An amazingly rich and tasty Light and Crispy Apple and Custard Strudel are originated from Germany. It can be eaten worldwide and can also be found in many bakeries across the world. Have you ever thought of how easy it is to make apple strudel?
Oh yes, you could do it the fantastic way and use layers upon layers of very very thin pastry and wrap the strudel over and over, but I’ve got a quicker and faster way which doesn’t involve using an enormous work surface to accommodate the thin pastry layers, and it’s equally as delicious!
For this recipe, I’ve added a small twist of England. This dish is so amazing. It is rich, delicious, and low carb, so you can enjoy it guilt-free.
One of my kids hates this meal with a passion. That’s a shame because it’s a very healthy meal which is well cooked and my husband and I love it – it’s such a wonderful, versatile meal for low carbers.
When I usually eat it at home I would heat in the oven and then make up some custard and pour over the strudel. Then I thought, why not combine the custard into the strudel and eat it like that!
So here’s my recipe for Apple and Custard Strudel. Serve it warm or chilled. I like it both ways. You can also make ahead and freeze BEFORE baking, or freeze after baking and then heat up to make the pastry crispy again.
Likewise, you can buy ready-made custard, or make your own using our Custard recipe.
This is a perfect dessert to serve at a party. Just simply slice into portions and people can help themselves, or you can serve in bowls with a blob of whipped fresh cream or vanilla ice cream. Yummy!
You may think this is an odd combination, but trust me, it’s absolutely yummy.
So let’s get started with the recipe and see how we make this delicious Apple and Custard Strudel. Please enjoy!
How to Make the Light and Crispy Apple and Custard Strudel
Ingredients:
6-7 sheets filo pastry (approx 270g)
60g melted butter
The Filling
4 Apples. I used Braeburn, but you can use any apple you wish. (About the size of tennis balls)
1/2 lemon or a squeeze of lemon juice.
1 pint or 2 1/2 cups of milk
2 tablespoons of sugar
1 Tablespoon milk (for glazing)
2 Tablespoons custard powder
Direction:
1. Make the custard, by adding custard powder, 1 1/2 tbsp sugar and the milk to a pan and heat until thick. (see photo). Leave to cool until tepid.
2. Peel, core and slice the apples to 1/2 cm thick. Squeeze lemon juice over them to prevent from browning.
3. Get your flaky pastry out of the fridge, divide into two and roll each one out until 4 mm in thickness. This will give you two long strudels, roughly measuring 30cm by 12 cm. You can choose to make smaller parcels or one long one, depending on how big your baking tray is! Try to keep a rectangle shape when rolling. Once rolled, place the pastry on the greased baking tray.
4. Lengthways, arrange the apple slices so they cover just less than half the pastry (see photo), and spread the custard over the apples. Keep 1 1/2 cm space free around the edges. (see photo)
5. Brush the edges with milk and fold the pastry over the filling, sealing the edges.
6. Brush the TOP with milk, and NOT the edges. If you brush the edges, it will prevent the pastry from rising! Sprinkle with the remainder of the sugar. Using a pair of scissors, make a few air holes in the top (see the crosses on the photo below). You can also use a ruler to straighten the edges but I like it looking ‘natural’!
7. Put it in the hot oven and bake for 25 – 35 minutes or until golden brown. The time will vary depending on how big or small you choose to make your parcels. Make sure the oven has reached the correct temperature before cooking as this will greatly help the flakiness and rising of the pastry.
8. Allow cooling slightly. This is best eaten ‘warm’ as opposed to ‘hot’, either on its own or with a scoop of ice cream.
Light and Crispy Apple and Custard Strudel
Ingredients
- 6-7 sheets filo pastry (approx 270g)
- 60g melted butter
- 4 apples
- 1/2 lemon or a squeeze of lemon juice.
- 2 1/2 cups of milk
- 2 tbsp of sugar
- 1 tbsp milk
- 2 tbsp custard powder
Instructions
- Heat oven to 200C, Gas 6, 400F. Grease your baking tray.
- Make the custard, by adding custard powder, 1 1/2 tbsp sugar and the milk to a pan and heat until thick. (see photo). Leave to cool until tepid.
- Peel, core and slice the apples to 1/2 cm thick. Squeeze lemon juice over them to prevent from browning.
- Get your flaky pastry out of the fridge, divide into two and roll e5. Lengthways, arrange the apple slices so they cover just less than half the pastry (see photo), and spread the custard over the apples. Keep 1 1/2 cm space free around the edges. (see photo)
- Brush the edges with milk and fold the pastry over the filling, sealing the edges.
- Brush the TOP with milk, and NOT the edges. If you brush the edges, it will prevent the pastry from rising! Sprinkle with the remainder of the sugar.8. Put it in the hot oven and bake for 25 – 35 minutes or until golden brown. The time will vary depending on how big or small you choose to make your parcels. Make sure the oven has reached the correct temperature before cooking as this will greatly help the flakiness and rising of the pastry.
- Allow cooling slightly. This is best eaten ‘warm’ as opposed to ‘hot’, either on its own or with a scoop of ice cream.
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