Heavenly Sour Cream Apple Strudel
Indulge in the irresistible combination of tart baking apples and rich sour cream wrapped in a flaky, buttery pastry. This Heavenly Sour Cream Apple Strudel is not only a delightful dessert but a show-stopper at any gathering. Each strudel bursts with flavor, with a perfectly spiced filling that balances sweetness and acidity. Perfectly golden and flaky on the outside, it beckons everyone with its warm aroma that fills the kitchen. Serve it warm, dusted with powdered sugar, or with a scoop of vanilla ice cream for an unforgettable culinary experience.
3
Servings
N/A
Calories
9
Ingredients
Ingredients
Cold Butter
1 cup (Chilled and cut into small pieces)
All-Purpose Flour
2 cups (Sifted)
Sour Cream
8 ounces (Plain, chilled)
Salt
1/4 teaspoon (Fine table salt)
Plain Breadcrumbs
2 cups (Unseasoned)
Butter, Melted
1/4 cup (Melted and slightly cooled)
Baking Apples
4 (Peeled, cored, and chopped)
Granulated Sugar
1 cup (White sugar)
Ground Cinnamon
2 teaspoons (Freshly ground)
Instructions
1
The night before, prepare the pastry by cutting the cold butter into the sifted flour in a large mixing bowl until the mixture resembles coarse crumbs.
2
Incorporate the sour cream and salt into the butter-flour mixture until combined.
3
Form the dough into a ball, wrap it in plastic wrap, and refrigerate overnight to chill and develop flavors.
4
For the filling, combine the plain breadcrumbs and melted butter in another bowl, mixing until evenly coated.
5
Add the peeled and chopped apples, sugar, and cinnamon to the breadcrumb mixture. Stir until well combined and set aside.
6
The next day, preheat your oven to 350°F (175°C). On a floured surface, divide the chilled dough into three equal portions.
7
Roll each portion into a rectangle approximately 15x12 inches, keeping the surface lightly floured to prevent sticking.
8
Spoon the apple filling evenly onto each dough rectangle, spreading it to within one inch of the edges for easy rolling.
9
Starting from one long side, carefully roll the dough up to form a tight log. Pinch the seams and the ends to seal each strudel.
10
Place the three rolled strudels seam side down on a large baking sheet lined with parchment paper or in a baking dish.
11
Bake in the preheated oven for 55-60 minutes, or until the strudels are beautifully golden brown and crisp.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Heavenly Sour Cream Apple Strudel?
It is a delightful dessert featuring tart baking apples and rich sour cream wrapped in a flaky, buttery pastry, perfect for gatherings.
How many strudels does this recipe yield?
This recipe yields three individual strudel logs.
Why does the dough need to be refrigerated overnight?
Refrigerating the dough overnight allows it to chill thoroughly and helps the flavors develop, making the pastry easier to handle and flakier.
What temperature should I preheat the oven to?
The oven should be preheated to 350°F (175°C).
How long do the strudels need to bake?
Bake the strudels for 55 to 60 minutes until they are beautifully golden brown and crisp.
What kind of apples are best for this strudel?
Tart baking apples are recommended to provide a good balance of sweetness and acidity.
How should I prepare the pastry dough?
Cut cold butter into sifted flour until the mixture looks like coarse crumbs, then incorporate sour cream and salt.
What ingredients are in the apple filling?
The filling consists of plain breadcrumbs, melted butter, peeled and chopped apples, granulated sugar, and ground cinnamon.
To what size should I roll the dough portions?
Each portion of dough should be rolled into a rectangle approximately 15x12 inches.
How do I prevent the dough from sticking while rolling?
Keep the surface lightly floured while rolling out the rectangles of dough.
Should I use seasoned breadcrumbs?
No, you should use plain, unseasoned breadcrumbs for this recipe.
How do I assemble the strudel?
Spoon the filling onto the dough, leaving a one-inch border, then roll it tightly from the long side and pinch the seams shut.
What position should the strudels be in on the baking sheet?
The strudels should be placed seam side down on the baking sheet or in a baking dish.
Is the pastry supposed to be flaky?
Yes, the combination of cold butter and sour cream creates a perfectly golden and flaky exterior.
Can I serve this strudel with anything else?
It is delicious served warm with a dusting of powdered sugar or a scoop of vanilla ice cream.
What type of sour cream should I use?
Use plain, chilled sour cream for the best results in the dough.
Do I need to core the apples?
Yes, the apples should be peeled, cored, and chopped before adding them to the filling.
What type of salt is recommended?
The recipe calls for 1/4 teaspoon of fine table salt.
How much butter is needed for the dough?
You will need 1 cup of cold butter, chilled and cut into small pieces.
How much cinnamon is used?
The recipe requires 2 teaspoons of freshly ground cinnamon.
Should the melted butter for the filling be hot?
The 1/4 cup of melted butter should be slightly cooled before mixing with the breadcrumbs.
What type of flour should I use?
Use 2 cups of sifted all-purpose flour.
Can I use parchment paper for baking?
Yes, lining your large baking sheet with parchment paper is recommended.
How do I ensure the filling doesn't leak out?
Pinch the seams and the ends firmly to seal each strudel log before baking.
What kind of sugar is used in the filling?
The filling uses 1 cup of granulated white sugar.
Does the recipe contain eggs?
No, this specific recipe for strudel dough and filling does not include eggs.
What is the primary flavor profile?
The flavor is a balance of sweet and acidic with warm cinnamon spices and a buttery crust.
How many apples are required?
The recipe calls for 4 baking apples.
Can the dough be made just before baking?
For the best results, the dough should be made the night before to allow it to rest and chill.
How many cups of breadcrumbs are needed?
You will need 2 cups of unseasoned plain breadcrumbs.