Easy Czech Apple Strudel

Apple strudel slices on a parchment paper.

Apple strudel is a classic Czech dessert often enjoyed on weekends. There is nothing better than this slice of heaven paired with a cup of coffee and the company of family or good friends!

Course Dessert

Cuisine Czech

Keyword Recipes with apples

Prep Time 30

Cook Time 35

Resting time 30

Total Time 1 35

Servings strudel rolls

Calories 1372kcal

Author Petra Kupská

Ingredients

Strudel dough:

1 ¾ cups all-purpose flour
1 medium egg at room temperature
2 Tablespoons sunflower oil (or canola)
½ cup warm water
1 teaspoon apple cider vinegar (or white vinegar)
¼ teaspoon salt

Apple filling:

8 apples large
2 Tablespoons breadcrumbs
⅓ cup granulated sugar
½ teaspoon ground cinnamon
4 Tablespoons raisins
2 Tablespoons unsalted butter melted

Misc.:

1 Tablespoon unsalted butter melted, to brush the strudel rolls
2 Tablespoons powdered sugar for dusting the strudel before serving

Cups - Metric

Instructions

Pour 1 ¾ cups all-purpose flour into a bowl. Add 1 medium egg, ½ cup warm water, 2 Tablespoons sunflower oil, 1 teaspoon apple cider vinegar, and ¼ teaspoon salt. Mix the ingredients with a wooden spoon to form a smooth, soft dough. Turn the dough out onto a floured work surface.
Start processing the dough. If it is too sticky, use a dough scraper to help. Gradually sprinkle a little flour over the dough and knead until firm and slightly sticky.
Shape the dough into a ball, transfer it to a bowl, and cover with plastic wrap. Let it rest in a warm place for at least 30 minutes.
Meanwhile, peel and core 8 apples. Grate them using a large hand grater.
Place ⅓ cup granulated sugar in a small bowl and mix it with ½ teaspoon ground cinnamon
Line a baking sheet with parchment paper.
Transfer the rested dough to a floured work surface and divide it in half. Return one half to the bowl and cover it with plastic wrap.
Shape the other half into a ball and roll it into an oval using a rolling pin.
Dust a tea towel with little flour. Drape the towel over your forearm and place the pre-rolled dough on top. Gently begin to stretch the dough on all sides. Note: If the dough has been properly worked and rested, it should be very elastic and stretch easily.
Place the thinly stretched dough and the tea towel on the work surface, shaping it into a rectangle. Trim off the thicker edges.
Sprinkle 2 Tablespoons breadcrumbs over the dough and use your hand to spread them evenly across the entire surface.
Next, spread the grated apples evenly over the surface of the dough. If the apples are very juicy, lightly squeeze them in your palm to remove some of the juice. Leave about 1 inch (2.5 cm) of space around the edges.
Sprinkle the apples with a mixture of sugar and ground cinnamon, using about two to three tablespoons per strudel roll.
Sprinkle 2 Tablespoons of raisins pro one strudel evenly over the apples. Finally, drizzle with 1 Tablespoon unsalted butter (melted).
Fold the shorter sides of the strudel over the apple mixture. Then, starting from the longer side, begin rolling the strudel, using the cloth to help lift and roll it. Once rolled, ensure the seam is underneath the strudel.
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.
Brush all sides of the strudel with 1 Tablespoon unsalted butter, melted.
Preheat oven to 400 °F. Bake the strudel for 30-40 minutes, until the top turns light golden. Let the strudel cool, then sprinkle each roll with 1 Tablespoon of powdered sugar before serving.

Notes

The basic recipe makes 2 smaller loaves of strudel.
You can upgrade the apple filling by adding some roughly chopped walnuts.
The strudel has a firm texture shortly after baking, but once cooled, it develops a very soft, flaky crust.
SERVING: After the strudels have finished baking, let them cool completely. Just before serving, dust the tops with powdered sugar and cut into straight or slanted slices.

Nutrition