Appleberry Peach Strudel Style Pastry Recipes

MOCK FRUIT STRUDEL WITH ICE CREAM

Steps:

• In a large skillet, melt the butter over medium heat and stir in apples, raisins, and golden raisins. Saute for about 5 to 7 minutes until they begin to caramelize. Add pears, peaches, vanilla, cinnamon, and brown sugar and cook for 5 more minutes. Remove from heat and allow to cool to room temperature.
• Preheat oven to 350 degrees F.
• If phyllo was defrosted, make sure it is completely defrosted before handling it. Once removed from package, you will need to cover phyllo with waxed paper and a damp towel to prevent it from drying out. Working with 1 sheet at a time, lay out a dough sheet on a baking sheet and brush on butter. Lay another sheet on top and butter again, repeating for all the phyllo sheets, until you have a stack of 10. Start another stack of 10 on a separate baking sheet and butter in between each sheet in the same way.
• Fold cubed pound cake and bread crumbs into the fruit mixture. (This will absorb enough of the moisture to prevent the phyllo from breaking down.)
• Spread the fruit mixture evenly over each stack of prepared phyllo and gently roll up the dough from the longest side, folding the ends shut as you go. Brush with egg wash and sprinkle with granulated sugar. Bake in oven until golden brown, about 30 to 40 minutes. Remove from oven and cool completely.
• Serve at room temperature with a scoop of vanilla ice cream and warm caramel sauce.

BRAIDED PEACH STRUDEL

Steps:

• 1. Preheat oven to 400°F. Line a baking sheet with parchment paper; set aside.
• 2. In a large bowl, stir together the peaches, brown sugar, flour, walnuts and vanilla extract.
• 3. Unfold pastry sheet on a lightly floured surface. Roll pastry sheet to form a 14x12-inch rectangle. Gently transfer pastry sheet to the parchment-lined baking sheet. Spoon the peach mixture lengthwise down the middle of the pastry sheet. Cut slits 1 inch apart on both sides of the pastry to within 1/2 inch of the peach filling. Starting at one end, fold the pastry strips over the peach filling in a braided pattern (fold one strip from the left, then fold one strip from the right), repeating until the filling is covered with the pastry strips.
• 4. Beat the egg and water together. Brush the egg wash over the pastry, and sprinkle the coarse sugar on top.
• 5. Bake for about 25 minutes or until the pastry is a light golden color and pastry filling is piping hot. Let the pastry cool on the baking sheet for 20 minutes before slicing and serving

SUPER EASY PUFF PASTRY APPLE STRUDEL

Steps:

• Set oven to 375 degrees.
• Lightly grease a large baking sheet, or line with parchment paper.
• Thaw the puff pastry sheet for 40 minutes at room temperature.
• In a small bowl, mix the egg and water.
• After 40 minutes, unfold the pastry sheet onto a lightly floured surface, with the short side facing you.
• Spoon the apple mixture on the bottom half of the pastry to within 1-inch of the edges, then sprinkle with raisins (if using).
• Starting at the short side, roll up like a jelly roll.
• Place seam-side down on the baking sheet, then tuck ends under to seal.
• Brush with the egg mixture.
• Cut several 2-inch slits (2-inches apart) on top.
• Repeat with the next puff pastry (if you are making two strudels).
• Bake about 35 minutes or until golden brown.
• Cool on baking sheet on a wire rack for about 30 minutes.
• Slice and serve warm.
• Sprinkle with confectioners sugar if desired.