30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Grandfather Silas's Spiced Apple And Sausage Strudel
Grandfather Silas's Spiced Apple And Sausage Strudel
Grandfather Silas's Spiced Apple And Sausage Strudel
⏱1h 45m
👥8
🔥500 cal
Medium
🍽️Holiday
A more nuanced version of the classic strudel, featuring a flaky all-butter crust, a touch of maple syrup in the filling, and a sprinkle of toasted pecans.
A more nuanced version of the classic strudel, featuring a flaky all-butter crust, a touch of maple syrup in the filling, and a sprinkle of toasted pecans.
Prepare the Dough: In a food processor, pulse together the flour and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs. Gradually add ice water, pulsing until the dough just comes together. Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.
Prepare the Filling: In a large skillet, cook the Sweet Italian sausage over medium heat, breaking it up with a spoon, until browned. Drain off any excess grease. Add the diced apples, brown sugar, maple syrup, cinnamon, and nutmeg to the skillet. Cook until the apples are tender, about 8-10 minutes. Stir in the 2 tbsp of butter and the toasted pecans.
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 (egg yolk and heavy cream).
Bake for 35-40 minutes, or until golden brown. Let cool slightly before slicing and serving.
Ingredients
8
2 1/2 cups315 gAll-purpose flour
1/2 tsp2.5 mLSalt
1 cup225 gButter, very cold and cubed
1/4 cup60 mLIce water
1 lb450 gSweet Italian sausage, removed from casings
4 cups480 gApples (Honeycrisp or Gala), peeled, cored, and diced
1/3 cup67 gBrown sugar, packed
2 tbsp30 mLMaple syrup
1 tsp5 mLCinnamon
1/4 tsp1.25 mLNutmeg
1/4 cup30 gPecans, toasted and chopped
2 tbsp30 mLButter
150 gEgg yolk
1 tbsp15 mLHeavy cream
Equipment
Food processor
Large skillet
Baking sheet
Parchment paper
Rolling pin
Instructions
Prepare the Dough: In a food processor, pulse together the flour and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs. Gradually add ice water, pulsing until the dough just comes together. Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.
Prepare the Filling: In a large skillet, cook the Sweet Italian sausage over medium heat, breaking it up with a spoon, until browned. Drain off any excess grease. Add the diced apples, brown sugar, maple syrup, cinnamon, and nutmeg to the skillet. Cook until the apples are tender, about 8-10 minutes. Stir in the 2 tbsp of butter and the toasted pecans.
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 (egg yolk and heavy cream).
Bake for 35-40 minutes, or until golden brown. Let cool slightly before slicing and serving.
Comments