In the Czech kitchen: Prague pastry chefs' tips for baking the perfect štrúdl

For the fat block or (beurrage)
500 g of butter
225 g plain flour
For the dough portion (détrempe)
500 g plain flour
10 g of salt
10 g of vinegar (to prevent butter from being absorbed into the water)
70 g of butter
85 ml of water
160 g of whipped cream and egg yolks (1:1 ratio), for brushing
For the filling
800 g of grated apples (a tart variety with firm flesh like Granny Smith, Green Delicious, or Ligol)
Breadcrumbs (brioche crumbs are particularly tasty), to sprinkle over apples
Raisins, walnuts, or farmer's cheese to taste (optional)

• 1.To make the 'fat block' cut the cold butter into cubes and whiz together with the flour in a food processor. Shape into a rectangle about 2 cm thick and refrigerate wrapped in parchment paper.
• 2.Next combine all of the ingredients for the dough portion in a bowl and mix until a smooth dough is formed, about 5 minutes. Wrap the dough in cling film and refrigerate.
• 3.Roll the chilled dough portion into two strips, forming a cross, and place the butter dough in the middle. Wrap the fat block in the dough portion roll out an oblong rectangle.
• 4.Refold the dough and roll it into a rectangle three times. Repeat the process two more times and then four more times.
• 5.Roll out the resulting dough into a rectangle, add the filling, and wrap it up.

• 1.Peel the apples and shred or cut into matchsticks or dice. Let them sit for up to an hour to release the juices. Before combining other ingredients, gently squeeze apples to avoid dough-tearing steam when baking.
• 2.If you are soaking raisins in rum, combine and let sit for 30 minutes. Then discard he rum and add the raisins to the filling. Nuts should be finely blanched and finely chopped.
• 3.Breadcrumbs are sprinkled on the apples once you've piled them onto the dough.

• 1.Preheat the oven to 170°C.
• 2.Make diagonal cuts the entire length of the wrapped strudel before baking (this helps release steam which can cause accumulated fruit juices to overflow).
• 3.Brush with glaze (the egg yolks give it a golden color) and bake for 35 minutes.
• 4.Serve chilled or still warm with a dusting of powdered sugar, whipped cream, vanilla ice cream, or crème anglaise.

• In some cuisines, towards the end of baking, the strudel is drizzled with slightly warmed honey or sprinkled with sugar to caramelize the surface.
• Dip raisins in rum together with prunes, sour cherries or dried apple slice, which will enhance the apple flavor. Tradition does not prevent adding cranberries or various types of nuts to the filling, such as hazelnuts, pecans or almonds. For a change, mix the cooked apples with the dried apple slices, which are then added into the apple mixture.
• You can first caramelize the apples in sugar and vanilla sugar and then mix with raisins, nuts and cinnamon right in the pan. A drop of apple cider vinegar gives the cooled mixture an excellent tang.
• Spices for strudel are worth buying in organic quality and grinding them just before baking for a lovely aroma.
• Gingerbread spices mixed with star anise, allspice, anise, cardamom, coriander and fennel, ground cinnamon and cloves can also be added to the strudel filling.

In the Czech Kitchen is a weekly column written in cooperation with the culinary experts from Ambiente. Established in 1995, the Prague-based collective of pubs, restaurants, and fine-dining outlets has transformed the Czech culinary landscape and lent to the widespread awareness of quality food service and production in Czechia. Follow their socials or book your table at www.ambi.cz.