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Apple Strudel Recipe

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This is one of my favorite recipes during autumn. The aroma of this dessert baking on a cool, crisp day is absolutely wonderful.

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36 Servings
Prep: 20 min. + chilling Bake: 55 min. + cooling

Ingredients

1 cup cold butter, cubed
2 cups all-purpose flour
1 cup (8 ounces) sour cream
1/4 teaspoon salt
FILLING:
2 cups dry bread crumbs
1/4 cup butter, melted
4 medium baking apples, peeled and chopped
2 cups sugar
1 cup golden raisins
1/2 cup chopped pecans
2 teaspoons ground cinnamon
Confectioners' sugar, optional

Directions

In a large bowl, cut butter into flour until mixture resembles coarse crumbs. Stir in sour cream and salt. Shape the dough into a ball; cover and refrigerate overnight.
For filling, combine bread crumbs and butter. Add the apples, sugar, raisins, pecans and cinnamon, set aside. Divide dough into thirds; turn onto a floured surface. Roll each into a 15-in. x 12-in. rectangle. Spoon filling evenly onto dough; spread to within 1 in. of edges. Roll up from one long side; pinch seams and ends to seal.
Carefully place each loaf seam side down on an ungreased baking sheet. Bake at 350° for 55-60 minutes or until light brown. Cool completely on wire racks. Dust with confectioners' sugar if desired. Yield: 3 loaves.

Nutrition Facts: 1 serving (1 slice) equals 192 calories, 9 g fat (5 g saturated fat), 21 mg cholesterol, 136 mg sodium, 26 g carbohydrate, 1 g fiber, 2 g protein.

Apple Strudel published in Country October/November 1996, p49

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