Sour Cream Apple Strudel
This strudel is made with a quick and easy homemade puff pastry. Filled with apples, sour cream, rum-soaked raisins, and toasted pecans, it will become a family favorite! Serves 8-10.
  • DOUGH:
  • 2 cups flour
  • ½ teaspoon salt
  • 1 cup cold butter
  • ⅔ cup very cold water
  • *****
  • ¼ cup raisins
  • ¼ cup rum (or use apple juice, if desired)
  • 3 large Granny Smith apples
  • ⅔ cup sour cream
  • 1 egg
  • 3 tablespoons flour
  • ¾ cup sugar
  • ½ teaspoon (more to taste) cinnamon
  • ¼ teaspoon salt
  • ½ cup toasted pecans (or walnuts), finely chopped
  • ***********
  • ¼ cup melted butter
  • ¼ cup plain breadcrumbs
  1. DOUGH:
  2. Cut 1 cup cold butter into pieces approximately 1-inch square.
  3. Place flour on work surface, stir in the salt, and drop the butter onto the flour.
  4. With a bench scraper or metal spatula, chop the butter and flour together until combined. Don't overwork the mixture - you want to see chunks of butter larger than peas.
  5. Begin drizzling the water over the mixture with one hand, while flipping and tossing it with the other. Again, don't over do it! It should be a crumbly mess at this point.Use your metal utensil to form the dough into a rough rectangle about 5"x 8".
  6. Roll out dough to approximately 6"x10", using the metal scraper to form straight edges. Keeping the short edge facing you, Flip the bottom edge up to the middle (it will be crumbly...just do the best you can) and the the top edge down to the bottom. This will create three equal sized layers. Give the dough a turn to the left, lightly flouring the surface if necessary to keep it from sticking, and repeat. Repeat 3 more times. Wrap snugly in plastic wrap and place in the refrigerator for 30 minutes. Make filling while the dough chills.
  8. Place raisins in small pan with rum over medium heat. When rum is just beginning to bubble, Remove from heat and let sit uncovered.
  9. Peel and core apples. Cut into eighths and slice thinly crosswise, making small thin pieces. You should have approximately 4 cups.
  10. In a large bowl, combine apples, raisins (including the excess rum) and remaining filling ingredients. Stir until apples are coated.
  12. Remove dough from refrigerator. Using the previous instructions, roll and fold two more times.
  13. On a floured surface, roll dough as thinly as possible. Aim for 14"x20", with the long side facing you. Don't worry if your measurements aren't exact, but do make sure there's enough flour under the dough to keep it movable.
  14. Brush the surface lightly with melted butter, using a paper towel or pastry brush.
  15. Beginning 2 inches inside the long edge facing you, distribute the bread crumbs in a thick line all the way across, leaving an inch of plain dough on each side.
  16. Pile the apple mixture evenly over the bread crumbs. (The crumbs will help soak up extra moisture.) If your apples were really juicy, you may need to use your judgment and remove a little of the juice from the bowl.
  17. With your scraper or spatula, lift the long edge to cover as much of the apples as possible. Roll the strudel, using the scraper to lift under the dough and inch it along.
  18. Pinch the ends well. Roll the strudel onto a piece of parchment paper, and use the paper to lift the strudel onto a baking sheet. Curve into a half-circle if needed to fit into the pan.
  19. Brush with melted butter and place in the refrigerator for 30 minutes.
  20. Heat oven to 400 F.
  21. Bake strudel for approximately 40 minutes, or until rich golden brown.
  22. Remove to a rack and mark the pieces with a serrated knife, just through the top. This will allow a little of the steam to escape and keep it crisp. Serve warm with whipped cream or vanilla ice cream.
Recipe by The Rowdy Baker at