Slovenian Apple Strudel

Ingredients

• For the dough: For the dough:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/4 cup (30g) whole wheat flour 1/4 cup (30g) whole wheat flour
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 tablespoon white vinegar 1 tablespoon white vinegar
• For the filling: For the filling:
• 4 large apples, peeled, cored, and thinly sliced 4 large apples, peeled, cored, and thinly sliced
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 cup (60g) breadcrumbs 1/2 cup (60g) breadcrumbs
• 1/4 cup (55g) unsalted butter, melted 1/4 cup (55g) unsalted butter, melted
• For brushing: For brushing:
• 2 tablespoons unsalted butter, melted 2 tablespoons unsalted butter, melted
• For serving: For serving:
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 7g
• Carbohydrates (total, sugars): 50g, 25g
• Protein: 4g
• Fiber: 4g
• Salt: 0.2g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, whole wheat flour, and salt for the dough. Make a well in the center and pour in the warm water, vegetable oil, and white vinegar. Mix until a dough forms.
2. 2.
   Transfer the dough onto a lightly floured surface and knead for about 5 minutes until smooth and elastic. Shape the dough into a ball, cover with a clean kitchen towel, and let it rest for 30 minutes.
3. 3.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
4. 4.
   On a clean and lightly floured surface, roll out the dough into a large rectangle, as thin as possible without tearing.
5. 5.
   Sprinkle the breadcrumbs evenly over the rolled-out dough, leaving a border of about 2 inches.
6. 6.
   In a bowl, mix the sliced apples, granulated sugar, and ground cinnamon until well combined. Spread the apple mixture over the breadcrumbs.
7. 7.
   Gently fold the edges of the dough over the filling, then carefully roll the strudel from one end to the other, using the parchment paper to help you lift and roll.
8. 8.
   Transfer the rolled strudel onto the prepared baking sheet, seam side down. Brush the top with melted butter.
9. 9.
   Bake for 35-40 minutes, or until the strudel is golden brown and crispy.
10. 10.
    Remove from the oven and let it cool for a few minutes. Dust with powdered sugar before serving.
11. 11.
    Slice the strudel into portions and serve warm. Enjoy!

Treat your ingredients with care...

• Apples — Choose firm and slightly tart apples such as Granny Smith or Braeburn for the best flavor and texture.
• Whole wheat flour — The addition of whole wheat flour adds a nutty flavor to the dough. If you prefer a lighter texture, you can use only all-purpose flour instead.
• Breadcrumbs — The breadcrumbs help absorb excess moisture from the apples, preventing the strudel from becoming soggy. You can use plain or toasted breadcrumbs.

Tips & Tricks

• To achieve a thin and translucent dough, be patient while stretching it. Use the back of your hands or a clean cloth to gently stretch the dough from the center to the edges.
• If you prefer a sweeter filling, you can add a handful of raisins to the apple mixture.
• Serve the strudel warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence.
• Leftover strudel can be stored in an airtight container at room temperature for up to 2 days. Reheat in the oven for a few minutes before serving to restore its crispiness.
• For a variation, you can substitute the apples with other fruits such as pears or cherries.

Serving advice

Serve each slice of Slovenian Apple Strudel on a dessert plate, dusted with powdered sugar. Accompany it with a cup of freshly brewed coffee or a warm cup of tea for a delightful treat.

Presentation advice

To enhance the presentation, you can drizzle a simple glaze made with powdered sugar and lemon juice over the cooled strudel. This adds a glossy finish and a touch of tanginess to the dessert.