Go Back
Czech apple strudel recipe

Easy Czech Apple Strudel

Apple strudel is an absolute classic Czech dessert, and it often appears on the table at weekends. With a cup of coffee in the company of your family or good friends, you can hardly get anything better than this piece of heaven!
Course Dessert
Cuisine Czech
Keyword jablečný štrúdl, závin
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 2 strudels


Strudel dough:

  • 2 and ⅓ cups (300 g) all-purpose flour
  • ½ cup (120 ml) warm water
  • ½ cup (120 ml) vegetable oil sunflower, canola
  • 2 Tbsp vinegar
  • 1 Tbsp (13 g) baking powder
  • pinch of salt

Apple filling:

  • 8 apples mid-sized
  • 3-4 Tbsp bread crumbs
  • 6 Tbsp granulated sugar
  • 2 tsp ground cinnamon
  • 2 handfuls raisins


  • 1 egg
  • icing sugar to dust the strudel


  • Before you start baking, line a baking sheet with parchment paper and pre-heat the oven to 340 °F (170 °C).

Strudel dough:

  • Place the flour mixed with baking powder and salt, warm water, vegetable oil, and vinegar in a bowl. Start stirring with a fork, then use your hands and knead the dough well. I always dump the dough on a kitchen worktop. If necessary, dust the worktop with a little bit of flour. Then, I press the dough alternately with a left and right hand until a smooth dough is created. It takes about 5 minutes.
  • Cover the dough with a warm plate and allow it to rest for at least 30 minutes.

Apple filling:

  • Peel and core apples, grate them roughly, eg, with a hand grater box.
  • Get on hand the ground cinnamon, sugar, and raisins.

Making strudel:

  • Spread a clean kitchen towel over a worktop and dust the towel with a bit of flour. Divide the rested dough into two pieces. Set one half of the dough to the side.
  • Roll the other half of the dough out using a rolling pin. Approximate dimensions should be 16x12 inches (40x30 cm). Flip the dough in the beginning while rolling a few times to prevent the dough from sticking to the pin. The dough should be thin but not necessarily translucent.
  • Sprinkle ⅔ of dough with bread crumbs. Add a layer of grated apples. Sweeten the apples with granulated sugar. Dust with ground cinnamon and sprinkle raisins over apples.
  • Whisk an egg in a small bowl. Brush it on the perimeter of the dough. It helps to seal the strudel while baking, less juices will leak out on the baking sheet.
  • Now, start rolling the filled dough into a strudel shape. The essential rule here: you have the dough on a towel, which helps you to roll the strudel easily, without any effort.
  • Simply begin from the long side with apples, fold the dough over apple filling. Then lift the towel and roll the strudel until a nice loaf is created. End up with a seam side down.
  • As the final step, close the ends of a strudel, fold them down.
  • Transfer the strudel carefully onto a baking sheet, seam side being down.
  • Repeat the whole process with the remaining half of the dough.
  • Bake the apple strudel in a pre-heated oven for about 40 minutes. The surface of strudels should be lightly golden.
  • Cut the strudel into slices while it is still warm, dust with icing sugar.


  1. Makes 2 loaves of strudel.
  2. Measure the all-purpose flour properly before you start making the strudel dough. The cup must be full and leaven!
  3. You can upgrade the apple filling by adding some roughly chopped walnuts.