Plum And Apple Strudel Recipes

DRIED PLUM AND CHEESE STRUDEL

Steps:

• Preheat oven to 375 degrees F. Line a sheet pan with parchment paper.
• In a mixer fitted with a paddle attachment (or using a hand mixer), cream the cream cheese until soft and smooth. Add the egg and mix. Add 1/2 cup of the sugar, the vanilla, and cinnamon and mix. Add the cut up dried plums and mix just until incorporated. Spoon the mixture into a pastry bag fitted with no tip and a large opening at the end (or just set aside in a bowl).
• Transfer one sheet of phyllo to the prepared pan. Using a pastry brush, brush the phyllo with butter. Sprinkle with 1/3 of the remaining sugar and 1/3 of the ground walnuts. Repeat with the two remaining sheets of phyllo. Reserve the remaining melted butter and sugar.
• Turn the sheet pan so the wide part of phyllo is parallel to your body. Two inches in from the left-hand edge of the phyllo, working from top to bottom and leaving 2 inches bare at the top and bottom, pipe or spoon 2 lines of cream cheese mixture 3/4 inches thick.
• Starting at the edge, roll up the pastry to encase the cheese. Keep rolling to form a log. Move the log to the center of the sheet pan and tuck the ends under to keep the filling from oozing out. Brush the surface with melted butter and sprinkle with sugar.
• Bake until golden brown, about 30 minutes. Let cool 10 to 15 minutes on the pan. Using a serrated knife, cut carefully into sections and serve warm, with whipped cream or ice cream.

APPLE PLUM STREUSEL DESSERT

Steps:

• In a large bowl, cream butter, shortening and sugar. Beat in eggs and extracts until blended. Beat mixture on hight speed for 3 minutes. Combine the flour and baking powder; gradually add to creamed mixture. Spread the batter into a greased 15x10x1-in. baking pan. Arrange plum and apple slices over batter., For streusel, combine the flour and brown sugar. Cut in butter until mixture resembles coarse crumbs; stir in pecans. Sprinkle over fruit. , Bake at 350° for 40-45 minutes or until lightly browned. Cool on a wire rack. For glaze, whisk confectioners' sugar and milk until smooth. Drizzle over streusel.

APPLE STRUDEL

Steps:

• Heat oven to 200C/180C fan/gas 6. Heat 75g of the sugar and the vanilla seeds in a medium, heavy-based frying pan over a medium-low heat for 5-8 mins, or until golden brown and caramelised. Add the apples, currants, sultanas, allspice, nutmeg and walnuts, then cook for 10 mins or until the apple is tender. Remove the apple mix from the pan with a slotted spoon and cool to room temperature.
• Line two baking trays with baking paper. Place a sheet of filo on one of the trays, then brush lightly with the melted butter. Sprinkle over 1 tsp sugar. Repeat the process until there are 3 layers of filo. Repeat with the remaining sheets of filo on the second tray.
• Divide the apple mix along the shorter edge of both pastry sheets and gently roll into 2 logs, tucking in the ends as you go. Brush with melted butter and sprinkle over 1 tbsp sugar. Can be made up to one day ahead, kept chilled. Bake for 25 mins, or until the pastry is golden brown and crisp. Let cool slightly, then cut each strudel into 6 diagonal slices. Serve two slices each with a dollop of crème fraîche on the side.