Chestnut Apple Strudel Recipes

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.

EASY APPLE STRUDEL

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.

CHEATER'S APPLE STRUDEL

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Lightly dust a working surface with flour. Line a baking sheet with parchment paper.
• On your prepared work surface, join the two sheets of puff pastry by their short edges to make a long rectangle. Brush water along edges and press down gently with fingertips to seal.
• Mix the apple slices, cinnamon, brown sugar, almonds, and butterscotch chips together in a bowl until evenly combined; spoon the mixture onto one of the long edges of the pastry. Fold one side of pastry over the mixture and roll into a long strudel. Make sure to seal at both ends. Brush pastry with melted butter; make two-inch diagonal slits the length of the strudel with a sharp knife. Transfer to the prepared baking sheet.
• Bake in the preheated oven for 15 minutes. Sprinkle the sugar over the top of the strudel and return to oven until the pasty is golden brown and flaky, another 15 to 20 minutes.

APPLE STRUDEL

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a bowl, combine apples, raisins, currants, cinnamon, sugar and bread crumbs. Stir well.
• Spread several sheets of pastry generously with melted butter and lay them on atop the other on a baking sheet. Spread the fruit mixture evenly over the top sheet, then roll the sheets up to form a log shape. Brush with melted butter again.
• Bake in preheated oven 30 minutes, until pastry is golden brown and fruit is tender.

CHESTNUT APPLE STRUDEL

Steps:

• Preheat oven to 350 degrees. Using a chestnut knife or a small paring knife, make an incision about 1/8 inch deep through the shell and into the flesh of each chestnut almost all the way around the circumference of the nut. Transfer to a chestnut pan or rimmed baking pan. Roast in the oven until the chestnuts are tender, about 35 minutes.Turn the oven off. Leaving the pan with the chestnuts in the oven, remove several at a time.Working quickly, place 1 chestnut in a towel. Holding both, peel chestnut while still hot. Remove and discard the shells and inner skin.Transfer chestnuts to a medium saucepan. Heat oven temperature to 375 degrees.
• Add 4 cups water and 1/2 cup sugar to the chestnuts; place over high heat, and bring to a boil. Reduce heat, and simmer chestnuts until most of the liquid has been absorbed and the chestnuts are falling-apart tender, 40 to 45 minutes. Drain in a colander. Break chestnuts into small pieces, and set aside to cool.
• In an electric mixer fitted with the paddle attachment, combine the flour and 1/2 teaspoon salt. Add the oil and remaining 3/4 cup warm water, and mix on medium-low speed until dough comes together, about 1 minute. Switch to the dough hook, and mix until the dough is smooth and shiny without sticking to your fingers when squeezed, about 5 minutes. Turn dough out onto a clean surface, and knead into a ball. Cover dough with a bowl, and let stand at least 1 hour or up to 4 hours.
• Melt 3 tablespoons butter in a large skillet over medium-high heat. Add half the apples and 1/4 cup sugar, and cook, stirring frequently, until just tender and golden on the edges, 5 to 6 minutes. Transfer apples to a shallow bowl, and set aside until cool. Repeat cooking the remaining half of the apples in 3 tablespoons butter with remaining 1/4 cup sugar.
• Place bread in a food processor; pulse until texture resembles coarse meal. Add bread crumbs to reserved apples, along with the reserved chestnuts, nutmeg, cinnamon, and the remaining 1/4 teaspoon salt. Toss to combine well; set aside.
• Melt the remaining 4 tablespoons butter. Brush a baking sheet with melted butter, and set the remaining butter aside. Place a clean sheet or a very large apron on a clean surface about 36 inches square, and sprinkle with flour. Place the dough in the center, and roll into a 12-inch square. Cover dough with a damp towel, and let stand for 15 minutes. Remove the towel and slide both hands, palms down, under the dough. Lift dough, and begin stretching until it becomes too big to stretch on top of hands. Carefully set the dough back down on the cloth, making sure to spread the dough out without any wrinkles. Begin to pull the dough out in all directions, maintaining the square shape, until it is almost translucent and about 36 inches square.
• Using a sharp knife or scissors, trim about 1/2 inch of the thicker edges off. The dough that remains should be only the very thinnest dough. Gently brush the butter evenly all over the dough, and arrange the apple-chestnut mixture on top, leaving a 1-inch border.
• Lift the front edges of the cloth off the table, and flip the dough and apple-chestnut mixture over onto itself, enclosing the mixture.This first fold should be 3 to 4 inches wide. Continue folding the dough in this manner using the cloth until dough is completely rolled up and has the final edge on top. Carefully form dough into a C shape. Place the prepared baking sheet right next to the strudel, and flip strudel over onto the prepared baking sheet so that the top now becomes the bottom. Brush with butter, and sprinkle generously with sugar. Bake, rotating the pan halfway through baking, until the top is golden brown and the apples are tender, 45 to 50 minutes. Remove from oven, transfer baking sheet to a wire rack, and let stand until strudel is warm or at room temperature.

SPICED APPLE-CHESTNUT HAMANTASCHEN

Steps:

• In a small mixing bowl, combine 2 tablespoons water, 1 tablespoon of the granulated sugar and the cinnamon with a fork until it resembles wet sand. Set aside.
• In a stand mixer fitted with the paddle attachment, cream the butter and the remaining 2/3 cup granulated sugar until light in color. Beat in the vanilla and egg. Sift together the flour and salt. Slowly add the flour to the butter. Then add the chestnut meal and mix until a dough forms. With mixer on low speed, slowly add the cinnamon mixture 1 teaspoon at a time until all of the mixture is added. Mix until a swirl of the cinnamon sugar appears, about 10 seconds, and then turn the mixer off. Turn the dough out onto a sheet of plastic wrap and tightly wrap. Refrigerate the dough for at least 2 hours.
• For the filling: Melt the brown sugar, butter, nutmeg and salt in a large high-sided saute pan. Add the apples and cook over medium heat. Add the sherry, then reduce the heat to low, and cook until the apples are tender, about 15 minutes. Stir in the pecans, then remove from the heat and set aside to cool completely. Fold the applesauce into the cooked apple mixture.
• Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
• Dust a flat surface with flour. Roll the dough until 1/8- to 1/4-inch thick. Using a 3-inch round dough cutter, cut out as many circles as you can, re-rolling any excess dough until it is all used up. Add a heaping teaspoon of the filling to the center of each dough circle. Fold the sides of a circle in three parts, pinching corners together as you go, to create a triangle with a window of filling in the center. Repeat for the remaining cookies. Place the cookies 1-inch apart on the prepared baking sheet and bake until golden brown, 15 to 20 minutes. Cool the cookies before serving.