cinnamon-apple strudel
(3 ratings)
They sold this strudel at a Jewish-Italian Deli that I worked at while going to college. When they closed in the mid 80's, I tried creating a similar version of this deli favorite.
(3 ratings)
yield
24 slices
cook time
40 Min
method
Bake
Ingredients For cinnamon-apple strudel
- DOUGH
-
1 cmargarine, softened
-
2 cflour
-
1/2 csour cream
-
1egg (yolk only)
- FILLING
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1 canapple pie filling (cut apples into smaller pieces)
-
3/4 cpecans
-
1/2 craisins
-
1/2 tspcinnamon
- BRUSH TOP
-
1egg white, beaten
- GLAZE
-
confectioners sugar
-
water
How To Make cinnamon-apple strudel
-
1With pastry blender, cut margarine and flour. Add sour cream and egg yolk. Form soft dough. Divide into two balls. Cover and refrigerate several hours or overnight.
-
2Take dough out of refrigerator. Let sit a little to soften. It will still be very stiff. Roll out each dough very thin and into oblong shape. (I roll out between floured wax paper). NOTE: This will be making TWO strudels.
-
3Mix all of filling ingredients together. Spread filling on dough coming to about an inch from the edge of the dough. Carefully roll into a jelly roll. Repeat with second dough ball.
-
4Place both jelly rolls on parchment lined cookie sheet. Cut slits in dough at 1" intervals. Brush tops with egg whites. Bake in 350 oven for 40 minutes. -
5Remove from oven. Cool on pan. Make a thin confectioners glaze and drizzle over strudel. Slice and serve.
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