Oktoberfest Apple Strudel Recipes

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EASY APPLE STRUDEL (APFELSTRUDEL)



Easy Apple Strudel (Apfelstrudel) image

Made with phyllo dough and fresh apples, this Easy Apple Strudel {Apfelstrudel} is fancy enough for the most elaborate Oktoberfest menu, yet simple enough for any night of the year.

Provided by Renee

Categories     Dessert

Time 50m

Number Of Ingredients 10

1½ pounds thinly sliced baking apples (about 5 cups | i.e.,Jonagold, Granny Smith, etc. )
¾ cup golden raisins
1 tablespoon fresh lemon zest (zest of one lemon)
¾ cup sugar
2 teaspoons ground cinnamon
½ teaspoon ground ginger
¾ cup almonds (ground)
1 ½ cups fresh breadcrumbs
1¼ cups butter (divided)
12 leaves phyllo pastry (thawed )

Steps:

  • Heat a small skillet over medium heat. Melt ¼ cup of the butter, and then add breadcrumbs.
  • Saute breadcrumbs in melted butter until toasty. Set aside.
  • Mix together sliced apples, raisins, lemon zest, sugar, cinnamon, ginger, and ground almonds.
  • It is very important that you do this immediately before you assemble the strudels. Do not allow the mixture to set after mixing, or it will become too juicy for the delicate phyllo leaves before the strudel bakes.
  • Preheat oven to 400°F | 205°C.
  • Place one phyllo leaf on a kitchen towel and brush with melted butter. Sprinkle with about a tablespoon of breadcrumbs.
  • Place a second leaf on top and brush with butter again. Sprinkle with a tablespoon of breadcrumbs.Repeat until 6 leaves have been used.
  • Spread filling in a 3-inch strip along the narrow end of the phyllo, leaving a 2-inch border on the sides.
  • Lift towel and use it to help you roll up the strudel. Press the ends down to seal. (I don't worry too much about this - some filling may come out, but it always turns out fine.)
  • Brush top of the strudel with butter and sprinkle with toasted breadcrumbs.Repeat to make the second strudel. Bake the strudels at 400°F | 205°C for 20 to 25 minutes, until browned.

Nutrition Facts : ServingSize 1 slice, Calories 291 kcal, Carbohydrate 31 g, Protein 4 g, Fat 18 g, SaturatedFat 10 g, Cholesterol 38 mg, Sodium 282 mg, Fiber 3 g, Sugar 19 g

OKTOBERFEST STRUDELS



Oktoberfest Strudels image

My husband, being born and raised in Wisconsin, loves bratwurst sausages. So I tweaked this strudel recipe to include some of his favorite filling ingredients and it was an instant hit. Serve with extra mustard for dipping. -Cleo Gonske, Redding, California

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 2 strudels (3 servings each).

Number Of Ingredients 10

1 tablespoon butter
5 fully cooked bratwurst links (about 1-1/4 pounds), chopped
1 medium onion, chopped
1 can (14 ounces) sauerkraut, rinsed and well-drained
1/2 cup sour cream
3 tablespoons Dijon mustard
2-1/2 teaspoons caraway seeds, divided
1 package (17.3 ounces) frozen puff pastry, thawed
1 cup shredded Muenster cheese
1 cup shredded sharp cheddar cheese

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.

Nutrition Facts :

EASY APPLE STRUDEL



Easy Apple Strudel image

This apple strudel recipe is very simple to make, yummy and best of all, inexpensive.

Provided by JESSLUV

Categories     Bread     Yeast Bread Recipes

Time 1h10m

Yield 6

Number Of Ingredients 7

1 Granny Smith apple - peeled, cored and coarsely shredded
3 Granny Smith apples - peeled, cored and sliced
1 cup brown sugar
1 cup golden raisins
1 sheet frozen puff pastry, thawed
1 egg
¼ cup milk

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Place apples in a large bowl. Stir in brown sugar and golden raisins; set aside. Place puff pastry on baking sheet. Roll lightly with a rolling pin. Arrange apple filling down the middle of the pastry lengthwise. Fold the pastry lengthwise around the mixture. Seal edges of pastry by using a bit of water on your fingers, and rubbing the pastry edges together. Whisk egg and milk together, and brush onto top of pastry.
  • Bake in preheated oven for 35 to 40 minutes, or until golden brown.

Nutrition Facts : Calories 501.2 calories, Carbohydrate 87.9 g, Cholesterol 31.8 mg, Fat 16.5 g, Fiber 3.5 g, Protein 5.6 g, SaturatedFat 4.3 g, Sodium 130.3 mg, Sugar 62.2 g

OKTOBERFEST APPLE STRUDEL



Oktoberfest Apple Strudel image

Here is a version of Baking Illustrated's Quick Apple Strudel recipe which I used for a friend's annual Fall party. You can add nuts if you would like.

Provided by Mama Cee Jay

Categories     Breakfast

Time 40m

Yield 6-8 slices, 6-8 serving(s)

Number Of Ingredients 12

1/2 cup golden raisin
2 tablespoons apple cider
6 tablespoons butter
1/4 cup fresh white breadcrumbs
2 small golden delicious apples
2 medium mcintosh apples
1/4 cup sugar
2 tablespoons sugar
1/4 teaspoon ground cinnamon
1 teaspoon lemon juice
5 sheets phyllo dough, defrosted (Athens brand)
1 1/2 teaspoons confectioners' sugar

Steps:

  • Preheat oven to 475 degrees Fahrenheit with rack on the lower to mid level position. Heat raisins and cider in small saucepan over medium heat until simmering. Then remove pan from heat and let stand.
  • Melt butter in small pan over medium heat until it foams. Then stir in bread crumbs and brown for about 2 minutes. Remove from heat and cool.
  • Peel, quarter and core apples; cut into 1/8" slices. Drain raisins. Combine apples, raisins, bread crumbs, 1/4 cup sugar, cinnamon and lemon juice in large bowl and mix.
  • Melt 5 Tbl butter. Line baking pan with parchment paper. Place one phyllo sheet on pan and brush with one Tbl butter and sprinkle with 1 tsp sugar. Repeat with remaining four phyllo sheets. Spoon filling onto middle of phyllo in a long strip. Fold short ends over filling and roll closest end, but not too tightly. Brush top with butter and sprinkle with sugar. Cut four 1" slits on top.
  • Bake for 15 minutes or until golden brown. Cool for 40 minutes. Sprinkle with confectioner's sugar, slice and serve.

Nutrition Facts : Calories 299.4, Fat 12.8, SaturatedFat 7.6, Cholesterol 30.5, Sodium 190.8, Carbohydrate 47.5, Fiber 3.5, Sugar 31.9, Protein 2.1

CHEATER'S APPLE STRUDEL



Cheater's Apple Strudel image

Using prepared puff pastry makes baking this apple strudel a little easier and quicker than some of the more 'traditional' recipes! You can serve this hot or cold. It's delicious topped with cream!

Provided by Melody Couture

Categories     Bread     Yeast Bread Recipes

Time 50m

Yield 8

Number Of Ingredients 10

flour for dusting
1 (17.5 ounce) package frozen puff pastry sheets (2 sheets), thawed
water, as needed
6 small tart apples - peeled, cored, and sliced thinly
1 ½ teaspoons ground cinnamon
1 tablespoon brown sugar
¼ cup toasted slivered almonds
¼ cup butterscotch chips
1 tablespoon butter, melted
½ teaspoon white sugar

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.

Nutrition Facts : Calories 474.2 calories, Carbohydrate 50 g, Cholesterol 3.8 mg, Fat 28.4 g, Fiber 3.9 g, Protein 5.8 g, SaturatedFat 8.3 g, Sodium 169.4 mg, Sugar 16.6 g

OKTOBERFEST STRUDEL WITH MUSTARD SAUCE



Oktoberfest Strudel With Mustard Sauce image

This is a great dish with apples, sauerkraut and bratwurst. Depending on how you serve it, it makes a great appetizer as well as an entree. Zaar World Tour 05

Provided by Amis227

Categories     Fruit

Time 1h

Yield 4-8 serving(s)

Number Of Ingredients 13

3/4 cup melted german butter
1 cup minced onion
1 large granny smith apple, peeled, cored and diced
1 1/2 cups drained german wine-cured sauerkraut
2 teaspoons caraway seeds
8 phyllo pastry sheets
1/4 cup german sweet mustard
1 lb bratwurst, thinly sliced
1 tablespoon german butter
1 tablespoon flour
1 cup light cream
3 tablespoons german sweet mustard
1 teaspoon paprika or 1 teaspoon curry

Steps:

  • Preheat oven to 375 degrees.
  • In a large skillet, over medium heat, warm 2 tablespoons butter, and saute onion for 3 minutes or until clear.
  • Add diced apple and sauté 3 more minutes.
  • Remove from heat, stir in sauerkraut and caraway, mixing well.
  • On a large baking sheet, lay out one sheet of phyllo and fold in half lengthways and brush with about 1 tablespoon butter.
  • Repeat layering.
  • Spread mustard over last layer of phyllo.
  • Then spread sauerkraut filling along the long lengthwise side to the center of the dough leaving a 1-1/2 inch border around the edges.
  • Top sauerkraut with bratwurst slices; roll jellyroll-style folding in the short edges.
  • Place seam-side down on pan; brush top with butter.
  • Bake 25-30 minutes or until golden brown.
  • MEANWHILE PREPARE MUSTARD SAUCE:.
  • In a large skillet, melt butter over medium-low heat, stir in flour to form a smooth past.
  • Slowly stir in cream and continue stirring to keep lumps from forming.
  • Whisk in mustard and heat through.
  • TO SERVE:.
  • For an appetizer, slice into 8 portions, as an entree, 4. Slice warm strudel and serve in a pool of mustard sauce. Sprinkle mustard sauce with the paprika.

Nutrition Facts : Calories 1749.9, Fat 150.8, SaturatedFat 65.9, Cholesterol 390.3, Sodium 3351.7, Carbohydrate 45.6, Fiber 3.2, Sugar 7.5, Protein 52.4

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