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Creamy Apple Strudel



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1 1/2 cups apple slices, peeled
1/3 cup 4 tbsp. sugar, divided
1/4 tsp. cinnamon
1/4 cup 2 tsp. cold milk, divided
1 large egg
2 cups flour
1 1/2 tsp. baking powder
1/2 tsp. salt
2 tbsp. butter, divided
3/4 cup 1 tbsp. whipping cream, divided
9 slices Wisconsin Cheddar, Wisconsin Edam or Wisconsin Gouda cheese (about 1 oz. each)


  1. 1
    In a small bowl, combine apples, 1/3 cup sugar and cinnamon. Set aside.
  2. 2
    In a small bowl, beat together milk and egg. In a medium bowl, combine flour, 1/4 cup (4 tbsp.) sugar, baking powder and salt. Cut in 1 tbsp. of the butter until the flour mixture looks like bread crumbs. Add milk-egg mixture; stir only until combined. Turn dough onto a floured surface; lightly knead 8 to 10 times or until dough holds together. Roll or pat into a 14"x9" rectangle.
  3. 3
    Spread dough with 1 tbsp. of the whipping cream, leaving 1/2" border all around. Top with apple filling. Starting with one long side, roll up tightly in jelly roll fashion. Pinch tightly to close. Cut into 9 equal slices. Melt remaining 1 tbsp. butter in the bottom of an 8"x8" baking pan; place slices into pan. Bake at 350°F for 40 to 45 minutes or until brown. Pour remaining 3/4 cup whipping cream over the strudel. Lower oven temperature to 325°F; continue to bake for 25 to 30 minutes. Let stand 2 to 3 minutes before removing from pan. Serve hot or warm with cheese slices.

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preparation methods
cuisines North & South American
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