About apples 3 : Tropical yogi strudel

Wherever we live in the world, it is beautiful to feel at home. And we feel at home in the company of people that remind us of all the good things that surrounded us during happy moments in our lives.

As a kid, the happiest moments of my existence where inside my mother’s kitchen. In there,  I could observe the transformation of aliments into savoury dishes, that was my world of miracles.

My friend,  amazing Tuu, is where I feel at home in Bangkok. Every single experience in her presence is elegant, tasteful, hypnotically soaked in perfection. She is the definition of success in my world, someone that I look up to with great admiration.


She has invited me in her kitchen to show me how to prepare an apple and tropical fruit strudel. The preparation of this dessert  is an experience connecting people from different cultural backgrounds through food. In this dessert there is the knowledge and dexterity of a wonderful Croatian mama and the skills and imagination of her amazing Thai daughter in law.

It was such a pleasure to be in your company. Thank you 🙂

The ingredients for the recipe are approximative, everything was measured with eyes 🙂

Ingredients for 1 large strudel:

The dough of this recipe can be replaced by filo pastry. You will need  7-10  filo shits depending on their size.

For the dough:

  • 300 g  unbleached bread flour
  • 1/2 teaspoon salt
  • 170g warm water
  • 2 large egg yolks
  • 2 teaspoons vegetable oil
  • 1 teaspoon white vinegar

For the filling:

  • 4 apples thinly sliced in the mandoline
  • 100 gr drained tinned black cherries
  • 50 gr of raisins
  • 50 gr thinly sliced pineapple in the mandoline
  • 50 gr thinly sliced green mango in the mandoline
  • 3 tbs sugar
  • 1 tbs cinnamon


  • Mix all the ingredients for the dough and work  for 10- 15 minutes. This is important in order to make the dough more maniable.
  • Transfer the dough to a medium-sized oiled bowl and turn the dough over a few times to coat it lightly with oil. Cover with plastic wrap and refrigerate overnight. The finished, rested dough is now ready to be stretched and filled.
  • Line a tabletop with a tablecloth, oilcloth or linen work especially well. A kitchen table, or any surface you can walk all the way around will work; it will make the stretching easier.
  • Remove the strudel dough from the refrigerator. Lightly oil your hands. The dough should feel lightly tacky but not sticky, and it should stretch easily. Start by stretching the dough a little like a pizza, trying to keep it rectangular as you work. Once the dough is no longer easy to manage with your hands, lay it down on the covered table.
  • Use closed fists to stretch the dough. Put your hands under the dough at one corner, and gently work your fists outwards, working toward the edge of the table. Continue to do this, bit by bit, working around the dough to slowly stretch it out. The goal is to get it so thin you can see through it (if your tablecloth has a pattern, this can be a good guideline). Don’t be alarmed if the dough tears (you’ll be rolling it up, and the tears will get rolled up and hidden inside). The dough is very strong, and you should be able to stretch it without major tearing.
  • Once the dough is stretched to the edge of the table, use your fingers to pull gently around the edges to make sure they aren’t too thick.


  • To assemble the strudel: drizzle the strudel with sunflower oil  (don’t brush it on; you may tear the dough). Spread with the filling.


  • Sprinkle a bit of sugar and cinnamon
  • Gently grab the dough and roll it up into a tight spiral. Use the tablecloth to help you — the less you handle the dough, the less likely you are to rip it.
  • Bake for 27-32 minutes in a preheated oven at 160 °C

It is ready, enjoy 🙂



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