Contents
Ingredients
Dough
See knishes.
Filling
- 5 large Granny Smith apples
- 1 c raisins (soaked in liqueur overnight, then drained well)
- 1⁄3 c cranberries
- 3⁄4 c sugar
- zest of 1 lemon
- 1 tbsp lemon juice
- 2 tbsp flour
- 1⁄4 tsp salt
- 1⁄2 tsp to 1 tsp spices (according to taste)
- 4 tbsp butter
- 1 stick butter, melted
- 1⁄2 c plain breadcrumbs
- 3 tbsp sugar
Instructions
- Preheat oven to 375 °F.
- Peel and core apples. Thinly slice 4 of the 5 apples; grate the fifth apple with a coarse grater. In large bowl, toss apples with 3⁄4 c sugar, lemon zest and 1 tbsp lemon juice, 1⁄3 c cranberries, and 1 c raisins. Cover bowl with plastic wrap and let stand.
- In a small bowl, mix 2 tbsp flour, 1⁄4 tsp salt, spices, and 4 tbsp butter. Cover and set aside.
- Roll out dough. (See any strudel recipe on the internet for instructions, photos, etc.; “how to roll out strudel dough” is a well and thoroughly covered topic, and I have nothing new to add to it.)
- Carefully (so as not to tear dough) and generously brush dough with melted butter. (Leave a bit of the butter for the exterior.) Sprinkle with 1⁄2 c breadcrumbs and 2 tbsp of the sugar.
- Drain accumulated liquid from filling. Add flour/butter mixture to filling and toss to distribute.
- Lay filling out in a line down one of the long sides of the dough, an inch from the edge.
- Carefully roll up the dough, folding the ends inward as you roll. Transfer rolled-up strudel to parchment-lined baking sheet.
- Brush strudel with the remainder of the melted butter and the other 1 tbsp of sugar.
- Bake for 45 minutes or until exterior is golden-brown and crisp.
