Cinnamon-Apple Strudel

linda hennessey


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 votes

24 slices
40 Min



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

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

  • 1
    egg white, beaten

  • ·
    confectioners sugar
  • ·

How to Make Cinnamon-Apple Strudel


  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.

Printable Recipe Card

About Cinnamon-Apple Strudel

Course/Dish: Other Breakfast

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