Strudel
Strudels are the most practical and always available mountain dish. Thin layers of stretched dough filled with sweet or savoury mixtures are crispy on the outside and juicy inside. They’re most often made with seasonal fruits like apples, cherries or plums, or with fresh cheese.
Homemade apple strudel
A sweet finale to a traditional meal
Apple strudel is a must-have dessert of continental Croatia. Fresh apples, cinnamon, a little sugar and thin homemade dough create the warmth of home and the scent of childhood.
Ingredients
For the dough:
● 300 g all-purpose flour
● 1 egg
● 1 tsp salt
● 2 tbsp oil
● 1 tsp vinegar
● 100–120 ml lukewarm water
For the filling:
● 1 kg tart apples (such as Granny Smith or Idared)
● 100 g sugar (or to taste)
● 1 packet vanilla sugar
● 1 tsp cinnamon
● 50 g breadcrumbs
● 50 g butter (melted)
● raisins (optional – soaked in rum or warm water)
● a bit of lemon juice
Preparation
1. Dough:
○ Knead a smooth dough from all the ingredients.
○ Knead for 5–10 minutes until elastic.
○ Coat lightly with oil, cover and let rest for 30 minutes.
2. Filling:
○ Peel and grate the apples, sprinkle with lemon juice.
○ Add sugar, cinnamon, vanilla sugar and raisins. Drain slightly if too juicy.
3. Stretching the dough:
○ Place a clean kitchen towel on the table, flour it and roll out the dough, then stretch it by hand until almost transparent.
○ Brush with melted butter, sprinkle breadcrumbs, then spread the filling evenly.
4. Rolling and baking:
○ Using the towel, carefully roll up the strudel, tuck in the ends and place on a baking sheet lined with parchment paper.
○ Brush with remaining butter.
○ Bake at 180 °C (350 °F) for about 40 minutes, until golden and crispy.
Serving suggestion
Slice and dust with powdered sugar. Serve warm – on its own or with whipped cream. In mountain huts around Medvednica, strudel is often the reward after a long hike – and it’s well-earned!
