Since we’re a family business, we get to enjoy some delicious perks. This light, fragrant twist on the classic Central European strudel combines sweet apples and cinnamon with a touch of lemon balm for a fresh, slightly citrusy aroma. My mum baked it last week, and it disappeared from our editorial kitchen before it even had time to cool! Try serving it warm with a scoop of whipped cream or vanilla ice cream — the scent of lemon balm and cinnamon will wrap around you like a cozy hug.
Ingredients
For the dough:
- 1 ½ cups (190 g) all-purpose flour
- 1 pinch of salt
- 1 tablespoon sugar
- 1 egg
- 3 tablespoons vegetable oil or melted butter
- ½ cup (120 ml) lukewarm water (as needed)
For the filling:
- 5–6 medium apples (tart varieties like Granny Smith or Boskoop)
- ⅓ cup (70 g) sugar
- 1 teaspoon ground cinnamon
- ½ cup (60 g) breadcrumbs, lightly toasted in butter
- ½ cup (80 g) raisins or chopped walnuts (optional)
- Zest of 1 lemon
- 2 tablespoons finely chopped lemon balm
- 2 tablespoons melted butter (for brushing)
For finishing:
- 1 egg (for brushing)
- Powdered sugar (for dusting)
Instructions
Start by preparing the dough. In a large bowl, combine the flour, salt, and sugar. Make a well in the center, add the egg and oil, and gradually pour in lukewarm water. Mix until the dough comes together, then knead on a floured surface for about 8 minutes until smooth and elastic. Form a ball, brush with oil, cover with a towel, and let rest for 30 minutes.
Meanwhile, prepare the filling. Peel, core, and thinly slice the apples. In a bowl, mix them with sugar, cinnamon, lemon zest, lemon balm, and, if using, raisins or nuts. Set aside. Toast the breadcrumbs in a bit of butter until golden and fragrant.
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. Roll out the dough on a floured cloth into a thin rectangle. Brush the surface with melted butter and sprinkle evenly with the toasted breadcrumbs. Spread the apple mixture over two-thirds of the dough, leaving a small border. Using the cloth, carefully roll up the strudel from the filled side, tucking in the edges as you go.
Place the roll seam-side down on the baking sheet and brush with beaten egg or melted butter. Bake for 35–40 minutes, until golden and crisp. Let cool slightly, then dust with powdered sugar before serving.
