Dough For Strudel
A flaky, golden apple strudel with cinnamon, pecans, and coconut, perfect for dessert or brunch, offering a delightful combination of sweet, spicy, and crunchy flavors.
Ingredients
Instructions
- Mix together all ingredients.
- Knead in bowl until arm is tired.
- Divide dough into 6 parts.
- Brush each part with melted oleo, cover, and let rest in warm place for about 20 minutes.
- Roll out on a floured towel and stretch where necessary.
- Brush rolled-out dough with oleo.
- Sprinkle with crushed vanilla wafers, bread crumbs, or corn flakes.
- Add slices of apples with skin.
- Sprinkle with at least 1/2 cup of cinnamon sugar.
- Add pecans and coconut in layers.
- Roll into a log, pinch ends, and brush with melted oleo.
- Bake at 350°F for 45 to 60 minutes.
- Brush with butter and sprinkle sugar on top.
Tips & Substitutions
To achieve a thinner, stretchier dough, let it rest longer after dividing. If you don’t have oleo, unsalted butter or margarine can be used as substitutes. For a richer flavor, consider adding a teaspoon of vanilla extract to the dough. Make sure to keep your work surface well-floured to prevent sticking while rolling out the dough.
Serving Suggestions
Serve warm, dusted with powdered sugar for added sweetness. This strudel pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a delightful contrast, enjoy it alongside a bowl of Cucumber Potato Soup for a light and refreshing meal.
Storage & Reheating
Store any leftover strudel in an airtight container in the refrigerator for up to 3 days. To reheat, preheat your oven to 350°F, place the strudel on a baking sheet, and warm for about 15 minutes or until heated through. This will help maintain the crispiness of the pastry.
Nutrition & Diet Analysis (per serving)
Each serving of Dough For Strudel contains roughly 75 calories, with 2g protein, 16g carbohydrates, and 1g fat. Note that it is relatively high in sodium, at 1187mg per serving (52% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour for this strudel?
Yes, you can substitute all-purpose flour with bread flour for a chewier texture, or even use whole wheat flour for a healthier option. Just be aware that whole wheat flour may require a bit more water due to its higher absorbency.
How can I prevent the strudel from becoming soggy?
To prevent sogginess, ensure that any fruit used, like apples, is well-drained if using fresh or frozen. Sprinkling bread crumbs or crushed vanilla wafers on the dough before adding the fruit can also help absorb excess moisture.
Can I freeze the strudel before baking?
Yes, you can freeze the assembled but unbaked strudel. Wrap it tightly in plastic wrap and aluminum foil, and freeze for up to 3 months. When ready to bake, simply remove from the freezer and bake straight from frozen, adding an extra 10-15 minutes to the baking time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).