SPICED APPLE STRUDEL & BRANDY COCKTAIL
The classic Sixties sidecar cocktail is given a Viennese twist with flavours of apple strudel - a tasty tipple for the Eurovision Song Contest
Provided by Miriam Nice
Categories Cocktails, Drink
Time 25m
Number Of Ingredients 8
Steps:
- Dip the rim of 4 Martini glasses in a saucer of water, then into a saucer or small dish of golden caster sugar. Pop the glasses into the fridge until ready to serve.
- Warm the apple juice in a small saucepan with the cinnamon stick. Bring to the boil, then turn off the heat and leave to go cold. Once cold, discard the cinnamon stick and pour into a jug.
- Put the Cognac, Disaronno, Madeira wine and lemon juice into a cocktail shaker with a large handful of ice. Shake together until the mixture is chilled. Strain into your glasses, top up with the spiced apple juice and serve immediately.
Nutrition Facts : Calories 161 calories, Carbohydrate 16 grams carbohydrates, Sugar 16 grams sugar
APPLE-BRANDY STRUDEL
Spiced apples, raisins, and prunes are folded into layers of flaky store-bought phyllo for a tempting treat. Honey, which softly sweetens the filling, is offset by a dash of brandy.
Provided by Martha Stewart
Categories Pie & Tarts Recipes
Time 1h
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees, with rack in upper third. Gently stir together breadcrumbs, apple, raisins, prunes, honey, brandy, cinnamon, and salt in a medium bowl. Set filling aside.
- Brush a sheet of phyllo with butter. Top with 2 sheets, and brush with butter; repeat. Spread with filling. Starting at a short end, roll to enclose filling. Transfer, seam side down, to a baking sheet lined with parchment paper.
- Bake until golden brown, about 35 minutes. Transfer strudel to a wire rack; let cool 15 minutes. Sprinkle with cinnamon and sugar, and serve with whipped cream.
APPLE STRUDEL RECIPE
Apple Strudel is much easier to make from scratch than you think and tastes amazing dusted with powdered sugar! Everyone will love this traditional Apfelstrudel that has a flaky crust and is filled with juicy spiced apples.
Provided by Julia Foerster
Categories Dessert
Time 1h35m
Number Of Ingredients 14
Steps:
- In the bowl of a stand mixer fitted with the paddle attachment combine melted butter, flour, salt, and lukewarm water. Mix at medium speed about 1 minute until a smooth and elastic dough forms.
- In a small saucepan (with a lid) bring water to a boil then remove the pot from the heat, empty the pot and dry it with a dish towel. Line the pot with a sheet of parchment paper, put the dough into the pot and put the lid on. Let sit for 30 minutes at room temperature.
- Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
- Meanwhile, in a small bowl combine raisins and rum. Let sit for 30 minutes. Then discard the rum.
- Peel, core, and cut the apples into small stripes (batonnets, see image above). Combine apples with lemon juice. Add cinnamon, sugar, raisins, almonds, and vanilla extract. Set aside.
- Lay a thin kitchen towel preferably with a pattern flat on the counter. Sprinkle with flour. Roll the dough out as thin as you can. Brush it with a little bit of melted butter.
- Then use your hands to carefully stretch it until it is about 18x12 inches (45x30 cm) big and you're able to see the pattern of the dish towel through the dough.
- Brush half of the melted butter over the rolled out dough.
- The long side should be facing you. On the right side of the rectangle, leave a few inches space, then sprinkle the breadcrumbs top to bottom over the dough in a 6-inch thick line. Leave a 2-inch margin at the top and bottom of the strip.
- Pile the apple filling on top of the breadcrumbs. Use a slotted spoon so the liquid stays in the bowl.
- Fold the 2-inch margin at the top and bottom of the dough over onto the filling then roll up the strudel from the short side with the help of the towel. Tuck the ends.
- Carefully transfer the Strudel to the prepared baking sheet, seam side down. Brush with a little bit of melted butter.
- Bake for about 50 minutes in the lower third of the oven, until lightly golden on top. Brush strudel with remaining melted butter every 20 min while in the oven.
- Let cool for 10 minutes then sprinkle with powdered sugar and serve warm.
Nutrition Facts : Calories 377 kcal, ServingSize 1 serving
EASY APPLE STRUDEL
This apple strudel recipe is very simple to make, yummy and best of all, inexpensive.
Provided by JESSLUV
Categories Bread Yeast Bread Recipes
Time 1h10m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Place apples in a large bowl. Stir in brown sugar and golden raisins; set aside. Place puff pastry on baking sheet. Roll lightly with a rolling pin. Arrange apple filling down the middle of the pastry lengthwise. Fold the pastry lengthwise around the mixture. Seal edges of pastry by using a bit of water on your fingers, and rubbing the pastry edges together. Whisk egg and milk together, and brush onto top of pastry.
- Bake in preheated oven for 35 to 40 minutes, or until golden brown.
Nutrition Facts : Calories 501.2 calories, Carbohydrate 87.9 g, Cholesterol 31.8 mg, Fat 16.5 g, Fiber 3.5 g, Protein 5.6 g, SaturatedFat 4.3 g, Sodium 130.3 mg, Sugar 62.2 g
QUICK PUFF PASTRY APPLE STRUDEL
This is an easy apple strudel version with puff pastry that is ready in less than an hour. It tastes especially delicious fresh out of the oven with some vanilla ice cream.
Provided by Natalie Titanov
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 40m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Combine apples, 3/4 cup sugar, raisins, walnuts, and cinnamon in a large bowl for the filling.
- Dust a flat work surface lightly with flour. Unroll puff pastry and sprinkle lightly with flour. Roll out slightly and mark into 3 equal sections. Spoon filling into the central section then fold over the section on the left and brush with egg. Fold the right section on top, just like a letter. Make shallow diagonal cuts in the top layer of the apple strudel. Brush with egg and sprinkle with 1 tablespoon sugar.
- Bake in the preheated oven until apple studel is puffed up and golden, 25 to 30 minutes.
Nutrition Facts : Calories 375.8 calories, Carbohydrate 54.1 g, Cholesterol 23.3 mg, Fat 17.2 g, Fiber 3.3 g, Protein 4.8 g, SaturatedFat 3.6 g, Sodium 87.1 mg, Sugar 34 g
APPLE STRUDEL
Steps:
- Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
- In a small bowl, create a slurry by combining 1/4 cup of the apple juice with the cornstarch. Mix until smooth and set aside.
- In a large saucepan over medium heat, cook the apples with the remaining 1 cup apple juice, raisins, sugar and cinnamon until the apples are tender, 8 to 10 minutes. Stir the cornstarch slurry (it may have settled) and add it to the apple mixture, stirring constantly until smooth and lump free. Simmer for 1 minute more, stirring constantly. Remove from the heat and cool. Stir in the pecans, cover and chill.
- Lay out 1 phyllo sheet on a clean, flat, lightly floured surface. Brush with some melted butter and sprinkle with 1 tablespoon breadcrumbs. Repeat this procedure with two more layers of phyllo, butter and breadcrumbs. Top with the fourth sheet of phyllo. Spread the apple filling evenly onto the phyllo surface, leaving a 1/2-inch clean edge on all sides. Roll into a log, folding the edges at each end beneath the log and brush with some melted butter. Carefully place the strudel on the prepared baking sheet, seam-side down. Bake the strudel until golden brown, 15 to 18 minutes. Remove from the oven and cool for 15 minutes before cutting into 2-inch slices. Sprinkle with confectioners' sugar just before serving. Serve plain or with ice cream.
APPLE STRUDEL WITH CRANBERRY SAUCE
Categories Fruit Dessert Bake Thanksgiving Cranberry Apple Kirsch Fall Bon Appétit
Yield Serves 6
Number Of Ingredients 14
Steps:
- For Sauce:
- Combine cranberries, sugar, water and kirsch in heavy medium saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat to medium and cook until most of berries burst, about 10 minutes. Cool slightly. Transfer to processor and puree. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over low heat before serving.)
- For strudel:
- Combine raisins and kirsch in small bowl. Let stand 1 hour.
- Preheat oven to 375°F. Combine apples, 1/2 cup crumbs, 1/2 cup plus 2 tablespoons sugar and raisin mixture bowl.
- Brush large baking sheet with some of melted butter. Place 1 phyllo sheet on work surface with 1 long side parallel to edge of work surface (cover remaining phyllo with plastic and damp towel). Brush phyllo with melted butter. Sprinkle 1 teaspoon gingersnap crumbs over. Top with second phyllo sheet. Brush with butter; sprinkle with 1 teaspoon gingersnap crumbs. Repeat with remaining phyllo sheet, melted butter and gingersnap crumbs. Spoon apple mixture in 3-inch-wide log along 1 long side of phyllo, leaving 2-inch border at long and short edges. Fold bottom long side over filling, then fold in short sides and roll up jelly roll style. Carefully transfer strudel to prepared baking sheet, seam side down. Brush top of strudel with butter.
- Bake strudel 15 minutes. Brush with remaining butter. Bake until golden, about 30 minutes. Cool on sheet.
- Lightly sift powdered sugar over strudel. Cut strudel crosswise into thick slices. Transfer to plates. Spoon sauce around strudel and serve.
APPLE STRUDEL
Our easy apple strudel recipe is a warming autumnal pudding, full of fruit and spices. Serve up golden brown slices filled with caramelised apple and walnut
Provided by James Martin
Categories Dinner
Time 40m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Heat 75g of the sugar and the vanilla seeds in a medium, heavy-based frying pan over a medium-low heat for 5-8 mins, or until golden brown and caramelised. Add the apples, currants, sultanas, allspice, nutmeg and walnuts, then cook for 10 mins or until the apple is tender. Remove the apple mix from the pan with a slotted spoon and cool to room temperature.
- Line two baking trays with baking paper. Place a sheet of filo on one of the trays, then brush lightly with the melted butter. Sprinkle over 1 tsp sugar. Repeat the process until there are 3 layers of filo. Repeat with the remaining sheets of filo on the second tray.
- Divide the apple mix along the shorter edge of both pastry sheets and gently roll into 2 logs, tucking in the ends as you go. Brush with melted butter and sprinkle over 1 tbsp sugar. Can be made up to one day ahead, kept chilled. Bake for 25 mins, or until the pastry is golden brown and crisp. Let cool slightly, then cut each strudel into 6 diagonal slices. Serve two slices each with a dollop of crème fraîche on the side.
Nutrition Facts : Calories 484 calories, Fat 31 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 35 grams sugar, Protein 5 grams protein, Sodium 0.74 milligram of sodium
CARAMEL APPLE STRUDEL
My father, who was born and raised in Vienna, Austria, would tell us stories about how his mother covered all the kitchen counters with dough whenever she made apple strudel. This recipe is a modern, delicious way to carry on part of my family's heritage. -Sarah Haengel, Bowie, Maryland
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. In a large saucepan, combine the first 6 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until apples are tender, stirring occasionally. Cool completely., Unfold puff pastry onto a large sheet of parchment; roll into a 16x12-in. rectangle. Transfer parchment and pastry to a baking sheet, placing a short side of the rectangle facing you. Using a slotted spoon, arrange apples on bottom half of pastry to within 1 in. of edges. Drizzle apples with caramel topping. Roll up jelly-roll style, starting with the bottom side. Pinch seams to seal, and tuck ends under. , In a small bowl, whisk egg with water; brush over pastry. Sprinkle with coarse sugar. Cut slits in top. Bake 25-30 minutes or until golden brown. If desired, serve with whipped cream and additional caramel topping.
Nutrition Facts : Calories 270 calories, Fat 9g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 140mg sodium, Carbohydrate 46g carbohydrate (24g sugars, Fiber 4g fiber), Protein 3g protein.
APPLE STRUDEL
Provided by Stephen Kinzer
Categories dessert
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- In a large bowl, combine apples, sugar, raisins, pecans, cinnamon, salt and 1/4 cup bread crumbs. Toss until mixed.
- Heat oven to 375 degrees. Place 1 sheet phyllo on a work surface, and brush lightly with melted butter. Sprinkle with a scant tablespoon of bread crumbs. Repeat with remaining sheets of phyllo, stacking them.
- Spoon apple mixture over phyllo to within 1 1/2 inches of edges. Grasping long edges of phyllo, roll up jellyroll fashion. Place roll on a cookie sheet, seam side down. Brush with remaining melted butter. Bake until golden, about 30 minutes. Allow to cool, then sprinkle lightly with confectioners' sugar.
Nutrition Facts : @context http, Calories 398, UnsaturatedFat 10 grams, Carbohydrate 49 grams, Fat 23 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 12 grams, Sodium 123 milligrams, Sugar 36 grams, TransFat 1 gram
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