Traditional Apple Zucchini Strudel
This Traditional Apple Zucchini Strudel is a tender homemade dough wrapped around sweet grated apples, zucchini, cinnamon, and raisins, then baked until golden and finished with a dusting of icing sugar.
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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.
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Nutrition
Calories: 260kcal | Carbohydrates: 40g | Protein: 5g | Fat: 9g | Saturated Fat: 4g | Sodium: 380mg | Fiber: 4g | Sugar: 15g
