The savory apple strudel with savoy cabbage and camembert is a real treat. It is the perfect recipe, one that combines fruit and vegetables, sweet and savory, and different textures, creating a dish that is both traditional and innovative. I believe that historical recipes, like apple strudel, provide a safe ground to unleash creativity and experience by trying new combinations. After all, apples are great friends in the kitchen. They not only help us make delicious and healthy desserts but also provide exceptional savory dishes. The savory apple strudel with savoy cabbage and camembert has an ideal balance of flavors and aromas. Before tasting it, I imagined it. That’s how it happens, right? A good dish is imagined, prepared, sniffed, and then, finally, tasted. I also prepared this recipe with Aosta Fontina instead of Camembert, for an elegant dinner in the mountains. The result was splendid.
Below you will find:
• Ingredients
• Tools
• Preparation
• Cooking
• Secrets and tips of the Queen
- Difficulty: Medium
- Cost: Economical
- Preparation time: 40 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Energy 480.91 (Kcal)
- Carbohydrates 45.98 (g) of which sugars 13.08 (g)
- Proteins 14.46 (g)
- Fat 27.56 (g) of which saturated 12.82 (g)of which unsaturated 7.05 (g)
- Fibers 4.25 (g)
- Sodium 480.23 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
What you need to make the savory apple strudel with savoy cabbage and camembert
- 2 cups all-purpose flour
- 1 egg
- 1 pinch salt
- 2 tablespoons extra virgin olive oil
- 3.5 tablespoons water (The amount needed to knead)
- 10.5 oz savoy cabbage (Thinly sliced)
- 1.4 oz raisins
- 1.3 lbs Renette apples (About three, to be cleaned)
- 9 oz camembert (Cut into pieces)
- 1 cup breadcrumbs
- 1.4 oz walnuts (Already shelled and coarsely chopped)
- 7 tablespoons butter (Melted)
- 1 teaspoon ground cinnamon
Tools
For the strudel, you need a rolling pin and a clean, large kitchen towel.
Let’s prepare the savory apple strudel with savoy cabbage and camembert
Let’s prepare this very easy dough first, so it can rest while we take care of the filling.
Pour the flour and salt into the food processor, turn it on and add the oil and the whole egg. Once done, with the motor running, slowly add the water needed to obtain a soft and smooth dough, which we will let rest in the food processor bowl. I recommend that the dough is soft but dry: it must not stick to the sides. Since we will roll it out on a floured towel, if it were wet it would stick to the fabric, and it would be impossible to roll it up.
We start by browning the breadcrumbs in a pan with 2 tablespoons of butter: it should be golden but not burnt. Once done, set it aside and continue.
Oil a non-stick pan with 1.5 tablespoons of butter and add the raisins and thinly sliced, washed savoy cabbage. Cook for five minutes until the raisins plump up and the cabbage is cooked but still crunchy. Adjust the salt and turn off the heat.
Next, let’s focus on the apples, the queens of this strudel. Cut them into quarters, peel them, and slice them evenly, acidify with lemon juice, and set aside.We are ready for the assembly.
Spread a clean kitchen towel on the work surface and flour it: it will help us roll the strudel. Take the dough from the mixer, place it on the towel, and roll it out as thin as possible using a floured rolling pin. Then pass your hands under the dough, with the back facing the towel, and stretch it from the center to the outside, without tearing it, until it is as thin as a sheet of paper.
At this point, melt 3.5 tablespoons of butter in a bowl and carefully brush the entire surface of the dough. Then spread the breadcrumbs evenly, leaving three centimeters of edge on each side clean: these will be used for sealing. Then layer the cabbage with the raisins over the breadcrumbs, followed by the apples, closely covering the entire surface. Finally, sprinkle with cinnamon and add the camembert and walnuts.
Proceed by closing the sides first: overlap the dough edge left free over the filling along the two long sides. Continue by folding the edge of the first short side (the one facing us) over the filling, then grab the towel with both hands and roll the strudel completely. Seal the final edge with butter, with which we will generously brush the entire surface of the strudel, before putting it in the oven. With the help of the towel, it will be easy to transfer it to a suitable baking sheet lined with parchment paper.Bake for thirty minutes at 428°F and enjoy it warm.
Cook’s Notes
You might think making strudel is a very lengthy process. To clearly explain the various steps, I filmed a video as I filled and closed it. I was quite surprised because, before editing, it took a total of eight minutes. So, it’s not such a Herculean task: if I did it, you certainly can too, and the result is worth the effort.
I also think a variation with crispy bacon instead of camembert might be very good.
If you like savory recipes with apples, check out the tasty baskets with apples and speck, a crunchy appetizer made with phyllo pastry. For lovers of classic apple desserts, I recommend the apple tarts with quince jelly and ginger.
Return to the HOME to learn more about me by reading Who I am, discover the Vegetarian Dishes, the Ligurian Recipes, and all the good things prepared by the Queen in the kitchen.
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