Traditional Apple Strudel Recipe
This Traditional 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, just like my Sourdough Rosemary and Fig Focaccia.
The dough is paper-thin and filled with sweet, cinnamon-spiced apples, raisins, and butter, it's rustic, delicious, and surprisingly forgiving to make.
And don't be too worried if you're making a strudel for the first time- this recipe is really easy to replicate. In fact, I actually tried making a Cherry Strudel right after I nailed this one!
Quick Look
- Prep time: 45 mins.
- Cook time: 30 mins.
- Servings: 15 slices.
- Main ingredients: Flour, apples, sugar, egg, butter, oil, raisins, cinnamon.
- Cooking method: Prepare dough 🡢 roll out 🡢 top with apples, sugar, butter and cinnamon 🡢 roll into a log 🡢 portion 🡢 bake 🡢 finish up and serve.
- Difficulty: Medium.
- Serving ideas: Sprinkle powdered sugar over the strudel or serve with a scoop of vanilla ice cream. Team up with some sourdough crispy waffles- perfect for a fall morning breakfast.
Jump to:
Important Ingredients
- All Purpose Flour the base for a soft, stretchy dough that works best without whole wheat flour, which can tear when stretched.
- Egg adds richness to the dough.
- Oil keeps the dough pliable and works with olive oil or any vegetable oil.
- Apples peeled and grated apples, preferably tart varieties like granny smith, bring the best flavor.
- Sugar adds sweetness and can be adjusted based on preference.
- Cinnamon provides warmth and spice.
- Raisins optional but add a chewy texture and bursts of sweetness.
- Butter gives the filling a rich flavor, with unsalted butter preferred though salted works too.
See recipe card for quantities.
Substitutions & Variations
- 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 incredible apple zucchini 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!
How to Make Traditional Apple Strudel
Step 1: 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 (Image 1).
Step 2: Flour your work surface heavily and shape the dough into a rough rectangle with your hands (Image 2).
Step 3: 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 (Image 3). Let the dough rest for 5-10 minutes between stretches to relax the gluten.
Step 4: Continue until the dough is paper-thin and forms a large rectangle (Image 4).
Step 5: Sprinkle the apples evenly over the stretched dough, followed by sugar, cinnamon, raisins, and grated butter (Image 5). Work quickly to prevent the dough from becoming too moist.
Step 6: 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 (Image 6).
Step 7: 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 (Image 7).
Step 8: Preheat your oven to 400°F (200°C) and bake for 25-35 minutes, until the strudel is golden brown but not burnt (Image 8).
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.
💭Crucial Success Tips
- Knead the dough enough- at least for 7-8 minutes. This will help the gluten develop, and will get the dough to become nice and stretchy, keeping it from tearing.
- 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!
- In addition to the apples, you can also add some crumbled cottage cheese as the filling. This isn't traditional, but I tried it when I made my sourdough apple strudel and it was SO yum!
- Once the apple strudel is out of the oven, cover it with a damp tea towel for 15-20 minutes to soften the crust. Allow it to cool for 30 minutes before slicing and serving.
- Also sprinkle each slice with powdered sugar and enjoy warm or cold. It's delicious on its own or with a dollop of whipped cream.
Recipe FAQs
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!
How To Store Apple Strudel
Store leftover strudel in an airtight container at room temperature for up to 2 days. You can then reheat the slices in the oven for a few minutes to refresh the texture.
If you want it to last longer, allow it to cool down, transfer to a freezer-safe container and freeze for up to 2 months.
Other Fall Recipes You'll Love
If you tried this Traditional Apple Strudel Recipe or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments below! Happy Baking!
Traditional Apple Strudel
Ingredients
For the Dough
- 330 grams all purpose flour 2¾ cups
- 1 egg medium
- 2 tablespoons oil any vegetable oil
- 160 grams water ⅔ cup
For the Filling
- 5 - 7 medium apples peeled and grated
- 25 - 50 grams sugar 2 - 4 tablespoons
- 75 grams raisins ½ cup
- 1 teaspoon ground cinnamon
- 57 grams unsalted butter grated, 4 tablespoons
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
- Knead the dough for 7-8 minutes to allow the gluten to develop and help the dough become stretchy.
- Sprinkle some breadcrumbs if the apples seem to have a lot of moisture. This will help soak up all the moisture.
In the pictures showing ingredients, sourdough starter is shown. However, it is not given in the recipe. Is it used or not? If so, how much?
Hi Linda,
this is a mistake! The previous version of this recipe included optional starter, but this one does not, I just forgot to update the ingredient photo. Thank you so much for pointing this out and sorry for the confusion!