Apple Strudel - Carême Pastry

Apple Strudel

A boozy twist on this perennial family favourite makes for a guaranteed crowd-pleaser! Encased in crisp, biscuity sour cream pastry, the scrumptious apples and fruity raisins are paired with tangy lemon, vanilla and cinnamon sugar to create a dessert that would make your Nanna proud.

Serves: 6
Prep/Cook Time: 1.5 hours
Skill Level: Easy


  • 2 (445g packets) Carême All Butter Puff Pastry, defrosted
  • 550g Granny Smith Apples
  • 40g raisins
  • 30ml Rum
  • 2 teaspoons vanilla bean paste
  • Zest and juice of ½ lemon
  • 35g sliced almonds
  • 75g butter, melted and cooled
  • ⅓ cup panko breadcrumbs
  • 2 teaspoons caster sugar
  • 1 teaspoon ground cinnamon.
All Butter Puff Pastry


  1. Preheat oven to 180°C fan-forced (200°C conventional).
  2. Peel, quarter and core the apples, then cut them into fine slices and place into a bowl. Add rum, vanilla bean paste, raisins, lemon zest and juice, and toss to combine.
  3. Combine cinnamon and sugar in a small bowl and set aside.
  4. Roll out one sheet of pastry and cut to 20cm wide on the short edge. Lay pastry on a lined baking tray and brush with half of the melted butter. Leaving a 2-3cm border-free on the sides, sprinkle on the breadcrumbs. Top with apple mixture, then cinnamon sugar. Sprinkle almonds evenly over the top of the sugar mixture.
  5. Roll out the second sheet of pastry and cut to 24cm wide. Cut horizontal slits down the pastry, working from one short edge of the pastry to the other, ensuring you leave 4-5cm of uncut pastry on either side. Place the cut pastry sheet over the top of the apple mixture.
  6. Using the tines of a fork, crimp the edges and seal the two sheets of pastry together. Brush the top sheet of pastry with the remaining butter, then place into the oven to bake for 45-50 minutes, or until the pastry is golden and crisp.
  7. Remove from the oven and set aside for 30 minutes to cool. To serve, sprinkle with icing sugar and add a dollop of double cream or ice cream to each serve.
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