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Photo of Blackberry and apple strudel by WW

Blackberry and apple strudel

Total Time
45 min
15 min
30 min
Crisp, flaky pastry filled with a delicious nutmeg-scented apple and blackberry stuffing


Apple, stewed, unsweetened

400 g, (400g can pie apple)

Caster sugar

1 tbs

Oil spray

6 x 3 second spray(s)

Ground nutmeg

¼ tsp

Filo pastry

6 sheet(s)

Dried breadcrumbs

2 tbs, (dried)

Frozen blackberries

1 cup(s), (120g)

Canola oil

1 tsp

Flaked almonds

cup(s), (25g)

Icing sugar

1 tsp, to dust


  1. Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper. Combine pie apple, sugar and nutmeg in a medium bowl.
  2. Lightly spray one sheet of filo pastry with oil, then lightly sprinkle with some of the breadcrumbs. Continue layering pastry, spraying with oil and sprinkling with breadcrumbs. Finish layering process with one plain sheet of filo pastry laid across the top.
  3. Spoon apple mixture along one long side of pastry, about 6cm from long side and 7cm from short sides. Top apple mixture with blackberries, then fold long edge and sides in, rolling up to enclose filling. Carefully place on prepared tray, seam-side down. Lightly spray with oil, then bake for 30 minutes or until pastry is crisp and golden. Lightly cover with foil if pastry becomes too brown during cooking.
  4. Sprinkle almonds on strudel during the last 3 minutes of cooking or until almonds are golden. Dust strudel with icing sugar, cut into 4 slices and serve.


SERVING SUGGESTION: A dollop of reduced-fat honey yoghurt.