Apple strudel

Apple strudel (in Czech jablečný závin or from the German language štrůdl) probably comes from Austria, but in the Czech Republic is very common and popular. The most common is the classic with apples, but we can also meet, for example, strudel with cottage cheese, poppy, plum butter, but also savoury strudels eg. spinach. Strudel is made either from classic dough or puff pastry.

2 strudels, preparation time 1.5 hour



  • 250 g plain flour
  • 50 g butter
  • 2 eggs
  • 3 tablespoons warm water
  • 2 tablespoons vinegar
  • pinch of salt


  • 400 g apples unpeeled, cored free
  • 4 handfuls of bread crumbs
  • 100 g butter
  • 2 handfuls of raisins
  • 2 handfuls of chopped walnuts
  • 1 vanilla sugar
  • crystal sugar to taste
  • cinnamon
  • 1 lemon
  • 50 ml of milk to smear

Preparation process:

Apples cut into fine slices, drizzle with lemon juice, mix with finely chopped nuts, steamed raisins, cinnamon, vanilla and crystal sugar. On 80 g of butter roast breadcrumbs until golden and set aside to cool. On the roller board mix sifted flour, a pinch of salt, eggs, softened butter, water and vinegar. Develop supple smooth dough and divide it in half. Roll out a thin sheet from each half of the dough and sprinkle in with fried breadcrumbs. Place flavoured apple, wrap, seal the edge and carry on a baking sheet greased with butter. Brush strudels with melted butter (the remaining 20 g) and milk. Bake about 40 minutes at 160-170 ° C until golden brown. Let cool and after then cut.

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