Easy Czech Apple Strudel
User Reviews
5
18 reviews
Excellent
Easy Czech Apple Strudel
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Easy Czech Apple Strudel features a tender strudel dough rolled thin and filled with a grated apple mixture sweetened with sugar and cinnamon, combined with raisins and breadcrumbs to absorb moisture. The dough is brushed with melted butter before baking to develop a flaky crust. After baking and cooling, the strudel is dusted with powdered sugar and sliced for serving.
Description
The strudel dough, made from flour, egg, sunflower oil, warm water, vinegar, and salt, is kneaded to a soft but firm consistency and rested to relax the gluten, ensuring it rolls out thinly. The filling consists of grated large apples mixed with cinnamon, sugar, raisins, and breadcrumbs that prevent sogginess by soaking excess juice during baking. The strudels are shaped and brushed with melted butter to create a crisp, flaky crust once baked.
After baking, the strudel develops a firm texture initially, which softens to a flaky crust upon cooling. Dusting with powdered sugar before serving adds sweetness and a decorative finish. The recipe yields two smaller loaves, suitable for sharing or portioning.
Optional additions include chopped walnuts for added texture and flavor in the filling. Let the strudel cool completely before slicing to preserve its structure. This dessert pairs well as a traditional treat with a delicate balance of sweet and tart flavors.
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Ingredients
Strudel dough:
- 1 ¾ cups all-purpose flour
- 1 medium egg at room temperature
- 2 Tablespoons sunflower oil (or canola)
- ½ cup water warm
- 1 teaspoon apple cider vinegar (or white vinegar)
- ¼ teaspoon salt
Apple filling:
- 8 apple large
- 2 Tablespoons breadcrumbs
- ⅓ cup granulated sugar
- ½ teaspoon ground cinnamon
- 4 Tablespoons raisins
- 2 Tablespoons butter melted, unsalted
Misc.:
- 1 Tablespoon butter melted, to brush the strudel rolls, unsalted
- 2 Tablespoons powdered sugar for dusting the strudel before serving
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
- This recipe yields two smaller strudel loaves, perfect for sharing.
- Adding roughly chopped walnuts to the apple filling offers a pleasant textural contrast.
- After baking, allow the strudel to cool completely before slicing to let the crust set and achieve its soft, flaky texture.
- Before serving, dust the strudel with powdered sugar for added sweetness and presentation.
Nutrition Information
Show Details
Calories
1372kcal
(69%)
Carbohydrates
256g
(85%)
Protein
18g
(36%)
Fat
36g
(55%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
17g
(85%)
Trans Fat
1g
(50%)
Cholesterol
127mg
(42%)
Sodium
148mg
(6%)
Potassium
1203mg
(26%)
Fiber
23g
(92%)
Sugar
118g
(236%)
Vitamin A
1038IU
(21%)
Vitamin C
35mg
(39%)
Calcium
112mg
(11%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 2strudel rolls
Amount Per Serving
Calories 1372 kcal
% Daily Value*
| Calories | 1372kcal | 69% |
| Carbohydrates | 256g | 85% |
| Protein | 18g | 36% |
| Fat | 36g | 55% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 1g | 50% |
| Cholesterol | 127mg | 42% |
| Sodium | 148mg | 6% |
| Potassium | 1203mg | 26% |
| Fiber | 23g | 92% |
| Sugar | 118g | 236% |
| Vitamin A | 1038IU | 21% |
| Vitamin C | 35mg | 39% |
| Calcium | 112mg | 11% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
18 reviews
Excellent
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