Classic Apple Strudel
The tastiest and most fragrant - true perfection! Classic apple strudel is made with pulled dough. It turns out thin and crisp, with lots of filling. Don’t be afraid to make the dough yourself - it’s simple and quick.
Updated : 11 February, 2026
Easy
About 45 min.
Ingredients
500 grams
Wheat flour
1
Eggs
2 tablespoon
Vegetable oil
100 milliliters
Water
to taste
Salt
1 sluoksnis
1 kilograms
Apple
100 grams
Raisins
80 grams
Walnut
40 grams
Sugar
3 tablespoon
Lemon juice
1 teaspoon
Ground cinnamon
2 sluoksnis
80 grams
Butter
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make classic apple strudel? Prepare the ingredients for the dough. The flour amount is approximate - you may need less or more depending on the flour, humidity, egg size, etc. Use refined, neutral oil.
Step 2
Sift the flour into a large bowl. Don’t add all the flour at once - add more only if needed. Start by sifting about 400 g (about 14 oz / ~3⅓ cups).
Step 3
Add salt and the egg and mix lightly with a fork. Pour in the required amount of oil and warm water. (Warm water helps gluten develop faster, making the dough more elastic.) Knead the dough first with a fork, then by hand.
Step 4
Now decide whether you need the remaining flour - the dough should come together into a ball and stop being sticky.
Step 5
Once it does, transfer the dough to a work surface and knead well until perfectly smooth.
Step 6
Cover the dough with a cloth or plastic wrap and let it rest on the counter for 30 minutes. During this time, the gluten develops further and the dough improves.
Step 7
While the dough rests, make the filling. Prepare the ingredients. Tart apples work best for strudel - they’re more aromatic when baked. I used Antonovka. Use light, seedless raisins. I used cane sugar for a light caramel note.
Step 8
You’ll also need butter to brush the top of the roll.
Step 9
Pour boiling water over the raisins and leave for 15 minutes to plump up.
Step 10
Wash and dry the apples. Cut each apple in half and remove the core and seeds. Peel them, then cut the flesh into small cubes.
Step 11
Put the chopped apples in a bowl and drizzle with lemon juice to prevent browning.
Step 12
Drain the soaked raisins in a sieve, then spread them on a paper towel to dry.
Step 13
Chop the walnuts with a knife.
Step 14
Add the raisins, walnuts, sugar, and cinnamon to the apples.
Step 15
Mix everything well. The filling is ready.
Step 16
Spread a linen or cotton towel on the table and dust it with flour. Coat the dough lightly in flour too. Roll it out right on the cloth into a small circle with a rolling pin, making the edges thinner.
Step 17
Now start stretching the dough with your hands - more precisely, with your fists. Slide your fists under the dough (knuckles down) and gently pull outward in different directions. The dough will become thin very quickly. Move your hands across the surface to stretch it into a large sheet, then stretch the edges on the cloth.
Step 18
It should become so thin that you can see the towel’s pattern through it. I trimmed the thick edges with a knife.
Step 19
Spread the filling over the dough, leaving a couple of centimeters from one edge and more from the other (5-7 cm / about 2-3 in). Distribute evenly.
Step 20
Using the towel, roll the dough with the filling into a log. Twist the ends; pinch off excess dough and tuck it under.
Step 21
Line a baking sheet with parchment paper. Using the towel, transfer the roll to the sheet. The strudel is quite long - on my 30×40 cm (about 12×16 in) sheet it fit only diagonally. You can divide the dough into two parts and make two smaller strudels.
Step 22
Melt the butter in any way you like. With a pastry brush, lightly brush the top of the roll (use only a little, not all the butter).
Step 23
Put the roll into an oven preheated to 180°C (356°F) and bake for 35-45 minutes. Every 10 minutes, brush the top with butter.
Step 24
Bake until golden. Remove and let cool slightly. Traditionally, strudel is served warm, dusted with powdered sugar and decorated with berries. Serve a scoop of vanilla ice cream with warm strudel - it acts like a sauce.
Author note
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