“On Saturdays, Mom would pack us five kids into the car, and we’d drive into the country looking for wild apple trees alongside the road. With the apples we picked, she’d bake this strudel, our traditional fall Sunday-morning breakfast.” —Beth Dauenhauer, Pueblo, Colorado
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 2 tablespoons plus 1/2 cup sugar, divided
- 1/2 teaspoon salt
- 1/4 cup cold butter
- 3/4 cup fat-free milk
- 1 tablespoon butter, melted
- 3 cups chopped tart apples
- 1 teaspoon ground cinnamon
- 1/2 cup confectioners' sugar
- 1 teaspoon fat-free milk
- 1/4 teaspoon vanilla extract
- Chopped nuts, optional
- In a large bowl, combine the flour, baking powder, 2 tablespoons sugar and salt. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Turn onto a lightly floured surface; knead 8-10 times.
- Roll out into a 14-in. x 10-in. rectangle. Brush with melted butter. Top with apples; sprinkle with cinnamon and remaining sugar.
- Roll up jelly-roll style, starting with a long side; pinch seams to seal. Place on a parchment paper-lined 15-in. x 10-in. x 1-in. baking pan. Bake at 425° for 25-30 minutes or until golden brown.
- Remove from pan to a wire rack. In a small bowl, combine the confectioners' sugar, milk and vanilla; drizzle over warm strudel. Sprinkle with nuts if desired. Yield: 12 servings.
Originally published as Mock Apple Strudel in Healthy Cooking October/November 2010, p44
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