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Pecan Apple Strudel

 Pecan Apple Strudel
This is one of my favorite recipes during autumn. The aroma of this dessert baking on a cool, crisp day is absolutely wonderful.
36 ServingsPrep: 20 min. + chilling Bake: 55 min. + cooling


  • 1 cup cold butter, cubed
  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 1 cup (8 ounces) sour cream
  • 1/4 teaspoon salt
  • 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


  • 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

2 of 2

Pecan Apple Strudel (continued)

Directions (continued)

  • 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.