3 1/4 cups sliced peeled McIntosh apple (about 1 pound)
1/4 cup packed brown sugar
3 tablespoons raisins
1 tablespoon fresh lemon juice
1 tablespoon chilled butter, cut into small pieces
1 teaspoon cornstarch
1/8 teaspoon ground cinnamon
White rice flour, for dusting
1 tablespoon butter, melted
1 teaspoon turbinado sugar
1 teaspoon powdered sugar
How to Make It
Weigh or lightly spoon flours and cornstarch into dry measuring cups; level with a knife. Sift together flours, cornstarch, granulated sugar, xanthan gum, and salt in a medium bowl.
Place cream cheese, softened butter, milk, and egg in a food processor; process until blended. Add flour mixture; process until blended and dough pulls away from sides. Shape dough into a ball; wrap in plastic wrap. Chill 1 hour.
Preheat oven to 375°.
Combine apple and next 6 ingredients (through cinnamon), tossing to coat apple.
Place dough on a baking sheet lined with parchment paper and lightly floured. Cover with an additional sheet of parchment paper. Roll dough into a 13-inch circle; remove top layer of parchment paper. Spoon apple mixture onto half of circle, leaving a 1-inch border around outside edges.
Fold dough over filling; press edges together with a fork to seal. Brush top of dough with melted butter; sprinkle with turbinado sugar.
Cut three diagonal slits into top of strudel using a sharp knife. Bake at 375° for 40 minutes or until golden brown. Cool completely on pan. Sprinkle with powdered sugar before serving.
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