Cheaters Apple Strudel Recipes

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.

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.

DRIED APPLE AND CHEDDAR STRUDEL

Steps:

• In a large saucepan combine the apples with the cider and simmer them, stirring occasionally, for 15 to 20 minutes, or until they are softened but not mushy. Drain the apples and let them cool. In a large bowl toss the apples with the Cheddar, the cranberries or raisins, 3 tablespoons of the sugar, 1/2 teaspoon of the cinnamon, and the allspice and combine the filling well. The filling may be made 1 day in advance and kept covered and chilled.
• In a small bowl stir together the bread crumbs and 1 teaspoon of the remaining cinnamon and reserve the mixture. In another small bowl stir together the remaining 1 tablespoon sugar and the remaining 1 teaspoon cinnamon and reserve the cinnamon sugar.
• Preheat the oven to 425°F. On a work surface arrange two 20-inch-long sheets of wax paper with the long sides overlapping slightly and facing you. Put a sheet of the phyllo on the wax paper, brush it with some of the butter, and sprinkle it with about 2 teaspoons of the reserved bread crumb mixture. On this, layer, brush, and sprinkle 4 more sheets of the phyllo in the same manner and lay the sixth sheet of the phyllo on top.
• Spread the filling in a 3-inch-wide strip, mounding it on the phyllo 4 inches above the near long side, leaving a 2-inch border at each end. Using the wax paper as a guide, lift the bottom 4 inches of the pastry over the filling, fold in the ends, and roll up the strudel tightly. Transfer the strudel carefully, seam side down, to a lightly buttered baking sheet and brush it with the remaining butter. Arrange 1/2-inch-wide strips of wax paper 1/2 inch apart diagonally across the strudel. Transfer the reserved cinnamon sugar to a small sieve, shake it evenly over the strudel, and remove the wax paper strips carefully. Bake the strudel in the lower third of the oven for 20 to 25 minutes, or until it is golden, and let it cool to warm on the baking sheet on a rack. The strudel may be made 1 day in advance and kept covered loosely and chilled. Reheat the strudel in a preheated 400°F. oven for 20 minutes. Serve the strudel warm, cut into 1-inch slices with a serrated knife.