This Apple Struddel is SO easy, I think now I get why they call it ‘Mock’ Apple Struddel. Forget the pastry dough, forget the butter, forget the phyllo dough. This is so easy you should really make it and give it a try. It is so divine, it melts in your mouth and it never fails. Every Fall Season I make it for my family just because I know how much WE ALL love apples baked in dessert.
Consider this an Apple bread, but it is a quick bread, so no yeast, no kneading and no proofing the dough in here. Trust me, the hardest thing here is to peel and core the apples.
For the apples it is better to use Granny Smith, because of their tartness the dessert doesn’t get overly sweet and I have come to the conclusion that these are the best apples to bake with because they also hold their shape pretty good. Other apples like Delicious Red are a NO GO for baking recipes (unless the recipe asks for it)
In a large bowl or in the bowl of a food processor combine the flour, baking powder, 2 tablespoons sugar and salt. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until it comes together as a loose dough, it should be sticky. Turn onto a lightly floured surface; knead a couple times, the dough will come together and will be easier to handle. Depending on where you live you may need to add more or less flour. (careful not to add too much!).
Roll out into a rectangle about 14x10-in and brush with melted butter. Top with apples, cinnamon and remaining sugar.
Starting with a long side, start rolling up jelly roll syle and pinch the seams to seal. Place seam side down on a baking pan lined with parchment paper. Bake at 425F for 25-30 minutes or until golden brown.
Carefully remove from pan and cool off on a wire rack.
In a small bowl, combine the confectioners' sugar, milk and vanilla; drizzle over warm strudel. Sprinkle with the chopped almonds (walnuts or pecans are a great substitute too!)