Apple Walnut And Currant Strudel Recipes

APPLE, WALNUT AND CURRANT STRUDEL

Steps:

• Position rack in center of oven and preheat to 400°F. Combine first 5 ingredients in heavy medium skillet over low heat. Cover and cook until apples are just tender, stirring occasionally, about 20 minutes. Uncover and mix in apricot jam. Increase heat to high and boil until juices thicken, stirring frequently, about 3 minutes. Place in freezer and cool 10 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Cut off about 1/3 of pastry dough, making sheet approximately 6x12 inches. (Save dough piece for another use.) Roll dough out on lightly floured surface to very thin 9x18-inch rectangle. Arrange apple filling lengthwise in center of dough in 12x3-inch log. Press walnuts over filling. Fold short ends of dough over filling. Fold 2 long sides over filling and then roll up to enclose. Arrange strudel on unbuttered baking sheet seam side down.
• Bake strudel 15 minutes. Reduce temperature to 375°F. and bake until deep golden brown, about 25 minutes longer. Immediately slide long spatula under strudel to loosen from baking sheet. Transfer strudel to platter. Let stand 10 minutes. Cut away 1 inch from each end of strudel. Serve warm or at room temperature.

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.

APPLE AND WALNUT STUFFED PORK TENDERLOIN WITH RED CURRANT SAUCE

Steps:

• In a large heavy skillet, melt butter. Add walnuts; cook and stir over medium heat until toasted, about 2 minutes. Remove 1/2 cup for serving. Add apple to the remaining walnuts; cook and stir 1 minute longer. Cool slightly., Place the cranberries, parsley, oil, garlic and apple mixture in a food processor; cover and process until finely chopped., Cut a lengthwise slit down the center of the roast to within 1/2 in. of bottom. Open roast so it lies flat; cover with plastic wrap. Flatten to 1/2-in. thickness. Remove wrap; spread apple butter on 1 long side of tenderloin to within 1/4 in. of edges. Top with apple mixture. Close meat; tie with kitchen string. Place on a rack in a shallow roasting pan; rub with salt and coriander., Bake at 350° until a thermometer inserted into center of stuffing reads 165° and thermometer inserted in pork reads at least 145°, 55-65 minutes. Let stand for 10 minutes before slicing., Meanwhile, in a small saucepan, combine sauce ingredients; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 12-14 minutes. Serve with pork; top with reserved walnuts.

APPLE STRUDEL II

Steps:

• Sift all-purpose flour into a large bowl. Mix in egg, water, white sugar, lard and salt. Knead until soft and smooth. Lightly brush with approximately 1 tablespoon butter. Cover with a towel and set aside 1 hour.
• Mix bread crumbs and 3/4 cup butter in a medium bowl. Mix in ground walnuts, apples, raisins, cinnamon and sugar.
• Preheat oven to 375 degrees F (190 degrees C). Lightly butter a medium baking dish.
• Spread a clean tablecloth or cotton sheet on a large work surface and dust with flour. Gently stretch the dough into a large, very thin rectangle as thin as tissue paper. Cut away thick edges. Sprinkle with approximately 1/2 cup melted butter. Spread bread crumb mixture across the dough, leaving a two inch border on all sides. Fold one end of the dough over the filling, then roll dough to form strudel. Cut so that it will fit the baking dish.
• Place strudel in baking dish and brush with remaining butter. Bake in the preheated oven until golden brown and apples are tender, about 1 hour.

APPLE SPICE CAKE WITH WALNUTS AND CURRANTS

Steps:

• For walnuts:
• Preheat oven to 375°F. Line large baking sheet with foil. Beat egg white in medium bowl until foamy. Mix in remaining ingredients. Spread walnuts in single layer on prepared sheet. Bake until walnuts are golden, about 10 minutes. Cool on baking sheet. Transfer walnuts to work surface and chop coarsely.
• For cake:
• Melt 1 tablespoon butter in heavy large saucepan over medium-low heat. Add all apples; cover and simmer until apples are juicy and almost tender, stirring occasionally, about 18 minutes. Uncover and simmer until almost all juices evaporate, about 6 minutes. Using potato masher, mash apples in pan. Cool.
• Position rack in center of oven and preheat oven to 350°F. Butter and flour two 8-inch-diameter cake pans with 1 1/2-inch-high sides. Whisk flour and next 5 ingredients in medium bowl. Using electric mixer, beat remaining 3/4 cup butter and sugar in large bowl until light and fluffy. Beat in egg. Beat in half of flour mixture on low speed, then all of applesauce, then remaining flour mixture. Mix in 1 cup toasted walnuts and currants.
• Divide batter between pans; smooth tops. Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans on racks 5 minutes. Turn cakes out onto racks and cool.
• For icing:
• Using electric mixer, beat cream cheese and butter in large bowl until fluffy. Add powdered sugar and vanilla and beat to blend.
• Place 1 cake layer on plate; spread 1/2 cup icing over top. Top with second cake layer. Spread remaining icing over top and sides of cake. Arrange cinnamon-sugar walnuts in ring 1/2 inch in from edge of cake. Sprinkle walnuts with currants. Chill cake until icing sets, about 30 minutes. (Can be prepared 1 day ahead. Cover with cake dome and keep chilled. Bring to room temperature before serving.)

APPLE STRUDEL

Steps:

• In a large bowl, combine apples, sugar, raisins, pecans, cinnamon, salt and 1/4 cup bread crumbs. Toss until mixed.
• Heat oven to 375 degrees. Place 1 sheet phyllo on a work surface, and brush lightly with melted butter. Sprinkle with a scant tablespoon of bread crumbs. Repeat with remaining sheets of phyllo, stacking them.
• Spoon apple mixture over phyllo to within 1 1/2 inches of edges. Grasping long edges of phyllo, roll up jellyroll fashion. Place roll on a cookie sheet, seam side down. Brush with remaining melted butter. Bake until golden, about 30 minutes. Allow to cool, then sprinkle lightly with confectioners' sugar.

CHESTNUT APPLE STRUDEL

Steps:

• Preheat oven to 350 degrees. Using a chestnut knife or a small paring knife, make an incision about 1/8 inch deep through the shell and into the flesh of each chestnut almost all the way around the circumference of the nut. Transfer to a chestnut pan or rimmed baking pan. Roast in the oven until the chestnuts are tender, about 35 minutes.Turn the oven off. Leaving the pan with the chestnuts in the oven, remove several at a time.Working quickly, place 1 chestnut in a towel. Holding both, peel chestnut while still hot. Remove and discard the shells and inner skin.Transfer chestnuts to a medium saucepan. Heat oven temperature to 375 degrees.
• Add 4 cups water and 1/2 cup sugar to the chestnuts; place over high heat, and bring to a boil. Reduce heat, and simmer chestnuts until most of the liquid has been absorbed and the chestnuts are falling-apart tender, 40 to 45 minutes. Drain in a colander. Break chestnuts into small pieces, and set aside to cool.
• In an electric mixer fitted with the paddle attachment, combine the flour and 1/2 teaspoon salt. Add the oil and remaining 3/4 cup warm water, and mix on medium-low speed until dough comes together, about 1 minute. Switch to the dough hook, and mix until the dough is smooth and shiny without sticking to your fingers when squeezed, about 5 minutes. Turn dough out onto a clean surface, and knead into a ball. Cover dough with a bowl, and let stand at least 1 hour or up to 4 hours.
• Melt 3 tablespoons butter in a large skillet over medium-high heat. Add half the apples and 1/4 cup sugar, and cook, stirring frequently, until just tender and golden on the edges, 5 to 6 minutes. Transfer apples to a shallow bowl, and set aside until cool. Repeat cooking the remaining half of the apples in 3 tablespoons butter with remaining 1/4 cup sugar.
• Place bread in a food processor; pulse until texture resembles coarse meal. Add bread crumbs to reserved apples, along with the reserved chestnuts, nutmeg, cinnamon, and the remaining 1/4 teaspoon salt. Toss to combine well; set aside.
• Melt the remaining 4 tablespoons butter. Brush a baking sheet with melted butter, and set the remaining butter aside. Place a clean sheet or a very large apron on a clean surface about 36 inches square, and sprinkle with flour. Place the dough in the center, and roll into a 12-inch square. Cover dough with a damp towel, and let stand for 15 minutes. Remove the towel and slide both hands, palms down, under the dough. Lift dough, and begin stretching until it becomes too big to stretch on top of hands. Carefully set the dough back down on the cloth, making sure to spread the dough out without any wrinkles. Begin to pull the dough out in all directions, maintaining the square shape, until it is almost translucent and about 36 inches square.
• Using a sharp knife or scissors, trim about 1/2 inch of the thicker edges off. The dough that remains should be only the very thinnest dough. Gently brush the butter evenly all over the dough, and arrange the apple-chestnut mixture on top, leaving a 1-inch border.
• Lift the front edges of the cloth off the table, and flip the dough and apple-chestnut mixture over onto itself, enclosing the mixture.This first fold should be 3 to 4 inches wide. Continue folding the dough in this manner using the cloth until dough is completely rolled up and has the final edge on top. Carefully form dough into a C shape. Place the prepared baking sheet right next to the strudel, and flip strudel over onto the prepared baking sheet so that the top now becomes the bottom. Brush with butter, and sprinkle generously with sugar. Bake, rotating the pan halfway through baking, until the top is golden brown and the apples are tender, 45 to 50 minutes. Remove from oven, transfer baking sheet to a wire rack, and let stand until strudel is warm or at room temperature.

BRAIDED APPLE WALNUT STRUDEL RECIPE - (4/5)

Steps:

• DIRECTIONS Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a sheet pan with parchment paper. In a small bowl, beat the egg and water together with a fork. In a medium bowl, combine the brown sugar, flour, and cinnamon. Add the apple slices and the walnuts, and toss to coat. Dust your work surface with flour and unfold the puff pastry. Lightly dust the top of the dough with flour and roll out into a 16-by-12-­inch rectangle. Place the dough on the parchment-lined sheet pan. Arrange the coated apples lengthwise, down the center of the dough. Cut slits 1 inch apart along the two sides of the rectangle to within ½ ­inch of the apples. Starting at one end, fold the strips over the apples, alternating sides, to "braid" the dough. Continue to fold the dough strips until the apples are covered completely. Tuck the end strips under and brush the pastry with the egg wash. Sprinkle with coarse sugar. Bake for 35 minutes, or until golden brown, rotating halfway. Remove from the oven. Place the sheet pan on a wire rack and allow to cool for 20 minutes before slicing and enjoying.

APPLE-NUT STRUDEL

Steps:

• Heat oven to 450 degrees. Brush a large baking pan with melted butter; set aside. Combine almonds and walnuts in a small bowl; set aside.
• Combine apples, raisins, 2 tablespoons sugar, lemon zest, and cinnamon in a medium bowl. Set aside.
• Bring 3/4 cup water and cornstarch to a boil in a small saucepan, stirring constantly until thick and smooth. Add 4 remaining tablespoons sugar, and stir until dissolved. Pour over apples. Stir to combine.
• Place a sheet of phyllo on a flat work surface to form a square. Brush with butter. Place a second sheet over the first. Brush with butter. Repeat four times.
• Spread 1/4 cup nuts over bottom third of phyllo in a 1-inch-wide line parallel to and about 3 inches from the edge of pastry. Top with a sheet of phyllo. Brush with butter. Spread half of apple mixture in a 3 1/2-inch-wide line covering the nuts; sprinkle with cinnamon. Top with a sheet of phyllo. Brush with butter. Fold in right and left sides of phyllo about 1 inch. Fold phyllo over once to cover apples. Brush with butter. Roll like a cigar almost to end, brushing all surfaces with butter. Fold in ragged edges, and brush with butter. Finish rolling, and place, seam-side down, in prepared pan.
• Brush with butter. Cut six 1-inch diagonal slits in top of roll. With fingers, slightly widen slits. Repeat with remaining phyllo and filling.
• Transfer to oven, and bake until golden, about 10 minutes. Lower heat to 350 degrees. Continue baking until juices are bubbling and apples are tender when pierced with a knife, 30 to 40 minutes more.