Jablkovy Zavin
Jablkovy zavin (YAH-blko-vee ZAH-veen)
Czech Apple Strudel
Flaky pastry encasing spiced apples, raisins, and cinnamon, baked until golden and shatteringly crisp.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: wooden board or plate
Garnishes: powdered sugar, whipped cream
Accompaniments: coffee, vanilla sauce
Instructions
-
1
Mix flour, egg, oil, water, and salt into elastic dough. Knead 10 min. Rest 30 min under a warm bowl.
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2
Stretch dough on a floured cloth until paper-thin and translucent.
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3
Brush with melted butter, sprinkle toasted breadcrumbs.
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4
Spread apple slices, sugar, cinnamon, and raisins over two-thirds of dough.
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5
Roll up tightly using the cloth to help. Place seam-down on a baking sheet.
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6
Brush with butter. Bake at 190C for 35-40 min until golden. Dust with powdered sugar.
Did You Know?
The traditional test for strudel dough is that you should be able to read a newspaper through it.
Chef's Notes
Equipment Tips
- large clean cloth
- baking sheet
- pastry brush
Garnishing
powdered sugar, whipped cream
Accompaniments
coffee, vanilla sauce
The Story Behind Jablkovy Zavin
Apple strudel came to Czech lands via the Habsburg Empire, originally from Austro-Hungarian court kitchens. The Czech version, zavin, became a cafe culture staple alongside coffee, and remains a beloved afternoon pastry in Czech bakeries and homes.
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