Lviv Strudel
12 servings
90 minutes
The 'Lviv' strudel is a fragrant work of art rooted in the heart of Ukraine. This dessert embodies the spirit of traditional baking by combining tender, elastic dough with a rich filling of apples, nuts, raisins, and cinnamon. The perfect balance of sweetness and tartness is highlighted by lemon juice, while the airy dough soaked in butter achieves a crispy golden crust. The 'Lviv' strudel is not just a treat but part of family gatherings, celebrations, and cozy evenings. It is traditionally served warm, generously dusted with powdered sugar and accompanied by a cup of fragrant tea. Each piece transports you to the atmosphere of old Lviv where every pastry has its own story and secret, and the combination of flavors leaves pleasant memories for a long time.
1
Mix flour, salt, vegetable oil, and cold water to knead a smooth, elastic dough. Grease the dough ball with oil and cover with film, leave for 30 minutes.
- Wheat flour: 270 g
- Salt: 0.5 teaspoon
- Vegetable oil: 50 ml
- Water: 125 ml
2
Fry the breadcrumbs in butter, stirring.
- Breadcrumbs: 50 g
- Butter: 120 g
3
Chop the nuts and mix with washed (dry) raisins.
- Walnuts: 100 g
- Dark raisins: 80 g
4
Peel the apples and cut them into small cubes, mix with sugar, cinnamon, and lemon juice.
- Apple: 4 pieces
- Sugar: 150 g
- Ground cinnamon: 2 teaspoons
- Lemon: 0.5 piece
5
Dust the work surface with flour and lightly roll out the dough with a rolling pin. Then transfer the dough to a large clean towel that is also dusted with flour. Slide your hands under the dough palms down and gently stretch it until it is thin enough to see the pattern on the fabric through it. Try to act quickly so the dough doesn't dry out, but don't tear it. You can either cut off thick edges or stretch them as thin as the rest of the dough.
- Wheat flour: 270 g
6
Grease the dough with melted butter and sprinkle with prepared breadcrumbs. Leave 4-5 cm from the edges, and on one of the long sides, leave 15 cm - this will be the top, crispy layer of the strudel. Evenly spread the filling over the breadcrumbs. Fold the dough over the filling from the long side (where we left a small free edge of the dough) using a towel. Also fold the edges of the dough from the sides to prevent the filling from leaking during baking.
- Butter: 120 g
- Breadcrumbs: 50 g
7
While rolling, grease the dough with a little oil.
- Butter: 120 g
8
Place the prepared strudel seam side down on a baking sheet lined with parchment paper. Put it in the preheated oven and bake for 40-45 minutes at 180 degrees. During baking, brush the strudel with oil 1-2 times.
- Butter: 120 g
9
Sprinkle the hot strudel with powdered sugar and let it cool on a rack.
- Icing sugar: to taste
