Apple And Blueberry Strudel Recipes

BLUEBERRY STRUDELS

Steps:

• In a 4-quart heavy saucepan over moderate heat, bring the blueberries, 1/4 cup sugar, cornstarch and a pinch of salt to a boil. Lower the heat and simmer 3 to 4 minutes, stirring occasionally. Transfer to a medium bowl and let cool completely.
• Preheat the oven to 400 degrees F. Butter a sheet pan.
• Cover the phyllo sheets with a piece of plastic wrap and a damp paper towel.
• Arrange 1 sheet of phyllo on a work surface with the short side nearest you (keep the remaining sheets covered) and brush with some butter. Top with 2 more phyllo sheets, brushing each sheet with butter. Place a heaping 1/4 cup blueberry mixture over the lower third of the buttered phyllo, leaving a 2-inch border along the bottom and sides. Fold the bottom edge of the phyllo up over the blueberry mixture and fold in the sides to enclose the filling completely. Roll up the phyllo to form a strudel, about 4 by 2 inches. Transfer, seam-side down, to the prepared sheet pan. Brush the top with some butter and sprinkle with sugar. Using a paring knife, cut 2 vents across the top of the strudel. Repeat with the remaining ingredients.
• Bake until golden brown and crisp, 15 to 20 minutes. Transfer to a rack and cool 20 minutes. Serve immediately.

MAMO'S APPLE STRUDEL

Steps:

• As you peel and dice the apples, sprinkle with lemon juice and mix frequently to prevent browning, or toss in iced water with some lemon juice.
• Place the apples into a large pot on the stove over medium-high heat. Add the pineapple, sugar, 1 cup water and salt. Cook until the moisture evaporates and consistency of the remaining fruit is thicker than preserves, 30 to 35 minutes. Stir often to prevent burning on the bottom. Cool, then stir in nuts.
• Refrigerate the apple filling at least overnight. Filling will last in the refrigerator for up to a week in an airtight container.
• Preheat the oven to 350 degrees F.
• In a pot, melt the butter over very low heat. A white foam will form as the top layer. Skim off the foam with a spoon. Once the foam is removed, add the oil. Stir and remove from the heat.
• On a sheet of waxed paper, lay out the first layer of phyllo dough. (Dough dries out quickly, so keep other layers not in use covered with a damp cloth over a sheet of waxed paper.) Using a pastry brush, gently brush the butter/oil mixture onto the entire sheet of dough. Sprinkle with the breadcrumb mixture over the entire surface. Repeat for an additional 4 layers so each roll has a total of 5 layers of phyllo dough.
• Using a spoon, add a row of the apple filling an inch or two from the bottom of the dough. Do not overstuff or the strudel will burst when baking. Lift the bottom edge of the waxed paper with both hands, each about a third of the way in from the outer edges to support the phyllo as you roll up the dough, jellyroll style. As you roll, fold the sides inwards to form sealed edges as you continue to the end. End with the seam-side down.
• Coat a baking pan with the butter/oil mixture and place the first rolled dough onto the pan with the seam facing down. Then brush the roll all over with the butter/oil mixture.
• Repeat the steps above until you have filled the cookie pan with the rolls but keep at least a roll's width between each. Keep at least 2 to 3 inches between the rolls on the baking sheet to ensure even browning.
• Bake until golden brown, 40 to 45 minutes, depending on your oven. During baking, baste 4 to 5 times with the butter/oil mixture.
• Cut into pieces while still hot so the crust won't break.

APPLE AND BLUEBERRY STRUDEL

Steps:

• Preheat oven to 180°C Grate apples.
• Add chopped apricots, custard powder, cinnamon and mixed spice. Stir to combine. Add blueberries. Stir again.
• Lay filo pastry in a baking dish. Fold in half. Spread filling mix down one side. Carefully fold the strudel. Lightly brush the top of pastry with milk. Bake for 15-15 minutes, or until golden brown. If pastry begins to brown too fast, lower the heat a little.
• Remove from oven and dust with icing sugar. Serve with yoghurt or reduced-fat 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.

BLUE CHEESE-APPLE STRUDELS

Steps:

• In a large bowl, combine the apples, lemon juice, thyme, nutmeg and pepper. Toss to coat. Add cheese and walnuts; set aside., Place one sheet of phyllo dough on a work surface. Brush with butter and sprinkle with 2 tablespoons bread crumbs. Layer with two more sheets of phyllo, brushing each sheet with butter and sprinkling with bread crumbs. Layer with another sheet of phyllo. (Keep remaining phyllo dough covered with plastic wrap and a damp towel to prevent it from drying out.), Spoon 1-1/2 cups apple mixture along the long end of phyllo to within 2 in. of edges. Fold long sides 2 in. over filling. Roll up jelly-roll style, starting with a long side. Repeat, making two more strudels., Transfer strudels to a parchment paper-lined 15x10x1-in. baking pan. With a sharp knife, cut slits in the top of each strudel. Brush with remaining butter. Bake at 375° for 20-25 minutes or until golden brown. Serve warm.

APPLE AND BLUEBERRY STRUDEL

Steps:

• Strudel dough: In a medium bowl, add the water, oil, vinegar and salt. Then add about half of the flour and mix for about a minute to allow the gluten in the flour to develop.
• Once well combined add the remaining flour and then knead the dough in the bowl or on your work surface until nice and smooth. (approx 5 minutes) This is important to help the gluten develop further and for it to be elastic enough for stretching.The dough should be moist but not sticky. If it is too sticky add just a little more flour. If the dough becomes too dry it will crack and split when shaping.
• Shape the dough into a ball and place it into a clean bowl. Coat the dough in a little oil to stop it from drying out and cover the bowl with a lid or clingfilm.
• Leave the dough covered for 30-60 minutes at room temperature or alternatively, place it in the fridge overnight and then, the following day, remove and leave it to come to room temperature (approx 20-30 minutes).
• Breadcrumbs: Toast the bread crumbs in a frying pan on low heat, stirring continuously to stop them from browning. Once the bread crumbs are a nice golden colour, transfer them to a bowl and leave to cool.
• Apple filling: Cut the apples into 2cm pieces and place them in a large bowl. Coat the apple in a little lemon juice to stop them from browning.
• Add the blueberries, pecans, brown sugar and cinnamon.
• Rolling and stretching the dough: Flour a work surface and roll the dough out into a rectangle. Approximately, 30x40cm (12x16 inches).
• Then lay a clean tea towel onto the table, dust with a little flour and place the dough on top of it.
• Using the back of your hand and knuckle, place it under the dough and between the cloth and stretch the dough from the center out. Sometimes it helps to put your other hand in the center of the dough to stop it from moving around.Gently stretch the dough from the inside to the outside, working your way around all the edges.Every now and again, you may need to pull the edges of the dough out gently to keep the rectangular shape.
• Stretch it until it starts to look paper-thin and translucent. You should be able to read a note written on a piece of paper through the dough.
• Once it is ready, brush one half of the dough with oil.
• Preheat the oven to 170°C fan / 375°F / Gas 5.
• Filling the strudel: Cover the half of the strudel that has not been oiled, with the breadcrumbs, leaving a 2cm (1inch) gap at the edge.Scatter the apple mix over the top of the breadcrumbs evenly, but not wider than 30cm. Also, avoid adding any excess liquid that has collected in the bottom of the bowl. (We don't want a soggy bottom.)
• Fold in the sides of the dough over the filling to prevent the filling from coming out at the edge while rolling.
• Using a tea towel, roll the dough from the end of the filling. Place a piece of baking paper or parchment at the end and gently roll the strudel onto it seam side down.
• Transfer to a baking tray and brush with more oil.
• Baking: Place the tray in the center of the oven and bake for 30-35 minutes until golden brown.
• Once baked, remove from the oven and either serve with ice cream or leave to cool, then dust with icing sugar and serve.

APPLE-BERRY STREUSEL BARS

Steps:

• In a large bowl, combine 2-1/2 cups flour, oats, sugar, baking powder and cinnamon. Beat in butter just until moistened. Set aside 2 cups for topping. , Pat remaining oat mixture into a greased 13-in. x 9-in. baking pan. Bake at 375° for 15 minutes., In a large bowl, toss apples with remaining flour; stir in the preserves. Spread over hot crust to within 1/2 in. of edges. Combine nuts and reserved oat mixture; sprinkle over fruit mixture. , Bake 30-35 minutes longer or until lightly browned. Cool completely on a wire rack. Cut into bars.