Grandfather Silas's Spiced Apple And Sausage Strudel

Name: Grandfather Silas's Spiced Apple and Sausage Strudel (Standard)
Total time: 1 h 30 min
Yield: 8
Cuisine: Holiday
Ingredients: 2 1/2 cups All-purpose flour; 1/2 tsp Salt; 1/2 cup Shortening, cold; 1/2 cup Butter, cold and cubed; 6-8 tbsp Ice water; 1 lb Italian sausage, removed from casings; 4 cups Apples, peeled, cored, and diced; 1/2 cup Brown sugar, packed; 1 tsp Cinnamon; 1/4 tsp Nutmeg; 2 tbsp Butter; 1 Egg; 1 tbsp Water

⏱1h 30m

👥8

🔥450 cal

Medium

🍽️Holiday

A comforting and flavorful strudel filled with savory sausage, sweet apples, and warm spices, perfect for a cozy meal.

2 1/2 cups All-purpose flour

1/2 tsp Salt

1/2 cup Shortening, cold

1/2 cup Butter, cold and cubed

6-8 tbsp Ice water

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(0 reviews)

⏱1h 30m

👥8

🔥450 cal

Medium

🍽️Holiday

A comforting and flavorful strudel filled with savory sausage, sweet apples, and warm spices, perfect for a cozy meal.

#strudel #apple #sausage #comfort food #baking

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.

Ingredients

2 1/2 cups 315 g All-purpose flour
1/2 tsp 2.5 mL Salt
1/2 cup 120 mL Shortening, cold
1/2 cup 120 mL Butter, cold and cubed
6-8 tbsp 90-120 mL Ice water
1 lb 450 g Italian sausage, removed from casings
4 cups 480 g Apples, peeled, cored, and diced
1/2 cup 100 g Brown sugar, packed
1 tsp 5 mL Cinnamon
1/4 tsp 1.25 mL Nutmeg
2 tbsp 30 mL Butter
1 50 g Egg
1 tbsp 15 mL Water

Equipment

Large bowl
Pastry blender
Large skillet
Baking sheet
Parchment paper
Rolling pin

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.

Nutrition per serving

Calories 450