Prep 1 hr 15 mins
Cook 55 mins
Scrumptious strudel...the filling is divine, and the flaky pastry crust is amazing. Prep time is an estimate and does not include chilling pastry overnight.
- 1 cup cold butter
- 2 cups flour
- 8 ounces sour cream
- 1⁄4 teaspoon salt
- 2 cups plain breadcrumbs
- 1⁄4 cup butter, melted
- 4 baking apples, peeled and chopped
- 1 cup sugar
- 2 teaspoons ground cinnamon
- For pastry, cut chilled butter into flour until mixture resembles coarse crumbs; add sour cream and salt, mixing well.
- Shape dough into ball, wrap in plastic wrap, and refrigerate overnight.
- For filling, combine breadcrumbs and melted butter; add apples, sugar, and cinnamon, mixing well.
- Divide chilled dough into thirds and turn onto floured surface; roll each portion into 15x12 inch rectangle.
- Spoon filling evenly onto each piece of dough and spread to within 1 inch of edges.
- Roll dough up from one long side, and pinch seams and ends to seal.
- Place the three strudels seam side down on a baking sheet or in a large baking dish.
- Bake at 350 degrees for 55-60 minutes, or until light brown.
I can't believe that nobody else reviewed this. This is the easiest and tastiest strudel. My dad goes on and on about how great this is and how it's just like my grandmother's. And it's nowhere close to the headache of her recipe. I've won throw downs with this, one 7-0 with 7 judges. The worst thing I can say is that you'll gain 20 pounds by reading the recipe. Awesome Messy Cook! And I've learned to keep the kitchen a little cleaner as I go. But this is my go to recipe when I want to show off.
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!
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.