Fancy something sweet and fragrant? Mini apple strudels are just the perfect choice.

Good, because my recipe today is not only tasty and tempting, but also easy to prepare and light.

The main ingredient is apple, a precious fruit with many properties, which becomes an important ally in the kitchen because it can enrich many preparations with flavour without the need for too much fat.

In short, a wholesome fruit that I like to interpret (try my Soft apple and cinnamon cake).

That said, let’s roll up our sleeves and start making some delicious Mini apple strudels, perfect for breakfast, as a snack or dessert at the end of a meal.

Mini apple strudels

25.85g carbohydrates per 100g of strudels with no sugar in the apples

Ingredients for 6 mini strudels

  • 350g green apples
  • 150g gluten-free bread flour mix, brand BiAglut**
  • 75g cold butter
  • 40g water
  • 1 egg
  • ½ lemon
  • 1 pinch of salt
  • sweetener*, brown sugar

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten free” (or, in Italy, present on  Prontuario AIC)


  1. Prepare the shortcrust pastry by mixing the flour, chopped butter and a pinch of salt in a food processor or by hand. The dough will be grainy: compact it, cover it with plastic film and put it in the refrigerator until ready to use.
  2. Peel and chop the apples, place them in a non-stick pan with the juice of half a lemon and a pinch of sweetener and cook until soft. Then remove from the heat and allow to cool.


  1. Roll out the shortbread pastry to a thin thickness, cut out disks 12cm in diameter, put about 50g of apples on each disk, close them forming a half-moon and cut three slits in the surface.


  1. Finally, brush the surface with beaten egg and sprinkle with a pinch (3g) of brown sugar.


  1. Bake the mini strudels in a static oven preheated to 190°C for about 15 minutes or until golden brown.


Version with gluten of Mini apple strudel

Replace the gluten-free BiAglut flour with an equal amount of wheat flour and possibly reduce the amount of water to be added to the crust.