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

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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

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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.

Notes

To make Austrian Apple Strudel, replace puff pastry with an uncooked pie crust and follow the same instructions.

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