Czech Apple Strudel (Jablečný Štrudl) Recipe

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From Marie Bém
April 2007 Vratislavice, CZ
When a group of Czech photographers visited me in Florida in 2007 for a photo exhibit and cultural exchange, Marie Bém, wife of one of the photographers, came along. I cannot describe how wonderfully friendly and loving this woman is! As part of the cultural exchange, Marie made her special apple strudel. However, because of the language barrier, we drove all over town looking for the proper frozen pastry to use so she wouldn’t have to make it from scratch. Long story short, we got puff pastry, which was NOT what she was looking for! However, that strudel was tasty, if a little puffy.

I’d had the privilege of having her made-from-scratch strudel at her house in the Czech Republic on a previous visit. I asked her for her recipe while she was in Florida but she insisted that she couldn’t remember all the ingredients. She promised to write it all down and send it to me when she got home.

Of course, I promptly forgot all about it. But on my next trip to her house, there was the strudel, still warm from the oven, waiting on me! As I was sampling it, she produced a small sheet of notebook paper with her special recipe handwritten on it. She even included little hand-drawn diagrams so I would understand it! She went over it step by step with me to make sure I understood her nearly perfect English. Here are a couple of her delightful drawings:


Print Recipe
Apple Strudel Recipe
Course Dessert
Cuisine Czech
Servings
Ingredients
Course Dessert
Cuisine Czech
Servings
Ingredients
Instructions
  1. Preheat oven to 350F.
  2. Peel and core the apples. Grate on a box grater into a large bowl. Set aside.
  3. In a separate bowl, sift flour and baking powder together. Cut in chilled margarine.
  4. Beat one of the eggs together with the vinegar and water. Add to the flour mixture and knead the dough for about five minutes. It should be elastic and pull away from the bowl.
  5. Separate the dough into halves. On a floured board, roll out half the dough to about 1⁄4 inch thick and the diameter of a pie dish.
  6. Sprinkle with 1⁄2 cup breadcrumbs.
  7. Spread half the grated apples evenly on top.
  8. Sprinkle 1⁄2 cup sugar, 2 teaspoons cinnamon and 1⁄2 cup raisins on top.
  9. Starting with a long edge, roll the dough into a long tube. Seal the edges well and pinch the ends. Repeat with other half of dough.
  10. Place on a baking sheet seam side down. Pierce in several places with a fork.
  11. Beat the second egg and brush over the top. Bake for 30-45 minutes until golden. Serve hot or cold.
Recipe Notes

The dough or rolled strudel keeps in the refrigerator overnight for baking the next day.

Vanilla ice cream is an excellent pairing with this dessert.

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