Hands-on Time
20 Mins
Total Time
3 Hours
Yield
Serves 8 (serving size: 1/8 of strudel)

Gorgeous layers of sweet apples, raisins, and cinnamon rolled in a gluten-free version of German pastry dough will make this recipe a new favorite.

How to Make It

Step 1

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.

Step 2

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.

Step 3

Preheat oven to 375°.

Step 4

Combine apple and next 6 ingredients (through cinnamon), tossing to coat apple.

Step 5

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.

Step 6

Fold dough over filling; press edges together with a fork to seal. Brush top of dough with melted butter; sprinkle with turbinado sugar.

Step 7

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.

Gluten-Free Baking

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