Pie Dough Apple Strudel
2 cups all purpose flour
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1/4 cup shortening
- 1/2 cup unsalted butter
6 cups frozen sliced apples
- 1 1/4 cup sugar
- 1 teaspoon apple pie spice or cinnamon
- 1 tablespoon fresh lemon juice
- 1/2 cup yellow raisins or pitted sour cherries
Prepare pie dough by pulsing dry ingredients to blend in a food processor. Add in shortening and butter and pulse to make a mealy mixture. Add in the ice water and pulse to make a mass. Turn out and briefly knead and pat into a dough. Cover and refrigerate at least one hour or overnight.
For filling, toss all ingredients in a large bowl.
Line a large, doubled up baking sheet with parchment paper.
For the strudel, divide dough in half. Roll out a section at a time on a lightly floured board to a rectangle of 16-18 inches by 14 inches. Place half the apple filling on the end of the dough (the end nearest you), leaving a 2-inch border. Roll up gently, flatly ever so slightly. Place on baking sheet. Repeat with remaining dough and filling. Make slits on top of strudel logs, brush with egg wash or milk and sprinkle with coarse sugar.
Bake until golden brown, 35-50 minutes and filling is beginning to bubble out of the slits. Cool to room temperature before serving. Dust with confections sugar if desired.
This recipe makes big hunks of strudel, which are solid enough to eat out of hand, versus plate and fork strudel. In a pinch, you can use pre-made pie dough. This is a terrific, homey treat after the holidays – when you want things quick and easy but still tasty.
Marcy Goldman - Kosher Cuisine with Marcy Goldman