Mock Apple Strudel

Mock Apple StrudelThis morning was my first attempt at making a pastry. I’ve never had success with dough. It just never works out in my favor. This time I wasn’t so stingy with the “lightly floured surface”. For the most part this worked out. The center of my board however seems to be a black hole for flour, it just disappeared. Anyway it all worked out and made it into oven.

This recipe came from Beth Dauenhauer of Taste of Home, I’m really glad it’s not too hard to make. I modified the sugar amounts a bit, so feel free to add more, but I think it tastes great with less, but then I never had it with the full amount.

Mock Apple Strudel

2 c flour
31 tsp baking powder
1 Tbsp sugar
½ tsp salt
¼ c
cold butter
¾ c milk
1 Tbsp butter, melted
3 c cupped tart apples
1 tsp ground cinnamon

Frosting
½ c confectioners’ sugar
2 tsp milk
¼ tsp vanilla extract
Chopped nuts are optional, I didn’t use any.

In a large bowl, combine flour, baking powder, sugar and salt. Cut in butter until mixturecutting butter into flour resembles coarse crumbs. Stir in milk just until moistened. Turn onto a lightly floured surface; knead 8-10 times.

Roll out into a 14-in. x 10-in. rectangle. Brush with melted butter. Top with apples; sprinkle with cinnamon and remaining sugar. Roll up jelly roll style, starting with a long side; pinch seams to seal. Place on a parchment paper lined baking sheet about 15-in x 10-in. Bake at 425° for 25-30 minutes or until golden brown.

Not really a rectangle, but for a first try not bad.

Not really a rectangle, but for a first try not bad.

Remove from pan to a wire rack. In a small bowl, combine confectioners’ sugar, milk and vanilla; drizzle over the warm strudel. If you chopped some nuts sprinkle them on now.