Traditional Apple Strudel

A fork taking one piece of apple strudel.

This traditional Slovenian Apple Strudel features thin dough filled with cinnamon-spiced apples, raisins, and butter, a rustic, delicious family favorite.

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Prep Time 45

Cook Time 30

Additional Time 1

Total Time 2 15

Servings 15 slices

Calories 183

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.

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