Traditional Czech Jablečný Závin: Thin-Pastry Apple Strudel with Cinnamon, Raisins, Walnuts and Toasted Breadcrumbs
Discover the traditional Czech delicacy, Jablečný Závin, a delightful apple strudel made with thin pastry and filled with cinnamon, raisins, walnuts, and toasted breadcrumbs. Perfect for dessert or an afternoon treat!
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Illustrated cooking guide
Step-by-step visual method
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Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Mix the flour and salt with the egg, oil, vinegar and enough lukewarm water to make a soft dough. Knead until smooth, brush with oil and rest covered for 30 minutes.
- 2
Toast the breadcrumbs in 1 tablespoon butter until golden and let them cool. Mix the apples with sugar, cinnamon, raisins and walnuts.
- 3
Roll the rested dough on a floured cloth, then stretch it gently with the backs of your hands until paper-thin and nearly transparent. Trim any thick edge.
- 4
Brush with melted butter and scatter the toasted crumbs over the dough, leaving a border.
- 5
Arrange the apple mixture along one long side. Fold in the short edges and use the cloth to roll the strudel into a compact log.
- 6
Transfer seam-side down to a lined tray and brush with the remaining butter.
- 7
Bake at 375°F (190°C) for 35 to 40 minutes until crisp and golden. Cool slightly and dust with powdered sugar; do not salt the finished pastry.
Cook notes
Tips
Resting the dough is essential for stretching it without tearing.
Use a cloth to roll the filled sheet without squeezing out the apples.
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Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store in an airtight container at room temperature for up to 2 days.
- For longer storage, wrap it tightly and freeze before baking.
Substitutions
- Use pecans instead of walnuts if desired.
- For a gluten-free option, use gluten-free phyllo dough.
What to Serve With
- Vanilla ice cream
- Whipped cream
- Hot tea or coffee
Common Mistakes
- Using a heavy stack of commercial phyllo when the recipe promises traditional stretched strudel dough.
- Making the filling excessively wet or omitting toasted breadcrumbs that absorb apple juice.
- Sprinkling salt over the finished sweet pastry.
Recipe FAQ
Can I use other fruits instead of apples?
Yes, you can try using pears or cherries, but adjust the sugar according to the fruit's sweetness.
How do I store leftover strudel?
Place it in an airtight container in the refrigerator for up to 3 days.
Can I make the strudel ahead of time?
Yes, you can prepare the strudel and freeze it before baking. Just bake it from frozen, adding a few extra minutes to the cooking time.
Kitchen tools
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Baking sheet
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Skillet
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Chef knife
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Cutting board
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