Mums Štrudla sa Jabukama / Apple Strudel

A simple recipe for Mums Štrudla sa Jabukama / Apple Strudel, the way that my mum makes it. Filled with delicious apples, sweetened with sugar, and spiced with cinnamon, this strudel recipe is a classic. The thought of making strudel from scratch may seem intimidating, but really, it’s simpler than you might think. What’s more, this recipe shows you how to make Štrudla the Balkan way, which is slightly different to other strudels. This recipe is how my mum makes it and it is so nice to pass it on for you to make and enjoy. 

About this recipe

If you follow me on Instagram, you may have seen on my stories that my mum has come to visit from Australia. Long story short, I brought a ton of green apples recently with no plan in what to do with them. Since my mum is an amazing cook and baker, we decided to make something together and share it here. It did not take us long to come up with a delicious Apple Strudel, such a staple in Serbian baking. My mum made strudel on a regular basis for us as kids. My favourite was the poppy seed strudel. But, I also loved the walnut strudels and this delicious apple version.

A lot of people think of the thin crusted Austrian version of apple strudel. Which is soooo delicious and the origin of most strudels! But, in Serbia and across the Balkans we all prepare strudel in slightly different ways. You will find that recipe variations vary from region to region. Some prepare strudel with a thicker yeast dough, some with a thinner yeast dough, or with a filo dough. I have also seen versions with puff pastry. It is all in the little twists and methods that make Apple Strudel just a tad different and unique to how it is made in Serbia. This strudel is made with a yeast dough, rolled out thin and filled with grated apples, sugar and cinnamon.

Making the dough

If you are familiar with making dough this should be a breeze. It is even better if you have a stand mixer. My mum prefers to knead the dough by hand, so this dough has been mixed with a wooden spoon first and then kneaded by hand in a bowl and then kneaded further on a floured bench. 

First prepare the yeast. In a small bowl, add the warm milk, sugar, salt, a teaspoon of flour and yeast. Stir well and set aside to proof for 5 minutes. In a large mixing bowl, combine 500 g of flour. Make a well in the middle and add the lukewarm water, salt, the melted butter, and two whole eggs. Add the yeast once it has proofed. Begin to stir the mixture with a wooden spoon until everything is well combined. The dough will look very sticky at this point. Begin to gradually add the remaining 200 g of all-purpose flour while continuing to mix the dough. You may not need to use all of this extra flour. However, keep adding the flour until you get a soft dough. Keep kneading the dough in the bowl until it forms into a ball. 

Roll the dough over onto a lightly floured surface and shape it into a compact ball. Place the dough into a greased bowl, cover and let it rise for one hour or until double in size.

Shaping the strudel

Once the dough has risen, dust your work surface generously with flour and divide the dough into four equal pieces. This recipe makes four strudel logs.

Take one piece of dough and roll it out into a large triangle, about 35 cm by 45 cm. The dough should be thin. Once rolled, spread a portion of the grated apples on top of the dough. Spread 2 heaped tablespoons of sugar over the apples evenly and one teaspoon of cinnamon. Next, begin to roll the dough into a log. Fold the left and right side of the dough slightly towards the middle. Then, begin to roll the dough away from you. Use additional flour if needed to help with any sticky parts. Alternatively, you can flour a large cloth and roll the dough out onto the cloth and use it to help you shape the log. Repeat the process for the remaining 3 pieces of dough. 

Preheat the oven to 150°C. Transfer each roll into a large baking dish lined with baking paper. Brush each log with egg yolk and bake in the oven for 45 – 50 minutes or until golden brown. The baking time will vary on your oven. 

Remove from the oven when baked and let cool completely. Dust with powdered sugar if you wish, slice, and enjoy!

Looking for more?

If you are looking for more ideas, try one of the recipes below:

Sour Cherry & Filo Pastry Pie

Walnut Meringue Crescents / Orasnice

Lenja Pita / Lazy Apple Pie

I hope that you enjoy this recipe for Mums Štrudla sa Jabukama / Apple Strudel. It is lovely to share a recipe that comes straight from her cooking repertoire. Leave a comment and let me know how this recipe turns out for you. If you get a moment, please leave this recipe a rating. If you get a little stuck or have any questions, you can also reach me over on Instagram.