Pecan Apple Strudel
Total TimePrep: 20 min. + chilling Bake: 55 min. + cooling
- 1 cup cold butter, cubed
- 2 cups all-purpose flour
- 1 cup sour cream
- 1/4 teaspoon salt
- 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
- 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.
- For filling, combine bread crumbs and butter. Add apples, sugar, raisins, pecans and cinnamon; set aside.
- Preheat oven to 350°. Divide dough into thirds; turn onto a floured surface. Roll each into a 15x12-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.
- Carefully place each loaf seam side down on an ungreased baking sheet. Bake 55-60 minutes or until lightly browned. Cool completely on wire racks. Dust with confectioners' sugar if desired.
Nutrition Facts1 slice: 192 calories, 9g fat (5g saturated fat), 21mg cholesterol, 136mg sodium, 26g carbohydrate (15g sugars, 1g fiber), 2g protein.
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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!
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.
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.
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!
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!!!
Jan 23, 2011
No comment left
Oct 8, 2010
I use fruit preserves sometimes instead of the apples. I add nuts and raisins.
Dec 17, 2008
Can this strudel be frozen until needed. I made one on Wednesday and want to serve it on Saturday?
Oct 5, 2007
No comment left
Sep 17, 2006
No comment left