Michal Hromas’ Apfel Strudel


3kg all purpose flour

1l sunflower oil

200ml apple acid

50gr salt

1kg sugar

50gr cinnamon

200gr raisins

200gr walnuts

1kg ricotta

10 eggs

2 lemons

0,.5kg ground poppyseeds

1l milk

3kg apples– very important to get NON-JUICY type of apples


Bowls for fillings (3pieces).
Big clean linen towel. Rolling pin, baking paper Cling film, baking tin Disperser.


  • Combine water, oil and salt.
  • Mix with flour and knead until smooth and elastic (this may take 10 minutes or more).
  • Form a bun, spread with oil and pack into cling film and let rest (at least ½ hour).

Cover table with linen cloth and sprinkle lightly with flour.
  • Turn dough out onto cloth. Roll with a rolling pin until 1/2cm thick.
  • Brush top with oil (you can use disperser) and work your way around the table, stretching dough as thinly as possible with the backs or palms of hands.
  • With sharp knife cut off the thick edges.
  • Brush or sprinkle oil on the entire surface of the dough.
  • Place a strip of filling of choice at one long edge of strudel dough.
  • Fold dough in from sides, brush folded-in sides with oil and use the cloth to roll the dough away from you into a cylinder.
  • Brush the exposed surface of the strudel each time you roll if desired, or just use the tablecloth to roll once.

Place strudel on a baking sheet, brush tops of strudels with oil and bake for 40 to 45 minutes or until golden.