Apple Strudel Recipe

Apple strudel is a classic Czech dessert that is often served on weekends. With a cup of coffee and in the company of your family or good friends, there is nothing better than this slice of heaven!

➜ What to expect

In the recipe, I describe a method to prepare a traditional strudel made of stretched dough with a juicy filling of shredded apples, chewy raisins, and sugar flavored with ground cinnamon.

MY TIP: If you don't feel like making strudel dough from scratch, try this easy apple strudel with puff pastry!

➜ Pronunciation

The Czech name for apple strudel is "jablečný štrúdl" or "jablkový závin." I've recorded a short audio clip in the Czech language to give you an idea of how to pronounce this recipe in Czech.

➜ Strudel origin

According to European gastronomic sources, strudel originated in Austria, a small mountainous country with a rich history. Apple strudel is most famous in Central Europe, especially in the authentic Viennese cafes where you can enjoy a slice of flaky strudel with a generous dollop of whipped cream.

As the Czechs were once part of the Austro-Hungarian Empire, we gladly adopted this delicacy, and strudel soon became a staple of Czech cuisine.

Not only in the Czech Republic and Austria, but the Germans also prepare their apple strudel (Apfelstrudel) in a similar way!

Want to try more Austrian recipes? Try the Kaiserschmarrn, shredded pancake!

➜ Video recipe

Is the blog recipe not enough? I made a video for you on how to make this apple strudel!

Please click on the photo below and you will be taken to my YouTube channel where you can see step by step how to make apple strudel.

If you like my YouTube content and would like to watch more Czech recipes, please subscribe. Thank you very much!

➜ Ingredients

To make a Czech-style apple strudel recipe from scratch, you will need the followings:

• All-purpose flour; or plain flour if you are based in the UK
• Egg; adding eggs to dough helps bind, add flavor and moisture, and it creates a golden brown crust
• Cooking oil; the best one is sunflower oil or canola, which are flavor neutral and do not affect the taste of the strudel
• Warm water; but not hot
• Apple cider vinegar; helps develop the gluten while the dough is resting, making it perfectly elastic and easy to stretch. Don't worry, you won't feel the taste of the vinegar in the dough.
• Salt

• Fresh apples; they may well be those who don't have a perfect look. In the fall season, I usually use the ones I pick from our garden. Tart apples or the sweet ones - both are possible! The only condition is that the apples are not rotten or wormy. Count on roughly four medium apples per strudel roll.
• Granulated sugar
• Ground cinnamon; apples and cinnamon, that goes together!
• Black or golden raisins; for a better result, soak the raisins in rum the day before and let them soak overnight
• Plain breadcrumbs; dry breadcrumbs will absorb the juice from the apples during baking

Next, you will need some unsalted butter to drizzle over the apple filling and to brush on the rolls before baking. Get some powdered sugar to sprinkle on the strudel slices when serving.

✅ You’ll find the exact amount of ingredients below in the recipe card, which you can also print out.

Equipment: I used a baking sheet about 14x10 inches (35x25 cm). If you can find a cookie sheet in your cupboard, take that one for baking.

➜ How to make apple strudel

Simply follow the steps below to make homemade Czech-style apple strudel!

Making stretchy strudel dough

STEP 1: Pour the flour into a bowl. Add the eggs, lukewarm water, oil, vinegar and a pinch of salt. Mix the ingredients with a wooden spoon to form a thin, soft dough. Turn out onto a floured work surface.

STEP 2: Start processing the dough. If it is too sticky, grab a dough scraper to help. Gradually sprinkle a little flour over the dough and knead until you get a firm, slightly sticky dough.

MY TIP: The strudel dough must be very well kneaded and smooth. If you have a stand mixer in your kitchen, use it to prepare the dough. Attach the dough hook to the mixer.

STEP 3: Form the dough into a ball, transfer to a bowl and cover with plastic wrap. Let rest in a warm place for at least 30 minutes.

Preparing apple filling

STEP 4: Peel the apples and remove the core. Grate the apples on a large hand grater. 

STEP 5: Put the sugar in a small bowl and mix it with the ground cinnamon.

STEP 6: Line a baking sheet with parchment paper.

Stretching the strudel dough

STEP 7: Transfer the rested dough to a floured work surface and divide in half. Return one half to the bowl and cover with plastic wrap.

Form the other half into a ball and roll into an oval with a rolling pin.

STEP 8: Place a tea towel over your forearm and put the pre-rolled dough on top of it. Begin to gently stretch the dough on all sides.

If the dough has been well worked and rested, it should be very elastic and stretch well.

STEP 9: Place the thinly stretched dough and the towel on the work surface and shape into a rectangle. Cut off the thicker edges on the outside.

Filling the dough

STEP 10: Sprinkle a tablespoon of bread crumbs over the dough. Use your hand to spread it well over the entire surface.

STEP 11: Next, layer the grated apples all over the surface. If the apples are very juicy, squeeze them lightly in the palm of your hand to squeeze out some of the juice.

THINK OF THIS: Leave about 1 inch (2.5 cm) of space around the outside of the dough.

STEP 12: Sprinkle the apples with a mixture of sugar and ground cinnamon, about two to three tablespoons per strudel roll.

STEP 13: Sprinkle evenly with raisins. Finally, drizzle with a spoonful of melted unsalted butter.

Rolling up the strudel

STEP 14: Fold the shorter sides of the strudel over the apple mixture. Then start rolling the strudel from the longer side. Help yourself by lifting the cloth. When you roll up the strudel, the seam should end up under the roll.

I measured the finished strudel and it was about 14 inches (30 cm) long.

STEP 15: Transfer the strudel to the prepared baking sheet lined with parchment paper.

Use the other half of the dough to make a second strudel in the same way.

STEP 16: Brush all sides of the strudel with melted butter.

Baking apple strudel

STEP 17: Preheat oven to 400°F/200°C. Bake the strudel for 30-40 minutes, until the top turns light golden.

➜ How do you serve apple pastry?

After the strudels have finished baking, they should be allowed to cool completely. Just before serving, dust their top with powdered sugar and cut into straight or slanted slices. Serve the strudel to your guests and watch the applause rise as they take a bite.

I personally add a scoop of whipped cream and vanilla ice cream to the dessert plate for more festive moments. Nothing beats that combination!

➜ How to store strudel leftovers

Cover the cooled strudel with plastic wrap and store in the refrigerator, where it will keep for about four days.

NOTE: If you have sugared the top of the strudel beforehand, the sugar will moisten and soak into the surface.

Strudel freezes great, without any problems. Place the slices in an airtight container and put in the freezer. Use within three months.

➜ Useful tips

• The apples for the filling can be sour or sweet. Adjust the amount of sugar you sprinkle on them accordingly. Some apples have more juice, which I recommend squeezing out lightly so it doesn't ooze out of the strudel during baking. Take a look at the apple varieties available in the USA.
• The strudel has a firm texture shortly after baking. Once cooled, it acquires a very soft flaky crust. 
• Instead of brushing the strudel with melted butter, you can brush the rolls with egg wash. After baking, the strudel will gain a shiny appearance. However, I prefer to brush the strudel with butter myself, as it suits this type of strudel better.

More Czech apple recipes:

• Žemlovka – apple bread pudding
• Carrot-apple salad – an easy salad made with grated apples and carrot
• Apple slice – Czech famous sheet cake called "Hraběnčiny řezy"
• Dried apples – Czech "Křížaly"
• Easy puff pastry apple strudel