Honey Apple Strudel Recipes

HONEY APPLE STRUDEL

Steps:

• Preheat oven to 375°F. Line a baking sheet with parchment paper. In a mixing bowl, toss apples, lemon juice, honey, cinnamon, salt, apricots or raisins, and bread crumbs. Set aside. Lay 1 sheet of phyllo on lined pan. Brush with evoo and continue layering and brushing remaining phyllo. Scatter apples on phyllo, being sure to leave a ½-inch border. Roll phyllo, starting on the long side, to enclose filling. Tuck seam under. Brush top with evoo and sprinkle with a dusting of cinnamon. Bake at 375°F for 45 minutes or until golden brown. Slice with a serrated knife and drizzle with honey before serving.

CRISPY HONEY-APPLE STRUDEL

Steps:

• In a large skillet, melt butter over medium heat. Add apples, and cook, stirring frequently, for 2 minutes. Add ¾ cup apple juice, cinnamon, and nutmeg. Bring to a boil; reduce heat, and simmer for 8 minutes or until apples are tender.
• In a small bowl, stir together cornstarch and remaining ¼ cup apple juice. Add to apple mixture, and cook, stirring constantly, for 1 minute or until mixture is very thick. Stir in honey. Let cool to room temperature, then cover and refrigerate for at least 1 hour or for up to 3 days.
• Preheat oven to 400°. Line baking sheets with parchment paper.
• On a clean, flat surface, unfold phyllo dough. Stack 5 phyllo sheets on top of each other, spraying each sheet with butter-flavored cooking spray. Spoon 1 cup apple mixture down center of phyllo stacks, leaving a 1-inch border on short sides. Fold short sides over filling; spray with cooking spray. Fold one long side over apple mixture; spray with cooking spray. Fold remaining long side of phyllo sheets over to completely enclose filling; spray with cooking spray. Carefully place strudel, seam side down, on prepared pans. Using a sharp knife, make 1-inch slits into strudel at 1-inch intervals, and spray with cooking spray. Repeat procedure with remaining phyllo sheets, apple mixture, and cooking spray.
• Bake for 12 minutes or until golden brown. Let cool for 15 minutes. Sprinkle with confectioners' sugar, and serve warm.

APPLE STRUDEL

Steps:

• 1. Heat the oven to 375°F. Beat the egg and water in a small bowl with a fork. Stir the granulated sugar, flour and cinnamon in a medium bowl. Add the apples and raisins and toss to coat.
• 2. Sprinkle additional flour on the work surface. Unfold the pastry sheet on the work 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. Tuck the ends under to seal. Brush the pastry with the egg mixture. Cut several slits in the top of the pastry.
• 3. Bake for 35 minutes or until the pastry is golden brown. Let the pastry cool on the baking sheet on a wire rack for 20 minutes. Sprinkle with the confectioners' sugar, if desired.
• 4. For best results, make sure to toss the apples and raisins until they're evenly coated with the flour mixture. The flour helps to thicken the juices released by the apples as they cook.
• 5. For some nutty crunch, 1/4 cup sliced almonds may be added with the apples and raisins.
• 6. For a Vanilla Sauce to serve with the strudel, stir 3/4 cup milk, 1/2 cup light cream, 1/3 cup sugar, 4 egg yolks, beaten and 1/2 vanilla bean in a 2-quart saucepan. Cook and stir over medium heat until the mixture boils and thickens. Remove the saucepan from the heat. Cover and refrigerate for 1 hour. Remove the vanilla bean. Any leftover sauce is delicious over fresh berries or ice cream.
• 7. For Pear and Cranberry Strudel, you can substitute Bosc pears and dried cranberries for the apples and raisins in this recipe.

PUFF PASTRY APPLE STRUDEL

Steps:

• Preheat oven to 400°. In a large skillet, heat butter over medium-high heat. Add onions and apples; cook and stir until tender, 12-15 minutes. Stir in walnuts, mustard, honey, salt and pepper. Remove from heat; cool slightly., On 2 parchment-lined baking sheets, roll out each pastry into a 14x12-in. rectangle. Place half the onion mixture down the center of each rectangle; top with cheese and bacon., On each long side, cut eight 1-3/4-in.-wide strips. Starting at 1 end, fold alternating strips at an angle across filling; pinch ends to seal. Whisk egg with water; brush over braids. Bake until golden brown, 25-28 minutes. Let stand 5 minutes before cutting.

CARAMEL APPLE STRUDEL

Steps:

• Preheat oven to 375°. In a large saucepan, combine the first 6 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until apples are tender, stirring occasionally. Cool completely., Unfold puff pastry onto a large sheet of parchment; roll into a 16x12-in. rectangle. Transfer parchment and pastry to a baking sheet, placing a short side of the rectangle facing you. Using a slotted spoon, arrange apples on bottom half of pastry to within 1 in. of edges. Drizzle apples with caramel topping. Roll up jelly-roll style, starting with the bottom side. Pinch seams to seal, and tuck ends under. , In a small bowl, whisk egg with water; brush over pastry. Sprinkle with coarse sugar. Cut slits in top. Bake 25-30 minutes or until golden brown. If desired, serve with whipped cream and additional caramel topping.