Apple Strudel – Jablečný štrůdl



Prep & Hands On: 45 minutes
Bake: 350 °F (180 °C) 30 – 35 minutes
Total Time: 1 hour 20 minutes

1 puff pastry box (2 sheets), small box 1.1 pounds (490 g), large box 1.15
pounds (520 g)
2 pounds apples (900 g) if using small box. 2.5 pounds apples (1 kg) if using large box
1 teaspoon cinnamon
1⁄4 cup (30 g) powdered sugar
1⁄3 cup (50 g) raisins
1⁄4 cup (25 g) walnuts
1 egg for brushing
All purpose flour for the pastry board

Powdered sugar

Update on the video: It is better to brush the edges of the rolled out pastry sheet with egg. This way it seals better. Brush egg about 1 inch (2,5 cm) wide along all edges of the puff pastry.

  1. I had not made strudel in ages because the dough was so hard to make. I tried your strudel using puff pastry and it came out great. Did not have raisins and too much snow for a trip to the store, but I had dried cherries and used them. Wonderful. Since I was going to have the egg for the egg wash at the end, I used it to seal the strudel on three sides before rolling up and it helped keep the strudel from leaking while baking. Also,the cherries absorbed juice from the apples and while they were hard and dry when I added them to the apples, they came out moist. I expect the raisins do the same. Thanks,

    1. Great idea Sherie with the egg. I have to do that. Yes the raisins do absorb the juice from apples and are very juicy and big. Cherries are good substitute. 😉

  2. Hi
    My strudel is out of oven.
    Smells amazing!
    The ends and bottom of strudel intact but top split in one section.
    Hardly any evidence of leaked juice. Baked on bottom rack just as I do pie.
    Is split acceptable? If not, what factor needs changing.
    Thank you!
    Dianne – Grandfather born Vimperk.

    1. Hi Dianne, I am sorry to hear that! The top part of strudel had to be too thin. Mine never cracked on top. If it cracks than usually just on the bottom little bit where the dough was too thin and juices leek little from there and ends. I am on FB as Czech Cookbook where you can post any photos. This website design doesn’t allow that feature looks like it.

  3. Hi Krystina,
    I made the strudel today but the dough inside didn’t bake through 🙁
    Any suggestions what I could try next time? Roll the dough out a little more so it’s thinner or add more apples so the strudel isn’t rolled very tightly?
    Any suggestions are welcome,
    Thanks so much 🙂

    1. I am sorry to hear that! The dough must have not been rolled thinly enough. It should also be rolled tightly. Some puff pastries are larger so I would add more apples. Wishing you success next time! You can also sprinkle breadcrumbs on the bottom before putting apple mix which will soak up any juices not to make dough soggy. Wishing you success next time!

      1. I made it again today and it turned out great 🙂
        Thank you!!!

        1. I am glad to hear! When I make it I can’t stop eating it.

  4. My mother used to sprinkle a little bread crumbs on the pastry sheet, then layer with thinly sliced apples etc that stops juices from leaking when she made strudel

    1. I sometimes do that too.

  5. I add a little coconut to mine.

Leave a Reply

Your email address will not be published. Required fields are marked *