Sour Cream Apple Strudel

Wowwwwww!! Was this ever good! I felt like I needed a passport to eat this. The crust, the filling was all to die for. No probs with rolling out the dough. The trick is to use plenty of flour to put down before rolling and keep the roller and pastry top well floured. The filling I changed up a bit. I used 2 cups of pecans ground up in a coffee grinder instead of the 2 cups of bread crumbs. I added 1/4 tsp nutmeg, 1/2 tsp vanilla, and 1 tsp of lemon juice and 1 cup of brown sugar, and 1/2 cup regular sugar. I also used cream cheese icing zigzagged over the top when it was done. Next time I'll use butter at room temp to cut in the pastry with. Cutting in refrigerated butter was a bit tough. Oh, BTW, Messy Cook, my kitchen was trashed, flour all over the place, after making this recipe. But it was sooooo worth it. Thanks

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I really liked the filling--the breadcrumbs added an (almost) nut-like favor. I didn't have any luck with the pastry, though! When cold it was workable, but once it started to get a little warm, it was too sticky. After adding a bit more flour, I tried to roll it between pieces of wax paper (like pie crust) so I could put it in the fridge, but it just stuck and wouldn't come free! I will need to practice with this one! Thank you!

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After a coulple of times I made the dough and learned how to roll it correctly, it looked almost as good as it tasted. This is one of the best recipes I've made.

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