Tina BevkThis Apple Strudel Recipe has been passed down through my family for generations. In Slovenia, this is how we traditionally make strudel, and while it may differ from other European versions, it’s a favorite in our household. I learned it from both my grandmother and my mother-in-law, and it’s a dish that always reminds me of family gatherings and cozy afternoons.
The dough is paper-thin and filled with sweet, cinnamon-spiced apples, raisins, and butter—it’s rustic, delicious, and surprisingly forgiving to make.
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📖 Recipe
Traditional Apple Strudel
Ingredients
For the Dough
- 2 + ¾ cup all purpose flour
- 1 egg medium
- 2 tablespoon oil any vegetable oil
- ⅔ cup water
For the Filling
- 5 - 7 medium apples peeled and grated
- 2 - 4 tablespoon sugar
- ½ cup raisins
- 1 teaspoon cinnamon ground
- 4 tablespoon butter grated, unsalted
Instructions
- Combine all the dough ingredients in a stand mixer or mix by hand. Knead for about 5-10 minutes until smooth and elastic. The dough should no longer stick to the sides of the bowl. Cover it with an airtight lid or plastic wrap and let it rest for at least 1 hour. You can also refrigerate the dough for up to 2 days; just bring it to room temperature before using.
- Flour your work surface heavily and shape the dough into a rough rectangle with your hands.
- Start stretching it by placing your hands gently underneath the dough and pulling outward with your knuckles. You can alternate this with rolling it out with a rolling pin. Let the dough rest for 5-10 minutes between stretches to relax the gluten.
- Continue until the dough is paper-thin and forms a large rectangle.
- Sprinkle the apples evenly over the stretched dough, followed by sugar, cinnamon, raisins, and grated butter. Work quickly to prevent the dough from becoming too moist.
- Starting from a long edge, gently roll the dough into a log. For a neater appearance, trim off the ends where the dough is thicker. Divide the roll into three equal portions.
- Lightly brush the rolls with egg wash, a bit of oil, or simply pat them with wet hands to keep the dough from drying out during baking.
- Preheat your oven to 400°F (200°C) and bake for 25-35 minutes, until the strudel is golden brown but not burnt.
- Once out of the oven, cover the strudel with a damp tea towel for 15-20 minutes to soften the crust. Let it cool for 30 minutes before slicing and serving. Sprinkle each slice with powdered sugar and enjoy warm or cold. It’s delicious on its own or with a dollop of whipped cream.
Notes
- the dough should be stretched so thin you can see your hand through it. Take your time, and let the dough rest between stretches to make this easier. Don't panic if you tear it on some parts - as long as the holes are not too big and you can roll it up, you're fine!
- if your apples are extra juicy, sprinkle a tablespoon of flour or bread crumbs over them before adding them to the dough. This will help absorb some of the moisture and keep the filling from soaking the dough.
Nutrition
Ingredients
For the Dough:
- 2 ¾ cups (360g) all-purpose flour: The base for a soft, stretchy dough.
- 1 egg: Adds richness to the dough.
- 2 tablespoons oil: Keeps the dough pliable. I like to use olive oil, but you can use any kind of vegetable oil.
- ⅔ cup (150ml) water: Brings the dough together.
For the Filling:
- 5-7 medium apples, peeled and grated: Tart varieties like Granny Smith work well.
- 2-4 tablespoons sugar: Adjust to your preferred sweetness.
- 1 teaspoon cinnamon: Adds warmth and spice.
- ½ cup raisins: Optional, but they add a nice chewy texture and bursts of sweetness. You can skip them or put even more in if you're a fan!
- 4 tablespoons (50g) unsalted butter, grated: Gives the filling a rich, buttery flavor.
How to Make Apple Strudel
Combine all the dough ingredients in a stand mixer or mix by hand. Knead for about 5-10 minutes until smooth and elastic. The dough should no longer stick to the sides of the bowl. Cover it with an airtight lid or plastic wrap and let it rest for at least 1 hour. You can also refrigerate the dough for up to 2 days; just bring it to room temperature before using.
Flour your work surface heavily and shape the dough into a rough rectangle with your hands.
Start stretching it by placing your hands gently underneath the dough and pulling outward with your knuckles. You can alternate this with rolling it out with a rolling pin. Let the dough rest for 5-10 minutes between stretches to relax the gluten.
Continue until the dough is paper-thin and forms a large rectangle.
Sprinkle the apples evenly over the stretched dough, followed by sugar, cinnamon, raisins, and grated butter. Work quickly to prevent the dough from becoming too moist.
Starting from a long edge, gently roll the dough into a log. For a neater appearance, trim off the ends where the dough is thicker. Divide the roll into three equal portions.
Lightly brush the rolls with egg wash, a bit of oil, or simply pat them with wet hands to keep the dough from drying out during baking.
Preheat your oven to 400°F (200°C) and bake for 25-35 minutes, until the strudel is golden brown but not burnt.
Once out of the oven, cover the strudel with a damp tea towel for 15-20 minutes to soften the crust. Let it cool for 30 minutes before slicing and serving. Sprinkle each slice with powdered sugar and enjoy warm or cold. It’s delicious on its own or with a dollop of whipped cream.
Hint: if your apples are extra juicy, sprinkle a tablespoon of flour or bread crumbs over them before adding them to the dough. This will help absorb some of the moisture and keep the filling from soaking the dough.
Substitutions & Variations
This recipe is VERY versatile. I have literally made this with 4 apples or 10 apples, I sometimes forgot to add one thing or another...and as long as the basics are covered, you'll be fine! Here are some ideas though:
- Fruit Swap: Try pears, cherries, or even blueberries instead of apples for a different flavor.
- Nutty Additions: Add a handful of crushed walnuts or almonds for a crunchier texture.
- Summer version: my mother-in-law makes this strudel with ½ apples and ½ grated zucchini. Add an extra 2 tablespoons of sugar and as strange as it sounds, the strudel comes out delicious!
💭Crucial Success Tips
The dough should be stretched so thin you can see your hand through it. Take your time, and let the dough rest between stretches to make this easier. Don't panic if you tear it on some parts - as long as the holes are not too big and you can roll it up, you're fine!
FAQ
Yes! You can refrigerate it for up to 2 days. Just let it come to room temperature before stretching.
Tart apples like Granny Smith or Honeycrisp are the first choice but honestly...we like to use up apples that are a bit over their best days for this dessert. Feel free to use the ugliest ones, since they're going to be grated anyways!
While pre-made filo or puff pastry can work in a pinch, the homemade dough gives the strudel its authentic texture and flavor. If you're short on time, pre-made dough is a good alternative, but the traditional dough is worth the extra effort!
More Recipes
How To Store Apple Strudel
Store leftover strudel in an airtight container at room temperature for up to 2 days.
Reheat slices in the oven for a few minutes to refresh the texture. Alternatively, freeze baked strudel for up to 2 months.
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