Am I the only one who remembers their grandparents enjoying Apple Strudel?
Am I the only one who would pick out the raisins?
Drizzled with honey, this would make a fantastic Rosh Hashanah treat!
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 2 tablespoons plus ½ cup sugar, divided
- ½ teaspoon salt
- ¼ cup cold butter
- ¾ cup fat-free milk
- 1 tablespoon butter, melted
- 3 cups chopped tart apples
- 1 teaspoon ground cinnamon
- ½ cup confectioners’ sugar
- 1 teaspoon fat-free milk
- ¼ teaspoon vanilla extract
- Chopped nuts, optional
- In a large bowl, combine the flour, baking powder, 2 tablespoons sugar and salt. Cut in butter until mixture 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 15-in. x 10-in. x 1-in. baking pan. Bake at 425° for 25-30 minutes or until golden brown.
- Remove from pan to a wire rack. In a small bowl, combine the confectioners’ sugar, milk and vanilla; drizzle over warm strudel. Sprinkle with nuts if desired.
- Note: This would be wonderful Pareve, using margarine and soy milk!
Recipe Credit: Taste of Home
Photo Credit: Taste of Home