Apple Strudel – Jablečný štrúdl

This recipe is using store bought puff pastry sheets. This is how we made strudel
in my family growing up. This Czech Apple Strudel (Jablečný štrúdl) is one of our favorite traditional desserts.

Kitchen essentials:
Goose feather pastry brush https://amzn.to/3uD8EZX
Apple corer https://amzn.to/4pSmzXL
Pastry board https://amzn.to/4mMdHjr
Food processor https://amzn.to/4h2ZAoU
Little strainer https://amzn.to/47bBSTN
Wooden rolling pin https://amzn.to/3II0XfV
As an Amazon Associate I earn small percentage from qualifying purchases.

Tips:

• In the U.S.A. we have pre-made frozen puff pastry sheets. Which means you
  have to let it defrost before using it. Read instructions on the package.
• Some people peel the skin off apples, but lately I just keep the skin on, since
  it has more vitamins with the skin.
• I am using a food processor to grate my apples. If you don’t have one use a
  grater with larger openings.
• If apples release some juice after grating them, strain out the juice since it
  would leak out of the strudel during baking.
• If you are using larger puff pastry sheets, you might need to bake one strudel
  at a time, in the shape of a letter L on the baking sheet. If you have a large
  enough baking sheet, you might be able to fit both strudels onto one sheet.

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

Ingredients:

Strudel
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

Topping
Powdered sugar

Directions:

• Chop ¼ cup walnuts and set aside.
• Remove the centers from 2 – 2.5 lbs apples and skin if you desire. Cut apples
  into smaller pieces for the food processor and grate them. Put grated apples
  into a large bowl.
• Add 1 tsp cinnamon, ¼ cup powdered sugar, ⅓ cup raisins and chopped
  walnuts. Mix well.
• Prepare a baking sheet lined with parchment paper and set aside.
• Dust a pastry board with flour.
• Put the first puff pastry sheet on the pastry board and use a rolling pin to
  make it thinner and larger, while maintaining a rectangular shape. (Dust
  flour on rolling pin, dough and underneath the dough if it starts to stick to
  the board or rolling pin.)
• Crack 1 egg into a small bowl and whisk.
• Brush egg about 1 inch (2,5 cm) wide along all edges of the puff pastry.
  (It seals better and can reduce leaking of apple juice.)
• Put half of the apple filling on top of the pastry sheet and spread evenly
  up to the 1 inch border brushed with egg.
• Preheat the oven to 350 °F.
• Roll the puff pastry dough starting from the wider side and then close the
  endings by pinching and folding underneath the dough.
• Transfer onto the baking sheet.
• Brush egg on top and sides of the strudel.
• Bake for about 30 – 35 minutes, until golden brown.
• Repeat the steps with second puff pastry sheet.
• Serve topped with powdered sugar. You can also serve warm with
  whipped cream or vanilla ice cream.