clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Apfelstrudel Kuchen | Bake to the roots

Apple Strudel Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Bake to the roots
  • Prep Time: 00:45
  • Cook Time: 01:00
  • Total Time: 02:30
  • Yield: 1
  • Category: Cakes
  • Cuisine: Austrian


Apple Strudel meets Cake – a crunchy delicious version of a classic bake.


12.3 oz. (350g) curd cheese aka. quark (20% fat)
5.3 oz. (150g) cream cheese
4 medium eggs
2 tsp. vanilla extract
1 tsp. ground cinnamon
1/2 cup (100g) sugar
1.8 oz. (50g) wheat semolina
32 oz. (900g) apples
2.1 oz. (60g) dried cranberries
1.8 oz. (50g) sliced almonds
1 pkg. filo dough sheets (10 sheets à 12x12inches)
3-4 tbsp. butter, melted
2-3 tbsp. bread crumbs


1. Start by taking the filo dough out of the fridge and let it come to room temperature for about 10 minutes. Preheat the oven to 350°F (175°C). Line a 10 inches (26cm) springform tin with baking parchment and grease lightly. Set aside.
2. Add the curd (quark), cream cheese, eggs, vanilla extract, cinnamon, sugar, and semolina to a large bowl and mix until well combined. Set aside. Peel, core, quarter, and cut into dices. Add together with the cranberries to the large bowl and mix in.
3. Take the dough sheets out of the package and place on your workspace. Brush each one with melted butter and place six of them rotating each one slightly in the springform tin – press to the bottom and side and let the rest overlap the tin. To keep the dough sheets from drying out you can cover them with a damp kitchen towel while working on the cake. Sprinkle the bread crumbs onto the base of the cake and pour in the apple filling – sprinkle with the sliced almonds. Fold the overlapping parts of the dough sheets to the center and cover the filling with it. Crumple the remaining buttered dough sheets slightly and place on top of the cake. Bake for 55-60 Minutes. If the filo dough gets too dark, cover with a sheet of baking paper or aluminum foil. Take the cake out of the oven and place on a wire rack, open the springform tin immediately so the cake can cool down and won’t stick to the tin. Let cool down completely. Dust with some confectioners’ sugar (optional) before serving.


Enjoy baking!