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Apple Strudel

Linda Rohr from United States

40 minutes
Cooks in
3o minutes
Country of origin

Being only second generation American, I enjoyed many of my grandparent’s stories of their homeland the alluring Dalmatian Coast. Before moving to America, my grandparents made their living from the land with their large orchard. Leaving the beautiful Dalmatian Coast behind, they settled in a bucolic Pennsylvania farm community aptly named, Scenery Hill. It has always been my dream to embark on a culinary adventure to visit my ancestral roots.
Cooking on the farm was always a fun adventure. The first recipe my grandmother taught me was strudel. A recipe that might seem daunting was never challenging to me. The only challenges were seeing who could stretch the dough the thinnest and create the best filling.
With its influence from Italy, Slovenia, Hungarian and central European cuisine as well as Turkish and Arabic cuisine, I find the cuisine of the Dalmatian Coast to be most intriguing. Another recipe that my grandmother always made was Pasta with Prsut. Even though she could not get her favorite Dalmatian Dry Smoked Ham in the states she made the best she could with prosciutto. She always told me you will have to go the Dalmatian coast to experience the taste of the fresh pork leg that is cured in pure Adriatic seawater, smoked and dried over the winter in the bura winds. I promised her someday I would visit her beloved homeland.
My dream is to trace my culinary roots down the Dalmatian Coast by exploring picturesque villages searching for local artisan food; exploring the mountain farmland and enjoying farmhouse kitchen dining; driving along the coastline dotted with historic towns and discovering the classic Dalmatian specialties; exploring islands off the coast to visit the newest resorts and experience the culinary creations of the new generation of chefs; and ending the trip with a classic pig roasted on a spit on the beach with my new family and friends.
From Scenery Hill to the scenic Dalmatian Coast, my culinary heritage would come full circle.


  • 3/4/ cup warm water
  • 6 Tablespoons melted butter
  • 1 large egg
  • ¼ teaspoon white vinegar
  • 2 ½ cups flour
  • ½ teaspoon salt
  • 1/2 cup fine breadcrumbs, divided
  • 6 Granny Smith Apples, peeled, cored and thinly sliced*
  • 2/3 cup sugar mixed with 2 teaspoons cinnamon, divided


  • Line 2 baking sheets with parchment paper; set aside. Whisk the water, 1 tablespoon butter, egg and vinegar together in a bowl.
  • Combine the flour and salt in a standing mixer fitted with a dough hook. With the mixer on low, add the water mixture. Mix just until the dough comes together, about 2 minutes. Turn onto a lightly floured surface; knead dough about 5 minutes until the dough is smooth and elastic. Divide the dough in half. Gently press each piece of dough into a 6” square. Cover with a towel; let rest 10 minutes.
  • Onto a well-floured counter top gently stretch and pull one piece of the dough into an 18” x 20” rectangle. Stretching the dough is the fun part. Pulling from under the center of the dough using the backs of your hands, stretch until the dough is paper-thin. (One should be able to read a newspaper under the dough) Brush dough with butter. Fold in half; brush again with butter. Sprinkle with breadcrumbs. Leaving a 2” border on the sides and a 2 1/2” border on the top and bottom, layer the fruit over the bottom half. Sprinkle with sugar. Roll like a jellyroll
  • Place seam-side down on a baking sheet. Brush with butter. Cut four 1-inch slits in the top. Repeat to make second strudel. Bake at 375 for 25-30 minutes. Dust strudel with powdered sugar. Serve warm with ice cream. * One may use a combination of apples and mixed berries.


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