Sour Cream Apple Strudel

Sour Cream Apple Strudel Recipe from Austria

Region / culture: Austria | Preparation time: 30 minutes | Cooking time: 60 minutes | Servings: 6

Introduction

Sour Cream Apple Strudel is a delicious and classic dessert that combines flaky pastry with a sweet and tangy apple filling. This recipe is perfect for any occasion and is sure to impress your family and friends.

History

The origins of apple strudel can be traced back to Austria, where it is known as "apfelstrudel." This popular dessert has been enjoyed for centuries and has become a staple in many European countries. The addition of sour cream to the pastry crust adds a unique and creamy texture to the strudel.

Ingredients

Pastry crust

1 cup of cold butter
2 cups of flour
8 oz (227 g) of sour cream
0.25 tsp of salt

Apple filling

2 cups of plain breadcrumbs
0.25 cup of melted butter
4 baking apples, peeled and chopped
1 cup of sugar
2 tsp of ground cinnamon

How to prepare

Pastry crust

Cut chilled butter into flour until the mixture resembles coarse crumbs. Add sour cream and salt, and mix well.
Shape the dough into a ball, wrap it in plastic wrap, and refrigerate it overnight.

Apple filling

Combine breadcrumbs and melted butter. Add apples, sugar, and cinnamon, and mix well.
Divide the chilled dough into thirds and turn it onto a floured surface. Roll each portion into a 15x12 inch rectangle.
Spoon the filling evenly onto each piece of dough and spread it to within 1 inch of the edges.
Roll the dough up from one long side, and pinch the seams and ends to seal.
Place the three strudels seam side down on a baking sheet or in a large baking dish.
Bake at 350°F (177°C) for 55-60 minutes, or until they turn light brown.

Variations

Add chopped nuts or raisins to the apple filling for added texture and flavor.
Substitute the apples with pears or peaches for a different twist on this classic dessert.

Cooking Tips & Tricks

Make sure to chill the butter before cutting it into the flour for the pastry crust. This will help create a flaky and tender crust.

- Refrigerating the dough overnight allows the flavors to meld together and makes it easier to work with.

- Be sure to spread the apple filling evenly onto the dough to ensure a balanced flavor in every bite.

- Pinching the seams and ends of the strudel before baking will help prevent the filling from leaking out.

Serving Suggestions

Serve the Sour Cream Apple Strudel warm with a scoop of vanilla ice cream or a dollop of whipped cream for a decadent treat.

Cooking Techniques

Rolling the dough into a rectangle and spreading the filling evenly will ensure a uniform strudel.

- Baking the strudel seam side down will help prevent the filling from leaking out during baking.

Ingredient Substitutions

You can use Greek yogurt as a substitute for sour cream in the pastry crust.

- If you don't have breadcrumbs, crushed graham crackers or crushed cornflakes can be used as a substitute.

Make Ahead Tips

You can prepare the Sour Cream Apple Strudel up to a day in advance and refrigerate it before baking. This allows the flavors to develop and makes it easier to bake fresh for serving.

Presentation Ideas

Serve the Sour Cream Apple Strudel on a decorative platter and dust with powdered sugar for a beautiful presentation. You can also drizzle with caramel sauce or a simple glaze for added sweetness.

Pairing Recommendations

Pair the Sour Cream Apple Strudel with a hot cup of coffee or tea for a delightful dessert experience. A glass of cold milk or a scoop of ice cream also complements the flavors of the strudel.

Storage and Reheating Instructions

Store any leftover Sour Cream Apple Strudel in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (177°C) for 10-15 minutes, or until warmed through.

Nutrition Information

Calories per serving

Each serving of Sour Cream Apple Strudel contains approximately 350 calories.

Carbohydrates

Each serving of Sour Cream Apple Strudel contains approximately 45 grams of carbohydrates.

Fats

Each serving of Sour Cream Apple Strudel contains approximately 20 grams of fats.

Proteins

Each serving of Sour Cream Apple Strudel contains approximately 5 grams of proteins.

Vitamins and minerals

Sour Cream Apple Strudel is a good source of Vitamin C and dietary fiber from the apples.

Alergens

This recipe contains dairy (butter and sour cream) and gluten (flour), which may be allergens for some individuals.

Summary

Sour Cream Apple Strudel is a delicious dessert that is relatively high in carbohydrates and fats, but also provides essential vitamins and minerals.

Summary

Sour Cream Apple Strudel is a classic dessert that combines flaky pastry with a sweet and tangy apple filling. This recipe is perfect for any occasion and is sure to impress your family and friends with its delicious flavors and creamy texture. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a magnet. It was tucked away in an old cookbook that belonged to my dear friend, Mrs. Jenkins. She was a master in the kitchen, and I had always admired her culinary skills. One day, while visiting her, I noticed the cookbook sitting on her counter, opened to a page that featured a recipe for Sour Cream Apple Strudel. The description of the dish, the ingredients, the process – everything about it seemed so intriguing to me.

I asked Mrs. Jenkins about the recipe, and she smiled and said it was one of her favorites. She told me how she had learned it from her own grandmother, who had passed it down through the generations. Mrs. Jenkins generously offered to share the recipe with me, and I eagerly accepted.

As she read off the ingredients and instructions, I could tell that this recipe was special. It was not just about mixing ingredients together – it was about tradition, about history, about love. Mrs. Jenkins spoke with such reverence and passion as she described how the sour cream added a tangy richness to the strudel, how the apples added a sweet, tart flavor, and how the flaky pastry brought everything together in a perfect harmony.

I left Mrs. Jenkins’ house that day with a handwritten copy of the recipe in my hand, along with a newfound determination to master it. I spent hours in my own kitchen, carefully following each step, each measurement, each instruction. The scent of cinnamon and nutmeg filled the air as the strudel baked in the oven, and I knew that I had created something truly special.

The first bite of the Sour Cream Apple Strudel brought tears to my eyes. The flavors, the textures, the memories – everything about it was perfect. I knew that this recipe would become a staple in my own kitchen, just as it had been in Mrs. Jenkins’.

Over the years, I have made the Sour Cream Apple Strudel countless times, each time with a sense of pride and joy. I have shared the recipe with friends and family, who have all fallen in love with it just as I did. I have even made it for special occasions, where it has always been the star of the dessert table.

As I sit here now, reflecting on the journey that led me to this recipe, I am filled with gratitude. I am grateful for Mrs. Jenkins, for her generosity and her wisdom. I am grateful for the tradition that she passed down to me, a tradition that has brought so much joy and comfort to my life. And I am grateful for the Sour Cream Apple Strudel itself, a dish that will always hold a special place in my heart.

So, if you ever find yourself drawn to a recipe like a magnet, like I was all those years ago, I urge you to follow that instinct. Embrace the challenge, the history, the love that comes with it. You never know – you might just discover a culinary masterpiece that will stay with you for a lifetime.