cinnamon-apple strudel
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.
prep time
cook time
40 Min
method
Bake
yield
24 slices
Ingredients
- DOUGH
- 1 cup margarine, softened
- 2 cups flour
- 1/2 cup sour cream
- 1 - egg (yolk only)
- FILLING
- 1 can apple pie filling (cut apples into smaller pieces)
- 3/4 cup pecans
- 1/2 cup raisins
- 1/2 teaspoon cinnamon
- BRUSH TOP
- 1 - egg white, beaten
- GLAZE
- - confectioners sugar
- - water
How To Make cinnamon-apple strudel
-
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.
-
Step 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.
-
Step 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.
-
Step 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. -
Step 5Remove from oven. Cool on pan. Make a thin confectioners glaze and drizzle over strudel. Slice and serve.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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