Recipe courtesy of Graham Kerr
Apple Strudel
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- Total: 2 hr 10 min
- Prep: 1 hr 20 min
- Cook: 50 min
- Yield: 10 servings
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 418
- Total Fat
- 6 g
- Saturated Fat
- 3 g
- Carbohydrates
- 85 g
- Dietary Fiber
- 6 g
- Sugar
- 36 g
- Protein
- 6 g
- Cholesterol
- 28 mg
- Sodium
- 55 mg
The famous Austrian pastry
- Total: 2 hr 10 min
- Prep: 1 hr 20 min
- Cook: 50 min
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 418
- Total Fat
- 6 g
- Saturated Fat
- 3 g
- Carbohydrates
- 85 g
- Dietary Fiber
- 6 g
- Sugar
- 36 g
- Protein
- 6 g
- Cholesterol
- 28 mg
- Sodium
- 55 mg
Ingredients
Directions
- For strudel dough: Combine water and flour. Mix thoroughly to form slightly damp dough. Knead on a floured surface, cover with a bowl, and let rest for 1 hour.
- Heat butter in pan and stir in bread crumbs to coat. Cook until slightly colored. Stir in cinnamon and remove from heat. Toss apples with sugar.
- Preheat oven to 375 degrees F. Cover table with 4-foot cloth and lightly flour. Place chilled dough on cloth; do not knead. Starting from center, gently pull out dough until it is paper thin, about 2 feet square. Trim edges to a clean square. Scatter crumbs over pastry, sprinkle with raisins and then apples.
- Using tablecloth to lift pastry and roll up tightly. Seal with egg white. Place strudel onto greased baking sheet. Paint with egg yolk/butter and bake for 40 minutes. Serve hot from oven, with whipped cream.
