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Pecan Apple Strudel Recipe
Pecan Apple Strudel Recipe photo by Taste of Home

Pecan Apple Strudel Recipe

Read Reviews (7)
4.43 7
Publisher Photo
This is one of my favorite recipes during autumn. The aroma of this dessert baking on a cool, crisp day is absolutely wonderful.
TOTAL TIME: Prep: 20 min. + chilling Bake: 55 min. + cooling
MAKES:36 servings
TOTAL TIME: Prep: 20 min. + chilling Bake: 55 min. + cooling
MAKES: 36 servings

Ingredients

  • 1 cup cold butter, cubed
  • 2 cups King Arthur Unbleached 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

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.

Directions

  1. 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.
  2. 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.
  3. 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).
Originally published as Apple Strudel in Country October/November 1996, p49

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.

Reviews for Pecan Apple Strudel(7)

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (1)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Dec. 15, 2011

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.

MY REVIEW
Reviewed Sep. 22, 2011

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.

MY REVIEW
Reviewed Sep. 19, 2011

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!

MY REVIEW
Reviewed Jan. 26, 2011

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!!!

MY REVIEW
Reviewed Jan. 23, 2011

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.

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