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Swedish appel strudel apfelstrudel or äppelstrudel

Recipe: Swedish apple strudel - to serve cold

Prep Time 20 mins
Cook Time 15 mins
Total Time 50 mins
Course Dessert
Cuisine Swedish
Servings 1 loaf


  • 425 g puff pastry frozen (fresh can also be used but then the instructions are not the same)
  • 3 apples
  • 160 g brown sugar divided, half to roll out with the puff pastry and half for the filling
  • 150 ml crème fraiche
  • 50 ml curd cheese
  • 2 tsp cinnamon
  • 125 g raisins 125 g = 200 ml
  • 1 egg


  • Thaw the puff pastry. Prepare an oven sheet pan by lining it with parchment paper then sprinkle it with half the brown sugar
  • Place the puff pastry plates next to each other on the pan. Prepare to join them by first roughen up the edges with a fork then add just a little water. Join the edges in a 1 cm overlap then press them together with the fork.
  • Roll out the dough so that all joints are smooth and the puff pastry is slightly thinner
  • Slice the apples as thin as you can
  • Mix all the other ingredients (except the egg) then add the apple slices
  • Spread the filling on half the puff pastry before folding in the edges. Then roll it to one long strudel and finish by brushing it with the egg
  • Bake in the oven at 225°C (437°F) for 15-20 min
  • Let it cool and store it wrapped in the fridge. It is best when served fridge cold