Apple Cheese Strudel Pie Recipes

APPLE STRUDEL

Steps:

• Preheat oven to 375 degrees. Combine sugar, cinnamon, and salt in a large bowl; set aside 3 tablespoons mixture. Peel and core apples; cut into quarters, then cut crosswise into 1/4-inch pieces. Toss with lemon juice; stir into sugar mixture with apricots and breadcrumbs.
• Brush 1 sheet phyllo with butter, and sprinkle with 1 teaspoon reserved sugar mixture. Top with remaining 5 sheets phyllo, layering with butter and sugar mixture. Scatter filling on phyllo, leaving a 1/2-inch border. Starting with a long end, roll up to enclose filling; place strudel, seam side down, on a parchment-lined baking sheet. Brush top with remaining butter; sprinkle with remaining sugar. Bake until golden brown and cooked through, 45 to 50 minutes. Let cool on a wire rack 10 minutes. Cut into slices; serve warm with whipped cream.

APPLE STREUSEL PIE

Steps:

• Preheat oven to 350 degrees F (175 C).
• Prepare the topping by combining the butter, brown sugar, flour and chopped pecans. Cut in all ingredients with pastry cutter until pea-sized. Set aside
• Combine the apples, sugar, flour and cinnamon. Toss gently together and set aside.
• Place apple mixture in unbaked pie shells. Heap the apples up high in each shell and fill completely. Sprinkle topping on top of each.
• Bake at 350 degrees F (175 degrees C) for 50 minutes. Do not allow topping to get too dark.

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.

DELICIOUS APPLE STREUSEL CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.
• Combine graham cracker crumbs, sugar, melted butter, and cinnamon in a medium bowl. Press into the bottom of the prepared springform pan to form a crust.
• Bake in the preheated oven until golden, 7 to 9 minutes. Cool to room temperature, 15 to 20 minutes.
• While crust cools, mix apples, brown sugar, and cinnamon until coated and set aside.
• Beat cream cheese and white sugar in a large bowl until smooth. Slowly add milk. Best in eggs one at a time. Stir in sour cream, flour, and vanilla extract on low speed or by hand until smooth. Do not overmix; you may have some small bits of cream cheese in the mix, but those will melt as the cheesecake cooks.
• Pour 1/2 of the filling over the prepared crust. Arrange coated apples over the filling, leaving a 1/2-inch border. Top with remaining filling.
• Bake in the preheated oven for 40 minutes.
• While cheesecake is baking, combine flour, brown sugar, and melted butter in a bowl. Sprinkle quickly over the cheesecake. Continue baking until set, about 20 minutes more.
• Turn the oven off but do not open the door, allowing the cheesecake to cool in the oven for at least 4 hours; this helps prevent cracking. Refrigerate to allow cake to fully set before serving, 2 to 4 hours more.

APPLE STRUDEL CHEESECAKE

Steps:

• In a bowl, combine flour and sugar; cut in butter until crumbly. In a small bowl, combine egg yolk and vanilla; stir into flour mixture. Press onto the bottom of an ungreased 9-in. springform pan. Place pan on a baking sheet. Bake at 400° for 10-12 minutes or until set. Cool on a wire rack. Reduce heat to 350°. , Place apples in an ungreased 13x9-in. baking dish. Cover and bake at 350° for 20 minutes or until tender; drain and cool. , Meanwhile, in a large bowl, beat the cream cheese, 1/2 cup sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Pour over crust. Toss baked apples with cinnamon and remaining sugar. Arrange apples over cream cheese layer; drizzle with any remaining cinnamon mixture. Sprinkle with nuts. Return pan to baking sheet., Bake at 350° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate for 4 hours or overnight. Remove sides of pan. Use a sharp knife to cut. Refrigerate leftovers.

CHERRY-CHEESE STRUDEL PIE

Steps:

• Preheat oven to 400°F. Unfold puff pastry onto a flour-dusted, parchment-lined baking sheet. (If necessary, roll out slightly to form a rectangle that is approximately 15 1/2-by-10 1/2-inches.)
• Cut out a 15-by-10-inch oval in dough. Fold oval in half crosswise from short ends, like a book; turn so folded side is facing you and dough resembles an arch. Working from folded side, and starting 1 inch in from either edge, cut along curve, leaving a 3/4 inch space of dough uncut at top of arch.
• Unfold, then cross outer border sections over each other, lining up edges as best as possible, to create a pastry shell with a 1-inch border and twists at top and bottom. Dock center with a fork. Trace a scored line just inside border, into but not all the way through dough. (This will allow the sides to rise up straight.) Freeze 15 minutes. If desired, score border with a knife in a decorative pattern.
• Brush crust with some of the beaten egg (reserving rest for filling); sprinkle with sugar. Bake, rotating sheet halfway through, until puffed, about 20 minutes. Carefully pierce center with knife tip to release steam. Continue baking until golden brown, about 10 minutes more.
• Reduce oven temperature to 375°F; bake until crust is fully cooked in center (if top is browning too quickly, tent with foil), about 5 minutes more. Let cool 15 minutes. Carefully (it will still be hot) press center in with a metal spatula to make a well.
• Meanwhile, in a small saucepan, combine frozen cherries with 1/4 cup sugar, 2 teaspoons flour, and salt. Bring to a boil, stirring frequently, then cook until juices have thickened, 1 to 2 minutes. Let cool 15 minutes. In a food processor, pulse cream cheese and ricotta with remaining 1/4 cup sugar and 2 tablespoons flour, and orange zest, until smooth. Add reserved egg and pulse to combine.
• Spread cream cheese mixture into well in crust. Top with cherry mixture, swirling juices in with a toothpick to create marbling. Bake until filling is set in center and puffed slightly around edges, 25 to 30 minutes. Transfer sheet to a wire rack; let cool 10 minutes.
• Using parchment, slide pie off sheet onto rack; let cool completely, about 1 hour. Serve immediately at room temperature, or refrigerate, covered with plastic wrap, up to 2 days.

APPLE CHEESE STRUDEL PIE

Steps:

• Blend topping ingredients until coarse and set aside.
• Blend cream cheese, sugar, eggs and vanilla until smooth.
• Pour into an unbaked pie shell.
• Top with apple slices in a "spiral" fashion, then sprinkle with topping.
• Bake 450 degrees for 10 minutes.
• Reduce oven temperature to 350 degrees and continue baking an additional 30 minutes or until set.
• Cool.
• Chill for at least 1 hour before serving.