How to Make a Deliciously Flaky Gluten Free Apple Strudel at Home
Updated: Feb 28
This Gluten Free Apple Strudel is the ultimate winter comfort food. Light, crisp pastry filled with a spiced apple filling, it'll be a winner every time!
This might seem like one of the most intimidating gluten free recipes you could attempt, but I promise you, it is completely achievable. All you need is a batch of my Gluten Free Filo Pastry and a few extra simple ingredients and you're most of the way there! If you just can't stomach the idea of making your own filo pastry (which is nowhere near as difficult as it might seem, and, I mean, just LOOK at those flaky layers!), you can absolutely use this filling in your favourite gluten free puff pastry instead.
How is Apple Strudel made?
Apple Strudel is made by layering filo pastry with butter, then topping it with spiced apples and raisins, and rolling it up to enclose. The whole thing is then baked until golden brown and crisped to perfection! Once you have the pastry sorted (see my separate recipe for all the information you need for a fabulous gluten free filo pastry) this Gluten free Apple Strudel is a genuinely easy recipe that uses a few everyday ingredients.
What ingredients do I need?
Here are the simple ingredients required for this brilliant comfort food:
Gluten Free Filo Pastry - my filo recipe will give you the best possible result. But, you could use store bought pastry instead - just be aware the bake time may well be different.
Apples - I prefer to use Granny Smith apples for their tart flavour and ability to keep their shape when cooked. Avoid regular eating apples, we don't want a mushy filling.
Raisins - these are optional, but I love the extra rich sweetness they give, plus they soak up all the apple and lemon juices and end up irresistibly juicy!
Lemon zest and juice - including both lemon zest and juice prevents the strudel from being too sweet. The added freshness they bring means you can serve the strudel with vanilla ice cream alongside!
Brown sugar - we do need a bit of sugar for sweetness, this is a dessert after all. Using brown sugar instead of white gives us that slight caramel flavour - always a winner with apple.
Cinnamon - speaking of winning combinations, would an apple based dessert ever be complete without cinnamon?? No, in my opinion.
Salt - salt is fantastic in desserts to help balance all the flavours and gives a well rounded result.
Breadcrumbs - this might seem a slightly funny ingredient, but they breadcrumbs soak up all the juices from the fruit and prevent the dreaded soggy bottom!
Baking Gluten Free Apple Strudel
I find that Gluten Free Filo Pastry tends to require a bit longer in the oven than regular filo might. This Strudel gets 45 - 50 minutes in a 210ºC oven, which does a good job of baking away any raw flour taste from the pastry, and delivers a delicious golden and crisp result. I always have to rotate my bakes to get an even browning, but you know your oven and what it can and can't do.
Can I make this Apple Strudel in advance?
Yes, you can! Prepare the strudel all the way up to the finished assembly (end of step 7), then cover it tightly with plastic wrap. The strudel can be refrigerated for a few days or frozen for a few months. Bake it straight from the fridge or freezer (brushing generously with melted butter first), but bear in mind it might need a little longer in the oven to get perfectly golden and crisp.
How do I store leftovers?
Any leftover strudel can be stored in and airtight container in the fridge. Reheat in a 180ºC oven until hot and crisp.
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