Jablecny Zavin is the Czech name for the well-known “Strudel”. This dessert, common both in both Czech and Austrian cultures, is a layered pastry, usually filled with grated apples, cinnamon, and raisins. Its preparation includes a large plate of puff pastry that is topped with a sweet fruit filling and then rolled in a shape of a “U”. After baking, the roll is cut into large slices that are traditionally served hot with homemade whipped cream and vanilla custard on the side.

Jablecny Zavin – Czech Apple Strudel

People can be found sitting in crowded cafes around Prague every afternoon sipping coffee and dipping this warm apple strudel in cold whipped cream. The use of puff pastry instead of a thin pie crust separates this version from its Austrian and German cousins. It is not difficult to make and freezes beautifully. Serve warmed sprinkled with powdered sugar with a dollop of whipped cream right next to it.

5 from 2 votes

Print Pin

Course: Brunch, Dessert

Cuisine: Czechoslavakia, Eastern European

Prep Time: 30

Cook Time: 40

Total Time: 1 10

Servings:

Author: My Hungry Traveler

Equipment

Large baking pan

Ingredients

1 lb Package frozen puff pastry
4 large Apples, peeled, cored, thinly sliced (Bramleys, Granny Smiths)
¼ cup Plain breadcrumbs
¾ cup Sugar
1 tbsp Ground cinnamon
1 tsp salt
⅛ tsp Vanilla extract
¼ cup Butter, melted
½ cup Golden seedless raisins
½ cup Chopped pecans or walnuts
1 large Egg, beaten with 1 tbsp water
Confectioners' sugar, for sprinkling

US Customary – Metric

Instructions

Make Filling – In a large bowl, combine apples, sugar, raisins, pecans, cinnamon, and salt. Toss until mixed. Preheat oven to 375°F (190°C).
Fill Dough – Roll out sheets puff pastry into 20 by 30 inch rectangles (50 x 75 cm). Add vanilla extract to warmed butter. Brush pastry sheets with butter and sprinkle bread crumbs over. Scoop the apple mixture evenly over the top of each pastry sheet, leaving 1-inch gap from the edges. Roll each one into a log and fold in the ends to seal.
Move logs to a baking sheet, seam-side down. Brush each log with egg wash and bake for about 40 minutes until golden brown and flaky.
Cool slightly, then dust with confectioners' sugar and serve warm with vanilla iced cream or whipped cream.