If you're looking for a unique and flavorful dish, this Savory Apple Strudel with Speck and Onions is just what you need!
Inspired by the traditional apple strudel from the South Tyrolean region of Italy, this savory version combines sweet and tangy apples, caramelized onions, and crispy speck (Italian cured pork) wrapped in golden puff pastry. It's a delicious twist on a classic dessert, perfect as an appetizer, a light lunch, or even a festive main course.
While apples are often used in desserts, they’re also amazing in savory recipes—especially when paired with salty ingredients like speck or bacon. In this dish, the sweetness of the apples and onions perfectly balances the savory, smoky flavor of the speck, creating a mouthwatering harmony of taste and texture.
Making this savory apple strudel is easier than you might think, especially if you use store-bought puff pastry. Of course, if you're up for it, you can also try my quick and easy homemade puff pastry recipe!
The filling comes together in minutes: just sauté the apples and onions in butter and deglaze with a splash of vinegar. Don’t overcook them—just soften them a little. Meanwhile, crisp up the speck in a separate pan. Then mix everything together, fill the pastry, and roll it up.
Brush the top with melted butter for an extra-crispy crust, pop it in the oven, and in less than 30 minutes, you’ll have a savory apple strudel that’s golden, flaky, and bursting with flavor.
Try it and bring a taste of Trentino-Alto Adige to your table in a new and irresistible way!
Ingredients
Prep Time: 20 Mins | Cook Time: 30 Mins | Serving: 6
- 1 roll of puff pastry
- 300 g (~10 oz) of onions. For a milder, sweeter flavor, use white onions. For a bolder taste, red onions are a great choice.
- 250 g (9 oz) of apples. I used Red Delicious apples, but feel free to use any firm variety you like. Green apples also work wonderfully in this savory strudel, adding a nice touch of tartness.
- 150 g (5.3 oz) 0f speck, in one piece - feel free to substitute with smoked ham or bacon if speck isn’t available
- 50 g (½ cup) of breadcrumbs
- a sprig of rosemary
- 30 ml (2 tablespoons) of extra virgin olive oil
- 50 g (~½ stick) of unsulted butter
- 1 tablespoon of granulated sugar
- 30 ml (2 tablespoons) of white wine vinegar
Instructions
Step 1) - Cut the speck into small strips or cubes. Next peel and thinly slice the onions.
Finally, wash the apples thoroughly. Cut them in half, remove the core, and slice them thinly. There's no need to peel them—keeping the skin adds texture and color.
Step 2) - Take two non-stick frying pans. In one, melt the butter. In the other, heat the extra virgin olive oil over medium-high heat.
Add the speck to the pan with the oil and cook over high heat for a few minutes until it becomes golden and crispy. Once done, set aside.
Step 3) - Place the sliced apples and onions in the pan with the melted butter. Add 1 tablespoon of sugar and sauté over low heat for a few minutes. They shouldn't be fully cooked—just softened and coated with the butter.
Next, deglaze the pan with the white wine vinegar, letting it evaporate completely before turning off the heat.
Step 4) - While the apples and onions are cooking, finely chop the rosemary needles on a cutting board.
Once all the ingredients have cooled down slightly, transfer the apples, onions, and crispy speck to a large mixing bowl. Mix gently to combine the flavors.
Stir in the chopped rosemary and the breadcrumbs. The breadcrumbs help absorb any excess moisture and keep the filling from getting soggy inside the puff pastry.
Step 5) - Unroll the puff pastry onto a sheet of parchment paper and place it on a baking tray. Spoon the filling onto one side of the pastry, leaving some space around the edges.
Using the parchment paper to help you, fold the pastry over the filling and roll it up to form a log.
Fold in the edges to seal the strudel and prevent the filling from leaking during baking.
Brush the top of the strudel with melted butter using a pastry brush. Then, use a sharp knife to make a few diagonal slits on the surface—this allows steam to escape and prevents the strudel from puffing up unevenly.
Step 6) - Bake the savory apple strudel in the preheated oven for about 30 minutes, or until golden brown and crispy.
Once baked, remove it from the oven and let it cool slightly before slicing. This strudel is best served warm or at room temperature, when all the flavors come together beautifully.
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- Asparagus Puff Pastry Baskets with Parmigiano Cream
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- Canederli - Traditional Tyrolean Bread Dumplings with Speck
Storage
You can store any leftover savory apple strudel with speck and onions in an airtight container in the refrigerator for up to 3 days. Before serving, reheat it in the oven at 180°C (350°F) for about 10 minutes to restore its crispy texture. Avoid using the microwave, as it can make the puff pastry soggy.
This savory strudel also freezes very well. Once cooled, slice it into portions and wrap each piece in plastic wrap, then place them in a freezer-safe container or bag. You can freeze it for up to 2 months. To reheat, bake the frozen portions directly in the oven without thawing—just add a few extra minutes to the baking time.
Variations
The filling for this savory apple strudel can easily be adapted to suit your taste or the preferences of your guests.
CHEESE: To make it richer, try adding some cheese to the filling—Asiago or Montasio are both excellent choices that melt beautifully and pair well with apples and onions.
SPECK SUBSTITUTES: You can also switch out the speck with smoked ham or bacon for a similar smoky flavor. If you prefer something milder and less smoky, diced ham is a great alternative.
HERBS: Instead of using just rosemary, feel free to experiment with a mix of fresh herbs like sage, thyme, or marjoram to give the strudel a different aromatic twist.
DECORATION: For an extra touch, in addition to brushing the top with melted butter, you can sprinkle the surface with sesame or poppy seeds before baking for added texture and flavor.
Recipe Card
Savory Apple Strudel with Speck and Onions
Ingredients
- 1 roll puff pastry
- 300 g onions - ~10 oz - For a milder, sweeter flavor, use white onions. For a bolder taste, red onions are a great choice.
- 250 g apples - 9 oz - I used Red Delicious apples, but feel free to use any firm variety you like. Green apples also work wonderfully in this savory strudel, adding a nice touch of tartness.
- 150 g speck - 5.3 oz, in one piece - feel free to substitute with smoked ham or bacon if speck isn’t available
- 50 g breadcrumbs - ½ cup
- 1 sprig rosemary
- 30 ml olive oil - 2 tablespoons, extra virgin
- 50 g butter - ~½ stick
- 1 tablespoon granulated sugar
- 30 ml white wine vinegar - 2 tablespoons
Instructions
- Cut the speck into small strips or cubes.
- Next peel and thinly slice the onions.
- Finally, wash the apples thoroughly. Cut them in half, remove the core, and slice them thinly. There's no need to peel them—keeping the skin adds texture and color.
- Take two non-stick frying pans. In one, melt the butter. In the other, heat the extra virgin olive oil over medium-high heat.
- Add the speck to the pan with the oil and cook over high heat for a few minutes until it becomes golden and crispy. Once done, set aside.
- Place the sliced apples and onions in the pan with the melted butter. Add 1 tablespoon of sugar and sauté over low heat for a few minutes. They shouldn't be fully cooked—just softened and coated with the butter.
- Next, deglaze the pan with the white wine vinegar, letting it evaporate completely before turning off the heat.
- While the apples and onions are cooking, finely chop the rosemary needles on a cutting board.
- Once all the ingredients have cooled down slightly, transfer the apples, onions, and crispy speck to a large mixing bowl. Mix gently to combine the flavors.
- Stir in the chopped rosemary and the breadcrumbs. The breadcrumbs help absorb any excess moisture and keep the filling from getting soggy inside the puff pastry.
- Unroll the puff pastry onto a sheet of parchment paper and place it on a baking tray. Spoon the filling onto one side of the pastry, leaving some space around the edges.
- Using the parchment paper to help you, fold the pastry over the filling and roll it up to form a log.
- Fold in the edges to seal the strudel and prevent the filling from leaking during baking.
- Brush the top of the strudel with melted butter using a pastry brush. Then, use a sharp knife to make a few diagonal slits on the surface—this allows steam to escape and prevents the strudel from puffing up unevenly.
- Bake the savory apple strudel in the preheated oven for about 30 minutes, or until golden brown and crispy.
- Once baked, remove it from the oven and let it cool slightly before slicing. This strudel is best served warm or at room temperature, when all the flavors come together beautifully.
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