Apple and pomegranate strudel: an irresistible recipe that smells of autumn

Here is an irresistible apple and pomegranate strudel, a delicious combination of sweet and crunchy fruit in a thin and fragrant pastry shell. The perfect dessert to warm up cold winter days with its enveloping and delicious taste.

From the red and shiny skin, containing hundreds of glittering and transparent seeds, Pomegranate it is not only a fascinating and festive-looking fruit, but above all it has a very sweet and fresh taste. Very rich in vitamin C, potassium AND fibersit is excellent for preparing thirst quenchers fruit juicesto accompany the first and second courses, but also, as in this case, to give a an extra touch of the aroma of cakes and desserts of different kinds.

So, are you ready to make the person you prepared this sweet surprise for lick the cutlets?

You can accompany him if you want Apple pie with an elegant and full glass of Molegrano Cosmopolitan

Ingredients (for 6-8 people)

  • 6 ripe apples
  • 120 g of raw cane sugar
  • 2 teaspoons of cinnamon
  • ½ teaspoon of nutmeg
  • 50 g of pine nuts
  • 1 pinch of salt
  • 1 large pomegranate
  • 1 puff pastry roll
  • 120 g melted butter (or vegetable margarine)
  • bag of powdered sugar
  • 50/70 g organic jam fruit of your choice


Peel them apples and cut them into small cubes, peel the pomegranate and put the seeds in the container.

Melt the butter in a pan over a low heat (leave at least 20g) and dip the diced apples into the still hot butter. Cook for about 1 minute and stir. With the flame off, pour in the apple mixture cinnamonnutmeg, sugar, pine nuts and pomegranate seeds, mix everything very well.

Preheat the oven to 180°. Meanwhile, roll out the puff pastry. Spread on a tea towel (but usually already rolled in baking paper), spread a thin layer of jam with a spoon, leaving at least a 2 cm border around the entire perimeter.

Now pour the mixture over it and mix well. Roll up the puff pastry with the filling, being careful not to break it (it’s easier to use a tea towel or the paper itself). Place the strudel on a buttered baking sheet and pour over the melted butter (that you set aside earlier). Bake at 180° for at least 40 minutes. After baking, sprinkle the strudel with powdered sugar.

Cut the strudel into slices and serve garnished with pomegranate seeds.

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