Dish

Strudelj

Strudelj is made with a thin, flaky pastry dough that is filled with a mixture of apples, cinnamon, and sugar. The pastry is then rolled up and baked until golden brown. The dish is typically served warm with a dusting of powdered sugar.

European cuisine› Alpine cuisine› Slovenian cuisine

Dessert

Origins and history

Strudelj originated in Austria and was brought to Croatia by the Habsburgs. The dish has since become a popular pastry throughout Croatia.

Dietary considerations

Suitable for vegetarians by omitting the butter. Gluten-free options are available by using gluten-free flour. May contain nuts.

Variations

Variations of Strudelj include using different types of fruit such as cherries or peaches. Some recipes also call for the addition of nuts or raisins to the filling.

Presentation and garnishing

To prevent the pastry from becoming soggy, brush the bottom of the pastry with a thin layer of melted butter before adding the filling. Strudelj can be presented as a whole pastry or sliced into individual servings. It can be garnished with a dusting of powdered sugar or a drizzle of caramel sauce.

Tips & Tricks

To achieve a flaky pastry, make sure to roll the dough as thin as possible. If the dough tears, simply patch it up with a bit of extra dough. Strudelj is best served warm, so reheat in the oven for a few minutes before serving if necessary.

Side-dishes

Strudelj is typically served on its own, but it can be accompanied by a dollop of whipped cream or a scoop of vanilla ice cream. A cup of coffee or tea would also pair well with this pastry.