Mock Apple Strudel

On this day, I declare loud and proud over the interwebs that Izzy has learned her first trick!!  Besides using the litter box consistently, that’s kind of a necessity for my sanity.  She now knows how to come when she’s called…as long as you extend your hand out in such a way as she can see it and thinks you’re holding a treat.  She will also stand on her back legs for treats, which is incredibly adorable.  I promise I will take a picture of her standing like a little prairie dog soon.  It’s just these little things in life that make me so happy.

Like Izzy standing on her hind legs, realizing I had an extra bottle of grape soda in the pantry, or waking up to find the comforter still on top of me, and not completely wrapped around Luke.  Or, biting into a piece of this apple “strudel.”  I guess it’s not proper strudel since the dough is more of a sweet bread than a pastry, but it’s still really tasty.  Also, homemade pastry dough, while totally legit and delicious, is a project I’m just not ready to take on yet.

But this strudel did fine.  I’ve mentioned before that I always like to have some sort of breakfast appropriate baked good available for Luke to encourage some little morning noshing.  It is, after all, the most important meal of the day.

So I try to vary what I offer to keep things interesting.  This strudel was definitely a nice interlude between muffin and scone, with its soft fluffy dough enveloping tender chunks of fresh apple, covered in cinnamony goodness, all drizzled with a vanilla scented glaze.  This is definitely one of those makes-your-house-smell-awesome kind of strudel.


Mock Apple Strudel

Adapted from Taste of Home

Makes one log of strudel

2 cups all-purpose flour

3 teaspoons baking powder

2 tablespoons plus 1/2 cup sugar, divided

1/2 teaspoon salt

1/4 cup cold butter

3/4 cup milk

1 tablespoon butter, melted

3 cups chopped tart apples

1 teaspoon ground cinnamon


1/2 cup confectioners’ sugar

1 teaspoon fat-free milk

1/4 teaspoon vanilla extract

In a large bowl, combine the flour, baking powder, 2 tablespoons sugar and salt. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Turn onto a lightly floured surface; knead 8-10 times.

Roll out into a 14-in. x 10-in. rectangle. Brush with melted butter. Top with apples; sprinkle with cinnamon and remaining sugar.

Roll up jelly-roll style, starting with a long side; pinch seams to seal. Place on a parchment paper-lined cookie sheet baking pan. Bake at 425° for 25-30 minutes or until golden brown.  You may have to cover it with foil to prevent over-browning.

Remove from pan to a wire rack. In a small bowl, combine the confectioners’ sugar, milk and vanilla; drizzle over warm strudel. Sprinkle with nuts if desired.


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