Today we’ll cooking Apple strudel

Apple strudel

A real home strudel with apples turns out so delicious that not one restaurant or cafe will offer the same. The correct apple strudel is juicy, but not wet, the dough is thin, with a delicious crispy crust. At the same time, preparing a strudel is not so difficult as it may seem at first glance. Try to cook the apple strudel according to our recipe and you will be pleasantly surprised

You will need

Raisin dark 80 g Walnuts peeled 100 g Sugar powder 40 g
Lemons ½ pcs. Cinnamon powder 1 tsp. Butter 120 g
Flour, wheat 270 g Vegetable oil 50 ml Salt ½ tsp.
Bread, wheat 50 g Sugar (sand) 150 g Apples (160 g) 6 pcs.


  • Flour, wheat 250 g
  • Vegetable oil 50 ml
  • Salt ½ tsp.

Let’s start kneading the dough, take the middle bowl, add 50 ml of oil and 125 ml of water, knead the dough until it becomes soft and not very dense, a gentle soft dough should turn out. Wrap it in a food film and leave to rest for 30 minutes. This needs to be done so that the dough can be easily stretched

  • Butter 30 g
  • Bread, wheat 50 g

To make the dough not soaked, you need to make the stuffing more dense for this, use breadcrumbs, take the dried bread and chop it in a blender, fry it all in oil

  • Raisin dark 80 g
  • Walnuts peeled 100 g

We take raisins and walnuts, mix them in a medium bowl, it will also be used for our stuffing


Apples (160 g) 6 pcs. Sugar (sand) 150 g
Lemons ½ pcs. Cinnamon powder 1 tsp.


We clean apples and cut them in small slices, add them to a plate with nuts and raisins, pour lemon juice, add sugar and cinnamon, and mix it all

  • Flour, wheat 20 g

We take our rested dough, and we begin to roll it with a rolling-pin, the surface on which the dough is puting roll should be sprinkled with flour, this will prevent the dough from sticking to the working surface. Now our task is to stretch the dough to a semi transparent state, put the hand under the dough and gently stretches so that it does not tear. The dough can be anointed with oil to avoid its drying, the edges can be beautifully cut off to get the correct rectangle forum.

  • Butter 20 g

Spread our stuffing from apples on the dough, evenly spreading over the entire surface. Be sure to leave the edges free about 3 -4 cm, bend these edges so that the filling does not leak out while preparing the strudel.

  • Butter 20 g

Lubricate the dough with oil after each turn, this makes it so that the dough does not dry out and does not crack during baking

  • Butter 30 g

Put the strudel on the foil greased with oil, and place it in a preheated oven for 180 degree, while baking grease the strudel with butter 2-3 times. Bake for about 40 minutes

  • Sugar powder 40 g

Take the strudel out of the oven and while it is hot sprinkle with powdered sugar


Apple strudel

To eat strudel is best warm. Cut it into slices 5-7 cm and serve to the table.

Bon Appetit!

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