and ground cinnamon

Chef's hint: For a superb flavour dimension, you can brown the apples in salted butter, sugar and cinnamon until they are richly caramelized. Yum! Allow to cool before wrapping it in the pastry and baking it.


Place the puff pastry on a lightly floured board and roll out a little more.

Place the pie apples in a mixing bowl and add the sultanas, sugar, cinnamon, nutmeg and butter. Mix lightly and place down the length of the pastry, towards one side. Fold the far end over (so that the apples are in the centre of the roll) and tuck the short ends firmly in.

Place the strudel seam down on a baking sheet thats been sprayed with non-stick spray. Make 6 small equally-spaced slits in the top of the pastry (as youd normally cut it into slices) and brush lightly all over with the egg wash.

Bake in the oven preheated to 190 C for 30 - 35 minutes or until the pastry is cooked right through, risen and golden. Dust with a mixture of icing sugar and cinnamon, slice through were you make the slits, and serve with vanilla ice cream or whipped cream.

Yields 6 portions