Dorothy Cannell: Today being a dreary day, I felt in the mood to bake. I have always enjoyed Apple Strudel, but wasn’t keen on the amount of work involved. Several years ago I came upon an easy version that used crescent rolls for the pastry. It just so happened I had a tube of them in the fridge. My husband had bought them with the idea we could have them with soup for dinner as we often did when we were first married, and quick and cheap was the order of the day. The other ingredients I also had on hand.
1 ½ cups of diced peeled apples
½ cup chopped toasted pecans
¼ cup packed brown sugar
1 teaspoon ground cinnamon
Flour for dusting
1 can refrigerated crescent dinner rolls
2 tablespoons butter, softened
Additional softened butter
- Heat oven to 375. In medium bowl, toss apples, pecans, brown sugar and cinnamon. Set aside.
- Dust work surface lightly with flour. Unroll dough on floured surface. With fingers, press dough lightly into rectangle. Press perforations to seal. Using floured rolling pin, roll out dough as thin as possible. With pastry brush, spread 2 tablespoons butter all over dough.
- Spoon apple mixture onto one long side of dough. Gently lift apple-topped edge of dough and start rolling up strudel toward plain dough edge until filling is completely sealed. If needed, turn log to place seam on bottom. Brush strudel with additional butter.
- Bake on parchment lined baking sheet for 25 minutes, or until golden brown.
This is good with a cup of tea and whatever book you happen to be reading as the rain spatters the windowpanes.