Easy Apple Strudel Atk Recipes

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.

EASY APPLE STRUDEL

Steps:

• Preheat oven to 350°. Place raisins, water and extract in a large microwave-save bowl; microwave, uncovered, on high for 1-1/2 minutes. Let stand 5 minutes. Drain. Add apples, 1/3 cup sugar, flour and cinnamon; toss to combine., In a small bowl, mix melted butter and oil; remove 2 teaspoons mixture for brushing top. Place 1 sheet of phyllo dough on a work surface; brush lightly with some of the butter mixture. (Keep remaining remaining phyllo covered with a damp towel to prevent it from drying out.) Layer with 7 additional phyllo sheets, brushing each layer with some of the butter mixture. Spread apple mixture over phyllo to within 2 in. of 1 long side., Fold the short edges over filling. Roll up jelly-roll style, starting from the side with a 2-in. border. Transfer to a baking sheet coated with cooking spray. Brush with reserved butter mixture; sprinkle with remaining sugar. With a sharp knife, cut diagonal slits in top of strudel., Bake until golden brown, 35-40 minutes. Cool on a wire rack. If desired, dust with confectioners' sugar before serving.

APPLE STRUDEL EASY!

Steps:

• Preheat the oven to 375°F
• Beat the egg and water in a small bowl with a fork or whisk.
• Stir sugar cinnamon, lemon juice, salt, nuts, vanilla, and flour together.
• Mix in apples gently.
• Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 16 x 12-inch rectangle. With the short side facing you, spoon the apple mixture onto the bottom half of the pastry sheet to within 1 inch of the edge. Roll up like a jelly roll. Place seam-side down onto a baking sheet lined with parchment. Tuck the ends under to seal. Brush the pastry with the egg mixture. Cut several slits in the top of the pastry. Sprinkle with 1 teaspoon sugar.
• Bake for 35 minutes or until the strudel is golden brown. Let the strudel cool on the baking sheet on a wire rack for 20 minutes.

EASY APPLE STRUDEL ATK

Steps:

• 1. Adjust oven rack to lower-middle position; heat oven to 475 degrees. Combine raisins and Calvados in small microwave-safe bowl; cover tightly with plastic wrap and microwave on high until simmering, about 1 minute. Let stand, covered, until needed. 2. Melt 1 tablespoon butter in small skillet over medium heat; when foaming subsides, add bread crumbs and cook, stirring frequently, until golden brown, about 2 minutes. Transfer bread crumbs to small bowl and set aside. 3. Drain off and discard any remaining liquid from raisins. Toss apples, raisins, bread crumbs, 1/4 cup granulated sugar, walnuts (if using), cinnamon, salt, and lemon juice in large bowl to combine. 4. Melt remaining 5 tablespoons of butter. Place sheet of parchment paper slightly larger than phyllo on work surface, long side toward you. Place phyllo sheet on parchment. Following illustrations 1 through 6 below, fill and roll strudel. Bake until golden brown, 15 minutes. Cool on baking sheet on wire rack until warm, about 40 minutes. 5. Place confectioners' sugar in metal strainer and dust strudel. Using 2 large metal spatulas, transfer strudel to platter or cutting board, cut into slices with serrated knife, and serve with Lightly Sweetened Crème Fraiche or whipped cream, if desired. Step-by-Step: Assembling Strudel 1. Brush 1 phyllo sheet with butter and sprinkle with 1 teaspoon sugar. Repeat with remaining sheets. 2. Place filling in 3-inch-wide strip about 2 1/2 inches from bottom and 2 inches from sides of phyllo. 3. Fold short ends of phyllo over filling. Fold end closest to you over filling. 4. Roll loosely, using parchment as guide. Don't roll too tight, as this can cause tearing during baking. 5. Place strudel, seam-side down, on baking sheet. Brush with butter and sprinkle with remaining sugar. 6. Cut four 1-inch vents into top of strudel for steam to escape.