Štrúdl (Czech strudel)

J’s family live on a farm in the Czech republic, and when we go to visit we are always offered lots of delicious home grown foods from the cellar: fruits, honey, potatoes, eggs, nuts, preserves and jams. Last time we returned to Berlin with a big bag of apples and pears, so “Let’s make ŝtrúdl!” said J one evening.

It’s really quick to make and delicious for breakfast or tea-time. We also tried a (non-traditional) savoury version (shown in the third picture), where instead of a fruit filling we added spinach, feta, dill, ground coriander, paprika, salt and pepper. This made a really great lunch!

Štrúdl

Blätterteig / puff pastry: 1 sheet

About 2 apples and/or pears (or other fruit, as desired), chopped into pieces

raisins (optional)

icing sugar / powdered sugar

cinnamon

Cut the pastry sheet into two halves. Arrange the fruit down the middle, lengthwise, and sprinkle with sugar and cinnamon. Fold up the pastry sheet from both sides to enclose the filling. Bake at 200 degrees Celsius until golden brown (approximately 30 minutes). Cut into slices.

IMG_20141113_121846rolling up strudlsvoury strudl

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  1. Pingback: Cake for breakfast | Middle Europe

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