Apple Strudel recipe

Strudel cooked at home is so tasty that it shouldn’t be compared with which is usually served in restaurant. Apple strudel should be juicy, but not wet and with delicious crisp of subtle dough. It is not so difficult to cook as it may seem at the first time. Try it yourself!


• Flour – 270 g
• Salt – 1/2 tsp.
• Breadcrumbs – 50 g
• Walnut – 100 g
• Lemons – 1/2 pc.
• Cinnamon – 1 tsp.
• Vegetable oil – 50 ml
• Butter – 120 g
• Dark raisins – 80 g
• Apple (160 g) – 6 pcs.
• Sugar – 150 g
• Powdered sugar – 40 g


  • First of all you should cook the dough. Put the flour, salt, butter and 125 ml of water into a wide bowl and kneed the dough for 10 minutes. Dough should be very silk and elastic, and then it is easy to work with it. Roll the dough into a ball, brush the surface with oil, wrap in plastic wrap and leave on for 30-40 minutes.
  • Wash and dry raisins, mix it with chopped walnuts in large bowl for filling. Drizzle chopped apples with the lemon juice and put it into a bowl for filling. Add sugar and cinnamon.
  • Roll the dough with a rolling pin. Place dough into floured large and clean towel. Dough should be so thin that you could see the fabric through it.
  • Grease the dough with melted butter and sprinkle with breadcrumbs. Leave 15 cm from the long side (it will be the top crispy layer) and about 4-5 cm back from the both edges. Evenly over the crumbs place the filling. Roll the dough in a cylinder. Fold the edges of the dough, so the filling will not escape during baking.
  • Grease the dough with butter during wrapping.
  • Place the finished strudel seam side down on the tray laid with baking paper. And then place it in preheated oven and bake for 40-45 minutes at 180C. Greace dough with butter 1-2 times during the baking.
  • Remove cooked strudel from the oven and grace with the remaining butter. Thickly sprinkle with powdered sugar.
  • It is best to serve strudel 5-7 cm pieces while it is warm.