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Apple and walnut strudel: you stretch the dough by hand across the whole table
Apple, walnut, and raisin strudel made with dough from 400 g flour, stretched on a floured cloth and baked in a horseshoe shape. Serves 12.
Save on PinterestRecipe at a glance
- Prep time
- 50 min
- Cook time
- 40 min
- Total time
- 2 hr 15 min
- Temperature
- 180 °C (350 °F)
- Servings
- 12 servings
- Difficulty
- Medium
Homemade hand-stretched strudel is a traditional pastry made with yeast-free dough, stretched by hand across the whole table on a floured tablecloth until thin enough to see through. The dough, made with 400 g all-purpose flour, oil, vinegar, egg whites, and lukewarm water, rests under a warmed pot before being stretched from the center outward. The walnut, apple, and raisin filling covers only two-thirds of the dough, and the thin layers bake up crisp and flaky.
Ingredients
Dough
Filling
For brushing and dusting
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Instructions
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Make the dough
On a work surface, work the all-purpose flour together with the oil, vinegar, and egg whites. Gradually add the lukewarm water until you have a supple, elastic dough about as soft as modeling clay. The longer you knead it, the easier it will be to stretch.
Let the dough rest
Cover the dough with a warm, but not hot, pot or bowl and let rest for 30 to 45 minutes. Keeping it covered prevents it from drying out and makes it easier to work with.
Stretch the dough
Spread a tablecloth or sheet over the table and dust it with flour. Rub a little oil onto your hands and gradually stretch the dough from the center outward until it covers the whole table and is thin enough to see through. A small tear is fine; the other layers will cover it when you roll up the dough. Trim off the thicker edges with scissors.
Add the filling
Peel and grate the apples, then gently squeeze out the excess juice. First sprinkle the breadcrumbs and ground walnuts over two-thirds of the dough to keep it from getting soggy. Spread the apples over them, sprinkle with the raisins, powdered sugar, and cinnamon, and drizzle with the melted butter. Leave the final third of the dough unfilled.
Roll up the strudel
Fold the edge of the dough on the filled side slightly over the filling. Take hold of the tablecloth and slowly lift it to roll the dough into a log, leaving no air pockets. The unfilled portion will form several dry outer layers.
Bake
With another person's help, transfer the strudel to a greased baking sheet. It will not fit lengthwise, so curve it into a horseshoe shape. Brush with the beaten egg yolk and bake in an oven preheated to 180 °C (350 °F) for about 40 minutes, until golden.
Dust with powdered sugar before serving.
Tip: Instead of apples and walnuts, you can fill the dough with ground poppy seeds and powdered sugar. Wait until the strudel is lukewarm before slicing so the filling holds together.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 412 kcal
- Protein
- 7.8 g
- Carbohydrates
- 60 g
- of which sugars
- 23 g
- Fat
- 17 g
- of which saturates
- 5.4 g
- Fiber
- 4.6 g
- Salt
- 0.2 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Domáca ťahaná štrúdľa s jablkami a orechmi: cesto vytiahnete rukami cez celý stôl
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