Aldi-Style Apple Strudel

This version replaces highly processed puff pastry and refined sugars with rich organic butter, wholesome sweeteners, and fresh fruit for a truly nourishing dessert.

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Ingredients

  • 2 cups organic all-purpose flour
  • 1/2 cup organic grass-fed butter (cold and cubed)
  • 1 tsp sea salt
  • 3 large organic Granny Smith apples (peeled, sliced, and tossed in lemon juice)
  • 1/4 cup raw honey
  • 1 tsp organic cinnamon
  • 1/2 tsp organic nutmeg
  • 2 tsp vanilla bean paste
  • 1 tbsp avocado oil
  • 1 tbsp cold water (as needed)

Clean swaps

How we upgrade the restaurant version with better ingredients.

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Organic grass-fed butter or avocado oil
Organic grass-fed butter or avocado oil Shop →
Raw honey
Raw honey Shop →

Shop the clean pantry

Reorder the shelf-stable staples for this recipe.

What you'll need

Instructions

  1. In a large bowl, mix the flour and sea salt. Add the cubed butter and rub it into the flour with your fingertips until the mixture resembles coarse crumbs.
  2. Add most of the cold water gradually until a dough forms; wrap in plastic and refrigerate for 30 minutes.
  3. While the dough chills, combine the sliced apples, honey, cinnamon, nutmeg, and vanilla bean paste in a large bowl.
  4. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
  5. Roll out the dough on a lightly floured surface into a large rectangle (approx. 12x18 inches).
  6. Spread the apple mixture evenly over one half of the dough, leaving a small border at the edges.
  7. Fold the other half of the dough over the apples, pinching the edges to seal them tightly.
  8. Brush the top with avocado oil and bake for 30-35 minutes until the pastry is golden brown and fruit is tender.

FAQ

Can I make this vegan?

Yes, simply swap the organic butter for a high-quality vegan butter or additional avocado oil.

How do I prevent the strudel from leaking?

Ensure you pinch the edges tightly and consider tossing the apples in a little bit of arrowroot starch if they appear very juicy.

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