Christmas Apple Strudel Recipes

CHRISTMAS APPLE STRUDEL

Steps:

• Have ready a 24-by-24-inch sheet of clear plastic or two pieces of parchment. Generously butter a large baking pan. Sprinkle with flour, and tap out the excess; set aside. Place flour, 8 tablespoons butter, 3 eggs, salt, 1 teaspoon sugar, and 1 tablespoon water in the bowl of a food processor, and pulse until dough comes together. Divide dough in half equally, flatten into two disks, and wrap each in plastic wrap. Refrigerate 2 to 3 hours or overnight.
• Preheat the oven to 375 degrees. Place bread in the clean bowl of a food processor; pulse until crumbly; set aside. Melt 10 tablespoons butter in a large skillet set over medium-low heat. Add pine nuts and breadcrumbs, and cook, stirring frequently, until fragrant and golden brown, 8 to 10 minutes; set aside.
• Melt 2 tablespoons butter in a large Dutch oven over medium-high heat. Add sliced apples and remaining sugar; cook, stirring frequently, until apples have softened, 10 to 12 minutes. Remove from heat; transfer apples to a large bowl. Stir in the pine-nut mixture, lemon zest, and raisins, and set aside to cool, about 15 minutes.
• Place egg yolk in a small bowl, and stir to break it open; set aside. In a small skillet on low heat, melt the remaining 2 tablespoons butter; set aside. Spread the plastic sheet on a clean surface, and dust with flour. Remove dough from refrigerator, and place it in the center of the plastic sheet or on parchment. Roll out into a 20-inch diameter paper-thin circle. Brush the dough with melted butter. Spread half of the reserved apple mixture on the dough. Lift the front edge of the plastic up, and fold the dough over the apple mixture and away onto itself. Repeat folding procedure, ending with the raw edge on top. Gently lift edge, and brush with egg yolk and gently press to seal. Brush ends of dough with egg; fold up; seal. Repeat process with second piece of dough. Transfer to prepared baking pan. Brush surfaces with egg yolk. Using a wooden skewer, pierce the strudels all over.
• Transfer to oven; bake, rotating pan once halfway through, until golden brown, 30 to 35 minutes. Remove from oven; transfer pan to wire rack to cool, about 45 minutes. Sprinkle with confectioners' sugar; serve.

FESTIVE STRUDEL

Steps:

• Preheat the oven to 180 degrees C/ 350 degrees F/ Gas 4. Lay out 6 sheets of filo pastry on a clean tea towel, overlapping each by an inch or so, so they cover the tea towel.
• Cook's Note: The filo should cover the tea towel completely, with just a little overhang at one of the shorter ends.
• Work quickly so your pastry doesn't dry out and brush some melted butter all over it. Sprinkle over the cinnamon and 2 ounces/ 50 g of the sugar, then crumble over your ginger nuts to add a nice bit of crunch. Carefully layer the rest of the pastry sheets on top and brush again with butter.
• Use your hands to crumble the Christmas pudding into a bowl then grate in the fruit, cores and all. You want to have about the same amount of grated fruit as you've got pudding. Add about 2 tablespoons of sugar, and mix it all together to break up the pudding a bit more. Sprinkle this all over the pastry so it's roughly covered, leaving the overhang clear. Place the chocolate in a row on top of the Christmas pudding, down the short side nearest the overhang.
• Fold the overhang over the chocolate and pinch it up, then lift up your tea towel, and use it to help you carefully roll up your strudel. Tuck the ends under to seal it and transfer to a large nonstick pan. Brush it all over with butter then sprinkle over a little more sugar. Bake in the hot oven for about 40 minutes until crisp, golden and gorgeous looking. It might split a bit and look slightly rustic, but I think that's quite nice. Cook's Note: You could wrap an extra layer of filo round it before cooking if you want it to look a bit neater.
• Once the strudel is cooked, leave to cool, then use a serrated knife to cut the strudel into
• 2-inch/ 5 cm slices. Dust these with icing sugar and serve with ready-made custard from the refrigerator.

CHRISTMAS PUDDING STRUDEL

Steps:

• Heat oven to 200C/180C fan/gas 6. Mix the pudding, mascarpone and Baileys. Lay out a sheet of filo on a large flat baking tray, brush with some melted butter and lay another sheet on top. Repeat with more butter and filo until you have 4 layers.
• Place the filling in a log in the centre and brush the border with butter. Roll up to enclose the filling, then brush with the remaining butter. Can be chilled for 1 day until ready to bake. Bake for 20-25 mins until golden brown, dust with icing sugar and serve warm with cream or custard.

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.

GERMAN APPLE STRUDEL

Steps:

• Place flour in a mixer bowl; beat in 1/4 cup oil (mixture will be slightly crumbly). In a small bowl, slowly whisk warm water into beaten egg; add to flour mixture, mixing well. Beat in remaining oil until smooth. Transfer to a greased bowl, turning once to grease the top. Cover and let rest in a warm place, about 30 minutes., Preheat oven to 350°. Spread bread crumbs into an ungreased 15x10x1-in. baking pan. Bake 10-15 minutes or until golden brown, stirring occasionally. Cool completely., Tape a 30x15-in. sheet of parchment onto a work surface; dust lightly with flour. Divide dough in half; place 1 portion on parchment and roll to a very thin 24x15-in. rectangle. (Keep remaining dough covered.) Remove tape from parchment., Sprinkle 3/4 cup bread crumbs over rectangle to within 1 in. of edges. Starting 3 in. from a short side, sprinkle 3 cups apples and 1/4 cup raisins over a 3-in.-wide section of dough. Mix sugar and cinnamon; sprinkle half of the mixture over fruit. Drizzle with half of the melted butter., Roll up jelly-roll style, starting at fruit-covered end and lifting with parchment; fold in sides of dough as you roll to contain filling. Using parchment, transfer strudel to a 15x10x1-in. baking pan; trim parchment to fit pan., Bake on lowest oven rack 45-55 minutes or until golden brown, brushing top with sour cream 2 times while baking. Repeat with remaining ingredients., Using parchment, transfer to a wire rack to cool. Serve warm or at room temperature.

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.

APPLE STRUDEL

Steps:

• Preheat oven to 375 degrees. Combine sugar, cinnamon, and salt in a large bowl; set aside 3 tablespoons mixture. Peel and core apples; cut into quarters, then cut crosswise into 1/4-inch pieces. Toss with lemon juice; stir into sugar mixture with apricots and breadcrumbs.
• Brush 1 sheet phyllo with butter, and sprinkle with 1 teaspoon reserved sugar mixture. Top with remaining 5 sheets phyllo, layering with butter and sugar mixture. Scatter filling on phyllo, leaving a 1/2-inch border. Starting with a long end, roll up to enclose filling; place strudel, seam side down, on a parchment-lined baking sheet. Brush top with remaining butter; sprinkle with remaining sugar. Bake until golden brown and cooked through, 45 to 50 minutes. Let cool on a wire rack 10 minutes. Cut into slices; serve warm with whipped cream.

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 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.