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Desserts

Czech Apple Strudel

The Quirky Foodster Team

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Ingredients

  • 1 sheet strudel or filo pastry (about 400g/14oz)
  • 6 medium apples, peeled and thinly sliced
  • 80 g (6 tbsp) sugar
  • 1 tsp ground cinnamon
  • 60 g (1/2 cup) raisins
  • 50 g (1/2 cup) breadcrumbs
  • 60 g (4 tbsp) butter, melted
  • Icing sugar, for dusting

Method

  1. Preheat the oven to 190°C (375°F) and line a baking tray with parchment paper.
  2. In a pan, lightly toast the breadcrumbs in a little of the melted butter until golden; set aside to cool.
  3. Toss the sliced apples with sugar, cinnamon and raisins in a bowl.
  4. Lay the strudel pastry on a clean kitchen towel and brush lightly with melted butter.
  5. Scatter the toasted breadcrumbs evenly over the pastry, then spread the apple mixture along one edge.
  6. Using the towel to help, roll the pastry tightly around the filling into a log shape, tucking in the ends.
  7. Transfer to the baking tray, brush the top with remaining butter, and bake for 35-40 minutes until golden and crisp.
  8. Cool slightly, then dust generously with icing sugar before slicing and serving.

Introduction: Reflecting the shared Austro-Hungarian culinary heritage of Central Europe, jablkový závin is the Czech take
on apple strudel: thin pastry rolled around spiced apples, raisins and breadcrumbs, baked until golden and
flaky.

Cultural Background: Reflecting the shared Austro-Hungarian culinary heritage of Central Europe, jablkový závin is the Czech take
on apple strudel: thin pastry rolled around spiced apples, raisins and breadcrumbs, baked until golden and
flaky. It remains a beloved cafe and home-baking staple across Bohemia and Moravia.

Tips: The toasted breadcrumb layer absorbs excess apple juice, keeping the pastry crisp rather than soggy.

Variations: A handful of chopped walnuts is a popular addition to the apple filling in Moravian versions.

Storage: Store at room temperature in an airtight container for up to 2 days, or refrigerate for up to 4 days.

Reheating: Reheat in the oven at 160°C (320°F) for 10 minutes to re-crisp the pastry.

Nutrition: Approx. 240 kcal, 3g protein, 9g fat, 38g carbohydrate per serving (serves 8).

FAQs

Q: Can I use store-bought filo pastry?
A: Yes, several layers of filo brushed with butter make a good substitute for traditional strudel dough.

Q: Why add breadcrumbs to the filling?
A: They soak up the apple's juices during baking, preventing a soggy strudel.

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