Apple, Raisin and Hazelnut Strudel

Ingredients

• 1 rouleau Puff pastry (ready‑to‑use, kept refrigerated)
• 150 g Golden raisins (dried)
• 60 ml White rum (divided into two parts)
• 90 g Butter (unsalted, 30 g for the filling, 60 g for the final glaze)
• 30 g Breadcrumbs (fine)
• 30 g Hazelnut powder (toasted)
• 4 pieces Apples (Golden or Granny Smith type, peeled, cored, sliced)
• 15 ml Lemon juice (about 1 tablespoon, fresh)
• 80 g White sugar
• 5 g Ground cinnamon (about 1 teaspoon)
• 2 pieces Eggs (beaten for glazing)
• 20 g Powdered sugar (for finishing)

Instructions

1. Raisin maceration

   Pour the rum over the golden raisins in a bowl, cover and let macerate for 10 minutes.

   Time: PT10M

2. Preparing the breadcrumb‑hazelnut mixture

   Melt 30 g butter in a saucepan over medium heat, add the breadcrumbs and stir until golden (about 3 minutes).

   Time: PT5M

3. Toasting the hazelnuts

   Stir the hazelnut powder into the mixture, let toast for an additional 2 minutes, then remove from heat and let cool.

   Time: PT5M

4. Preparing the apples

   Peel, core and slice the apples thinly. Place them in a large bowl, add lemon juice, sugar and cinnamon, then mix by hand.

   Time: PT10M

5. Rolling out the puff pastry

   On a lightly floured work surface, roll out the puff pastry to about 35 cm wide and 2‑3 mm thick. Trim the edges to obtain a clean rectangle.

   Time: PT5M

6. Edge glazing

   Brush the edges of the pastry rectangle (about 2 cm) with a beaten egg using the brush.

   Time: PT2M

7. Spread the breadcrumb‑hazelnut mixture

   Spread the cooled mixture over the upper two‑thirds of the pastry, leaving a free edge of about 2 cm.

   Time: PT3M

8. Add the apples and raisins

   Arrange the apple slices in an even layer, then distribute the macerated raisins. Pour the remaining rum over the top.

   Time: PT5M

9. Roll the strudel

   Fold the left and right edges over the filling, then, starting from the bottom, gently roll the dough, tightening slightly. Seal the ends by pressing with your fingers.

   Time: PT5M

10. Prepare the tray and final glaze

    Place the strudel on a baking sheet lined with parchment paper, brush the top with a beaten egg and lightly prick the surface with a knife.

    Time: PT3M

11. Baking

    Bake in a preheated oven at 180 °C for 45 minutes until the top is nicely golden.

    Time: PT45M

    Temperature: 180°C

12. Glazing with melted butter

    Immediately after removing from the oven, brush the strudel with the 60 g melted butter using a brush, then let cool on a rack.

    Time: PT10M

13. Finishing and serving

    Once cooled, cut the strudel into 8 pieces with a serrated knife, dust with powdered sugar and serve.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

15 g

Fiber

3 g

Ingredient Substitutions

• Instead of Puff pastry: shortcrust pastry, phyllo dough
• Instead of Golden raisins: brown raisins, dried cranberries
• Instead of White rum: orange liqueur, grape juice
• Instead of Butter: margarine, vegetable oil
• Instead of Breadcrumbs: crushed dry biscuits
• Instead of Hazelnut powder: almond powder
• Instead of Apples: pears
• Instead of Lemon juice: apple cider vinegar
• Instead of White sugar: cane sugar, coconut sugar
• Instead of Ground cinnamon: nutmeg, ginger
• Instead of Eggs: milk, vegan egg
• Instead of Powdered sugar: sifted powdered sugar

Equipment Needed

• Rolling pin
• Kitchen brush
• Chef's knife
• Baking sheet
• Parchment paper
• Saucepan
• Mixing bowl
• Wooden spatula (optional)
• Cooling rack
• Oven

Critical Steps — Do Not Skip

• Raisin maceration
• Roll out and handle the puff pastry without warming it
• Seal the edges properly before baking
• Baking at 180 °C for 45 minutes

Chef Tips from the Video

• Keep the puff pastry chilled until you roll it out to prevent it from softening.
• Use clarified butter for the breadcrumb‑hazelnut mixture to achieve a richer golden color.
• A serrated knife allows cutting the strudel without crushing the filling.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3 to 4 days.

Freezer: Wrap the whole strudel in plastic film then aluminum foil, freeze up to 1 month.

Room temperature: At room temperature, consume within the day for optimal texture.

Make-Ahead Tips

• Macerate the raisins the day before for a stronger flavor.
• Prepare the filling (apples + sugar + cinnamon) 24 h ahead and keep it chilled.
• Assemble the strudel, refrigerate, then bake just before serving.