Prep time: 45 mins
Cook time: 25 mins
Total time: 1 hour 10 mins
Dough
- 1 cup all-purpose flour
- 3 tbsp vegetable oil
- ¼ tsp salt
- 1 tsp granulated sugar
- 5 tbsp cold water
- 1 tbsp butter, melted
Filling
- ½ cup NatureBox Cinnamon Almonds, coarsely ground (www.naturebox.com)
- 2 Granny Smith apples, peeled and cored
- 3 tbsp brown sugar
- 2 tsp cinnamon
- ½ tsp nutmeg
- Add flour, oil, granulated sugar and salt to a standalone mixer and mix on low with a paddle attachment (can also use a wooden spoon).
- Add water 1 tbsp at a time while mixing until a dough forms. Add more water as needed. Dough should clean sides of the bowl.
- Switch to a hook attachment and knead for 5 minutes (you can also knead the dough by hand for 10 minutes). Remove and knead by hand 2 minutes on a floured surface.
- Gather dough into a ball and wrap with plastic wrap. Let stand 30 minutes at room temperature.
- While dough is resting, chop the apples and mix together with the brown sugar and spices in a mixing bowl. Set aside.
- Preheat oven to 425 degrees F.
- Once dough is set, roll out onto a large floured cutting board as thin as possible into a rectangle.
- Making sure the horizontal side is facing you, add the apple filling to the bottom ⅓ of the rectangle.
- Sprinkle the almonds on top, then tightly roll the filling up, rolling away from your body. Seal by rubbing water into the dough crease.
- Form into a crescent shape and place onto an ungreased baking sheet. Brush the top with melted butter.
- Bake for 25 minutes, then remove from the oven and cool for 10 before cutting and serving.
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/almond-apple-strudel/
3.2.2089