Apple Strudel

Blogger Roxana Yawgel of Roxana’s Home Baking bakes an easy, flaky apple strudel with chopped apples, pecans and a touch of ground cinnamon.

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  • prep time 25 min
  • total time 1 hr 15 min
  • ingredients 8
  • servings 10
 

Ingredients

1 1/2
cups diced peeled apples
1/2
cup chopped toasted pecans
1/4
cup packed brown sugar
1
teaspoon ground cinnamon, if desired
Flour for dusting
1
can Pillsbury™ refrigerated crescent dinner rolls
2
tablespoons butter, softened
Additional softened butter

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat the oven to 375°F. In medium bowl, toss apples, pecans, brown sugar and cinnamon. Set aside.
  • 2 Dust work surface lightly with flour. Unroll dough on floured surface. With fingers, press dough lightly into rectangle; press perforations to seal. Using floured rolling pin, roll out dough as thin as possible. With pastry brush, spread 2 tablespoons butter all over dough.
  • 3 Spoon apple mixture onto one long side of dough. Gently lift apple-topped edge of dough and start rolling up strudel toward plain dough edge until filling is completely sealed. If needed, turn log to place seam on bottom. For flaky pastry, brush strudel with additional butter.
  • 4 For easy transfer, carefully slide sheet of cooking parchment paper under strudel. Using paper, lift and place strudel on ungreased cookie sheet.
  • 5 Bake 25 to 28 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool slightly, about 20 minutes, before cutting into pieces.
  • 1 Heat the oven to 375°F. In medium bowl, toss apples, pecans, brown sugar and cinnamon. Set aside.
  • 2 Dust work surface lightly with flour. Unroll dough on floured surface. With fingers, press dough lightly into rectangle; press perforations to seal. Using floured rolling pin, roll out dough as thin as possible. With pastry brush, spread 2 tablespoons butter all over dough.
  • 3 Spoon apple mixture onto one long side of dough. Gently lift apple-topped edge of dough and start rolling up strudel toward plain dough edge until filling is completely sealed. If needed, turn log to place seam on bottom. For flaky pastry, brush strudel with additional butter.
  • 4 For easy transfer, carefully slide sheet of cooking parchment paper under strudel. Using paper, lift and place strudel on ungreased cookie sheet.
  • 5 Bake 25 to 28 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool slightly, about 20 minutes, before cutting into pieces.

EXPERT TIPS

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Expert Tips

To toast the pecans, heat the oven to 400°F. Place the pecans in a single layer on an ungreased cookie sheet. Place in the middle of the oven; bake about 3 minutes or until pecans are aromatic. Keep a close eye on the pecans since they can easily burn.

Just before serving, dust the apple strudel with powdered sugar and cinnamon. Or serve with a dollop of cinnamon-flavored whipped cream.

Nutritional information

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