Apple and cranberry strudel with orange and star anise custard

Tony Tobin's scrumptious apple and cranberry strudel with anise- and orange-scented custard makes an irresistible autumn dessert
By Tony Tobin
Apple and cranberry strudel with orange and star anise custard
  • Rating:
  • Serves: 4
  • Cook Time: 40 minutes
  • Prep Time: 20 minutes
  • Effort: medium



  • 6 sheets filo pastry, thawed
  • melted butter, plus a small knob
  • 3 Granny Smith apples
  • 100 g fresh or frozen cranberries
  • 120 g caster sugar
  • seeds from 1 vanilla pods
  • grated zest and juice of 1 oranges
  • juice of 1 lemons

For the custard:

  • 400 ml ready-made custard
  • 1 star anise
  • grated zest of 1 oranges


1. Preheat the oven to 180°C/gas 4.

2. Stack three sheets of filo pastry on top of each other. Repeat with the remaining three sheets Overlap the two piles to make a rectangle. Brush with the melted butter and set aside.

3. Put the diced apple in a saucepan with the cranberries and a knob of butter. Cook over gentle heat for a few minutes until the cranberries begin to break up.

4. Stir in the sugar, vanilla seeds, orange zest and juice, and lemon juice. Simmer, stirring, for 5 minutes or until thickened.

5. Spoon the filing into the centre of the pastry and roll into a sausage shape. Place on a baking tray. Brush with more melted butter, and score the pastry here and there. Bake in the oven for 25-30 minutes until golden brown.

6. Warm the custard in a saucepan with the star anise and orange zest. Serve with the strudel.

Rate This Recipe