Sour Cream Apple Strudel
Delight in the warm, flaky layers of this homemade Sour Cream Apple Strudel, a dessert that combines the rich, velvety tang of sour cream with the comforting sweetness of cinnamon-spiced apples. This recipe layers buttery, golden-crisp phyllo dough around a luscious filling of diced apples, a hint of lemon, and optional raisins for bursts of sweetness. The sour cream adds a creamy twist to the traditional apple strudel, setting it apart with a unique and indulgent texture. Easy enough for aspiring bakers yet impressive enough for entertaining, this strudel comes together in just an hour. Serve it warm, dusted with powdered sugar, for a perfect ending to any meal—or pair it with a scoop of vanilla ice cream for an extra indulgent treat.
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Recipe Information
Ingredients
- 12 sheets Phyllo dough
- 100 grams Unsalted butter, melted
- 4 medium Apples, peeled, cored, and diced
- 100 grams Granulated sugar
- 1 teaspoon Ground cinnamon
- 2 tablespoons Lemon juice
- 120 grams Sour cream
- 2 tablespoons All-purpose flour
- 50 grams Raisins (optional)
- 2 tablespoons Powdered sugar (for dusting)
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a large mixing bowl, combine the diced apples, granulated sugar, ground cinnamon, lemon juice, sour cream, flour, and raisins (if using). Mix well to coat the apples evenly and to form a thick filling.
Lay one sheet of phyllo dough on a clean surface and brush lightly with melted butter. Place a second sheet on top and brush with more butter. Repeat this process until you have layered 6 sheets total.
Spoon half of the apple filling along one long edge of the phyllo layers, leaving a 2-inch border on the sides.
Fold the sides of the phyllo over the filling, then carefully roll it up tightly like a jelly roll. Place the strudel seam-side down on the prepared baking sheet.
Repeat the layering and filling process with the remaining phyllo sheets and apple filling to create a second strudel.
Brush the tops of both strudels with the remaining melted butter.
Bake in the preheated oven for 30-35 minutes, or until the strudels are golden brown and crisp.
Allow the strudels to cool for 10-15 minutes, then dust with powdered sugar before slicing and serving.
Nutrition Facts
Calories |
2680 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.6 g | 148% | |
| Saturated Fat | 67.7 g | 338% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 278 mg | 93% | |
| Sodium | 1480 mg | 64% | |
| Total Carbohydrate | 408.7 g | 149% | |
| Dietary Fiber | 29.8 g | 106% | |
| Total Sugars | 226.3 g | ||
| Protein | 27.4 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 286 mg | 22% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1402 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
