What’s for dessert ?: Apple strudel

December 29, 2014 by No Comments

You wake up in the morning and hear silence. You know it snowed even before you looked out the window. You only care how much it fell. Are we buried or will the snow not reach the edge of our pants? I raise the blinds and measure the situation – we are not buried. There is just enough of it to make you slightly tired as you clear the way to the front door. When I was a kid, snowballing and making snowmen was a must. Now I have some other games on the snow – how to use the snow to photograph food and what to prepare. Apple strudel is a food that reminds me of snow – it is a dessert that I must order at ski resorts, and Slovenian strudel is the most delicious strudel I have ever eaten. I threw myself into the search for a Slovenian recipe and chose this one. I have all the ingredients at home and the making can start right away.


  • 250 g of smooth flour
  • 3 tablespoons oil
  • 1/2 teaspoon salt
  • 100 ml of lukewarm water (add more water if needed – I had to add another 1 tablespoon of water)

Sift the flour onto the work surface. Add salt, oil and lukewarm water and knead the dough. Shape it into a ball, coat with oil, cover with a glass bowl and let it rest for 30 minutes. Meanwhile, prepare the stuffing.


  • 1.5 kg of apples
  • 60 g sugar (adjust the amount of sugar to the sweetness of apples)
  • 20 g vanilla sugar
  • 2 tablespoons lemon juice
  • 50 g ground hazelnuts
  • cinnamon to taste
  • 40 g butter + 15 g for coating the dough
  • 70 g bread crumbs
  • powdered sugar for sprinkling

Peel an apple, grate it and grate it. Mix them with sugar, vanilla sugar, cinnamon, lemon juice and ground walnuts. Melt 40 g of butter and briefly fry the bread crumbs on it.

When the dough has rested, roll it out on a floured surface, then transfer to a tablecloth sprinkled with sharp flour and continue to roll out with oiled hands until very thin. Cut off the thickened edges. Arrange the toasted bread crumbs on the dough and spread the filling on 2/3 of the dough. Wrap the dough in the strudel with the help of a tablecloth. Transfer to a baking sheet lined with baking paper and shape into a horseshoe. Coat with 15 g of melted butter. Bake for about 40 minutes in an oven preheated to 200 ° C, until the dough gets a nice color. When you take the tin out of the oven, cover it with another tin and let it stand for 20 minutes. Sprinkle with powdered sugar before serving.

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