Dairy-free Apple and Pear Strudel

Sweets & Desserts

Strudels are perfect during cooler evenings because they really highlight the fruit inside. Strudel is like a rolled up pie – much the same as a calzone is basically a rolled up pizza.
Based on an original recipe kindly sent in by Jack McNulty.

20-30 Minutes
Ingredients List for people

  1. Begin by mixing together the croutons, sugar, raisins, crushed hazelnuts and cinnamon.
  2. Add the sliced apples, pears and lemon juice to the sugar and spice mixture and combine until all of the fruit slices are well coated.
  3. Begin making the strudel by separating the dough into two pieces and then placing one dough on a lightly floured clean towel.
  4. Begin working the dough ball into a flat disc by gently pulling the dough from the center outwards. Once the disc is roughly 10cm, begin to roll it out with a rolling pin or continuing to gently pull out each corner. Always work from the center out to each corner. Roll until very thin. You should be able to read a newspaper through the prepared dough. You are now ready for the filling.
  5. Coat the dough with olive oil, then add ground nuts or breadcrumbs leaving a 4cm border around the entire strudel.
  6. Evenly spread the filling along the bottom quarter of the dough. Fold about 5cm from each side in towards the center. Begin to roll into a log shape by lifting the towel and rolling the dough.
  7. Coat the log well with olive oil and bake for approximately 25- 30 minutes until golden in a pre-heated 175° C oven.
  8. If the strudel appears dry after 15 minutes, coat again with some more oil. 
  9. Cool slightly before serving.

The classic recipe, of course, is apple strudel, which is very difficult to beat in terms of overwhelming satisfaction. But if we tinker a bit, adding pears to the recipe can make it a little more interesting.

If you feel even bolder, replace the traditional roasted hazelnuts with walnuts. However you decide to make the filling, make sure to make the dough in the same manner, which is more in the Austrian style.

The addition of vinegar to the dough is very important, if not a bit odd sounding at first. Vinegar will help the formation of a very elastic gluten network, which helps greatly when stretching out this dough to a paper-thin consistency.

Make sure to use mild flavored white wine vinegar in your strudel dough

Hide commentsView comments
5 Comment(s)
Carly Morris (not verified)

The recipe/ video doesn’t show how to make an OMS diet dough

Anonymous (not verified)

[~145] I’m never made dough before so this process is a mystery to me. I used to get store-bought. It would be helpful to have an actually dough recipe, along with the list of ingredients.


[~Anonymous] Hi Carly, on the recipe it mentions you can use store bought strudel dough. Unfortunately I have never made strudel dough myself so wouldn't want to recommend a recipe I hadn't used before


Hi Carly, Jack has kindly shared this with us:

Basic Strudel Dough
The key to making an excellent pliable and strong strudel dough is the vinegar. The vinegar’s acid in the dough mixture works with the gluten strands in the dough to create an extra strong bond, which allows for rolling or stretching the dough until it is very thin. In fact, you would ideally stretch (or roll out) the dough until you can easily read a newspaper through the dough…and this is what normally puts people off from making their own dough.

It does sound daunting - but, making your own strudel dough is rather simple. There are few ingredients to worry about and all that is necessary is a good long knead after thoroughly mixing the ingredients. Allow the dough at least an hour of rest after working it out and presto, you will have a very strong dough that will turn into a crispy exterior that will perfectly encase whatever filling you have made!

Yield: makes enough for two strudels

150 grams strong bread flour

20 grams Gluten (optional)

½ teaspoon fine sea salt

1 tablespoon (about 10 grams) olive oil (optional)

1 tablespoon (about 10 grams) white wine vinegar

85 ml. (a bit more than 1/3-cup) warm water

· Mix the flours, gluten and salt together and sift.

· Add the oil and vinegar.

· Slowly work in enough warm water to form a soft dough. Knead until smooth and elastic, and not at all sticky (about 10 minutes).

· Cover the dough with plastic wrap and allow it to rest for a minimum of 60 minutes.


I use a flour with at least 14% protein, which usually indicates a flour capable of producing strong gluten strands. To boost my gluten content, I simply add a small amount of gluten to the flour, but this is optional…I have made the flour with and without the gluten. Just remember to add 20 grams of additional flour to your mix if you leave the gluten out. Salt is also optional in this recipe. I add it because salt strengthens the gluten network, but again, the recipe will work without the addition of salt. I add a small amount of fat to the dough to create a certain softness to the dough and to create a flakier consistency in the final bake. Don’t forget the vinegar! I like to use a mild tasting vinegar, like white wine or rice vinegar. It helps if the water is a bit on the warm side – meaning slightly more than body temperature. This helps soften the dough before kneading.