Apple, Rum and Raisin Strudel




Prep Time


Cook Time

Rum-soaked raisins make this strudel a dinner-party delight. Serve warm with ice cream, custard or cream.


  • ½ cup raisins
  • ½ cup rum
  • 350g roll flaky pastry
  • 6 apples – peeled and cut into 1cm dice
  • 2 tablespoons brown sugar
  • 1 tablespoon sugar
  • 1 tablespoon flour
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1 egg whisked with 1 tablespoon water
  • A little raw sugar
  • Icing sugar, to dust


  • Soak the raisins in the rum.
  • Preheat oven to 200°C (180°C fan bake).
  • Line a baking tray with baking paper.
  • Unroll the pastry on to the prepared tray and cut to fit.
  • Place the apples and sugar in a saucepan with just enough water to cover. Simmer for 2 minutes. Drain.
  • Add the raisins and rum, sugars, flour, cinnamon and nutmeg.
  • Arrange along the centre of the pastry and bring the long sides of the pastry together on top. Tip the strudel over so the seam is underneath.
  • Brush with the egg mixture.
  • Cut slits along the top of the strudel and sprinkle with a little raw sugar.
  • Bake for 25–30 minutes or until golden brown.
  • Serve dusted with icing sugar.