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06/17/2011 National Apple Streudel Day Caramel Apple Strudel

Source of Recipe

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Recipe Introduction

Strudel is a sweet layered pastry with a filling that became very popular in the latter part of the Hapsburg Empire (1278-1780), whose glittering capital was Vienna (the oldest strudel recipe is a handwritten recipe from 1696, now kept in the Vienna City Library). There are sweet and savory strudels. Popular sweet varieties include apple (often with raisins), cherry, cheese and poppy seed; savory varieties include spinach and cabbage. Although associated with the Austro-Hungarian Empire, strudel has its origins in Byzantine Empire pastries such as baklava But while some people make strudel from phyllo or puff pastry, traditional strudel pastry dough is a very elastic and stretchable—not flaky dough. Supermarket products known as “toaster strudel” bear no similarity to a real strudel. The Nibble

List of Ingredients

HOME COOKIN’ 06/17/2011 National Apple Streudel Day Caramel Apple Strudel



Caramel Apple Strudel


1 large Granny Smith apple, peeled, cored, and sliced thin
1/4 cup caramel topping
1/2 teaspoon ground cinnamon
1 can (8 oz.) Pillsbury Crescent Recipe Creations refrigerated flaky dough sheet **see note below
1/3 cup chopped pecans
1 teaspoon sugar
1/4 teaspoon ground cinnamon
1 egg, beaten


Recipe



Heat oven to 375°. Spray large cookie sheet with cooking spray.

In a 10-inch skillet, cook apple, caramel topping and 1/2 teaspoon cinnamon over medium-low heat, stirring occasionally, until apple is tender.

Unroll dough onto cookie sheet. Spoon apple mixture lengthwise down center of dough; spread to within 1/2 inch of edges. Sprinkle with pecans. Starting with short side, roll up; firmly pinch edges to seal.

In a small bowl, mix sugar and 1/4 teaspoon cinnamon. Brush dough with egg. Sprinkle with cinnamon-sugar mixture. Make 3 slits 2 inches apart on top of dough.
Bake 15 to 20 minutes or until deep golden brown.

Serves 8