Flora's famous stretched apple strudel is all about the dough: stretched, not rolled, until it's thin enough to read a newspaper through. Tart apples, raisins, walnuts, coconut, and a swipe of jam roll up inside, and the simple flour-and-oil dough bakes up shatteringly crisp. Take a deep breath, flour the table, and go for it.
A Strudel Story: Flora’s Famous “Jackson Pollock” Apple Strudel
Every family has that one recipe—the one with a story shrouded in delicious mystery. This is ours. We call it Flora’s Apple Strudel, but where her grandmother first learned this magical technique, nobody knows. What we do know is that this is no ordinary strudel. It’s a wonderfully unusual, incredibly tasty creation that turns your kitchen table into an artist’s canvas.
Making this strudel is an event. It requires a big table, a clean tablecloth, and preferably, a friend or two to share in the fun. The real magic happens when you stretch the dough until it’s paper-thin, covering nearly your entire table. Then comes the best part: scattering the fillings. As Flora always says, “when it starts to look like a Jackson Pollock painting,” you know you’re getting there. It’s a delightful, delicious mess, and the result is a flaky, sweet, and unforgettable pastry.
Ingredients
• 4 cups / 480 g (16.9 oz) all-purpose flour, divided
• 1¼ cups / 300 ml (10.1 fl oz) water
• ½ cup / 120 ml (4.1 fl oz) corn oil, plus more for drizzling
• ½ cup / 100 g (3.5 oz) granulated sugar
• 2 tsp / 5 g ground cinnamon, plus more for sprinkling
• 1 cup / 90 g (3.17 oz) shredded sweetened coconut
• 1 cup / 320 g (11.3 oz) strawberry or raspberry jam
• ¾ cup / 110 g (3.9 oz) raisins
• ½ cup / 60 g (2.12 oz) finely chopped walnuts
• 1¼ lbs / 570 g (20.1 oz) tart apples like Pippin or Granny Smith, peeled, cored, and thinly sliced
Instructions
1. In a large bowl, combine 3 cups (360 g / 12.7 oz) of the flour with the water. Stir until you have a sticky, moist dough. Work it with your hands just enough to remove lumps, then form it into a ball. Dust the ball with a little more flour, patting it smooth until the outside is dry but the inside remains very soft.
2. Cover a large table (at least 5 feet long) with a clean, smooth tablecloth and dust it evenly with the remaining 1 cup (120 g / 4.2 oz) of flour. Place the dough in the center.
3. Using a rolling pin, begin rolling the dough from the center outwards. Flip it occasionally, ensuring the surface underneath remains well-floured. Continue until the dough is about ¼-inch thick.
4. Now, begin to stretch. Slide your hands, palms up, under the dough. Gently pull and stretch the dough from the center towards the edges, letting it glide over the backs of your hands. Work your way around the table, stretching a little at a time, until the dough is paper-thin and transparent, nearly covering the table. Don’t worry about small holes!
5. Drizzle about ½ cup (120 ml / 4.1 fl oz) of corn oil over the stretched dough. Use your hands to gently spread the oil, coating the entire surface.
6. Let the artistry begin! Sprinkle the dough evenly with sugar, then cinnamon, coconut, raisins, and walnuts. Dot the surface with spoonfuls of jam. Finally, scatter the sliced apples over everything.
7. Preheat your oven to 375°F (190°C). Generously oil 2 or 3 large baking sheets.
8. To roll the strudel, stand at one of the narrow ends of the table. Lift the edge of the tablecloth, using it to help lift and roll the dough over itself. Continue lifting the cloth to guide the dough into a long log.
9. Once the roll is about 2 inches thick, use a very sharp knife to slice it off from the remaining sheet of dough. Cut this log into manageable lengths to fit your baking sheets and carefully transfer them using spatulas. Repeat the rolling and cutting process until all the dough is used.
10. Sprinkle the tops of the strudels with a little extra sugar and cinnamon. Bake for 15-20 minutes, or until the pastry is golden brown and crisp. Let cool slightly before slicing and serving.
Nutritional Information
• Estimated values per serving (assuming 16 servings). Calories: 380kcal | Carbohydrates: 65g (2.29 oz) | Protein: 5g (0.18 oz) | Fat: 12g (0.42 oz)
Pro Tips
• Don’t fear the tear! Small holes or rips in the paper-thin dough will get rolled up and disappear during baking, so don’t stress about perfection.
• The dough should be very soft and slightly sticky on the inside. This high moisture content is the secret to getting it to stretch so thin.
• Use firm, tart apples like Granny Smith. They provide a wonderful flavor contrast to the sweet fillings and hold their shape well after baking.
• Strudel-making is a party! Invite a friend or two to help stretch the dough and scatter the fillings. It makes the process faster and much more fun.
FAQ
Q: Is this apple strudel recipe vegan
A: Yes, this “Jackson Pollock” Apple Strudel is naturally vegan. All the ingredients listed, including the flour, corn oil, sugar, and fillings, are plant-based, making it a delicious dairy-free and egg-free dessert.
Q: Can I make this strudel nut-free
A: Absolutely. To make a nut-free version, simply omit the chopped walnuts. For a similar crunchy texture, you could substitute them with toasted sunflower seeds, pumpkin seeds, or even rolled oats.
Q: What are the best apples for a vegetarian strudel
A: Firm, tart apples are ideal as they hold their shape during baking and provide a wonderful flavor contrast to the sweet fillings. Granny Smith, Pippin, Honeycrisp, or Braeburn are all excellent choices for this recipe.
Q: How should I store leftover vegetarian apple strudel
A: Store any leftover strudel in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. We recommend reheating slices in an oven or air fryer at 350°F (175°C) for a few minutes to restore the pastry’s crispiness.
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Ingredients
Method
- In a large bowl, combine 3 cups (360 g / 12.7 oz) of the flour with the water.
- Stir until you have a sticky, moist dough.
- Work it with your hands just enough to remove lumps, then form it into a ball. Dust the ball with a little more flour, patting it smooth until the outside is dry but the inside remains very soft.
- Cover a large table (at least 5 feet long) with a clean, smooth tablecloth and dust it evenly with the remaining 1 cup (120 g / 4.2 oz) of flour.
- Place the dough in the center.
- Using a rolling pin, begin rolling the dough from the center outwards.
- Flip it occasionally, ensuring the surface underneath remains well-floured.
- Continue until the dough is about ¼-inch thick.
- Now, begin to stretch. Slide your hands, palms up, under the dough. Gently pull and stretch the dough from the center towards the edges, letting it glide over the backs of your hands.
- Work your way around the table, stretching a little at a time, until the dough is paper-thin and transparent, nearly covering the table.
- Don't worry about small holes!
- Drizzle about ½ cup (120 ml / 4.1 fl oz) of corn oil over the stretched dough. Use your hands to gently spread the oil, coating the entire surface.
- Let the artistry begin!
- Sprinkle the dough evenly with sugar, then cinnamon, coconut, raisins, and walnuts. Dot the surface with spoonfuls of jam.
- Finally, scatter the sliced apples over everything.
- Preheat your oven to 375°F (190°C). Generously oil 2 or 3 large baking sheets.
- To roll the strudel, stand at one of the narrow ends of the table. Lift the edge of the tablecloth, using it to help lift and roll the dough over itself.
- Continue lifting the cloth to guide the dough into a long log.
- Once the roll is about 2 inches thick, use a very sharp knife to slice it off from the remaining sheet of dough.
- Cut this log into manageable lengths to fit your baking sheets and carefully transfer them using spatulas.
- Repeat the rolling and cutting process until all the dough is used.
- Sprinkle the tops of the strudels with a little extra sugar and cinnamon.
- Bake for 15-20 minutes, or until the pastry is golden brown and crisp.
- Let cool slightly before slicing and serving.
- Don't fear the tear! Small holes or rips in the paper-thin dough will get rolled up and disappear during baking, so don't stress about perfection.
