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
APPLE STRUDEL TWO WAYS
Posted for ZWT6 for the German region. I found this on an authentic German cooking website. There are two ways to prepare this dish - one is using a canned apple pie filling or the other is using apples you cook yourself. If you cook the apples yourself a day ahead it will make the process of making the strudel much quicker. I'm posting both methods so you can choose based on the time you have available to make the dish. Hope you enjoy!
Provided by HokiesMom
Categories Dessert
Time 50m
Yield 1 strudel, 8 serving(s)
Number Of Ingredients 14
Steps:
- METHOD ONE - QUICKEST:.
- Preheat oven to 375°F Using a slotted spoon, remove apples from the pie filling, discarding much of the thick liquid. Place in medium bowl; stir in walnuts, 1/2 teaspoon cinnamon, and lemon zest.
- In small bowl, combine 1/4 cup sugar and 1/2 teaspoon cinnamon and mix well. On work surface, place one sheet of filo dough. Brush with butter and sprinkle with a generous teaspoon of the cinnamon sugar mixture. Repeat layers, using all of the filo dough.
- Spoon apple filling across one long end of the filo stack, leaving a 2" border along one long edge and the sides. Brush edges around apple filling with butter. Fold in side edges, then roll up filo dough, enclosing the filling. Brush edge with butter and seal. Brush butter over the entire roll.
- Using two spatulas, carefully place on ungreased cookie sheet. Bake at 375F for 20-30 minutes or until pastry is golden brown and crisp. Cool on pan for 10 minutes, then using two spatulas, remove to wire rack to cool. Serve warm.
- METHOD 2 - QUICK ENOUGH:.
- Place apple slices in a medium saucepan with the apple juice, 1 tablespoon flour, a pinch of salt, and 1/4 cup brown sugar. Cook over medium heat until the apples are crisp-tender. Cool completely.
- To the apples stir in walnuts, 1/2 teaspoon cinnamon, and lemon zest.
- In small bowl, combine 1/4 cup sugar and 1/2 teaspoon cinnamon and mix well. On work surface, place one sheet of filo dough. Brush with butter and sprinkle with a generous teaspoon of the cinnamon sugar mixture. Repeat layers, using all of the filo dough.
- Spoon apple filling across one long end of the filo stack, leaving a 2" border along one long edge and the sides. Brush edges around apple filling with butter. Fold in side edges, then roll up filo dough, enclosing the filling. Brush edge with butter and seal. Brush butter over the entire roll.
- Using two spatulas, carefully place on ungreased cookie sheet. Bake at 375F for 20-30 minutes or until pastry is golden brown and crisp. Cool on pan for 10 minutes, then using two spatulas, remove to wire rack to cool. Serve warm.
APPLE STRUDELS
You can substitute another fruit for the apples, such as cherries, pears, or apricots. Posted for ZWT 2006.
Provided by Annisette
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven 425F degrees. Lightly grease two cookie sheets.
- Peel, core, and thinly slice the apples.
- In a saucepan, heat the butter and cook the apples for 2 minutes until lightly golden. Add the orange juice, honey, sugar, and raisins. Stir until the sugar dissolves and the apples are just tender. Set aside and allow to cool completely.
- Place sheet of pastry on a flat surface. Fold in half and make small cuts in the folded edge of the pastry at 3/4 inch intervals. Open the pastry and sprinkle with half of the ground almonds.
- Drain the apple and place half of the apple in the center of the pastry. Brush the edges with egg and fold together, pressing firmly.
- Place the strudel on the cookie sheet, seam side down. Brush with egg and sprinkle with half of the combined sugar and cinnamon.
- Make another strudel with the other sheet of pastry and the remaining apple filling.
- Bake for 20-25 minutes or until the pastry is golden and crisp.
Nutrition Facts : Calories 489.4, Fat 28.1, SaturatedFat 8, Cholesterol 34.1, Sodium 185.1, Carbohydrate 55.6, Fiber 3.3, Sugar 23.6, Protein 6.3
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- In a large skillet, combine the apples, granulated sugar, cinnamon, brandy, raisins, and salt. Cook over medium heat, stirring frequently, until the liquid from the apples dissolves and the apples are soft, 10 to 12 minutes. Stir in the walnuts and set aside to cool.
- Preheat the oven to 350°F and set an oven rack in the middle position. Line a 13 x 18-inch baking sheet with parchment paper.
- Wet and wring out a clean dishtowel. Have the melted butter nearby with a brush. Unroll the phyllo and cover it with the plastic wrap from the package (it's usually rolled in a sheet of plastic) or a sheet of wax paper, followed by the damp towel; keep it covered as you work so it doesn’t dry out. (Note: if you work quickly, you don’t need to be quite as careful about this.)
- Place 1 phyllo sheet on a clean work surface with the long side facing you. Brush the sheet with melted butter. You may find it easier to drizzle a bit of butter on the dough with the brush and then spread it across the dough in gentle strokes. Layer with four additional phyllo sheets, brushing each layer with the melted butter. (You should have a stack of five buttery sheets.)
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