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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 36 |
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This is one of my favorite recipes during autumn. The aroma of this dessert baking on a cool, crisp day is absolutely wonderful. Ingredients:
1 cup cold butter, cubed |
2 cups king arthur unbleached all-purpose flour |
1 cup (8 ounces) sour cream |
1/4 teaspoon salt |
filling: |
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 |
Directions:
1. 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.
2. For filling, combine bread crumbs and butter. Add the apples, sugar, raisins, pecans and cinnamon, set aside. Divide dough into thirds; turn onto a floured surface. Roll each into a 15-in. x 12-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.
3. Carefully place each loaf seam side down on an ungreased baking sheet. Bake at 350° for 55-60 minutes or until lightly browned. Cool completely on wire racks. Dust with confectioners' sugar if desired. Yield: 3 strudels (12 slices each).
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