Apple Shortcrust Pastry Roll

Course: Dessert

Cuisine: Central European, International

Diet: Halal, Kosher

Keyword: apple shortcrust pastry, apple shortcrust pastry recipe, apple strudel, shrtcrust pastry recipe

Prep Time: 20

Cook Time: 40

Cooling Time: 15

Total Time: 1 15

Servings: portions

Calories: 360kcal

Author: Laci

A quick, foolproof dessert made with shortcrust pastry wrapped around a warm, cinnamon-spiced grated apple filling. Features a special moisture barrier layer to ensure a golden, crispy bottom every single time!

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Metrics - US Customary

Equipment

1 baking tray

Ingredients

550 g shortcrust pastry 2 ready-rolled sheets or homemade block
1.5 kg red apples (such as Gala or Braeburn), peeled
1 pc lemon juice freshly squeezed
50 g sugar granulated
1 sachet vanila sugar or 1 teaspoon vanilla extract
2 teaspoon cinnamon ground
50 g breadcrumbs or ground almonds / crushed biscuits
1 pc egg beaten, for egg wash
1 tablespoon sugar for sprinkling

Instructions

Prepare the Filling: Peel and coarsely grate the 1.5 kg of apples into a large bowl. Immediately sprinkle with the lemon juice to prevent browning. Add the 50 g granulated sugar, 1 sachet vanilla sugar, and 2 teaspoon ground cinnamon. Mix well.
Prep the Dough: Take the shortcrust pastry out of the fridge 15 minutes before using so it rolls smoothly without cracking. Unroll or roll out the pastry on a lightly floured surface, cutting it into two equal rectangles.
Add the Moisture Shield: Evenly sprinkle the 50 g of fine breadcrumbs across both pastry sheets, leaving a 1-inch (2.5 cm) border clear around all edges.
Fill and Roll: Gently squeeze out any excess liquid from the grated apples using your hands. Divide the apple filling equally and spread over one side of each pastry rectangle. Roll up each pastry sheet tightly over the apples to enclose the filling, then pinch the edges securely to seal.
Prepare for Baking: Place both rolls seam-side down on a baking sheet lined with parchment paper. Brush the tops and sides with the beaten egg, then sprinkle with 1 tablespoon brown sugar for a shiny, golden crust.
Bake: Bake in an oven preheated to 180°C (350°F) for 30–40 minutes (start checking at 25 minutes). The rolls are done when the crust turns a rich golden brown.
Cool & Serve: Remove from the oven and allow the rolls to cool on the tray for 15 minutes to let the filling set before slicing. Serve warm or at room temperature, dusted with powdered sugar.

Video

Notes

Preventing a Soggy Bottom: Do not skip squeezing the excess juice out of the grated apples with your hands before adding them to the dough. The layer of breadcrumbs (or ground almonds) is essential as it absorbs any remaining liquid during baking to keep the bottom crust crisp.
Working with Shortcrust Pastry: If using store-bought ready-rolled shortcrust pastry, remove it from the refrigerator 15–20 minutes before unrolling. If the dough is too cold, it will crack along the folds.
Breadcrumb Substitutions: If you don't have breadcrumbs, you can use fine ground almonds, hazelnut meal, or crushed Biscoff/digestive biscuits. Ground almonds add a delicious nutty flavor!
Best Apple Varieties: Sweet, crisp red apples like Gala, Braeburn, or Honeycrisp work best. If using tart cooking apples like Granny Smith or Bramley, taste your filling mixture and add an extra tablespoon of sugar if needed.
Optional Add-ins: For a classic European strudel twist, mix in 50 g of finely chopped walnuts or a handful of golden sultanas (soaked in warm water for 10 minutes beforehand).
Storage & Reheating: Store completely cooled rolls loosely covered at room temperature for up to 2 days, or in the fridge for up to 4 days. Reheat individual slices in a preheated oven at 175°C (350°F) for 6–8 minutes or in an air fryer for 3–4 minutes to crisp up the pastry. Avoid microwaving as it will make the crust soggy.

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