Dessert Gino D'Acampo

Apple, Raisin and Amaretto Strudel with Raspberry Sauce

In Trentino-Alto Adige many fantastic Austrian-style desserts are available, but one of Gino’s favourites is the apple strudel. When he visited the stunning lake at Castillo Toblino he felt inspired to make strudel but didn’t have access to an oven, so he created this no-bake recipe. It works just as well as the traditional version and the raspberry sauce makes it extra special.


Serves 4


– 3 Golden Delicious apples, cored, peeled and cut into 5mm cubes
– 300g unsalted butter
– 3 tablespoons Demerara sugar
– 50ml amaretto (almond liqueur)
– 100g plump raisins
– 1 x 270g packet of shop-bought filo pastry (6 large sheets)
– 150g raspberries
– ½ teaspoon ground cinnamon
– 50g icing sugar


To make the filling put the apples and 50g of the butter in a large frying pan over a low to medium heat. Once the butter has melted stir in the sugar. As the sugar starts to dissolve, add the amaretto, then the raisins. Cook gently for 15-20 minutes or until the apples are softened, stirring occasionally. Leave to cool.

In a small saucepan melt 100g of the butter over a low heat. Stack the filo pastry sheets on a board. Using a sharp knife, cut in half lengthways to make 12 long strips of filo measuring about 35 x 12cm. Cover the filo strips with a damp tea towel to prevent them from drying out. Take one strip of filo and brush on some of the melted butter. Place another strip on top and brush with butter. Repeat once more. You will have 3 layers of filo with melted butter between each layer and on top.

Place two rounded tablespoons of the filling at one end of the strip, 2cm from the edge. Take the right corner and fold diagonally to the left, enclosing the filling and forming a triangle. Fold again along the upper crease of the triangle. Keep folding in this way until you reach the end of the strip, then fold over to seal. Brush all over with more butter. Place on a baking sheet and cover with a damp tea towel while you make the remaining strudel.

To make the sauce, puree the raspberries in a blender or food processor – then push them through a sieve to remove the seeds. Combine the cinnamon and icing sugar in a small bowl. Set aside.

Melt the remaining butter in the frying pan over a low to medium heat. Add the strudel parcels and fry gently for about 3-4 minutes each side or until golden. Remove the parcels using a slotted spoon and drain on kitchen paper. Transfer the strudel parcels to serving plates. Sprinkle with the cinnamon sugar, drizzle with the sauce and serve immediately.

Hungry for more…See What’s On TV for Gino’s Italian Escape