Boca Sausage Apple Strudel Recipes

BOCA SAUSAGE APPLE STRUDEL

Steps:

• Heat oven to 400ºF.
• Pat pizza dough onto bottom of 15x10x1-inch pan sprayed with cooking spray. Sprinkle with 2 Tbsp. cinnamon sugar.
• Arrange apples in lengthwise row down center of dough; top with chopped links. Fold over both long sides of dough to cover filling, slightly overlapping edges of dough in center. Pinch ends of dough together to seal. Sprinkle with remaining cinnamon sugar.
• Bake 15 min. or until golden brown.

SAUSAGE AND MUSHROOM STRUDELS

Steps:

• Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
• If either of the sausage meats is coarsely ground, place the meat in the bowl of a food processor fitted with the steel blade, and pulse until the meat is finely ground.
• Heat 4 tablespoons of the butter in a large (12-inch) saute pan, add the onion, and cook for 4 to 6 minutes over medium heat, until tender but not browned. Add all the sausage meat and mash with a fork, breaking it up and browning it, for 5 to 7 minutes, until no longer pink.
• Meanwhile, prep the mushrooms. Without washing the mushrooms, wipe the caps with a slightly damp paper towel or sponge to remove any dirt. Trim the stems, then roughly chop the caps and stems. Add the mushrooms, fennel seeds, 1 teaspoon salt, and 1 teaspoon pepper to the sausage and cook for 10 minutes, until the mushrooms give off their liquid and the liquid evaporates. Set aside to cool for 10 minutes. Stir in the mascarpone and the fresh bread crumbs and season to taste. The seasoning will depend on how highly seasoned the sausage meat is.
• Melt the remaining 12 tablespoons of butter in a small saucepan. Unfold the phyllo dough and keep it covered with a slightly damp (not wet!) kitchen towel. Transfer one sheet of phyllo to a board, brush it lightly with melted butter, and sprinkle with a teaspoon of dry bread crumbs.
• Place a second sheet of phyllo directly on top, brush with butter, and sprinkle with dry bread crumbs; repeat until you have 5 sheets piled up.
• With the long edge of the stack of phyllo facing you, make a 1-inch strip of sausage filling (about 1/3 of the filling) near the bottom edge. Fold up the sides and roll the phyllo firmly up and over, rolling the log away from you. Transfer the log, seam side down, to the prepared sheet pan. Brush with butter and score diagonally at 1-inch intervals. Make two more strudel logs and place them on the sheet pan.
• Bake the strudels for 20 to 30 minutes, rotating the pan once to cook evenly, until browned. Cool slightly, cut in pieces through the scored lines, and serve warm.

SAUSAGE & MUSHROOM STRUDELS

Steps:

• Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
• If either of the sausage meats is coarsely ground, place the meat in the bowl of a food processor fitted with the steel blade and pulse until the meat is finely ground.
• Heat 4 tablespoons of the butter in a large (12-inch) sauté pan, add the onion and cook for 4 to 6 minutes over medium heat, until tender but not browned. Add all the sausage meat and mash with a fork, breaking it up and browning it, for 5 to 7 minutes, until no longer pink.
• Meanwhile, prep the mushrooms. Without washing the mushrooms, wipe the caps with a slightly damp paper towel or sponge to remove any dirt. Trim the stems, then roughly chop the caps and stems. Add the mushrooms, fennel seeds, 1 teaspoon salt and 1 teaspoon pepper to the sausage and cook for 10 minutes, until the mushrooms give off their liquid and the liquid evaporates. Set aside to cool for 10 minutes. Stir in the mascarpone and the fresh bread crumbs and season to taste. The seasoning will depend on how highly seasoned the sausage meat is.
• Melt the remaining 12 tablespoons of butter in a small saucepan. Unfold the phyllo dough and keep it covered with a slightly damp (not wet!) kitchen towel. Transfer one sheet of phyllo to a board, brush it lightly with melted butter and sprinkle with a teaspoon of dry bread crumbs. Place a second sheet of phyllo directly on top, brush with butter and sprinkle with dry bread crumbs; repeat until you have 5 sheets piled up. With the long edge of the stack of phyllo facing you, make a 1-inch strip of sausage filling (about 1/3 of the filling) near the bottom edge. Fold up the sides and roll the phyllo firmly up and over, rolling the log away from you. Transfer the log, seam side down, to the prepared sheet pan. Brush with butter and score diagonally at 1-inch intervals. Make two more strudel logs and place them on the sheet pan.
• Bake the strudels for 20 to 30 minutes, rotating the pan once to cook evenly, until browned. Cool slightly, cut in pieces through the scored lines and serve warm.

SAUSAGE AND CHEESE BREAKFAST STRUDELS

Steps:

• Preheat oven to 375 (if baking right away).
• Melt 2 T. butter in a saucepan and blend in flour.
• Cook over medium heat until smooth and bubbly, about 1 minute.
• Gradually add milk and cook until mixture boils and thickens, stirring constantly.
• Boil one minute.
• Add Swiss cheese and 2 T. parmesan, salt, cayenne and nutmeg.
• Stir until cheeses are melted and set aside.
• In medium skillet, brown sausage; drain.
• Stir in eggs and thyme and cook over medium heat until eggs are just set.
• Stir in cheese sauce and 1 T. parsley.
• Cool completely.
• Unroll phyllo and cover with plastic wrap or a damp cloth to keep moist.
• Brush one sheet with melted butter and sprinkle with bread crumbs.
• Fold in half lengthwise; brush with butter.
• Place 1/2 cup filling on bottom of short side of phyllo, leaving a one inch edge on bottom and sides. Roll up.
• Place seam side down on ungreased cookie sheet.
• In a small bowl, combine topping ingredients.
• Brush strudel with melted butter and sprinkle with topping.
• Repeat until all five strudels are made.
• Bake for 15 minutes or until crisp and light brown.
• These can be prepared, covered and refrigerated a day ahead, then baked as directed.

BOCA SAUSAGE SKILLET

Steps:

• Heat oil in medium nonstick skillet on medium-high heat. Add potatoes; cook 8 to 10 min. or until browned, stirring occasionally. Spread potatoes to evenly cover bottom of skillet.
• Combine egg product, link pieces and onions; pour over potatoes. Cover. Simmer on medium-low heat 12 min. or until center is set. Remove from heat.
• Top with cheese.

BOCA® SAUSAGE APPLE STREUDEL

Steps:

• SPRAY 15x10x1-inch baking pan with no stick cooking spray. Place pizza crust in pan; pat out dough to completely cover bottom of pan. Sprinkle with 2 Tbsp. of the cinnamon sugar.
• ARRANGE apples in lengthwise row down center of dough; top with chopped links. Fold over long sides of dough to cover filling, slightly overlapping edges of dough in center. Pinch ends of dough together to seal. Sprinkle top with remaining 1 tsp. cinnamon sugar.
• BAKE at 400 degrees F for 15 minutes, or until golden brown.

CHEESE AND SAUSAGE STRUDELS

Steps:

• In a large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the cheeses, salt, nutmeg and pepper. Cook and stir until cheese is melted; set aside., Crumble sausage into a skillet; cook over medium heat until no longer pink. Drain. Add eggs and thyme; cook and stir gently until eggs are completely set. Stir into cheese sauce; add parsley. Cool completely., Carefully unroll phyllo dough. Place one sheet of phyllo on a sheet of waxed paper (keep remaining dough covered with plastic wrap to avoid drying out). Brush with butter; sprinkle lightly with bread crumbs. Top with a second sheet of phyllo; brush with butter. Spread 1/2 cup egg mixture along the short side of dough to within 1 in. of edges. Beginning from the filled end, fold short side over filling. Fold in sides and roll up. Place seam side down on an ungreased baking sheet. Repeat nine times. , For topping, combine Parmesan cheese and parsley. Brush each roll with butter; sprinkle with topping. Bake at 350° for 15-20 minutes or until crisp and lightly browned. Serve immediately.

OKTOBERFEST STRUDELS

Steps:

• Preheat oven to 400°. In a large skillet, heat butter over medium heat. Add bratwurst and onion; cook and stir until onion is tender, 8-10 minutes. Stir in sauerkraut; cool slightly., In a small bowl, mix sour cream, mustard and 1/2 teaspoon caraway seeds. Unfold one sheet of puff pastry. Spread with 1/3 cup sour cream mixture to within 1/2 in. of edges. Spoon 2-1/2 cups sausage mixture down center of pastry; sprinkle with 1/2 cup each Muenster and cheddar cheeses., Lightly brush edges of pastry with water; bring edges together, pinching to seal. Transfer to an ungreased baking sheet, seam side down; pinch ends and fold under. Repeat with remaining ingredients., Brush tops with water; sprinkle with remaining caraway seeds. Cut slits in pastry. Bake until golden brown, 25-30 minutes. Let stand 10 minutes before slicing.

PAULA DEEN'S APPLE STRUDEL

Steps:

• For the Strudel:
• Preheat the oven to 350 degrees F.
• Line a baking sheet with parchment paper.
• In a small bowl, pour the bourbon or apple juice over the raisins and microwave on high for 45 seconds.
• Let sit for 15 minutes.
• Combine the raisins, apples, lemon juice, lemon zest, cinnamon, brown sugar, cookie crumbs, pecans, and butter in a large bowl.
• Remove the phyllo dough from the box, unfold, and cover with a damp towel.
• Place 1 sheet of phyllo on the work surface and brush lightly with melted butter.
• Repeat with the remaining sheets, brushing each with melted butter, stacking when done, being sure to keep the unbuttered phyllo covered.
• Place the apple mixture on the nearest third of the phyllo stack, being sure to leave a 2-inch border.
• Gently lift the bottom edge of the phyllo stack to cover the filling and fold the side edges over.
• Continue to roll the stack away from you until the filling is completely sealed in and the seam is on the bottom.
• Transfer to the prepared baking sheet.
• Brush the top with melted butter and sprinkle with granulated sugar.
• Bake for 30 minutes, until golden brown.
• Pour over the glaze and sprinkle with cinnamon and confectioners' sugar.
• Pass warm caramel sauce, to drizzle over the strudel.
• For the Glaze:
• Mix ingredients thoroughly.
• *Cook's Note: If too thick add a little bit of milk.
• If too thin add a little bit of confectioners' sugar.

BOCA® SAUSAGE APPLE STREUDEL

Steps:

• SPRAY 15x10x1-inch baking pan with no stick cooking spray. Place pizza crust in pan; pat out dough to completely cover bottom of pan. Sprinkle with 2 Tbsp. of the cinnamon sugar.
• ARRANGE apples in lengthwise row down center of dough; top with chopped links. Fold over long sides of dough to cover filling, slightly overlapping edges of dough in center. Pinch ends of dough together to seal. Sprinkle top with remaining 1 tsp. cinnamon sugar.
• BAKE at 400 degrees F for 15 minutes, or until golden brown.