My Top Picks Fall Favorites

Apple Strudel

Shared with me by: Deb B (friend)

A Fall favorite! You can cut this recipe in half to fit a 9 x 12" sheet pan.

Ingredients

  • 1 egg yolk (save egg white)
  • milk to make 2/3 cup
  • 2-1/2 c. all-purpose unbleached white flour
  • 1 Tbls. white sugar
  • 1 t. salt
  • 1 c. shortening (Crisco butter-flavored baking sticks)
  • corn flakes cereal, crushed (about 1 cup)
  • 10-12 large apples (Macs), peeled and sliced
  • 3/4 - 1 c. sugar
  • 1-1/2 t. cinnamon
  • 2 egg whites

Powdered Sugar Glaze

  • 1 c. powdered sugar
  • 2 Tbls. warm water (approximately)
  • 1/4 t. vanilla extract

Instructions

Place one egg yolk in a measuring cup; add enough milk to make 2/3 cup liquid. Mix with a fork and set aside.

In a large bowl, add flour, sugar and salt; whisk to combine. Using a pastry cutter, cut in the shortening. When crumbly, add milk and egg mixture; stir to form a dough.

Divide dough in half. Wrap half of the dough in saran wrap temporarily and place in the refrigerator or freezer to get a bit firmer while preparing the apples.

On a lightly floured surface, roll out half of the dough to cover the bottom and sides of a jellyroll pan (or to the edges). Carefully transfer to pan, patching if necessary. Or, I find it is easier to start pressing the dough into the pan (dust with just a little flour first) and then use a the Pampered Chef hand roller (dusted with a little flour) to roll out to the edges.

Sprinkle crushed corn flake crumbs on crust.

Arrange apple slices in rows, over lapping, on top of corn flake crumbs.

Mix sugar and cinnamon then lightly sprinkle over the apples.

Place the other half of the dough on a large piece of waxed paper that is lightly dusted with flour. Using a rolling pin or the Pampered Chef hand roller (lightly floured), roll out the other half of the dough, sizing to cover the top of the apples in pan. Carefully lift the wax paper and flip dough over on top of the apples. Pinch edges to seal as best you can, patching if necessary.

Beat 2 egg whites stiff and spread over crust.

Bake at 400 degrees for 45 minutes to an hour. Let sit for about 20 minutes before adding glaze.

GLAZE: Mix powdered sugar with a little warm water. Drizzle glaze in random fashion over warm strudel.

NOTE: Good served warm or cold.