Apple Strudel

This is a simple version of apple strudel. The dough rolls out easily and the sauteed apples are divine.


Apple Filling:

1 teaspoon vegetable oil

1 teaspoon butter

2 Granny Smith apples, peeled, cored and sliced


1 tablespoon water

1 teaspoon ground cinnamon

1/2 cup golden raisins

Pastry Crust:

1 cup flour

1/4 teaspoon salt

3 tablespoons sugar

1/4 cup chilled butter

3 tablespoons ice water


1 egg white, beaten until foamy

1 teaspoon sugar

Honey Tips

Honey Is Magic

In the days before biology and botany were understood, people thought it was a special kind of magic that turned flower nectar into honey.


Preheat oven to 375°. Spray a baking sheet with non-stick cooking spray.
Saute apples slices in oil and butter for 3 minutes. Add honey, water and cinnamon. Saute over medium low heat another 3-5 minutes until apples are golden. Stir in raisins, remove from heat. Let apples cool completely.
In a medium bowl mix together flour, salt and sugar. Using a pastry cutter or two knives cut butter into flour mixture until it resembles a coarse meal. Add water and mix with a fork until dough forms. Gather into a ball and let rest for 5 minutes.
On a lightly floured surface roll dough into an 8 X 12-inch rectangle. Spoon cooled filling down the long edge and carefully roll dough over the filling, sealing edges and ends of roll. Place seam side down on prepared baking sheet. Brush top with beaten egg white and sprinkle with sugar.
Bake 35-40 minutes until top is golden. Remove from oven. Let cool 15 minutes before slicing.
Serves: 6