In A Pinch Strudel Recipes

MY GRANDMA'S APPLE STRUDEL

Steps:

• 1. Mix apple slices, sugar, 1/2 cup flour and 1 tsp cinnamon for the filling. Set aside.
• 2. Mix the remaining ingredients for pie crust, reserving 1 egg white.
• 3. Divide dough in two pieces.
• 4. Roll out 1/2 of the dough to fit a 10x15 inch jelly roll pan with sides.
• 5. Cover with apple mixture.
• 6. Roll out top crust. Cover with top crust.
• 7. Brush top with egg white.
• 8. Slit crust.
• 9. Bake at 350 for 45-60 min.
• 10. For the icing, mix 1 cup powdered sugar and 1/2 tsp vanilla with enough cream or milk to make a thin frosting.
• 11. Mix well and spread over hot crust.

STRUDEL DOUGH

Steps:

• In a large bowl, sift together all-purpose flour, baking powder and salt.
• Mix sugar, eggs and 2 tablespoons vegetable oil in a small bowl. Quickly stir into the flour mixture. Mix in approximately 1/2 the water. Knead into a soft, pliable dough, using more of the water as necessary.
• Cover dough with a tea towel and allow to sit at least 1 hour while desired filling is prepared. To use, divide into two parts. Cover half the dough with plastic wrap while you roll out the other.
• Carefully stretch the dough into paper thinness on a lightly floured surface (a clean cotton sheet is ideal) and lightly brush with remaining vegetable oil. Fill and bake as desired.

APFELSTRUDEL IN MILCH GEBACKEN (APPLE STRUDEL BAKED IN MILK)

Steps:

• 1. Place the flour in a bowl. Make a well in the center and add the salt, oil, and egg. Add enough water to make a soft, sticky dough. The dough should come off the sides of the bowl, but still be moist.
• 2. The dough must now be kneaded until it is very elastic and smooth. If kneading by hand, this will take around 15 minutes. If using a mixer, using the dough hook, mix for 10 minutes, then take dough out of the mixer and knead by hand an additional 5 minutes.
• 3. Place dough in an oiled bowl. Brush the dough with a little oil also, cover with plastic, and allow dough to rest at room temperature for 1/2 hour.
• 4. In the meantime, prepare the filling. Drain the raisins. Wash and peel the apples. Remove the cores and slice apples into chunks. Add apples to a bowl, add the lemon juice, lemon zest, sugar, raisins, and cinnamon. Mix together and set aside.
• 5. Preheat oven to 375°F. Grease a large roasting pot with half of the butter. Cover a table with a clean, smooth table cloth. The table cloth should hang over the sides of the table. Rub flour into the cloth, especially in the center.
• 6. Lay the dough on the cloth and sprinkle it with flour. Roll out the dough using a rolling pin to the size of a large handkerchief. Brush the dough with oil to keep it from drying out. Dip your fists in flour. Place your fists (palms down) under the dough. Stretch the dough with your fists, working from the center to the outside. If dough begins to dry out, brush it with oil. Stretch the dough until it is paper thin. The dough should be so thin that you can almost see through it.
• 7. When the dough is evenly stretched out, cut off edges to make a rectangular shape. Brush dough with a thin layer of sour cream. Brush from the middle to the edges.
• 8. Spread the apple filling evenly over the dough, leaving about a 1 1/2 inch border from the edges. Fold over the 1 1/2 inch flaps of dough to the right and left of the filling. Lift up the cloth on one of the long sides to start rolling up the dough. By raising the cloth, gently continue this procedure until all of the dough is completely rolled around the filling.
• 9. Use the cloth to transfer the strudel into the prepared pan. Brush the dough with melted butter. Heat up the milk and pour hot milk into the roasting pan, so that the strudel is sitting in the milk. Bake the strudel for about 1 hour, basting it occasionally with milk, until the strudel is golden brown. Remove the strudel from the oven. Remove it from the pan and allow it to cool slightly. Dust the strudel with powdered sugar. Serve warm with vanilla ice cream, whipped cream, or a vanilla sauce.

APPLE STRUDEL

Steps:

• 1. Mix raisins and rum in a small bowl. Place the bowl in a sink filled with a couple inches of hot water; soak for 15-20 minutes.
• 2. Drain any excess rum from raisins. Mix raisins, apples, brown sugar, cinnamon and nutmeg in a large bowl.
• 3. Preheat oven to 400 degrees. Lay out two large pieces of parchment paper for working and baking on. Gently unfold the puff pastry and place one on each piece of parchment paper. Using a rolling pin gently roll the folds and creases in the pastry to smooth the dough. Divide the apple mixture evenly between the two sheets spreading up through the center of the dough.
• 4. Using a pizza cutter cut the dough in strips about 1/2 to 3/4 inch wide being careful to line up the cut as close as possible on both sides of the apple mixture. Gently (using the parchment paper) move the cut puff pastry to baking sheets keeping the parchment paper on the baking sheets.
• 5. Fold each strip across at a little bit of a downward angle starting with either the left or the right. So you will go left, right, left, right. As you go along moisten the far outer one inch of the strips that that you fold in second (or in this case the right) lightly with water. Using paper towels soak up any excess juice around the edges of the strudel.
• 6. In a small bowl beat egg and milk. Using a pastry brush lightly coat the tops and sides of the strudel. Bake for 35-40 minutes or until golden brown.
• 7. In medium bowl whisk together powdered sugar, milk, ground cinnamon and vanilla. Drizzle over fully cooled apple pastry.

APPLE STRUDEL

Steps:

• Make the dough: Place all the ingredients except for the water, the beaten egg, and the cream into the bowl of a stand mixer with a hook attached. Mix everything together on low speed until well incorporated for about 2 minutes.
• Turn the speed up to medium and start adding the water very slowly. Keep working the dough on medium speed until it becomes very smooth and elastic. Cover the bowl and let the dough rest for 1 hour.
• Make the Filling: Put the raisins in a small bowl and heat the for about 20 seconds in the microwave. Add the rum and let the raisins soak for a while.
• Melt the 1/4 cup butter in a skillet over medium heat and add the bread crumbs. Toss everything together until the bread gets golden and toasted but not brown. Set aside to cool.
• Peel and core the apples. Cut them into very thin slices. Mix the apples in a bowl with the hazelnuts, raisins soaked in rum, cinnamon, toasted bread crumbs, the zest and juice of the lemon, the sugar, and the cold cubed unsalted butter.
• Preheat the oven to 375°. Cover a baking sheet with a lightly buttered piece of parchment paper.
• Once the dough has rested for 1 hour, take it out and place it on a floured big kitchen towel. If you prefer, you can cut the dough into 4 equal pieces and make 4 mini strudels to make it easier. This will make it much easier to roll. Roll the dough out into a very thin rectangular sheet. Put the filling on one of the long edges of the dough and use the towel to lift and roll the dough into a log. Tuck in the ends of the log and transfer to the prepared baking sheet.
• Combine the beaten egg and tablespoon of heavy cream. Brush the top of the strudel with this mixture. Bake the strudel for 45 minutes or until the top becomes nice and golden in color.
• Serve warm with some vanilla ice cream or top with powdered sugar and whipped cream. Enjoy!!

MINI STRUDELS 4 WAYS RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
• Cut the puff pastry sheets into 2 x 5-inch (5 cm x 12 cm) rectangles. You should have 16 rectangles total.
• Make the blueberry peach strudels: In a small bowl, mix together the peach jam and blueberries. Scoop 1 tablespoon of the mixture onto the bottom third of 4 pastry rectangles. Brush the exposed pastry with the beaten egg, then fold the bottom of the pastry over the filling and continue rolling to seal. Place seam-side down on the prepared baking sheet. Cut 2 diagonal slits on the top of each strudel and brush with more egg wash.
• Make the cranberry orange strudels: In a small bowl, mix together the orange marmalade and cranberries. Scoop 1 tablespoon of the mixture onto the bottom third of 4 pastry rectangles. Brush the exposed pastry with the beaten egg, then fold the bottom of the pastry over the filling and continue rolling to seal. Place seam-side down on the prepared baking sheet. Cut 2 diagonal slits on the top of each strudel and brush with more egg wash.
• Make the ham and Swiss strudels: Place 2 Swiss cheese quarters and 2 ham quarters at the bottom third of 4 pastry rectangles. Brush the exposed pastry with the beaten egg, then fold the bottom of the pastry over the filling and continue rolling to seal. Place seam-side down on the prepared baking sheet. Cut 2 diagonal slits on the top of each strudel. Brush with more egg wash and top with a pinch of pepper.
• Make the prosciutto asparagus strudels: Wrap a slice of prosciutto around 2 or 3 pieces of asparagus and place at the bottom third of 4 pastry rectangles. Brush the exposed pastry with the beaten egg, then fold the bottom of the pastry over the filling and continue rolling to seal. Place seam-side down on the prepared baking sheet. Cut 2 diagonal slits on the top of each strudel. Brush with more egg wash and top with a pinch of pepper.
• Bake the strudels for 30 minutes, until puffed and golden brown.
• Enjoy!

STRUDELS (GERMAN)

Steps:

• 1. Mix ingredients in order given, mixing well after each addition. Knead well and let rest in bowl. Dust a surface with flour and divide dough into 4 portions. Roll out dough thin and spread thinly with soft lard. Let rest awhile covered with clean, white dish towel.
• 2. In an electric fry pan, add 1 1/2 tablespoons lard, 1/2 teaspoon salt and about 4 - 5 cups potatoes, peeled and cubed, and 1 onion, chopped. Add enough water to cover potatoes. Bring to a boil.
• 3. Pull strudel dough thin, working out from the center. Be careful not to tear the dough. Smear the dough thinly with a little soft lard and roll up like a jelly roll. Repeat this with each of the dough balls. Cut into 2 inch pieces and put on top of potatoes. Cover tightly and cook 20 to 25 minutes. Do not lift lid while cooking. When you hear the frying pan start to "fry" they are done. Uncover slowly and serve.

DRY FRUIT STRUDEL AS MADE IN ASSISI

Steps:

• A day before baking the cookies, prepare the fruit: Mix the chopped dried fruit and chopped apple in a bowl, toss with 1/2 cup of the sugar, pour in the vin santo, and stir. Cover with plastic wrap, and macerate overnight in the refrigerator.
• The next day, strain the fruit, catching and reserving the juices in a small saucepan. Return the fruit to the bowl, and toss with the chopped nuts.
• To make the dough: Stir together the flour, the remaining 1/4 cup sugar, and a pinch of salt in a large bowl. Drizzle in the olive oil, tossing the dry mix with a fork to form coarse crumbs. Beat the egg with 1 tablespoon water, and pour over the crumbs, tossing and mixing them into a slightly sticky dough. Wrap the dough in plastic, press it into a small flat block, and let it rest briefly.
• Arrange two racks in the oven, and heat it to 375°. Line the baking sheets with parchment paper.
• Unwrap the dough, place it between two other pieces of parchment paper, and roll it into a thin rectangular sheet, 12 by 15 inches. Remove the top parchment, and spread the fruit-nut filling on the dough, leaving a 1-inch margin uncovered on all sides. Gently pat the filling so it adheres to the dough.
• Roll up the dough like a jelly roll, starting at one of the longer sides, into a cylinder or log about 15 inches long. You can lift the bottom parchment to support the dough sheet as you fold it over into a spiral, enclosing the filling. When the log is finished, wrap it fully in the parchment paper (so it doesn't stick to the table), and roll it back and forth a few times to make it more compact (and easier to cut).
• Unwrap the log, and trim off the ends with the serrated knife. Next, slice the log crosswise every 1/2 inch or so, into disk-shaped spiral cookies. (If these begin to crumble as you cut, re-form the log into a compact shape, and start cutting again.) Lay the cookies flat and spaced apart on the lined baking sheets.
• Place the sheets on the two oven racks, and bake for about 15 minutes, then rotate the pans-top to bottom rack, and back to front-and bake another 15 minutes or so, until the dough is golden brown and the filling is bubbling.
• Meanwhile, heat the reserved fruit juices to the boil in a small saucepan, and cook until syrupy and reduced to about 1/4 cup. Remove the baking sheets from the oven onto wire racks, and while the cookies are still hot, drizzle the fruit syrup over them.
• Let the cookies cool completely. They will keep for a week or two if well wrapped or in a cookie tin.