Strudel has its roots in Austrian and Central European kitchens, where families would gently stretch dough by hand and fill it with apples, nuts, and warmth from simple spices.
Now, let me share why this High-Fiber Apple Walnut Strudel feels like something truly worth making.
I love how it carries that old tradition but speaks to how we eat today. You still get those beautifully thin, flaky layers - but inside, it’s a comforting mix of soft apples, toasted walnuts, and a gentle touch of cinnamon that instantly wraps you in warmth.
And here’s the part I enjoy most - it’s not just delicious, it’s thoughtfully balanced. The fiber-rich ingredients make it feel lighter, smarter, yet still deeply satisfying.
I always believe dishes like this tell a story - you can taste the past, but also feel the present in every bite.
So when it comes out golden and crisp… will you slice it warm, or sneak a bite straight from the tray?
Prep Time: 30 minutes
Rest Time: 15–20 minutes
Bake Time: 55–60 minutes
Oven Temperature: 180°C/350°F
Servings: Approx. 8–10 slices
Ingredients:
Oat flour – 120 g
Psyllium husk – 15 g
Oat bran – 20 g
Rolled oats – 20 g
Walnuts – 100 g
Apples (with skin) – 2–3 medium (approx. 250–300 g)
Cinnamon – 5 g
Potato starch – 135 g
Almond flour – 75 g
Olive oil – 50 g
Water – 160 g
Coconut sugar – 60 g
Lemon zest – from 1 lemon
Lemon juice – from ½–1 lemon
Egg – 1 (optional, for egg wash)
Instructions:
1. To Prepare the Apple Filling:
Assemble the required ingredients.
Cut apples into small cubes, keeping the skin.
Add 40 g coconut sugar and half of the psyllium husk (7–8 g).
Add oat bran and cinnamon.
Add lemon zest and lemon juice.
Mix well and let sit to soften and release juices.
Add chopped walnuts and mix again.
2. To Prepare the Dough:
In a bowl, mix remaining psyllium husk with water.
Stir and let it form a gel (2–3 minutes).
In a separate bowl, sift oat flour, potato starch, and almond flour.
Add remaining coconut sugar and mix.
Add psyllium gel and olive oil to the dry ingredients.
Knead by hand or with a stand mixer until a cohesive dough forms.
3. To Rest the Dough:
Let the dough rest for 10–15 minutes.
Wrap and rest again briefly if needed for better elasticity.
4. To Shape the Strudel:
Place the dough onto parchment paper lightly dusted with oat flour.
Roll into a rectangle approx. 30–40 cm long.
Spread the apple filling evenly over one side of the dough.
Leave some space at the edges.
Using the parchment paper, carefully roll the dough into a log.
Seal the edge using a little water.
5. To Finish:
Brush the surface with egg wash (or water for vegan option).
Sprinkle rolled oats on top.
6. To Bake:
Preheat oven to 180°C/350°F.
Bake for 55–60 minutes until golden and firm.
7. To Cool:
Let cool slightly before slicing to allow structure to set.
Slice and serve warm!
Storage:
Store in the refrigerator for up to 4 days. Reheat gently in the oven for best texture. Can be frozen for up to 1 month.
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