This Swedish variation of an apfelstrudel was my first encounter with an apple strudel. My mom made it and I liked it so much I wanted it on my birthday every year when I grew up. And when I later have tried apfelstrudel the way it traditionally should be made, I just don’t like it as much as this version.
The most important ingredients that an apple strudel consist of is also present in my recipe: apples, raisins, sugar, cinnamon and a dough. So I think I can still call it an apple strudel 🙂
The Swedish äppelstrudel (this version) is much denser, not as flaky as a normal appel strudel, a fresher taste with the creme fraiche
Another difference (and advantage) with this recipe over a traditional apfelstrudel is that it can be baked in advanced since it is even tastier served fridge cold. Perfect for those festive occasions where you have so much else to prepare the same day. Maybe you could try it as a replacement for an apple pie this Christmas?
Since it is more moist it also does not need to be served with cream or ice cream
If you like to compare with a traditional recipe, you can check out this apple strudel recipe from serious eats