Apple Strudel

Cooking surfaces

BBQ Temperature

Main ingredient

Cook Type



With Autumn upon us it’s time to harvest fruit. This year has seen an abundance of apples and we’re all working to turn them into delicious treats such as pies, tarts and of course cider.

Autumn is also the time of Oktoberfest so why not combine our Apples with this German celebration and create a typically German apple dish.

I posted photos of this strudel on twitter and of all the things I have cooked on my Big Green Egg this seems to have had the most attention. So it seems only fair to share the recipe. As is usual I’ve borrowed parts of the recipe and then modified them to make it work nicely on the Egg.

If you make this let me know how you get on, I’ll definitely be making this again, it was delicious.


For the filling

  • 3 tbsp raisins
  • 1 large orange, juice and zest, only use 1/2 of the juice
  • 800g/1lb 12oz apples, peeled, cored, cut into small chunks. I used eating apples from a neighbours tree that overhangs our garden but you can use either cooking or eating apples.
  • 50g/2oz unsalted butter
  • 50ml/3½fl oz water
  • 100g/3½oz caster sugar
  • 1 tsp ground cinnamon
  • large handful of fresh breadcrumbs

For the pastry

  • 50g/2oz unsalted butter, melted
  • 6 sheets filo pastry
  • icing sugar, for dusting


  1. For the filling, soak the raisins in the orange juice and zest. Leave for an hour to let the raisins soak up the liquid.
  2. Cook the apples in a pan with the butter, water and sugar for 8–10 minutes, or until the apples have softened slightly, but still retain their shape.
  3. Remove the pan from the heat, add the cinnamon, raisins and juice and the breadcrumbs and stir to combine (the breadcrumbs will bind everything together). Set aside to cool.
  4. Setup your Big Green Egg for an indirect bake, plate setter feet up, stainless grid on top and the baking stone on top of that. Set it to 180°C.
  5. Lay the first leaf of pastry on a sheet of baking parchment. Brush lightly with the melted butter.
  6. Add another leaf of pastry on top of the first and brush it with butter. Repeat with all 6 leaves.
  7. Place your cool filling into the middle of your pastry.
  8. Fold over the long sides of the pastry so they overlap in the middle. Now fold up the short sides.
  9. Carefully roll over your strudel onto a baking tray so the joins of the pastry are on the bottom.
  10. Brush lightly with melted butter.
  11. Place into your Egg and bake until it’s golden brown, probably 25-30 minutes.
  12. Take it out of the Egg and leave to cool a little.
  13. Dust with icing sugar.


Serve the strudel with ice cream, custard or cream, oh and a nice beer or glass of wine.

The Uk's largest repository of recipes designed for the Big Green Egg

Garlic Bread
Rotisserie Recipes
LetzQ Spit with pork
French trimmed rack of lamb
Venison Wellington
Game and Poultry
Spatchcock Chicken
Fish and Seafood
Rasperry and almond cake
Garlic Bread
Breads and Pizza

The UK's number 1 Big Green Egg cookery school

General class information

  • Group classes at our base just outside Cambridge.
  • Private classes where we come to you.
  • Focused purely on the Big Green Egg.
  • Hands on, you're cooking.
  • Established in 2015.

Group Class Details

Group classes

Private Class Details

Emma and Matt Willis

You can really help our small business by clicking on these links to take you to Amazon. Everything you then buy, for 24 hours after clicking the link, will lead to us getting a tiny referral fee, no matter what you buy. Use the link each time you shop.

Each purchase after clicking, will help with funding our live cooks, or having the time to answer the phone when you want some advice. It doesn't cost you a thing.

Big Green Egg