Easy Czech Apple Strudel

Apple strudel slices on a parchment paper.

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!

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 and ¾ cups all-purpose flour (230 g)
1 egg
2 Tablespoons sunflower oil or canola
½ cup water (120 ml) warm
1 teaspoon apple cider vinegar or white vinegar
1 pinch salt

Apple filling:

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

Misc.:

3 Tablespoons unsalted butter melted - 2 Tbsp for drizzling the apple mixture, 1 Tbsp for brushing the strudel rolls
2 Tablespoons powdered sugar for dusting the strudel before serving

Instructions

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.
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.
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.
Meantime, peel the apples and remove the core. Grate the apples on a large hand grater.
Put the sugar in a small bowl and mix it with the ground cinnamon.
Line a baking sheet with parchment paper.
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.
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. NOTE: If the dough has been well worked and rested, it should be very elastic and stretch well.
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.
Sprinkle a tablespoon of bread crumbs over the dough. Use your hand to spread it well over the entire surface.
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. Leave about 1 inch (2.5 cm) of space around the outside of the dough.
Sprinkle the apples with a mixture of sugar and ground cinnamon, about two to three tablespoons per strudel roll.
Sprinkle evenly with raisins. Finally, drizzle with a spoonful of melted unsalted butter.
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.
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 melted butter.
Preheat oven to 400°F/200°C. Bake the strudel for 30-40 minutes, until the top turns light golden.

Notes

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. Once cooled, it acquires a very soft flaky crust.
SERVING: 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.

Nutrition