I’ve been perfecting this apple and date strudel recipe for years, combining traditional Austrian baking techniques with the natural sweetness of dates. This version transforms the classic apple strudel into a more nutritious dessert, while retaining its beloved flaky texture and warm spices.
The story behind this recipe
Dating back to the Habsburg Empire, strudel has graced European tables for centuries. While traditional strudels rely heavily on sugar, I’ve revolutionized this classic by incorporating Medjool dates, nature’s candy, creating a perfectly balanced sweetness that complements the tart apples.
Ingredients
For the filling:
4 medium Granny Smith apples (800 g/28 oz), thinly sliced
6 large Medjool dates (120 g/4.2 oz), pitted and finely chopped
1 teaspoon cardamom (2 g)
1/2 teaspoon freshly ground nutmeg (1 g)
1/4 cup chopped walnuts (30 g/1 oz)
For the dough:
1 sheet puff pastry (275 g/9.7 oz), thawed
1 large egg, for brushing
2 tablespoons turbinado sugar, for garnish (optional)
Step-by-step instructions
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