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Oat and apple strudel freshly baked
Crispy pastry roll filled with spiced apples and oats

Healthy oat and apple strudel

Author: Flavelo
Recipes Cakes and Desserts
This strudel is the model of guilt-free pleasure. Traditional breadcrumbs are replaced here by fibre-rich oats, which are not only healthier but harmonize wonderfully with the baked apple with their nutty flavour. A special property of oats is that they absorb the valuable apple juice during baking, so the filling remains juicy and the pastry doesn't get soggy. A perfect transition between classic grandma-style cakes and modern, health-conscious nutrition.
🕒 Prep Time 25 mins
🍳 Cook Time 30 mins
⌛ Total Time 55 mins
🍽️ Servings 6 servings
🔥 Calories 250 kcal
🌍 Cuisine Hungarian (Reform)

Ingredients

Equipment Needed

  • Coarse grater
  • Mixing bowl
  • Baking tray
  • Pastry brush

Allergen Information

⚠️ Cereals containing gluten
⚠️ Egg

Instructions

1 ✓

Preheat the oven to 190°C. Wash the apples, peel them (or leave the skin on for more fibre), and grate them on a coarse grater.

Tip: The skin contains most of the vitamins and pectin, which thickens the filling.
2 ✓

Mix the grated apple with the lemon juice immediately so it doesn't turn brown. Add the sugar, vanilla sugar, and cinnamon.

Tip: The ascorbic acid content of lemon juice prevents oxidation (browning).
3 ✓

Let the apples stand for 5-10 minutes until they release juice. Then squeeze out most of the liquid (don't throw it away, drink it, it's pure apple juice!).

Tip: If you leave all the juice in, it will make the pastry soggy. Oats can only absorb a certain amount.
4 ✓

Mix the oats into the squeezed apple. Leave a little of the oats (approx. 1 tablespoon) to sprinkle on the pastry.

Tip: The oats will absorb the remaining steam and moisture generated during baking.
5 ✓

Roll out the puff pastry. Sprinkle the reserved oats thinly down the middle. Mound the apple filling on top in a longitudinal strip.

Tip: The bottom layer of oats 'insulates' the pastry from the wet filling.
6 ✓

Fold up the edges of the pastry, seal the ends. Brush the top with beaten egg and prick with a fork.

Tip: The egg wash gives the strudel an appetizing, reddish colour.
7 ✓

Bake for 25-30 minutes until crispy and golden brown. Let cool to lukewarm before slicing.

Tip: Hot strudel filling is still unstable; if you wait a bit, it will be easier to cut nice slices.

Recipe FAQ

Why is it too sour?
It depends on the apple variety. If using tart apples (e.g. Granny Smith), add a little more sugar or raisins. Gala or Jonagold are ideal for baking.
Can I use fine rolled oats?
Yes, absolutely! Fine rolled oats bind moisture better and are less noticeable in the filling.

Ingredients

  • 1 pack Puff pastry
  • 500 g Apples (approx. 3-4 medium)
  • 80 g Fine rolled oats
  • 60 g Brown sugar
  • 1 tsp Ground cinnamon
  • 1 half Juice of a lemon
  • 1 sachet Vanilla sugar
  • 1 pc Egg (for glazing)