Schwartz September 2019

Sausage Strudel

Serves: 8
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  • 8 chipolata sausages
  • 50g butter
  • 25g breadcrumbs
  • 1 cooking apple, peeled, cored & chopped
  • 1/2 tsp cinnamon
  • 25g walnuts, roughly chopped
  • 250g filo pastry sheets (about 16 sheets)


  1. Pre-heat oven to Gas Mark 4, 180°C, 350°F
  2. Place the butter in a small frying pan and melt
  3. Mix together in a small bowl the breadcrumbs, cooking apple, cinnamon and walnuts
  4. Add half the melted butter and mix together well
  5. Take two sheets of filo pastry and place on a board. At the end nearest to you place one sausage and a large spoonful of the mixture onto the edge of the pastry
  6. Using the remaining melted butter, brush the edges of the pastry. Roll up - if the pastry splits just brush with a little more butter
  7. Take the 'sausage' shape and gently bend into a crescent shape, twist off the very ends of the pastry and place on a baking sheet
  8. Brush all over with butter. Repeat using the remaining sausage, pastry, etc.
  9. Place in a pre-heated oven and cook for about 30 minutes until golden brown
  10. Serve hot or cold
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