Monster Cupcakes
1 hr
Perfect for Halloween or a kids' birthday — vanilla cupcakes topped with green chocolate frosting and candy eyes. They look wild and taste even better.
cakebakingfor kids
Classic German apple strudel — flaky filo layers wrapped around spiced apples and soft raisins. Perfect for autumn baking.
Instructions
- 1
Preheat the oven to 190 °C and line a baking tray with parchment paper.
- 2
Peel the apples, quarter them, cut out the cores, then chop into smaller pieces.
- 3
Toss the apple pieces with the cinnamon, lemon zest, sugar, and raisins until everything is well combined.
- 4
Melt half the butter in a pan and fry the breadcrumbs until they turn a deep golden colour — keep an eye on them so they don't burn. Stir the toasted breadcrumbs into the apple mixture.
- 5
Melt the rest of the butter in a small saucepan. Lay one sheet of filo on a clean kitchen towel and brush it lightly with butter. Place another sheet on top and brush again. Keep going until all six sheets are stacked and buttered.
- 6
Spread the apple filling over the filo, leaving a 2–3 cm border all the way around. Use the kitchen towel to help you roll the filo tightly around the filling into a log. Fold in the ends, then carefully transfer the strudel onto the baking tray seam-side down. Brush with the remaining butter.
- 7
Bake in the middle of the oven for 40–45 minutes, until the strudel is golden brown and crispy.
- 8
Let it cool a little before serving. Transfer to a plate and dust generously with icing sugar.
Per average serving
90
Calories
kcal
0.1
Protein
g
0
Carbs
g
10.1
Fat
g
0g
Fiber
0g
Sugar
1mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
90
Calories
kcal
0.1
Protein
g
0
Carbs
g
10.1
Fat
g
0g
Fiber
0g
Sugar
1mg
Sodium
Tips from the kitchen
- The breadcrumbs are doing real work here. Fry them until they're a deep amber, not just lightly toasted. Pale breadcrumbs turn soggy inside the strudel, and dark golden ones stay crisp and soak up the apple juices without making the filo wet.
- Filo dries out fast. Keep the sheets you're not currently buttering covered with a slightly damp tea towel. Even a few minutes exposed to air and they'll crack when you try to roll.
- Sour apples matter. Bramley, Granny Smith, or Boskoop all work. A sweet apple will turn to mush and make the filling watery. Cut the pieces small but not tiny, around 1 cm, so they cook through in 40 minutes without falling apart.
- Rolling is the part people rush. Use the kitchen towel underneath to guide it and go slowly. Once it's on the tray seam-side down, press the ends under gently. If a bit of filo tears, just patch it with a buttered scrap from the edge.
- It's done when the top is a deep golden brown and sounds hollow when you tap it lightly. Let it sit at least 10 minutes before cutting. The filling is very hot and will run everywhere if you slice it straight from the oven.
Ways to vary it
- A small handful of chopped walnuts or hazelnuts mixed into the apple filling adds some texture. Stir them in at the same point as the toasted breadcrumbs.
- If you want a warmer spice note, add a pinch of ground cloves or a little cardamom alongside the cinnamon. Go easy, a quarter teaspoon of either is enough.
- For a non-raisin version, swap them out for dried cranberries or chopped dried apricots. The cranberries add a slight tartness that works well with sour apples.
Storage & leftovers
Strudel keeps in the fridge for up to 3 days, loosely wrapped or in a container. It freezes well before baking but not after, the filo goes soft and loses its crunch once it's been frozen and thawed cooked. To reheat, put slices on a baking tray in a 170°C oven for about 10 minutes. The microwave will make the pastry limp.
What to serve with it
Vanilla sauce or a scoop of vanilla ice cream alongside is the classic pairing. Lightly whipped cream works too, nothing sweetened, just plain.
UC
By Untrained ChefPublished 27 June 2026
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