Apple Strudel à La Sacher Recipes

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 STRUDEL

Steps:

• Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
• In a small bowl, create a slurry by combining 1/4 cup of the apple juice with the cornstarch. Mix until smooth and set aside.
• In a large saucepan over medium heat, cook the apples with the remaining 1 cup apple juice, raisins, sugar and cinnamon until the apples are tender, 8 to 10 minutes. Stir the cornstarch slurry (it may have settled) and add it to the apple mixture, stirring constantly until smooth and lump free. Simmer for 1 minute more, stirring constantly. Remove from the heat and cool. Stir in the pecans, cover and chill.
• Lay out 1 phyllo sheet on a clean, flat, lightly floured surface. Brush with some melted butter and sprinkle with 1 tablespoon breadcrumbs. Repeat this procedure with two more layers of phyllo, butter and breadcrumbs. Top with the fourth sheet of phyllo. Spread the apple filling evenly onto the phyllo surface, leaving a 1/2-inch clean edge on all sides. Roll into a log, folding the edges at each end beneath the log and brush with some melted butter. Carefully place the strudel on the prepared baking sheet, seam-side down. Bake the strudel until golden brown, 15 to 18 minutes. Remove from the oven and cool for 15 minutes before cutting into 2-inch slices. Sprinkle with confectioners' sugar just before serving. Serve plain or with ice cream.

APPLE STRUDEL RECIPE

Steps:

• In the bowl of a stand mixer fitted with the paddle attachment combine melted butter, flour, salt, and lukewarm water. Mix at medium speed about 1 minute until a smooth and elastic dough forms.
• In a small saucepan (with a lid) bring water to a boil then remove the pot from the heat, empty the pot and dry it with a dish towel. Line the pot with a sheet of parchment paper, put the dough into the pot and put the lid on. Let sit for 30 minutes at room temperature.
• Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
• Meanwhile, in a small bowl combine raisins and rum. Let sit for 30 minutes. Then discard the rum.
• Peel, core, and cut the apples into small stripes (batonnets, see image above). Combine apples with lemon juice. Add cinnamon, sugar, raisins, almonds, and vanilla extract. Set aside.
• Lay a thin kitchen towel preferably with a pattern flat on the counter. Sprinkle with flour. Roll the dough out as thin as you can. Brush it with a little bit of melted butter.
• Then use your hands to carefully stretch it until it is about 18x12 inches (45x30 cm) big and you're able to see the pattern of the dish towel through the dough.
• Brush half of the melted butter over the rolled out dough.
• The long side should be facing you. On the right side of the rectangle, leave a few inches space, then sprinkle the breadcrumbs top to bottom over the dough in a 6-inch thick line. Leave a 2-inch margin at the top and bottom of the strip.
• Pile the apple filling on top of the breadcrumbs. Use a slotted spoon so the liquid stays in the bowl.
• Fold the 2-inch margin at the top and bottom of the dough over onto the filling then roll up the strudel from the short side with the help of the towel. Tuck the ends.
• Carefully transfer the Strudel to the prepared baking sheet, seam side down. Brush with a little bit of melted butter.
• Bake for about 50 minutes in the lower third of the oven, until lightly golden on top. Brush strudel with remaining melted butter every 20 min while in the oven.
• Let cool for 10 minutes then sprinkle with powdered sugar and serve warm.

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.

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.

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.

APPLE STRUDEL à LA SACHER

Steps:

• Peel and seed the apples. Slice into very thin slices. Dribble over some lemon juice.
• In a bowl, combine 2 tablespoons of raisins and 1 tablespoon of sugar.
• Brush the pastry dough with half of the melted butter, using the rest of the butter to fry the breadcrumbs. Combine the crumbs with the rest of the sugar and cinnamon and sprinkle over the pastry.
• Distribute the apples evenly over the pastry. Roll with the help of a dish towel. Make sure the ends are well closed.
• Place the strudel on a greased baking tray. (If the tray is too small, bend the strudel into a horseshoe shape). Brush with the beaten egg and bake in a preheated oven at 180 °C for 30-40 minutes, occasionally brushing with melted butter.
• When done, let the strudel cool, and dust with icing sugar. The strudel can be served either warm or cold.
• For Pastry:.
• For the pastry, heap some flour onto a work surface and knead the pastry ingredients into a smooth, elastic dough.
• Shape into a ball and place in a soup bowl dribbled with oil. Cover, and refrigerate, preferably over night.
• On a lightly floured surface, roll out the pastry dough into a square with a rolling pin. Pull until very thin. To do this, make sure your hands are covered in flour, place one hand under the dough and use the other hand to carefully pull the dough out from the center. The dough should become so thin that it's almost transparent.

CHEATER'S APPLE STRUDEL

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Lightly dust a working surface with flour. Line a baking sheet with parchment paper.
• On your prepared work surface, join the two sheets of puff pastry by their short edges to make a long rectangle. Brush water along edges and press down gently with fingertips to seal.
• Mix the apple slices, cinnamon, brown sugar, almonds, and butterscotch chips together in a bowl until evenly combined; spoon the mixture onto one of the long edges of the pastry. Fold one side of pastry over the mixture and roll into a long strudel. Make sure to seal at both ends. Brush pastry with melted butter; make two-inch diagonal slits the length of the strudel with a sharp knife. Transfer to the prepared baking sheet.
• Bake in the preheated oven for 15 minutes. Sprinkle the sugar over the top of the strudel and return to oven until the pasty is golden brown and flaky, another 15 to 20 minutes.

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.

MARY PERPICH'S APPLE STRUDEL

Steps:

• Preheat the oven to 150 degrees or to its lowest setting.
• Combine 3 cups of the flour and the salt. Make a well in the flour, and into the well add the 1/2 cup of the oil, the eggs and water. Mix with a fork, and then knead well with your hands, about 20 minutes. Add more flour -enough to make a soft but not sticky dough. Put the dough in a ceramic bowl, cover with the remaining 2 tablespoons oil, and place in the oven until the dough is warm and easy to pull, about 20 minutes.
• On a table or other flat surface that is at least 3 feet by 5 feet, spread a clean sheet so that the edges hang slightly over the sides. Sprinkle the sheet with flour, and roll out the dough to form a 9-by-13-inch rectangle.
• The novice may want to ask a friend to help stretch the dough. Using your hands, start stretching and lifting the dough with your fingertips until you can see through it. When you are finished, the dough should cover the table's surface. Try to minimize the number of holes, but a few won't matter.
• Scatter the apples over the dough. Sprinkle with sugar, cinnamon and bread crumbs. Dribble about three-fourths of the melted butter over the mixture. Taking hold of the sheet on the longer (5-foot) side, lift the sheet up and over the apples to start rolling up the dough jellyroll-style. Place the strudel in a greased jellyroll or baking pan, large enough to hold the pastry comfortably. You will probably have to form the pastry into a large crescent to fit. If desired, freeze the strudel and bake later, or pour the remaining butter on top of the strudel and bake at 350 degrees for 50 to 60 minutes or until golden. If the strudel begins to brown too quickly, cover with foil.