Chestnut 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.

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.

SPICED APPLE-CHESTNUT HAMANTASCHEN

Steps:

• In a small mixing bowl, combine 2 tablespoons water, 1 tablespoon of the granulated sugar and the cinnamon with a fork until it resembles wet sand. Set aside.
• In a stand mixer fitted with the paddle attachment, cream the butter and the remaining 2/3 cup granulated sugar until light in color. Beat in the vanilla and egg. Sift together the flour and salt. Slowly add the flour to the butter. Then add the chestnut meal and mix until a dough forms. With mixer on low speed, slowly add the cinnamon mixture 1 teaspoon at a time until all of the mixture is added. Mix until a swirl of the cinnamon sugar appears, about 10 seconds, and then turn the mixer off. Turn the dough out onto a sheet of plastic wrap and tightly wrap. Refrigerate the dough for at least 2 hours.
• For the filling: Melt the brown sugar, butter, nutmeg and salt in a large high-sided saute pan. Add the apples and cook over medium heat. Add the sherry, then reduce the heat to low, and cook until the apples are tender, about 15 minutes. Stir in the pecans, then remove from the heat and set aside to cool completely. Fold the applesauce into the cooked apple mixture.
• Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
• Dust a flat surface with flour. Roll the dough until 1/8- to 1/4-inch thick. Using a 3-inch round dough cutter, cut out as many circles as you can, re-rolling any excess dough until it is all used up. Add a heaping teaspoon of the filling to the center of each dough circle. Fold the sides of a circle in three parts, pinching corners together as you go, to create a triangle with a window of filling in the center. Repeat for the remaining cookies. Place the cookies 1-inch apart on the prepared baking sheet and bake until golden brown, 15 to 20 minutes. Cool the cookies before serving.

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.

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.

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.

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.

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!

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.