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Pecan Apple Strudel Recipe

Pecan Apple Strudel Recipe photo by Taste of Home

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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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Pecan Apple Strudel Recipe

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

Yield: 36 Servings

20 55 75

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 tart 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 a 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 lightly browned. Cool completely on wire racks. Dust with confectioners' sugar if desired. Yield: 3 strudels (12 slices each).

Nutritional 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.

Originally published as Apple Strudel in Country October/November 1996, p49

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Pecan Apple Strudel

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Reviewed on Dec. 15, 2011 by sue311

I have made many strudels and this one is the best! I also used splenda to make it for my diabetic husband and it was also really good. I did freeze some as my apples were near their end. It was good when defrosted but the apples were a little soggy. That could probably be solved by heating it up a bit.

Reviewed on Sep. 22, 2011 by cbpfaff

undecided if i'd make again...too much filling for the amount of dough. need to have a fair amount of flour on surface, if not dough sticks and you are unaware until you start rolling up. Dough split open during baking. I had about 2 cups of leftover filling that was tossed. wasteful.

Reviewed on Sep. 19, 2011 by DRFoltz

My husband (& everyone else) loved it!! The recipe makes a very generous amount and next time I plan to split the dough in quarters and use walnuts. Definitely will continue to enjoy this pleasant blend of comforting flavors and aromas again!

Reviewed on Jan. 26, 2011 by therena

I made this for my book club and it was so good any leftovers I had my son took care of before I even had a chance to put away. Thanks for such an awsome recipe!!!

Reviewed on Jan. 23, 2011 by GSHughes

This is a wonderful recipe, but I sometimes have issues with the dough tearing during the baking cycle.

The aroma of while it's baking is out of this world, and every time I take it somewhere it is gone almost immediately.