Ingrédients pour Sour Cream Apple Strudel
- 1 cup (2 sticks) cold unsalted butter
- 3 cups all-purpose flour
- ½ cup sour cream
- 1 teaspoon salt
- Plain Breadcrumbs
- Baking Apples
- ¾ cup granulated sugar
- Ground Cinnamon
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Comment préparer Sour Cream Apple Strudel
- **Make the Pastry:** Whisk together 3 cups all-purpose flour and 1 teaspoon salt in a large bowl. Cut in 1 cup (2 sticks) cold unsalted butter, using a pastry blender or your fingers, until the mixture resembles coarse crumbs.
- Stir in ½ cup sour cream until just combined. Do not overmix.
- Gently form the dough into a ball, wrap tightly in plastic wrap, and refrigerate overnight.
- **Prepare the Filling:** In a large bowl, combine ½ cup panko breadcrumbs and ¼ cup melted unsalted butter.
- Add 6 medium apples (about 3 pounds), peeled, cored, and thinly sliced; ¾ cup granulated sugar; 2 teaspoons ground cinnamon; and ¼ teaspoon ground nutmeg. Toss gently to combine.
- **Assemble the Strudel:** On a lightly floured surface, divide the chilled dough into thirds. Roll each portion into a 15x12-inch rectangle.
- Evenly spread the filling onto each rectangle, leaving a 1-inch border.
- Starting from the long side, tightly roll up each rectangle, pinching the seams and ends to seal.
- Place the strudels seam-side down on a baking sheet lined with parchment paper.
- **Bake:** Bake in a preheated oven at 350°F (175°C) for 55-60 minutes, or until the strudel is golden brown and the filling is bubbly.
Nutrition Information (Approximate per serving)
Sodium
61 g
Sugar
397g
Fat
294g
Carbs
73g
