Apple Strawberry Strudel
Submitted by medic33
Tender dough rolls around strawberry jelly, chopped apples, and toasted nuts spiced with cinnamon sugar, then slices into swirled rounds that bake golden for a fruit-filled German-inspired pastry.
YIELD
12 servingsPREP
10 minCOOK
30 minREADY
40 minThis strudel takes the concept of apple strudel and adds strawberry jelly for a double-fruit punch. The dough is softer and more biscuit-like than traditional paper-thin strudel dough, making it easier to handle and more forgiving for home bakers. Each slice reveals pretty spirals of red jelly, apple chunks, and crunchy nuts.
Kitchen Tips
- Roll thin but not too thin: Aim for ⅛ inch thickness. Thinner dough tears when you roll it up with the filling. Thicker dough bakes up dense and bready.
- Don’t overfill: Spread filling in a thin layer, leaving 1-inch borders. Too much filling squeezes out the sides when you roll and makes a sticky mess.
- Serve with warm strawberry sauce: The recipe suggests it for good reason. The sauce soaks into each slice and adds moisture and extra berry flavor.
Variations
- Use apricot jam instead of strawberry jelly for a more traditional strudel flavor
- Add ½ cup of raisins or dried cranberries to the filling
- Swap walnuts for pecans or almonds depending on what you have
Ingredients
Directions
Sift the flour with the baking powder and salt.
Combine the beaten eggs with melted butter, milk and lemon juice.
Add the liquid ingredients to the sifted dry ingredients and mix lightly to a smooth dough.
Divide the dough into two portions and roll out on a floured surface into ⅛ inch rectangular.
Spread the dough with the strawberry jelly, then the chopped apples and nuts.
Sprinkle over with cinnamon and sugar and roll each section like a jelly roll and cut into two inch slices.
Place flat in a baking tin and bake 30 minutes in a hot oven.
Serve with warm fresh strawberry sauce.
NOTE: This is not considered a Creole dish but having received a prize, it is included.
Comments
This is really bad. It does not have the right words for ingredients.
Thanks for your comment, just edited the recipe, now it's very clear, and easy to understand.