![\"Sour](\"https:\/\/i0.wp.com\/www.therowdybaker.com\/wp-content\/uploads\/2016\/05\/Sour-Cream-Apple-Strudel-The-Rowdy-Baker.jpg?resize=584%2C859\")
While traditional strudel is fun and challenging to make (all that stretching), by far my favorite strudel to eat is kind of a cross between pie and strudel. The dough is made from\u00a0“rough puff pastry”, (which is a quick and easy version of\u00a0the much more complicated puff pastry dough) instead of classic strudel dough.<\/p>\n
Compared to\u00a0store bought puff pastry, rough puff pastry doesn’t puff quite as high, nor does it shatter as easily when you cut or bite into it. \u00a0I rolled my dough out very thin, which\u00a0also reduced the puffiness,\u00a0so it was the perfect\u00a0dough to use for this recipe.<\/p>\n
I wanted flaky, I wanted delicate, and I wanted just the right crust-to-filling ratio. Easy<\/em> was a very nice bonus!<\/p>\n If you’re feeling motivated and want to play with stretchy dough,\u00a0try my companion post, Classic Apple Strudel.<\/a><\/p>\n I’ve never been crazy about hot apples, especially when they’re in a sticky sauce like a traditional apple pie. I will, however, fight you for the last slice of sour cream apple pie because it’s so mellow and creamy – especially when it’s warm, with a big scoop of vanilla ice cream.<\/p>\n That\u00a0was\u00a0the flavor and texture I was shooting for, and was\u00a0exactly what I got…on my very first try! I added\u00a0some boozy, rum-soaked raisins and finely chopped pecans, and was thrilled with the results. The normally unflappable Mr. Rowdy was enthused – extremely\u00a0enthused. He may have even thrown a “WOW WOW WOW!” in there as he inhaled half of the finished product. Tips:<\/strong><\/p>\n For more layers, you can fold ends to meet in the middle…<\/p><\/div>\n …then fold together, creating a 4 layer turn<\/p><\/div><\/li>\n<\/ul>\n Flour, salt, and butter – ready to chop-chop!<\/p><\/div>\n Roughly chop together. Don’t blend in the butter – chunks are what make it flaky!<\/p><\/div>\n First fold is pretty rough. If it’s pretty, you overworked it. It WILL come together!<\/p><\/div>\n Second fold is a little better<\/p><\/div>\n After five folds and a cold nap, fold a couple more times and then roll it out nice and thin<\/p><\/div>\n Use a scraper or spatula to help roll the dough<\/p><\/div>\n Pinch the ends and shape it to fit the pan<\/p><\/div>\n Score the baked strudel and let it cool a bit before cutting<\/p><\/div>\n Dig in!<\/p><\/div>\n Oh, man. You are going to love, love, love this! Eat it while it’s warm, or soon thereafter; it gets a little soft by the second day.\u00a0Since there is sour cream in the filling, make sure any leftover strudel gets wrapped and put in the fridge.<\/p>\n I’ll leave you with a quote from S.J. Perelman:<\/p>\n “I have no truck with lettuce,\u00a0cabbage, and similar chlorophyll. Any dietitian will tell you that a running foot of apple\u00a0strudel contains four times the vitamins of a bushel of beans.” Lorinda<\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" While traditional strudel is fun and challenging to make (all that stretching), by far my favorite strudel to eat is kind of a cross between pie and strudel. The dough is made from\u00a0“rough puff pastry”, (which is a quick and … Continue reading ![\"Bite](\"https:\/\/i0.wp.com\/www.therowdybaker.com\/wp-content\/uploads\/2016\/05\/Bite-of-Sour-Cream-Apple-Strudel-The-Rowdy-Baker.jpg?resize=584%2C390\")
<\/p>\n\n
![\"For](\"https:\/\/i0.wp.com\/www.therowdybaker.com\/wp-content\/uploads\/2016\/05\/For-more-layers-you-can-fold-them-to-meet-in-the-middle....jpg?resize=584%2C390\")
![\"...then](\"https:\/\/i0.wp.com\/www.therowdybaker.com\/wp-content\/uploads\/2016\/05\/Then-fold-together...4-layers-at-a-time-instead-of-3-1.jpg?resize=584%2C390\")
\t\nSour Cream Apple Strudel<\/div>\n<\/div>\nAuthor: The Rowdy Baker<\/span><\/div>\nThis 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.<\/div>\n\nIngredients<\/div>\n\n
\nInstructions<\/div>\n\n\n
<\/div>\n3.5.3208<\/div>\n<\/div>\n![\"Flour,](\"https:\/\/i0.wp.com\/www.therowdybaker.com\/wp-content\/uploads\/2016\/05\/flour-salt-and-butter-ready-to-chop.jpg?resize=584%2C390\")
![\"Roughly](\"https:\/\/i0.wp.com\/www.therowdybaker.com\/wp-content\/uploads\/2016\/05\/chop-together-with-a-scraper-or-spatula.jpg?resize=584%2C390\")
![\"First](\"https:\/\/i0.wp.com\/www.therowdybaker.com\/wp-content\/uploads\/2016\/05\/First-fold-is-pretty-rough.jpg?resize=584%2C390\")
![\"Second](\"https:\/\/i0.wp.com\/www.therowdybaker.com\/wp-content\/uploads\/2016\/05\/second-fold-is-a-little-better.jpg?resize=584%2C390\")
![\"After](\"https:\/\/i0.wp.com\/www.therowdybaker.com\/wp-content\/uploads\/2016\/05\/Roll-it-out-nice-and-thin.jpg?resize=584%2C390\")
![\"Use](\"https:\/\/i0.wp.com\/www.therowdybaker.com\/wp-content\/uploads\/2016\/05\/Use-a-scraper-or-spatula-to-help-roll-the-dough.-2.jpg?resize=584%2C390\")
![\"Pinch](\"https:\/\/i0.wp.com\/www.therowdybaker.com\/wp-content\/uploads\/2016\/05\/Shape-it-to-fit-the-pan.jpg?resize=584%2C390\")
![\"Score](\"https:\/\/i0.wp.com\/www.therowdybaker.com\/wp-content\/uploads\/2016\/05\/Score-baked-strudel-and-let-it-cool-a-bit.jpg?resize=584%2C390\")
![\"Dig](\"https:\/\/i0.wp.com\/www.therowdybaker.com\/wp-content\/uploads\/2016\/05\/Sour-Cream-Apple-Strudel-The-Rowdy-Baker-2.jpg?resize=584%2C390\")
\n<\/i>
\n<\/i>I’ll buy that!<\/p>\n