Nona’s strudel

Yesterday would be my grandmother’s birthday. She was the best grandmother anyone could think of, she would do anything for you and she put everybody else’s needs before her own. But she is not here anymore, she was taken away from us, out of the blue a year and a half ago. The memories are still here though and always will be. My grandmother was good in a lot of things, among others she was a great cook, but if you would ask her, nothing was ever good enough, aways striving for perfection. 

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Včeraj bi bil nonin rojstni dan. To je bila najboljša nona, kar si jih lahko zamisliš. Vse bi naredila zate in vedno so bile potrebe in želje drugih na prvem mesu. Na žalost je ni več z nami, pred letom in pol nas je, kot strela iz jasnega, zapustila. Na srečo bodo spomini nanjo živeli večno. Nona je obvladala veliko stvari, med drugim je bila odlična kuharica, čeprav če bi vprašali njo, ni bilo nikoli nič dovolj dobro, perfekcionistka. 

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She did not bake a lot of different things, but that is ok because we only wanted one thing from her – the strudel. Oh my, I ate soooo much of that thing. During my exam periods I would always go and stay with her and my grandfather. My grandparents were my biggest supporters, I think sometimes they were even more happy that I passed my exam than I was. They live(d) in a village with no internet and other distractions, it’s so peaceful there. I didn’t need to do anything else apart from studying as she took care of everything else. By everything else I mean feeding me well :). I once told her how I like her strudel and since then she always made sure there was plenty of it there when I was around, and especially when I was there to study. A piece of strudel, a cup of coffee and a little chat with nona, often about spanish telenovelas that were on TV, was my afternoon break.

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Nikoli ni pekla veliko različnih stvari, ampak to nas ni brigalo, saj smo od nje vedno hoteli le eno stvar – štrudelj. Ojoj, mislim, da sem ga v svojem življenju pojedla več kil . Med izpitnimi obdobji sem sem se vedno naselila pri noni in nonotu. Onadva sta bila moja največja podpornika, mislim da sta bila celo bolj vesela kot jaz, ko sem naredila kakšen izpit. Živela sta (nono še vedno živi) v majhni vasi v Brkinih, brez interneta in drugih motenj, tam je res blažen mir. Meni ni bilo treba misliti na nič drugega kot na to, da se učim, nona je poskrbela za vse ostalo. Z vsem ostalim mislim na to, da me je dobro hranila :). Enkrat sem ji povedala kako všeč mi je njen štrudelj in od takrat naprej je vedno poskrbela, da je bil na voljo, ko sem prišla, še posebej takrat ko sem se učila. Košček štrudlja, skodelica kave in pogovor z nono, pogosto o španskih telenovelah, ki so bile po televiziji, so bili moja popoldanska pavza.

How to stretch filo dough
How to make strudel
It was always a nice sight to see my grandfather with his basket, peeling the apples, you knew that the goodies were coming. So what is so special about this strudel? It’s moisty, buttery, sweet and sticky. What is there not to like. It’s made with homemade filo dough, so it requires some patience. Filo dough needs to be well rested before you use it and when you do, you need to be very, VERY, careful with it. Once you tear it you can’t fix it anymore and then you drop on the flor and start hysterically crying because you want that it works, but it doesn’t. No, seriously, you just need patience, which at the beginning I didn’t have, but I’m getting there. Well you can always buy the dough, although I tried and it doesn’t come out the same, it’s still good, but not like the one from my grandmother.

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Vedno je bilo lepo zagledati nonota s košaro, v kateri je lupil jabolka (japka), to je pomenilo, da prihajajo dobrote. In kaj je tako posebnega pri tem štrudlju? Je sočen, maslen, sladek in lepljiv. A ne zveni slastno? Narejen je z doma pripravljenim vlečenim testom, tako da zahteva nekaj potrpežljivosti. Vlečeno testo mora biti dobro spočito pred pripravo in ko ga začnete vleči morate biti zelo, ZELO, nežni in previdni. Ko se strga, ga ne morete vec popraviti in v tistem trenutku se le vržete na tla in začnete histerično jokati, ker bi res radi, da vam uspe, ampak vam ne. Ne, resno, potrebna je potrpežljivost, ki je jaz na začetku nisem imela, ampak počasi, počasi se privajam. No, testo lahko tudi kupite, čeprav okus ne bo enak, štrudelj bo dober, ampak ne tak kot nonin. 

Strudel baked
So if you want to infuse your home with amazing smell of apples and cinnamon, if you want to practice in making filo dough or if you want something sweet and buttery to eat, this strudel is for you. It might not bring any memories back to you, but for me this is one of the most comforting foods. Nevertheless, it’s delicious.

Enjoy the goodies!

My gradmother's strudel
Serves 8
Delicious buttery, sweet, autumnal treat.
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Prep Time
1 hr
Cook Time
45 min
Total Time
1 hr 45 min
Prep Time
1 hr
Cook Time
45 min
Total Time
1 hr 45 min
For the dough
  1. 2 cups (250 g) all purpose flour
  2. 1 tbsp apple cider vinegar
  3. 3 tbsp neutral oil
  4. 1 egg
  5. Pinch of salt
  6. 1/3 cup warm water
For the strudel
  1. 6 medium sized apples
  2. 1/3 cup raisins (soaked in apple cider or rum, or water)
  3. 6 tbsp caster sugar (or a bit more if you use sour apples)
  4. 2 tbsp cinnamon
  5. 1 stick (about 100 g) and 1 tbsp unsalted butter
  6. 4 tbsp confectioners sugar.
To prepare the filo pastry
  1. Mix all the ingredients in a bowl.
  2. Knead on hand on a flour dusted surface for 15 min or in a stand mixer for 5-10 min until a smooth dough forms that does not stick to the surface or the sides of the bowl.
  3. Form the dough in a ball and let it rest on a flour dusted surface, covered with a warm bowl, for minimum 30 min (the appearance of the dough will not change in that time).
  4. Dust flour on top of a table cloth. Split the dough in 2.
  5. Take 1/2 of the dough and roll it out as much as you can (it will get about 0,5 cm thick).
  6. Start with stretching the dough by gently pulling on the sides in all directions. The surface it covers will double (the size should be about 30x60cm or 12x24inch).
  7. Try to stretch the dough so thin that you can see through it.
Making the strudel
  1. Preheat the oven to 180°C.
  2. Peel and grate the apples.
  3. Spread half of the apples on one half of the stretched dough.
  4. Sprinkle the apples with 3 tbs of caster sugar and 1 tbsp of cinnamon.
  5. Add half of the raisins.
  6. On the other half of the dough add 1/2 stick of butter, cut in pieces.
  7. To roll the strudel, lift the table cloth on the side with the apples and gently roll towards the butter side.
  8. Twist the sides to seal the "loaf" and transfer in a deep baking sheet.
  9. Repeat with the other half of the ingredients.
  10. Bake the strudel for 45min.
  11. During baking there will be a lot of juices in the baking sheet, use a spoon to pour the juices over the strudel a couple of times during baking, this will prevent the crust from drying.
  12. The strudel is done when its golden brown in colour.
  13. Let it cool a little, sprinkle with confectioners sugar and serve.
Adapted from
Adapted from
Oh the Goodies http://ohthegoodies.com/
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Torej, če bi radi, da vaš dom diši božansko, če bi radi vadili svoje spretnosti priprave vlečenega testa, ali če bi se radi le posladkali, potem je ta štrudelj za vas. Vem, da za vas ta štrudelj ne vzbuja posebnih čustev, a zame je to ena najbolj domačih jedi. Kljub vsemu, slasten je.

Uživajte v dobrotah! 

Nonin štrudelj
Serves 8
Slastna, sladka in maslena jesenska poslastica.
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Print
Prep Time
1 hr
Cook Time
45 min
Total Time
1 hr 45 min
Prep Time
1 hr
Cook Time
45 min
Total Time
1 hr 45 min
Vlečeno testo
  1. 250 g moke
  2. 3 žlice olja
  3. 1 žlica jabolčnega kisa
  4. 1 jajce
  5. Ščepec soli
  6. 1 dl mlačne vode
Štrudelj
  1. 6 srednje velikih jabolk
  2. 6 žlic sladkorja
  3. 2 žlici cimeta
  4. 2 pesti rozin (predhodno namočenih v jabolčnem soku, rumu ali vodi)
  5. 100 g masla
  6. 4 žlice sladkorja v prahu
Priprava vlečenega testa
  1. Sestavine zmešamo v skledi.
  2. Testo mesimo na roke na pomokani površini 15 min ali s kuhinjskim robotom 5-10 min, da dobimo gladko in prožno testo, ki se ne oprijema površine oz. stene posode.
  3. Testo postavimo na pomokano površino in pokrijemo s toplo posodo in pustimo počivati najmanj 30 min.
  4. Pomokamo prt in polovico testa razvaljamo na približno 0,5 cm debelo.
  5. Testo razvlečemo, tako da nežno vlečemo strani od sredine vstran.
  6. Razvlečeno testo naj bo tako tanko, da se lahko vidi skozi velikosti okoli 30x60cm.
Štrudelj
  1. Pečico segrejemo na 180°C.
  2. Jabolka olupimo in naribamo.
  3. Pol jabolk razporedimo na eno polovico razvlečenega testa.
  4. Jabolka posujemo s 3 žlicami sladkorja in žlico cimeta, ter dodamo pest rozin.
  5. Na drugo polovico razporedimo 50 g na koščke narezanega masla.
  6. Štrudelj zavijemo, tako da dvignemo prt na strani jabolk in štrudelj nežno zvijemo proti strani z maslom.
  7. Robove zatesnimo, tako da testo spodvijemo.
  8. Štrudelj prenesemo v globok pekač.
  9. Ponovimo postopek s preostalo polovico testa in sestavin.
  10. Štrudelj pečemo 45 min. Med pečenjem štrudelj nekajkrat prelijemo s sokovi, ki so se iztekli v pekač.
  11. Štrudelj je pečen, ko se zlato rjavo obarva.
  12. Štrudelj pustimo, da se malo ohladi, posujemo s sladkorjem v prahu in postrežemo.
Oh the Goodies http://ohthegoodies.com/

11 comments

  1. How beautiful! Both the story and the strudel… I have never made strudel but have always enjoyed it, so perhaps it’s time to give it a go. Thanks for sharing!

    1. Thank you Becca. Let me know if you try it!

  2. When I see your recipe I miss Austria so much. It looks delicious 🙂

  3. These look amazingly delicious. I feel like grabbing the strudel from the screen and eating it. You have presented it so well too.

    1. Thank you Fareeha 🙂

  4. Hey Kristina!

    What a lovely story about your grandmother and grandfather– they sound absolutely wonderful. Your grandmother actually really reminds me of my grandfather, who also passed away several years ago, but his love for baking has remained with me and the memories of his amazing creations still lives on. He also strived for perfection, baking everything until it was stellar in his eyes. Of course, everything was delicious. I love how food can be such a beautiful memory for us to all hold on to. 🙂 This strudel looks absolutely delectable! And I praise your aptitude with the homemade filo dough– WOW! Thank you for sharing the recipe, Kristina. So gorgeous. 🙂

    1. Hi Stephanie, thank you so much. Grandparents are the best and we are lucky that they continue to live in these little things.

  5. Such a special recipe to share! And it looks so perfect!

    1. Thank you Katrina.

  6. This strudel is just gorgeous, and it is lovely how it is so tied to your memories of your Grandmother. Food is like that – memories become so linked with certain recipes, smells, tastes and creations. I have never made my own filo pastry (the one time I used it I opted for store-bought, I am ashamed to say!), so will tuck this recipe aside for next time I made a strudel. Apple and cinnamon is the most comforting combination too – just beautiful! <3

    1. Thanks Claudia. Well normally I also use store-bought, but for some things I like to make it from scratch. Yes, apple and cinnamon, for me they are a perfect pair and they make your house smell amazing.

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