Summary: Traditional pastry with apples, cinnamon, and raisins, wrapped in thin stretched dough. A Czech Sunday classic. Ready in 2 hours, serves 6.
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Category: Desserts, Czech Cuisine
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Quick Overview
- Dish: Apple Strudel
- Category: Desserts, Czech Cuisine
- Cuisine: Czech (Central European)
- Main ingredient: Apples, flour, butter, cinnamon
- Guide: 20 Most Famous Czech Dishes
- Total time: 120 minutes (40 min prep + 40 min baking + 40 min resting)
- Difficulty: Advanced
- Servings: 6 (Portion weight: 200 g)
- Key technique: Stretching dough, baking
- Preparation types: Baking
- Dietary info & allergens: Contains gluten, dairy, eggs, nuts
- Suitable for: Sunday dessert, family gatherings, coffee time
- Nutrition (per serving): 420 kcal, Protein: 6 g, Fat: 18 g, Carbs: 60 g
- Storage: 3 days in fridge, 2 months in freezer
- Pairing: Coffee, tea, sweet white wine
- In short: Thin, stretchy dough wrapped around sweet, cinnamon-spiced apples. The ultimate Czech Sunday dessert.
- Last updated: 19. 9. 2026
WAGUU says: “Apple strudel is the dish that turns a simple apple into something extraordinary. The dough is stretched until it is thin enough to read through.”
Key Facts
| Prep time: | 40 minutes |
| Rest time: | 40 minutes |
| Bake time: | 40 minutes |
| Temperature: | 180 °C / 355 °F |
| Servings: | 6 |
At a Glance
Thin, elastic dough wrapped around sweet, cinnamon-spiced apples with raisins and walnuts. Baked until golden and crispy, dusted with powdered sugar. The ultimate Czech Sunday dessert.
Ingredients
Base servings: 6 • Portion weight: 200 g
| Ingredient | Amount | Quality |
|---|---|---|
| All-purpose flour | 300 g | Plain, plus extra for dusting |
| Butter | 120 g | Unsalted, melted, plus extra for brushing |
| Egg | 1 piece | Fresh, large |
| Warm water | 150 ml | Lukewarm |
| White wine vinegar | 15 ml | Or apple cider vinegar |
| Salt | 3 g | Fine sea salt |
| Apples (tart, e.g., Granny Smith) | 1000 g | Peeled, cored, thinly sliced |
| Sugar | 100 g | Caster |
| Ground cinnamon | 6 g | Fresh |
| Raisins | 80 g | Soaked in rum or warm water |
| Walnuts | 80 g | Chopped |
| Breadcrumbs | 60 g | Fine, dried, toasted in butter |
| Powdered sugar | 40 g | For dusting |
| Egg yolk | 1 piece | For glazing |
Why You Will Love This Recipe
- Crispy outside, juicy inside: The thin dough becomes flaky and golden, while the apples stay sweet and tender.
- Cinnamon and apples: The classic combination that never fails.
- Looks impressive: The rolled strudel looks like it came from a professional bakery.
Why it works: The vinegar relaxes the gluten in the dough, which makes it possible to stretch it very thin without tearing. The breadcrumbs absorb the juice from the apples, preventing the dough from becoming soggy. The butter brushed between the layers of dough makes them flaky and golden.
Recipe Overview
Prep: 40 min | Cook: 40 min | Rest: 40 min | Difficulty: Advanced | Servings: 6 | Type: Dessert | Origin: Czech
Detailed Method
Total progress: 0 % done
Phase 1: Making the Dough – 20 min
Equipment: Large bowl, stand mixer or wooden spoon
1. In a large bowl, combine the flour, salt, egg, warm water, vinegar, and 60 g of melted butter. Mix until a soft, slightly sticky dough forms. Knead for 10 minutes until smooth and elastic. Shape into a ball, brush with melted butter, cover, and let rest for 40 minutes at room temperature.
VKB: The dough is smooth, elastic, and springs back when pressed. It does not stick to your hands.
Before you continue:
Do not skip the resting time. The gluten needs time to relax, or the dough will tear when you stretch it.
Phase 2: Preparing the Filling – 15 min
Equipment: Large bowl, frying pan
2. Peel, core, and thinly slice the apples. In a large bowl, mix the apples with sugar, cinnamon, raisins, and walnuts. In a frying pan, toast the breadcrumbs in a little butter until golden. Set aside.
VKB: The apples are evenly coated with sugar and cinnamon. The breadcrumbs are golden and crispy.
Phase 3: Stretching the Dough – 15 min
Equipment: Large clean kitchen towel, floured surface
3. Place a large clean kitchen towel on a table and dust it generously with flour. Place the dough in the centre. Using the backs of your hands, gently stretch the dough from the centre outwards, working around the edges, until it is very thin – thin enough to see your hand through it. Trim any thick edges.
VKB: The dough is paper-thin and translucent. You can see your hand through it.
Before you continue:
If the dough tears, do not panic. Patch it with a piece of dough from the edge. The strudel will still hold together.
Phase 4: Filling and Rolling – 15 min
Equipment: Pastry brush, kitchen towel
4. Brush the stretched dough with melted butter. Sprinkle the toasted breadcrumbs over the dough, leaving a 5 cm border around the edges. Spread the apple filling along one long side. Using the kitchen towel, lift the edge and roll the strudel gently and firmly. Seal the ends and place it seam-side down on a lined baking tray.
VKB: The strudel is tightly rolled with no gaps. The ends are sealed.
Before you continue:
Roll the strudel gently but firmly. If it is too loose, the filling will spill out during baking.
Phase 5: Baking – 40 min
Equipment: Oven, pastry brush
5. Brush the strudel with beaten egg yolk. Bake in a preheated oven at 180 °C / 355 °F for 35–40 minutes until golden brown and crispy. If the top browns too quickly, cover with foil.
VKB: The strudel is deep golden brown and crispy. It sounds hollow when tapped.
Before you continue:
Do not open the oven during the first 20 minutes of baking. The temperature drop will make the dough collapse.
Phase 6: Serving – 10 min
Equipment: Wire rack, fine sieve
6. Remove the strudel from the oven and let it cool on a wire rack for 10 minutes. Dust with powdered sugar. Cut into slices and serve warm or at room temperature.
VKB: The strudel slices cleanly. The dough is flaky and crispy. The apples are soft and juicy.
Required Equipment
| Equipment | Ideal Size | Alternative | Risk |
|---|---|---|---|
| Large kitchen towel | 100 x 80 cm | Clean bedsheet | Torn dough |
| Baking tray | 40 x 30 cm | Roasting pan | Strudel bends |
| Pastry brush | Silicone | Clean kitchen towel | Torn dough |
Shopping List
Nutritional Profile
Values per serving (without side dish). Calculated from average nutritional values of ingredients.
| Nutrient | Per 100 g | Per Serving | Per 6 Servings |
|---|---|---|---|
| Energy | 210 kcal | 420 kcal | 2520 kcal |
| Fat | 9 g | 18 g | 108 g |
| of which saturated | 4 g | 8 g | 48 g |
| Carbohydrates | 30 g | 60 g | 360 g |
| of which sugars | 15 g | 30 g | 180 g |
| Protein | 3 g | 6 g | 36 g |
| Salt | 0.2 g | 0.4 g | 2.4 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro Level
- Pro standard: Verified recipe with precise ratios and visual checkpoints.
- Tip 1: Use tart apples. They hold their shape and balance the sweetness of the sugar.
- Tip 2: Toast the breadcrumbs in butter. They taste nuttier and absorb the apple juices better.
- Tip 3: Stretch the dough on a floured cloth. It makes rolling the strudel much easier.
- Tip 4: Brush the dough with butter before rolling. This makes the layers flaky and golden.
Scientific Background
The vinegar relaxes the gluten in the dough, which makes it possible to stretch it very thin without tearing. The breadcrumbs absorb the juice from the apples, preventing the dough from becoming soggy. The butter brushed between the layers of dough makes them flaky and golden through steam expansion.
Fine Dining – Professional Techniques
- Plate composition: Place a slice of strudel on a plate. Dust with powdered sugar.
- Texture contrasts: Serve with a scoop of vanilla ice cream or a dollop of whipped cream.
- Temperature contrast: Serve the strudel warm and the ice cream cold.
- Aromatic additions: Add a pinch of ground cloves or cardamom to the apple filling.
Sensory Radar
- Appearance: Golden-brown, flaky pastry dusted with powdered sugar. Visible apple filling.
- Aroma: Cinnamon, apples, butter, toasted breadcrumbs.
- Taste: Sweet, tangy, warm spice, rich from the butter.
- Texture: Crispy outside, soft and juicy inside.
Pairing
- Coffee: Espresso or cappuccino
- Tea: Black tea or chai
- Wine: Sweet white wine (Riesling, Moscato, Tokaji)
Preparation Variations
- Poppy seed version: Add ground poppy seeds to the apple filling.
- Cherry version: Use cherries instead of apples for a tangier strudel.
- Nut version: Add extra ground walnuts or hazelnuts to the filling.
Allergens and Dietary Information
Contains: Gluten, dairy, eggs, nuts • Gluten: Yes (flour, breadcrumbs) • Not suitable for: Gluten-free, dairy-free diets. Suitable for vegetarians.
Suitable For
Sunday dessert, family gatherings, coffee time, festive meals
Substitution Catalogue
- All-purpose flour: Bread flour (stronger gluten, easier to stretch)
- Butter: Vegetable oil or lard
- Apples: Pears, cherries, or apricots
FAQ
Why does my dough tear when stretching?
The dough was not rested long enough or the gluten is too tight. Let it rest for at least 40 minutes.
Can I use puff pastry instead?
Yes. Puff pastry is easier but produces a different texture – flakier and less elastic. The traditional version is stretched dough.
Can I freeze the strudel?
Yes. Freeze baked strudel for up to 2 months. Reheat in the oven at 180 °C / 355 °F for 10 minutes.
What apples are best?
Tart apples like Granny Smith or Braeburn. They hold their shape and balance the sweetness.
WAGUU Petr Advises: Cooking for 6 or More?
6–8 people: Double the recipe and make two strudels. • 10+ people: Make a double batch and bake both at once on two trays.
Serving Suggestions
Storage and Reheating
Fridge: 3 days • Freezer: 2 months • Reheating: In the oven at 160 °C / 320 °F for 10 minutes. Do not microwave – the dough will become soggy.
Author: WAGUU Petr & Team • Published: 19 Sep 2026
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Most Common Mistakes
- Not resting the dough – The gluten will be tight and the dough will tear when stretched. Rest for 40 minutes.
- Overfilling the strudel – Too much filling makes the strudel soggy and hard to roll. Use the amounts in the recipe.
- Skipping the breadcrumbs – Breadcrumbs absorb the apple juice and prevent sogginess. Do not skip them.
- Opening the oven during baking – The temperature drop causes the dough to collapse. Wait at least 20 minutes.