Instructions
- Prepare the Dough: In a large bowl, whisk together the flour and salt. Cut in the shortening and butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing until the dough comes together. Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Prepare the Filling: In a large skillet, cook the Italian sausage over medium heat, breaking it up with a spoon, until browned. Drain off any excess grease. Add the diced apples, brown sugar, cinnamon, and nutmeg to the skillet. Cook until the apples are tender, about 8-10 minutes. Stir in the 2 tbsp of butter.
- Assemble the Strudel: Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the dough into a large rectangle, about 12x16 inches. Transfer the dough to a baking sheet lined with parchment paper. Spread the Filling evenly over the dough, leaving a 1-inch border on all sides.
- Roll up the strudel tightly, starting from one of the long sides. Pinch the ends to seal. Brush the top of the strudel with the Egg Wash.
- Bake for 30-35 minutes, or until golden brown. Let cool slightly before slicing and serving.
