Apple Strudelpaula Deen Recipes

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APPLE STRUDEL



Apple Strudel image

A classic German dessert with a flaky crust and a sweet glaze.

Provided by Paula Deen

Categories     baking     entertaining     sweets

Time 15m

Yield 15

Number Of Ingredients 15

1/4 cup or apple juice bourbon
1/2 cup golden raisins
2 to 3 peeled, cored, halved, and thinly sliced Granny Smith apples
1/2 juiced lemon
1 tablespoon finely chopped lemon zest
1 teaspoon plus more for sprinkling ground cinnamon
1/2 cup packed brown sugar
1/2 cup crushed shortbread cookies
1/4 cup chopped pecans
2 tablespoons cut into pieces, plus 2 tablespoons melted butter
5 sheets from 1 lb package of frozen dough phyllo dough
1 tablespoon granulated sugar
2 cups confectioner's sugar
3 1/2 tablespoons milk
caramel sauce

Steps:

  • Preheat the oven to 350 °F. Line a baking sheet with parchment paper.
  • In a small bowl, pour the bourbon or apple juice over the raisins and microwave on high for 45 seconds. Let sit for 15 minutes.
  • Combine the raisins, apples, lemon juice, lemon zest, cinnamon, brown sugar, cookie crumbs, pecans and 2 tablespoons cut butter in a large bowl.
  • Remove the phyllo dough from the box, unfold, and cover with a damp towel. Place 1 sheet of phyllo on the work surface and brush lightly with melted butter. Repeat with the remaining sheets, brushing each with melted butter, stacking when done, being sure to keep the unbuttered phyllo covered.
  • Place the apple mixture on the nearest third of the phyllo stack, being sure to leave a 2-inch border. Gently lift the bottom edge of the phyllo stack to cover the filling and fold the side edges over. Continue to roll the stack away from you until the filling is completely sealed in and the seam is on the bottom. Transfer to the prepared baking sheet. Brush the top with melted butter and sprinkle with granulated sugar.
  • Bake for 30 minutes, until golden brown. Pour over the glaze and sprinkle with cinnamon and confectioner's sugar. Pass warm caramel sauce, to drizzle over the strudel.
  • For the Glaze:
  • Mix milk and confectioner's sugar thoroughly.
  • *Cook's Note: If too thick add a little bit of milk. If too thin add a little bit of confectioner's sugar.

PAULA DEEN'S APPLE STRUDEL



Paula Deen's Apple Strudel image

Make and share this Paula Deen's Apple Strudel recipe from Food.com.

Provided by Juenessa

Categories     Dessert

Time 50m

Yield 8 serving(s)

Number Of Ingredients 17

1/4 cup Bourbon or 1/4 cup apple juice
1/2 cup golden raisin
2 -3 granny smith apples, peeled, cored, halved, and thinly sliced (about 1 pound)
1/2 lemon, juice of
1 tablespoon lemon zest, finely chopped
1 teaspoon ground cinnamon, plus more for sprinkling
1/2 cup brown sugar, packed
1/2 cup crushed shortbread cookie
1/4 cup chopped pecans
2 tablespoons butter, cut into pieces
5 sheets phyllo dough, from 1 pound package of frozen dough
2 tablespoons butter, melted, for brushing phyllo sheets, plus more if needed
1 tablespoon granulated sugar
confectioners' sugar
caramel sauce, purchased
2 cups confectioners' sugar
3 1/2 tablespoons milk

Steps:

  • For the Strudel:
  • Preheat the oven to 350 degrees F.
  • Line a baking sheet with parchment paper.
  • In a small bowl, pour the bourbon or apple juice over the raisins and microwave on high for 45 seconds.
  • Let sit for 15 minutes.
  • Combine the raisins, apples, lemon juice, lemon zest, cinnamon, brown sugar, cookie crumbs, pecans, and butter in a large bowl.
  • Remove the phyllo dough from the box, unfold, and cover with a damp towel.
  • Place 1 sheet of phyllo on the work surface and brush lightly with melted butter.
  • Repeat with the remaining sheets, brushing each with melted butter, stacking when done, being sure to keep the unbuttered phyllo covered.
  • Place the apple mixture on the nearest third of the phyllo stack, being sure to leave a 2-inch border.
  • Gently lift the bottom edge of the phyllo stack to cover the filling and fold the side edges over.
  • Continue to roll the stack away from you until the filling is completely sealed in and the seam is on the bottom.
  • Transfer to the prepared baking sheet.
  • Brush the top with melted butter and sprinkle with granulated sugar.
  • Bake for 30 minutes, until golden brown.
  • Pour over the glaze and sprinkle with cinnamon and confectioners' sugar.
  • Pass warm caramel sauce, to drizzle over the strudel.
  • For the Glaze:
  • Mix ingredients thoroughly.
  • *Cook's Note: If too thick add a little bit of milk.
  • If too thin add a little bit of confectioners' sugar.

Nutrition Facts : Calories 356.5, Fat 9.3, SaturatedFat 4.2, Cholesterol 16.2, Sodium 108.8, Carbohydrate 64.4, Fiber 2, Sugar 53.4, Protein 1.9

RICE-PAPER APPLE STRUDELS



Rice-Paper Apple Strudels image

Unusual apple strudel recipe without the fat from the pastry. For a vegan version substitute butter for soy margarine or Nutalex.

Provided by Wendys Kitchen

Categories     Dessert

Time 40m

Yield 8 serving(s)

Number Of Ingredients 8

2 green apples, peeled cored and cut into 1/2cm slices
1 -2 tablespoon fresh lemon juice
3 tablespoons brown sugar
4 tablespoons chopped walnuts, toasted
4 tablespoons melted unsalted butter or 4 tablespoons soy margarine
100 g caster sugar
8 rice paper sheets
2 tablespoons icing sugar, for dusting

Steps:

  • Preheat oven to 220 Degrees Celsius.
  • Combine apples, lemon juice, brown sugar, cinnamon, walnuts and 1 tbs melted butter.
  • Line baking sheet with baking paper.
  • Pour 6 cups hot water in a bowl and dissolve caster sugar inches.
  • Place 1 rice paper wrapper in water to soften, transfer to board and brush with extra melted butter.
  • Divide filling in a sausage shape on one side of wrapper levaing 3cm border.
  • Fold in end and roll up to enclose filling.
  • Place on baking sheet seam side down.
  • Brush top with melted butter.
  • Repeat for all.
  • Bake in oven 15-20 minutes. Serve warm dusted with icing sugar.

Nutrition Facts : Calories 189.9, Fat 8.2, SaturatedFat 3.9, Cholesterol 15.3, Sodium 3, Carbohydrate 30.5, Fiber 1.3, Sugar 28.2, Protein 0.7

APPLE STRUDEL...PAULA DEEN



APPLE STRUDEL...PAULA DEEN image

Categories     Dessert     Phyllo/Puff Pastry Dough

Yield 8 servings

Number Of Ingredients 19

Apple Strudel:
1/4 cup bourbon or apple juice
1/2 cup golden raisins
2 to 3 Granny Smith apples (about 1 pound), peeled, cored, halved, and thinly sliced
1/2 lemon, juiced
1 tablespoon lemon zest, finely chopped
1 teaspoon ground cinnamon, plus more for sprinkling
1/2 cup brown sugar, packed
1/2 cup crushed shortbread cookies
1/4 cup chopped pecans
2 tablespoons butter, cut into pieces
5 sheets phyllo dough from 1 pound package of frozen dough
2 tablespoons butter, melted, for brushing phyllo sheets, plus more if needed
1 tablespoon granulated sugar
Confectioners' sugar
Caramel sauce, purchased
Glaze:
2 cups confectioners' sugar
3 1/2 tablespoons milk

Steps:

  • For the Strudel: Directions Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. In a small bowl, pour the bourbon or apple juice over the raisins and microwave on high for 45 seconds. Let sit for 15 minutes. Combine the raisins, apples, lemon juice, lemon zest, cinnamon, brown sugar, cookie crumbs, pecans, and butter in a large bowl. Remove the phyllo dough from the box, unfold, and cover with a damp towel. Place 1 sheet of phyllo on the work surface and brush lightly with melted butter. Repeat with the remaining sheets, brushing each with melted butter, stacking when done, being sure to keep the unbuttered phyllo covered. Place the apple mixture on the nearest third of the phyllo stack, being sure to leave a 2-inch border. Gently lift the bottom edge of the phyllo stack to cover the filling and fold the side edges over. Continue to roll the stack away from you until the filling is completely sealed in and the seam is on the bottom. Transfer to the prepared baking sheet. Brush the top with melted butter and sprinkle with granulated sugar. Bake for 30 minutes, until golden brown. Pour over the glaze and sprinkle with cinnamon and confectioners' sugar. Pass warm caramel sauce, to drizzle over the strudel. For the Glaze: Mix ingredients thoroughly. *Cook's Note: If too thick add a little bit of milk. If too thin add a bit of confectiners sugar

PAULA DEEN'S FRESH APPLE CAKE



Paula Deen's Fresh Apple Cake image

Paula Deen's recipe for fresh apple cake is better than my grandma's--- but don't let her know that! I like this even better than apple pie.

Provided by DeeCooks

Categories     Dessert

Time 1h45m

Yield 10-12 serving(s)

Number Of Ingredients 14

3 tablespoons sugar
3 cups sugar
3 teaspoons cinnamon
3 cups flour
1 teaspoon baking soda
3/4 teaspoon salt
1/4 teaspoon nutmeg
1 1/2 cups vegetable oil
3 eggs
3 cups chopped apples (about 3 apples)
2 teaspoons vanilla extract
1 cup chopped pecans
1/2 cup raisins
prepared frosting, melted (from a can)

Steps:

  • Preheat oven to 325°F Grease 10" tube pan, combine 3 Tablespoons sugar with 1 teaspoon cinnamon, coat pan with sugar mixture.
  • Mix flour, soda, salt, nutmeg, and cinnamon; set aside. Beat oil and sugar until blended. Beat in eggs, one at a time, and then stir in apples and vanilla. Add flour mixture until blended; stir in pecans and raisins.
  • Transfer to pan and then drop and shake the pan to release bubbles.
  • Bake 1 1/2 hours - 1 3/4 hours until toothpick comes out clean. Cool on rack 15 minutes, remove from pan and glaze.

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