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Loading...A treasured classic from Slovenia, this apple strudel features paper-thin hand-stretched dough wrapped around cinnamon-spiced apples, golden raisins, and toasted walnuts. The result is a buttery, flaky pastry with a juicy aromatic filling that is traditionally served warm with a dusting of powdered sugar.
Prep Time45 mins
Cook Time40 mins
Total Time85 mins
Servings8
Yield8 slices
Nutrition Facts
Per serving (estimated)
- 380 kcalCalories
- 16 gFat
- 4 gSaturated Fat
- 58 gCarbs
- 4 gFiber
- 28 gSugar
- 5 gProtein
- 95 mgSodium
- 220 mgPotassium
- 50 mgCalcium
- 2 mgIron
- 8 mgVitamin C
- 110 mcgVitamin A
Ingredients
For the strudel dough
- 250 g all-purpose flour, plus extra for dusting
- 1 large egg
- Pinch of fine salt
- 2 tablespoons sunflower or vegetable oil
- 125 ml lukewarm water
For the apple filling
- 1.2 kg tart apples (such as Granny Smith or Boskop), peeled, cored, and thinly sliced
- 120 g granulated sugar
- 1 teaspoon ground cinnamon
- Zest and juice of 1 unwaxed lemon
- 80 g golden raisins
- 80 g walnuts, roughly chopped
- 60 g plain dried breadcrumbs
- 80 g unsalted butter, melted
- Icing sugar, for dusting
Directions
- In a large bowl, combine the flour, salt, egg, oil, and lukewarm water. Knead for 8 to 10 minutes until the dough is smooth, elastic, and no longer sticky, then shape into a ball, brush lightly with oil, cover, and let rest at room temperature for 30 minutes.
- While the dough rests, prepare the filling: toss the sliced apples with the sugar, cinnamon, lemon zest, and lemon juice in a large bowl and let sit for 10 minutes. Stir in the raisins and chopped walnuts.
- Toast the breadcrumbs in a dry skillet over medium heat for 3 to 4 minutes until golden and fragrant, then set aside. Preheat the oven to 200°C (400°F) and line a large baking sheet with parchment paper.
- On a generously floured clean kitchen towel, roll out the dough into a thin oval. Using the backs of your hands and the flour-dusted towel, gently stretch the dough from the center outward until it is paper-thin and almost translucent, about 60 by 80 cm.
- Brush the stretched dough evenly with two-thirds of the melted butter, then scatter the toasted breadcrumbs evenly over the surface, leaving a 3 cm border along the edges. Spread the apple mixture over the breadcrumbs.
- Using the towel to help lift, roll the dough into a tight log, starting from the long side. Tuck the ends underneath and transfer the strudel seam-side down onto the prepared baking sheet, curving it gently to fit.
- Brush the strudel with the remaining melted butter and bake on the middle rack for 35 to 40 minutes, until the crust is deep golden brown and crisp.
- Let the strudel rest on the baking sheet for 10 minutes to allow the juices to settle, then dust generously with icing sugar. Slice into thick pieces and serve warm.
- Slovenian apple strudel is best enjoyed the day it is baked, but leftovers keep covered at room temperature for up to 2 days and reheat well in a 160°C oven for 8 minutes.
Cook’s Notes
- Stretch the dough on a large floured tablecloth so you can manipulate it from all sides without tearing; well-rested dough is essential for the paper-thin stretch.
- Use tart, firm apples such as Boskop or Granny Smith to keep the filling from turning into applesauce during baking.
- Always toast the breadcrumbs before sprinkling them on the dough; they absorb excess apple juice and prevent a soggy bottom.
- Do not overfill the strudel or the log will split while baking; a thin, even layer of apples is key.
- Serve with a dollop of whipped cream, vanilla custard, or a scoop of vanilla ice cream for an authentic Slovenian dessert experience.
