Cinnamon-Apple Strudel

linda hennessey

By
@goirish86

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.

Rating:
★★★★★ 3 votes
Comments:
Serves:
24 slices
Cook:
40 Min

Ingredients

DOUGH

1 c
margarine, softened
2 c
flour
1/2 c
sour cream
1
egg (yolk only)

FILLING

1 can(s)
apple pie filling (cut apples into smaller pieces)
3/4 c
pecans
1/2 c
raisins
1/2 tsp
cinnamon

BRUSH TOP

1
egg white, beaten

GLAZE

confectioners sugar
water

Step-By-Step

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.

About this Recipe

Course/Dish: Other Breakfast