Traditional Apple Zucchini Strudel
This Traditional Apple Zucchini Strudel recipe is the kind of simple bake I make whenever I have extra zucchini or apples. Apple strudel is a beloved classic across Central and Eastern Europe, but my version sneaks in zucchini for added moisture and a soft texture.
The zucchini melts into the apples, balancing their natural sweetness and helping the filling stay tender without being heavy. This strudel recipe is also written as a small batch, making just enough for a cozy dessert or afternoon snack without overwhelming your kitchen.
You might also love my Simple Cherry Strudel-a sweet, juicy option that's perfect when cherries are in season-or my Traditional Apple Strudel Recipe, a timeless favorite that never goes out of style. If using up zucchini is at the fore front of your mind right now, I also have a chocolate chip zucchini bread with walnuts recipe!
Jump to:
- Important Ingredients
- Substitutions & Variations
- Instructions
- 💭Crucial Success Tips
- Recipe FAQ
- Other Delicious Recipes
- Traditional Apple Zucchini Strudel
- Other Dessert Recipes You'll Love
- Chocolate Chip Zucchini Bread with Walnuts
- Soft Blackberry Muffins with Streusel
- Easy Sourdough Discard Zucchini Bread with Walnuts
Important Ingredients
- All-Purpose Flour: A versatile base that gives the dough its structure and elasticity.
- Zucchini: Adds natural moisture, keeping the filling tender without being heavy.
- Apples: Sweet and slightly tart, they bring classic strudel flavor and aroma.
See recipe card for quantities.
Substitutions & Variations
- Use melted butter or even lard for a richer flavor.
- Adjust the sugar to taste depending on how sweet your apples are. Honey also works, but add a bit more breadcrumbs to balance the extra moisture.
- The raisins are optional; you can leave them out if you want.
- You can replace cinnamon with a pinch of nutmeg or cardamom for a different spice profile.
- Use finely crushed graham crackers or ground nuts if you're out of breadcrumbs.
If you're looking for more apple recipe ideas, I have a collection of Delicious Apple Dessert Ideas you might want to check out!
Instructions
Step 1: In a mixing bowl, combine the egg, oil, salt, and water. Gradually add the flour until you have a stiff, fairly dry dough.
- If making this small batch (4 servings), knead by hand for about 8-10 minutes until smooth.
- For larger batches, you can use a stand mixer and knead until the dough forms a clean ball.
Step 2: Wrap the dough in cling film or place in an airtight container. Let it rest at room temperature for at least 30 minutes to allow the gluten to relax and the dough to hydrate.
While the dough is resting, grate the zucchini. Melt the butter in a pan over medium heat, add the grated zucchini and sugar, and cook for 10-15 minutes, stirring occasionally, until most of the moisture has evaporated. Set aside to cool slightly.
Step 3: Grate the apples and toss them with cinnamon. Adjust the amount to taste, but be generous - the warm spice is key here.
Step 4: In a large bowl, combine the cooked zucchini mixture with the grated apples. If using raisins, stir them in now.
Step 5: Lightly flour your work surface. Roll the dough out as much as you can, then gently stretch it by hand until it's as thin as possible without tearing. Don't stress over small tears - they won't matter once rolled.
Sprinkle the breadcrumbs evenly over the dough to help absorb excess moisture.
Step 6: Spread the filling evenly on top.
Step 7: Roll the dough up from one long side into a log.
Step 8: Cut the log in half so you have two shorter rolls.
Step 9: Preheat the oven to 350 °F (180 °C). Transfer the rolls to a parchment-lined baking sheet (a bench scraper helps here). Bake for about 35 minutes, or until golden.
Step 10: Let the strudel cool slightly before cutting - it will be too soft and mushy if sliced hot. Dust with icing sugar just before serving.
Hint: Let the dough rest at least 30 minutes-don't rush this step. Resting makes it much easier to roll and stretch paper thin without fighting the gluten.
💭Crucial Success Tips
- Cook the zucchini down thoroughly-too much moisture makes the strudel soggy.
- Taste your filling before assembling; if your apples are very tart, add an extra spoon of sugar.
- Stretch the dough in stages: work it gently, let it rest, then stretch more. This prevents tearing.
- Roll the strudel loosely-over-tightening can push out the filling.
- Let it cool slightly before slicing so the layers set and the filling doesn't spill out.
Recipe FAQ
Yes. Wrap it tightly and refrigerate it up to 24 hours. Bring it to room temperature before stretching.
Thin enough to see your countertop pattern or hand through it, but don't worry about small tears. They bake up just fine.
Yes, but kneading by hand will be tiring. A stand mixer helps for larger batches.
Other Delicious Recipes
- Chocolate Chip Zucchini Bread with Walnuts
- Soft Blackberry Muffins with Streusel
- Slow Cooker Chicken Marsala
- Slow Cooker Chicken Fajitas
If you tried this Traditional Apple Zucchini Strudel 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 Zucchini Strudel
Ingredients
For the Dough
- 1 egg about 50 g
- 14 g neutral oil 1 tablespoon - see Notes for substitutions
- 6 g salt
- 125 g water
- 250 g all-purpose flour minimum; add more as needed for a stiff dough
For the Filling
- 1 large zucchini about 350 g, grated
- 28-56 g butter 2-4 tbsp
- 25-50 g sugar 2-4 tbsp
- 3 medium or 2 large apples (about 300 g), grated
- 2 teaspoon cinnamon about 5 g, or to taste
- 2-3 tablespoon breadcrumbs about 20 g
- Optional: a small handful of raisins
- Icing sugar for dusting
Instructions
- In a mixing bowl, combine the egg, oil, salt, and water. Gradually add the flour until you have a stiff, fairly dry dough.- If making this small batch (4 servings), knead by hand for about 8–10 minutes until smooth.- For larger batches, you can use a stand mixer and knead until the dough forms a clean ball.
- Wrap the dough in cling film or place in an airtight container. Let it rest at room temperature for at least 30 minutes to allow the gluten to relax and the dough to hydrate.
- While the dough is resting, grate the zucchini. Melt the butter in a pan over medium heat, add the grated zucchini and sugar, and cook for 10-15 minutes, stirring occasionally, until most of the moisture has evaporated. Set aside to cool slightly.
- Grate the apples and toss them with cinnamon. Adjust the amount to taste, but be generous - the warm spice is key here.
- In a large bowl, combine the cooked zucchini mixture with the grated apples. If using raisins, stir them in now.
- Lightly flour your work surface. Roll the dough out as much as you can, then gently stretch it by hand until it's as thin as possible without tearing. Don't stress over small tears - they won't matter once rolled.
- Sprinkle the breadcrumbs evenly over the dough to help absorb excess moisture. Spread the filling evenly on top. Roll the dough up from one long side into a log. Cut the log in half so you have two shorter rolls.
- Preheat the oven to 350 °F (180 °C). Transfer the rolls to a parchment-lined baking sheet (a bench scraper helps here). Bake for about 35 minutes, or until golden.
- Let the strudel cool slightly before cutting - it will be too soft and mushy if sliced hot. Dust with icing sugar just before serving.
Notes
- This recipe makes about 8 servings if served as a light dessert. If serving as a snack or in larger portions, it can easily be just enough for 4 people.
- The oil in the dough can be replaced with melted butter or melted lard for a richer flavor.
- When stretching the dough, work in sprints: stretch it as far as you comfortably can, then leave it for a few minutes to let the gluten relax before stretching again. This makes the dough much easier to work with.
- This is a small-batch recipe. For larger batches, kneading with a stand mixer is more efficient.
