Real Recipes From Real Home Cooks ®

cinnamon-apple strudel

(3 ratings)
Recipe by
linda hennessey
chesterfield, MO

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

  • 1 c
    margarine, softened
  • 2 c
  • 1/2 c
    sour cream
  • 1
    egg (yolk only)
  • 1 can
    apple pie filling (cut apples into smaller pieces)
  • 3/4 c
  • 1/2 c
  • 1/2 tsp
  • 1
    egg white, beaten
  • confectioners sugar
  • water

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.

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