Pecan Apple Strudel Recipe

4.5 7 8
Pecan Apple Strudel Recipe
Pecan Apple Strudel Recipe photo by Taste of Home
Publisher Photo

Pecan Apple Strudel Recipe

Read Reviews
4.5 7 8
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.
MAKES:
36 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 55 min. + cooling
MAKES:
36 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 55 min. + cooling

Ingredients

  • 1 cup cold butter or margarine
  • 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 or margarine, 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 medium bowl, cut butter into flour until mixture resembles coarse crumbs. Add the sour cream and salt; mix well. Shape into a ball; cover and refrigerate overnight.
For filling, combine the bread crumbs and butter. Add apples, sugar, raisins, pecans and cinnamon; mix well and set aside. Divide dough into thirds; turn onto a floured board. 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 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.
Originally published as Apple Strudel in Country October/November 1996, p49

Nutritional Facts

1 slice: 192 calories, 9g fat (5g saturated fat), 21mg cholesterol, 136mg sodium, 26g carbohydrate (15g sugars, 1g fiber), 2g protein.

  • 1 cup cold butter or margarine
  • 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 or margarine, 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
  1. In a medium bowl, cut butter into flour until mixture resembles coarse crumbs. Add the sour cream and salt; mix well. Shape into a ball; cover and refrigerate overnight.
  2. For filling, combine the bread crumbs and butter. Add apples, sugar, raisins, pecans and cinnamon; mix well and set aside. Divide dough into thirds; turn onto a floured board. 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 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.
Originally published as Apple Strudel in Country October/November 1996, p49

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Reviews forPecan Apple Strudel

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MY REVIEW
Grammy Debbie User ID: 30612 21275
Reviewed Sep. 17, 2014

"My favorite strudel recipe. I find the dough very easy to work with and I love the generous amount of filling. I made a double batch last night which I froze before baking and will be baking later to add to a catering job I have. I love that this keeps so well. I do usually add a powdered sugar glaze to mine when it comes out of the oven. Just makes it extra yummy. I love that it is such an easy recipe and yet is so delicious. Thank you for sharing the recipe!"

MY REVIEW
sue311 User ID: 2068611 201347
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
cbpfaff User ID: 1576292 37075
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
DRFoltz User ID: 1127808 12286
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
therena User ID: 1635785 37458
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
quiltglo User ID: 3601642 201346
Reviewed Oct. 8, 2010

"I use fruit preserves sometimes instead of the apples. I add nuts and raisins."

MY REVIEW
artist User ID: 35541 9352
Reviewed Dec. 17, 2008

"Can this strudel be frozen until needed. I made one on Wednesday and want to serve it on Saturday?"

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