Apple strudel is a classic dessert from Eastern Europe. The German word ”strudel” literally means “whirlpool,” and it refers to the technique and effect of rolling up of a generous fruit filling in a paper thin unleavened dough. Not to brag, but my grandma use to make the best one in Dubrovnik. Over 40 years ago, whenever the VIP guests would arrive to one of Dubrovnik’s best hotels they would ask her if she could bake some for the reception. And everyone loved it. The secret recipe is passed down from generation to generation. Today, my mom makes THE strudel for our family birthdays, festivities etc. And it’s just as perfect! Strudel dough has a reputation for being difficult. But with these instructions we hope to make it a little easier for you.
How to make the the dough for strudel:
Sieve the flour on a board. Form a hole in the middle of the flour and fill it with a little oil or other fat, salt, an egg (if you want) and lukewarm water with a few drops of vinegar. Knead the dough by hand until it becomes smooth and elastic. Divide the dough into two or three parts. Coat the dough balls with a little oil. Cover them with a warm bowl and leave 1-2 hours.
Roll the dough, and form a smaller circle, add a few drops of oil and start stretching it (with your fist, not your fingers). When the dough is completely stretched it has to be so thin you can read a newspaper through it. Now, cut off the thicker ends- Drizzle it with the melted butter or oil and sprinkle with the bread crumbs.Add the grated apples. Lift the front edge of the tablecloth and start rolling the dough by constantly lifting it.Place the strudel carefully into the greased baking dish, coat it with the butter and bake in a 200 degree oven until it gets nice golden color on the outside. Well baked strudel should be fluffy on the outside and juicy on the inside. Cut the hot strudel into pieces and sprinkle it with the sugar powder. Voila! You can serve it right away!