Mock Fruit Strudel With Ice Cream Recipes

JACK'S FRUIT ICE CREAM

Steps:

• In a heavy saucepan heat milk, heavy cream, and vanilla bean over medium high heat to a simmer. Turn heat down to medium.
• In a separate bowl whisk together the eggs yolks, sugar, and salt. Sugar will dissolve when heated.
• Slowly dizzle this egg/sugar mixture into the simmering milk mixture and whisk. Combining these too quickly will result in "scrambled eggs."
• After you have added these two mixtures together, reduce the heat to a medium low temperature.
• Remove the vanilla bean and split lengthwise scraping out seeds. Return the pod and the seeds back to the pot. I like to add several drops of food coloring at this point.
• Continue to stir until the mixture coats the back of a spoon. Strain mixture through a fine-holed strainer, discarding the vanilla pod and refrigerate the mixture over night.
• Follow manufacturer's instruction for your ice cream maker, and let the fun begin.
• Meanwhile, drain the jackfruit and pulse it gently in your processor. We want small pieces of fruit for the ice cream.
• After about 15 minutes into freezing your ice cream add small pieces of jackfruit to the mixture.
• Serve your ice cream at your next dinner party and enjoy the mystery when your friends/family try to guess the secret ingredient! The flavor is both refreshing and delicious. Enjoy!

APPLE STRUDEL

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a bowl, combine apples, raisins, currants, cinnamon, sugar and bread crumbs. Stir well.
• Spread several sheets of pastry generously with melted butter and lay them on atop the other on a baking sheet. Spread the fruit mixture evenly over the top sheet, then roll the sheets up to form a log shape. Brush with melted butter again.
• Bake in preheated oven 30 minutes, until pastry is golden brown and fruit is tender.

MOCK STRUDEL

Steps:

• Dough:.
• In a large bowl mix the dough ingredients together until it forms a ball.
• Roll in waxed paper and refrigerate overnight.
• Filling:
• Mix orange marmalade and apricot jam together.
• Topping:.
• In a separate bowl mix all toppings together.
• Preheat oven to 325 degrees.
• Grease and flour cookie sheet.
• Cut dough in four equal pieces.
• Take 1 section of dough and refrigerate the others.
• Roll out dough on floured waxed paper forming a rectangle.
• Spread 1/4 filling over rectangle.
• Sprinkle 1/4 topping mixture over rectangle.
• Roll up like a jelly roll about 1 inch across.
• Repeat for balance of ingredients.
• Bake for 1 hour.
• Cut into slices when cool.

MOCK APPLE STRUDEL

Steps:

• In a large bowl, combine the flour, baking powder, 2 tablespoons sugar and salt. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Turn onto a lightly floured surface; knead 8-10 times., Roll out into a 14x10-in. rectangle. Brush with melted butter. Top with apples; sprinkle with cinnamon and remaining sugar., Roll up jelly-roll style, starting with a long side; pinch seams to seal. Place on a parchment-lined 15x10x1-in. baking pan. Bake at 425° for 25-30 minutes or until golden brown., Remove from pan to a wire rack. In a small bowl, combine the confectioners' sugar, milk and vanilla; drizzle over warm strudel. Sprinkle with nuts if desired.

ELSIE'S APPLE STRUDEL WITH BURNT CARAMEL ICE CREAM

Steps:

• Melt 1/4 cup butter in heavy large skillet over medium heat. Add apples and sauté until tender, about 10 minutes. Add 1/2 cup sugar and salt; stir until sugar is dissolved, about 1 minute. Add raisins and cook until almost all liquid is absorbed, about 2 minutes. Stir in 1/4 cup coarsely chopped walnuts. Spread apple mixture in rimmed baking sheet; cool.
• Line another rimmed baking sheet with parchment paper. Melt remaining 1/2 cup butter. Transfer 1 large phyllo sheet to baking sheet (if using small phyllo, place 2 sheets of phyllo on baking sheet, overlapping slightly). Brush lightly with melted butter. Sprinkle with 2 tablespoons sugar and 3 tablespoons finely chopped walnuts. Repeat with 4 more large phyllo sheets (or 8 more small sheets), melted butter, sugar, and walnuts. Top with remaining phyllo sheet; brush with butter.
• Spoon cooled apple mixture lengthwise down phyllo, starting 3 inches in from 1 long side and leaving 2-inch border at short sides. Using parchment paper as aid, roll up strudel lengthwise. Place strudel, seam side down, on parchment. Tuck in ends to enclose filling. Brush strudel with butter; sprinkle with remaining 1 tablespoon sugar. DO AHEAD Can be made 4 hours ahead. Chill.
• Preheat oven to 375°F. Bake strudel until golden brown, about 40 minutes. Cool 15 minutes. Using serrated knife, cut into 8 slices. Sprinkle strudel with powdered sugar and serve with Burnt caramel ice cream .

QUICK PUFF PASTRY APPLE STRUDEL

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Combine apples, 3/4 cup sugar, raisins, walnuts, and cinnamon in a large bowl for the filling.
• Dust a flat work surface lightly with flour. Unroll puff pastry and sprinkle lightly with flour. Roll out slightly and mark into 3 equal sections. Spoon filling into the central section then fold over the section on the left and brush with egg. Fold the right section on top, just like a letter. Make shallow diagonal cuts in the top layer of the apple strudel. Brush with egg and sprinkle with 1 tablespoon sugar.
• Bake in the preheated oven until apple studel is puffed up and golden, 25 to 30 minutes.

FRUIT STRUDEL

Steps:

• Preheat oven to 350º.
• Put the flour, sour cream and butter in a large zip lock bag. Mix until combined. Let sit in the refrigerator overnight, or put in the freezer for 1 ½ hours.
• After the dough is well chilled, divide into four parts.
• Flour work surface.
• Take one part and roll into a fat snake like shape with hands.
• Then with a rolling pin, roll into a rectangle about 1/8 inch thick.
• Spread jam evenly onto dough, leaving an small edge without jam.
• Roll up like a jelly roll.
• Press seams together and seal.
• Lay seam side down on a cookie sheet.
• With a sharp knife, cut slits across the strudel in a diagonal pattern.
• Bake for 20-25 minutes.
• To make icing, combine the powdered sugar and milk. You want it to be thick.
• While strudel is still warm, drizzle powdered sugar mixture over strudel.
• Cut into bite size servings to serve.
• Feel free to add nuts with the jam.