Apples in the Clouds: Forget the Classic Strudel, You’ll Love This Snowy Delight

When we talk about apple desserts at home, everyone expects this treat. Apples in the Clouds symbolize Sunday comfort for me. It’s an irresistible combination: crisp, a generous layer of fragrant filling, and on top, a fluffy snow cloud that melts in your mouth. Even though it looks complicated, I’ll show you that with my method, anyone can master it, and the result looks like it came from the best pastry shop.

What Will We Need?

My Shortcrust Pastry:

• 440 g all-purpose flour
• 250 g butter (I use cold, it makes the pastry crisper)
• 60 g powdered sugar
• 5 egg yolks (save the egg whites for the cloud!)
• 1 flat teaspoon baking powder

Snow Cloud (Meringue):

• 5 egg whites
• 150 g powdered sugar
• 2 tablespoons potato starch (this helps the meringue hold its shape)
• A pinch of salt

• 1.5 kg apples (I prefer to combine sweeter and sour varieties)
• 1 teaspoon cinnamon sugar (or cinnamon and sugar to taste)
• Juice of half a lemon
• 1 tablespoon butter

My Step-by-Step Process

1. Shortcrust Pastry – The Key to Success

In a bowl, I mix the dry ingredients, add the cold butter cut into cubes, and the egg yolks. I work it into a smooth dough. My Tip: Divide it into two halves and put it in the freezer for 15 minutes. It will be much easier to grate on top.

2. Pre-baking the Bottom Layer

I roll out the first half of the dough onto a baking tray (about 26×38 cm). I prick it with a fork and bake it in the oven at 180 °C for 15–20 minutes. The dough should be golden so that it doesn’t remain raw under the apples.

3. Apples Without Excess Water

While the base is baking, I grate the apples. I personally recommend briefly sautéing them in a pan with butter, lemon, and cinnamon. Why? This evaporates excess juice, preventing the apples from turning the dough into a “mush”.

4. How to Make the Perfect Cloud

I whip the egg whites and sugar into a really stiff meringue. You can tell it’s done when the bowl is turned upside down, and the meringue doesn’t move at all. Finally, I gently fold in the starch – this ensures that the cloud doesn’t collapse in the oven.

5. Layering and the Finale

On the pre-baked dough, I spread the apples, layer the meringue on top, and grate the second half of the dough from the freezer over it. I bake it at 165 °C for about 45 minutes. The surface should be beautifully golden.

6. Serving

Let the dessert cool completely (I know, it’s hard!), so the meringue sets nicely. Cut with a sharp knife, and all that’s left is a cup of good coffee for perfection.

My Tips for a Perfect Result

“If you have very juicy apples, you can add a tablespoon of pudding powder or breadcrumbs after sautéing to thicken the juice. And don’t forget the lemon juice – it keeps the apples beautifully light and adds freshness to the dessert,”

You Often Ask Me (FAQ)

• Why is the dough grated? It creates a beautifully crispy texture that contrasts with the delicate meringue inside. Plus, it looks great!
• Can I use a different sugar for the meringue? I’ve tried granulated sugar, but powdered sugar dissolves better, resulting in a smoother and more stable meringue.

Check Out the Full Guide:

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