Cinnamon-Apple Strudel

linda hennessey Recipe

By linda hennessey 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.


Recipe Rating:
 3 Ratings
Serves:
24 slices
Cook Time:

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
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Directions Step-By-Step

1
With 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.
2
Take 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.
3
Mix 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.
4
Place 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.
5
Remove from oven. Cool on pan. Make a thin confectioners glaze and drizzle over strudel. Slice and serve.

About this Recipe

Course/Dish: Other Breakfast

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