Simplified Apple Strudle Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
CRUST
1/2 cup: Flour,
1/4 cup: Sour cream,
1/4 cup: Margarine,
-, sour cream substitute
FILLING
1 cup: Dry bread crumbs,
-, sugar substitute
2 tbsp: Margarine,
1: Apple,
2 tbsp: Nuts, chopped
1/4 tsp: Cinnamon,
1/3 cup: Sugar,
Directions:
In a large mixing bowl, combine ingredients from crust recipe by pressing
against sides of mixing with a wooden spoon. Mix thoroughly. Wrap in
plastic wrap and refrigerate. Brown bread crumbs in a small skillet. Stir
constantly and cook over low heat to prevent burning. Remove from heat and
cool. Combine crumbs, chopped nuts, sugar and cinnamon n a separate bowl.
Peel and chop apple. Stir apple into crumb mixture. Set aside. Roll out
chilled dough onto a floured board. Roll out to an 8" X 10" rectangle. Lift
onto cookie sheet. Place apple filling down on half of the dough,
lengthwise. Moisten edges of dough with water and fold plain half over
filling half. Pinch together and prick a few holes in top of pastry roll.
Bake at 350 degrees for 25 to 30 minutes. Sprinkle with powder sugar.
Source: International Cuisine, Presented by Professional Home Economists
Brought to you and yours via Nancy OBrion and her Meal-Master.
Source from luhu.jp
against sides of mixing with a wooden spoon. Mix thoroughly. Wrap in
plastic wrap and refrigerate. Brown bread crumbs in a small skillet. Stir
constantly and cook over low heat to prevent burning. Remove from heat and
cool. Combine crumbs, chopped nuts, sugar and cinnamon n a separate bowl.
Peel and chop apple. Stir apple into crumb mixture. Set aside. Roll out
chilled dough onto a floured board. Roll out to an 8" X 10" rectangle. Lift
onto cookie sheet. Place apple filling down on half of the dough,
lengthwise. Moisten edges of dough with water and fold plain half over
filling half. Pinch together and prick a few holes in top of pastry roll.
Bake at 350 degrees for 25 to 30 minutes. Sprinkle with powder sugar.
Source: International Cuisine, Presented by Professional Home Economists
Brought to you and yours via Nancy OBrion and her Meal-Master.
Source from luhu.jp