Birnen Nuss Strudel Austrian Pear And Walnut Strudel Recipes

PEAR STRUDEL

Steps:

• Thoroughly mix the dried pears with the pecans in a large bowl.
• Add the remaining filling ingredients and mix well.
• Preheat the oven to 375°F.
• Lighly grease a baking sheet.
• Lay 1 phyllo sheet on a large sheet of wax paper.
• Brush with the melted margarine and sprinkle with 1 tablespoon crumbs.
• Top with a second sheet of phyllo.
• Brush with margarine and sprinkle with 1 tablespoon of crumbs.
• Keep remaining phyllo sheets covered.
• Put half the filling near one long end of the top sheet, arranging it in a log shape and leaving a 1 inch border.
• Starting with that end, carefully roll up the dough as for a jelly roll, using the paper to help support the dough.
• End the roll with the seam on the bottom.
• Transfer the roll to the baking sheet and brush the top with margarine.
• Repeat with the remaining filling and remaining dough.
• Bake 25 minutes or until golden.
• Just before serving the strudel, sprinkle it with confectioners' sugar.
• Serve warm if desired.

BIRNEN - NUSS STRUDEL - AUSTRIAN PEAR AND WALNUT STRUDEL

Steps:

• Cut pears into thin slices, toss with the lemon juice.
• Melt the butter in a skillet, gently saute the bread crumbs until golden, set aside.
• In the same pan, toast the nuts until fragrant, add to the bread crumbs. Add pears and sugar, toss to combine.
• Roll out the puff pastry, spoon the nut mixture on it, keeping a one inch margin. Lightly warm the jam and spoon over the crumb/nut/pear mixture.
• Brush the margins with egg wash, fold the short ends over the filling, then roll up, starting at the long side.
• Carefully lift onto a lined baking sheet, seam side down, brush with egg wash, and with the use of a fork, make several vent holes in the dough.
• Bake in a preheated oven at 400F/200C for @ 20 - 25 minutes until golden.
• Dust with confectioners sugar and serve warm.

PEAR AND RASPBERRY STRUDEL

Steps:

• Heat oven to to 375ºF.
• In a large bowl, combine pears, raspberries, 1/2 cup sugar, 1/4 cup bread crumbs, ginger, 1/4 teaspoon cinnamon, lemon peel and nutmeg.
• In a small bowl combine the remaining sugar, breadcrumbs and 1 teaspoon cinnamon.
• On a piece of waxed paper, place one sheet of phyllo.
• Brush with butter, sprinkle with sugar mixture.
• Repeat with remaining sheets.
• Spread fruit mixture on phyllo lengthwise leaving 1" border on all sides.
• Fold in sides and roll jelly roll fashion.
• Place on cookie sheet sprayed with cooking spray.
• Brush strudel with butter.
• Optional: for a garnish, take one sheet of phyllo and cut sheet into 2" wide strips.
• Fold each strip lengthwise in half.
• Gather and roll each strip to make rosettes.
• Arrange on top of strudel.
• Bake for 50 minutes or until top is golden and fruit is tender.
• Watch it so it doesn't get too brown.
• Shield with foil if necessary, but don't tuck the foil down around the sides, just lay it on top.
• Otherwise it will get soggy.

OLD FASHIONED PEAR STRUDEL

Steps:

• Combine all dough ingredients in a large bowl. You can either stir by hand or use a Kitchenaid Mixer with a dough hook. Thoroughly combine. This dough will be sticky. If it is too sticky add a little more flour and stir. Once the dough is right, cover and refrigerate overnight.
• Pears must be prepared right before you plan to assemble the strudels. Take the dough out of the refrigerator before you begin the pears. Peel and core the pears. You can soak them in water with lemon juice to keep them from browning too much until you shred them. Using a food processor with the shredder blade in it, shred all the pears. Put shredded pears in a strainer and get as much juice out as you can. (You can reserve the juice for other recipes, if desired).
• Put everything in separate bowls in the area you will be working. Also, have a bowl of flour available as you will need it when rolling out the dough. Using a knife, cut the dough in the bowl into 8 wedges, as you would a pie.
• Flour your work area, your hands, and your rolling pin. Form your dough wedge into a ball. Dough will be sticky so add flour as needed. Roll dough out into as round of a shape as you can, about 1/8 of an inch thick.
• Brush on melted butter leaving an inch border. Sprinkle with vanilla wafer crumbs, then sprinkle coconut, nuts, and raisens, Sprinkle on a layer of pears. Sprinkle pears with cinnamon and sugar. All ingredients should be in thin layers and an inch border should be left bare. If you add too much, you can tear your dough or it can break open while baking.
• Fold the inch of bear dough over the topping all the way around. Starting at one end, roll the dough up leaving the seam side down. Tuck the ends under so the filling does not come out. Cover a baking sheet with foil and spray with cooking spray. Repeat 7 more times. Bake at 350 for 35-40 minutes.
• I bake 2 at a time. When they are done, brush them with melted margarine and sprinkle the top with sugar.
• You can also bake them partially, about 30 minutes, let them cool, wrap them in foil, and freeze them. If freezing them, only brush top with margarine, do not sprinkle with sugar. 8 strudels are a lot to eat at one time, so I always freeze some for later. When you want to eat them, let it thaw completely and bake for about 20 minutes at 350, until golden brown. Brush with margarine and sprinkle with sugar.

BRIE, PEAR AND WALNUT BRAID

Steps:

• Thaw puff pastry.
• Preheat oven to 450F.
• In a large, flat bottomed pan, heat oil and butter over medium heat. Add onion and sugar,stirring occasionally for 20 - 30 minutes or until caramelized and golden brown. Stir in walnuts and cranberries. Remove from heat and set aside.
• On a lightly floured surface, roll out pastry into 12" x 9" rectangle. Spread the mustard along the middle third of the pastry.
• Spoon onion mixture over the mustard. Top with brie and pear slices.
• Starting at the left top corner of the outside long edge of pastry, make diagonal cuts 1" apart, almost to the filling (like the left side of a V).
• Repeat on the right side in the opposite direction. Alternating strips from side to side, fold over filling to resemble a braid, brushing each strip with beaten egg to secure. Brush top with beaten egg.
• Transfer to parchment lined baking sheet. Bake in preheated oven for about 25 minutes, or until pastry is golden and pears are tender.
• Remove baking sheet from oven and let cool slightly. Cut into 8 pieces.
• May be made ahead up to 4 hours. Loosely cover with foil and set aside. Reheat in a 350F oven for 8-10 minutes and serve.

CHOCOLATE WALNUT STRUDEL

Steps:

• Thaw sheet of puffed pastry for 30 minutes at room temperature.
• Preheat oven to 375°F.
• In a small bowl, combine egg and water.
• In a large bowl, microwave the chocolate, milk, and butter on HIGH for 1 1/2 to 2 minutes, stirring occasionally, until chocolate is melted.
• Unfold the pastry sheet on a lightly floured surface.
• Roll into a 16" by 12" rectangle.
• Spread chocolate mixture evenly on puffed pastry to within 1 1/2 inch of edges and sprinkle the chopped walnuts over the chocolate.
• Beginning with short end, roll up jelly-roll style.
• Place seam side down on an ungreased baking sheet.
• Tuck ends under to seal and brush with egg mixture.
• Bake for 35 minutes or until golden.
• Cool 30 minutes on baking sheet on wire rack.
• Sprinkle with powdered sugar.
• Slice and serve warm.
• Note- You may use the remaining puff pastry sheet to make decorative cut-outs for your strudel/ Simply thaw the pastry and use mini cookie cutters to cut desired shapes/ Press shapes onto top of strudel and brush tops with egg mixture/ Bake as directed.

PUMPKIN (OR BUTTERNUT SQUASH) AND WALNUT STRUDEL

Steps:

• If using butternut squash, pierce flesh and bake in 400 degree oven for 1 1/2 hours.
• Whether using pumpkin or squash, you will need to place it in a strainer overnight to allow excess moisture to drain.
• Put all ingredients in a bowl, except dough and butter.
• Season to taste with more of any of the ingredients.
• Cut phyllo sheets to 6 inch by 12 inch pieces.
• Keep covered with a damp towel.
• Place one piece on worksurface and brush with butter.
• Place another sheet on top and brush again.
• Spoon the pumpkin/squash filling in a 1/2 inch line, lengthwise, leaving 1/2 inch of dough on three sides.
• Fold the ends of dough over the ends of the filling.
• Fold the small piece of long edge over the length of the filling and'loosely' roll to wrap filling in remaining 5 inches of dough.
• Now, coil the rope to make a'rose'.
• See photo-.
• Place on parchment lined baking sheet and brush with butter.
• Bake in 400 F degree oven for approx 20 minutes, until golden and crispy.
• Optional- sprinkle tops with cinnamon and/or sugar.

AUSTRIAN APPLE STRUDEL

Steps:

• Thaw puff pastry.
• Cut and core apple and chop into small pieces, 1/2-inch size.
• Over medium heat, melt butter in a large skillet.
• Add apple, raisins and apricots.
• Mix well and saute' a few minutes.
• Add water, brown sugar, cinnamon and nutmeg.
• Cover and simmer for about 10 minutes.
• Cool.
• Place pastry on a flat surface and distribute apple mixture down the middle of pastry sheet.
• Make 2 1/2-inch cuts diagonally along both sides of exposed pastry and 1 1/2-inch intervals.
• Fold strips over apples alternating from left to right.
• Press dough together where ends overlap.
• With fork tines, seal the top and bottomedge of dough.
• At this point refrigerate for 30 minutes or wrap and freeze for later use.
• At time of baking, place strudel on a cookie sheet covered with parchment paper, or use an insulated cookie sheet to prevent overbrowning of bottom of the pastry.
• Brush with egg wash.
• Bake in a preheated oven at 425 degrees for 25 minutes or until strudel is light golden.

PEAR AND GINGER STRUDEL

Steps:

• Prepare the filling first. Melt first measure of butter.
• Add lemon rind and juice, almonds, ginger and sugar.
• Peel and finely slice pears.
• Add to butter mixture and stir gently so that the pear pieces are coated with mixture. Set aside. Melt the second measure of butter.
• Combine ground almonds and ginger.
• Remove filo pastry from packet. Place on a flat surface and cover with plastic wrap so the pastry doesn't dry out. Line a baking tray with baking paper.
• Take the first sheet of filo and place it on the tray.
• Brush pastry with melted butter and sprinkle with some ground almond mixture. Lay another sheet of pastry on top of the first, brush with butter and sprinkle with ground almond mixture. Continue using all the pastry sheets and all the ground almond mixture. On the last sheet of pastry brush butter around edge of pastry in a 4cm-wide strip.
• Position prepared pastry on baking tray so that you have one of the shorter borders near you.
• Place the pear filling on the pastry keeping the mixture 4cm from the sides.
• Cover about two-thirds of pastry with pear filling.
• Fold over the pastry at the end near you; then turn in the sides.
• Roll the strudel away from you, enclosing the filling.
• Try and end with the of the pastry underneath.
• (Do not roll too tightly as the strudel may burst while cooking.) Brush with a little more melted butter.
• Sprinkle the top with sliced almonds and brush with butter again.
• Bake at 180 C for 30 - 35 minutes or until golden brown.
• If pastry starts to dry out during cooking, brush once more with butter.
• Allow to cool 10 minutes on the baking tray before sliding onto a serving plate. Serve hot or cold, dusted with icing sugar and whipped cream.
• (Paulines Notes:---Use a serrated knife to slice the strudel with a gentle saw movement to avoid crumbling the cooked pastry. Assembling the strudel on the baking tray saves moving the strudel from the bench to the baking tray which can be difficult. Filo pastry will keep for weeks in the refrigerator. Make sure the plastic bag that it is in is well sealed.).