Baked Apple Strudel Egg Rolls Recipes

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.

MINI VANILLA APPLE STRUDELS RECIPE BY TASTY

Steps:

• Peel and dice apples and put them in a large bowl. Set apple peel aside for decoration, if desired.
• Add lemon juice, sugar, and almonds, and mix.
• Roll out half of the puff pastry until thin, and cut into three even, long slices. Coat the slices with cream.
• Spread half the apple mixture on all three slices, covering three quarters and leaving about an inch (2 ½ cm) empty at the sides.
• Brush all the edges except the bottom one with water.
• Roll the dough over the apple mixture from bottom to top, until you have even rolls. Pinch the sides of the rolls to seal them with dough.
• Cut rolls in the middle and transfer with the closed side down into a greased muffin pan. Repeat with second half of puff pastry and apple mixture until you have 12 strudels.
• Mix vanilla powder with half of the milk described in package, usually 1 ½ cups (355 ml).
• Pour 2-3 tablespoons into each strudel.
• Spread egg wash over strudels.
• Bake at 400˚F(200˚C) for 25-30 minutes, until golden brown.
• Take strudels out of the pan and dust with powdered sugar. The leftover apple peel can be rolled into "roses" for decoration.
• Enjoy!

BAKED EGG ROLLS

Steps:

• Coat a large skillet with cooking spray; heat pan over medium heat. Add the first 6 ingredients; cook and stir until vegetables are crisp-tender, about 3 minutes. Add chicken; heat through. , In a small bowl, combine the cornstarch, water, soy sauce, oil, brown sugar and cayenne until smooth; stir into chicken mixture. Bring to a boil. Cook and stir for 2 minutes or until thickened; remove from the heat., Spoon 1/4 cup chicken mixture on the bottom third of 1 egg roll wrapper; fold sides toward center and roll tightly. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Place seam side down on a baking sheet coated with cooking spray. Repeat., Spritz tops of egg rolls with cooking spray. Bake at 425° for 10-15 minutes or until lightly browned. Freeze option: Freeze cooled egg rolls in a freezer container, separating layers with waxed paper. To use, reheat rolls on a baking sheet in a preheated 350° oven until crisp and heated through.