Apple Strudel
For the pastry:
  • 2 cups all-purpose flour
  • 1 cup cold butter
  • 1 tablespoon sugar
  • 8 oz. sour cream
  • 1/4 teaspoon salt
For the filling:
  • 2 cups crushed ginger cookies
  • 1/4 cup (1/2 stick) butter, melted
  • 1 cup sugar
  • 1-1/2 teaspoon cinnamon
  • 2 cups chopped apples, chunky to your taste (about 8 ounces)
For the pastry:
  1. Gently pulse together the flour, butter, and sugar. Add sour cream and salt, pulse a bit longer and then pull out the pastry dough. Wrap in plastic and chill for at least an hour—longer is better, up to 36 hours.
For the filling:
  1. In a bowl, combine cookie crumbs and melted butter until they form a bit of a paste. Add the apples, sugar, and cinnamon and mix.

  2. Preheat oven to 350. On a lightly floured surface, roll out 1/3 of the chilled dough into a rectangle just a bit longer than your baking dish. (I recommend 9x13-inch for the baking dish.) Then roll out the other two pieces of dough, in the same manner. 

  3. Split the filling into 1/3 sections as well, and here’s where I like to mix things up. I will put different spices in a couple of the different fillings. Maybe add some lemon zest and a bit of honey to one. Stewed cranberries to another. I like to mix up the fillings.

  4. I like to spoon the filling onto the whole sheet of the strudel, and roll it up like a cinnamon roll dough. But if you’d prefer, you can put the filling in the center and then cut the sides and braid them down over the filling. I prefer to roll. Your preference.

  5. Place the strudels side by side in a baking dish (bake separately if you have different fruits in the filling, so you can control the bake). Bake for 60 minutes, watching the browning of the crust. Remember to adjust the cooking time up if you are at high elevations, as the air will be thinner.

  6. I glaze with an icing-sugar-and-cream glaze. But traditionally, they are unglazed.

Cinnamon and Sugar