Apple and Frangipane Strudel

This Apple and Frangipane recipe is quick and simple, with flavour profiles that just work really well together. It doesn’t take terribly long to put together, and is a huge crowd pleaser. For those who don’t know, frangipane is a sweet almond paste used on many desserts – just like in this recipe, on the bottom of a tart with various fruits such as pears or peaches on top.

What you’ll need:


  • 150 grams Ground Almonds. *You can also use almond flour, or buy slivered almonds and whiz them up in a food processor.
  • 150 grams Granulated Sugar
  • 150 grams Stirling Churn 84 Unsalted Butter,cut into chunks at room temperature
  • The zest of one whole lemon


Apple filling:
  • 4-5 Granny-smith Apples, peeled and cored
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • The zest of one whole lemon
  • The juice of half a lemon
  • 3 tbsp cornstarch
The crust:
  • 2 1/2 cups (12 1/2 oz) unbleached all-purpose flour
  • 1 tsp table salt
  • 2 tbsp sugar
  • 3/4 cup cold unsalted Stirling Butter, cut into 1/4-inch slices
  • 1/4 cup cold vodka
  • 1/4 cup cold water
The end result should look a little something like this…
If you would like a full breakdown of how to create this recipe from the ingredients listed above, head over to click here to get a step by step guide to baking this Apple and Frangaline Strudel by James Tenenhouse.
Have you got a recipe that you’d like to share with us? We always love to see what you guys are cooking up in your kitchens, so don’t hesitate to share with us on Facebook, Twitter or on Instagram! #StirlingButter





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