Still not sure if I love traditional recipes or mainstream ones.
Yup, I'm a bit bipolar in the kitchen. But to be safe, I'll keep experimenting and making both classic foodstuffs and more trendy ones.
Take this berry apple strudel recipe for example. Not sure if my American friends here know what strudel is: it's a typical dessert of Austrian cuisine, also common in many other European cuisines (here in Italy, for example, in Südtirol area).
The dough - can be shortcrust, puff pastry or thin strudel pastry - is usually filled with apple, cinnamon, raisins, pine nuts and sugar. Fun fact: they say that strudel dough should be "so thin that you can read a newspaper (or love letter) through it". Anyway, you guessed right, it's just delicious.
Ready to give the classic apple strudel recipe a twist?!
I'd call this 'strudel with a twist'or 'last minute strudel for Christmas'. Not that berries are Christmassy, I mean, they're obviously not in season now. But just look at the color! Isn't it perfect for festivities?! It sure is!!!
I had this clear image in mind when I started developing the recipe: I wanted berries to pop and evoke the Christmas spirit. I wanted something light that everyone could enjoy at the end of a heavier Xmas meal. Plus, berries have the perfect sour flavor to "degrease" the palate.
I've tested this recipe multiple times to get the best result. In the first two attempts I used phyllo pastry and only berries without apples, because I wanted to be crispy and light. If you use phyllo instead of puff pastry, just layer 5 to 10 sheets and brush with coconut oil between one layer and the other.
The main issue I had with it was that - since I rolled it - the layers on the inside remained undercooked. I think, though, that if you'll give the shape on the photo, this won't happen.
The third time I tested the recipe, I used a combination of apples and berries, plus breadcrumbs to absorb the excess liquid. It came out perfect and my mom - that usually doesn't appreciate sour food - loved it!
So, in case you were looking for a last minute easy peasy dessert, here you are! A delicious & light berry strudel with apples and cinnamon that everyone will love!
If you make this recipe, please be sure to give it a rating and leave a comment! It would make me so happy! 🙂
Remember: if you try one of my recipes, tag me on Instagram or DM me the photos!
BERRY APPLE STRUDEL
- 130 gr Frozen berries
- Approximately 220-230 gr Apples - (1 apple)
- Cinnamon - to taste
- 15 grams Raw brown sugar
- 1tablespoon and a half Breadcrumbs
- 230 gr Puff pastry or phyllo pastry (vegan also works) - (one sheet)
- Preheat your oven at 200°C/390° F
- Meanwhile, wash you berriesand set them aside.
- Clean and peel the apples, then chop them and put them into a big bowl with cinnamon (to taste) berries and sugar.
- Roll out the pastry dough (for the phyllo version see post) onto parchment paper and put some breadcrumbs in the middle of the pastry lengthwise leaving a small space on top and bottom, then arrange the filling on top of the breadcrumbs.
- Cut the pastry as in the photo.
- Brush with some butter or egg yolk (vegan butter for a vegan version), sprinkle some sugar and cinnamon on top and bake for about 30-40 minutes or until golden brown.
Don’t forget to pin and share this easy and delicious recipe!
Liked this recipe? Love berries?
Then you'll love these lingonberries pistachios cinnamon buns!
© Healthy Little Cravings – Roberta Dall’Alba.
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I made this yesterday! My husband and I shared and ate the entire strudel! It was delicious! Thanks for sharing! I already filled my freezer with extra puff pastry and berries and purchased apples to make this again!
Thanks so much for making it, Louise!:) you made me super happy
Oops, butter or eggs are not vegan!
Hi, recipe can be veganized by using vegan butter.
Instead of a link to the photo of how to cut the dough, please include it in the recipe. That way it will print with the recipe.
Hi Deborah, the photo is not mine that's why I did not include it!:) x
nicole (thespicetrain.com) says
I LOVE strudel but haven't had one in ages. Yours looks absolutely delicious, thank you for sharing! 🙂
Thank YOU for commenting!:)