Rice Paper Apple Strudels Recipes

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.

EASY APPLE STRUDEL

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.

RICE-PAPER APPLE STRUDELS

Steps:

• Preheat oven to 220 Degrees Celsius.
• Combine apples, lemon juice, brown sugar, cinnamon, walnuts and 1 tbs melted butter.
• Line baking sheet with baking paper.
• Pour 6 cups hot water in a bowl and dissolve caster sugar inches.
• Place 1 rice paper wrapper in water to soften, transfer to board and brush with extra melted butter.
• Divide filling in a sausage shape on one side of wrapper levaing 3cm border.
• Fold in end and roll up to enclose filling.
• Place on baking sheet seam side down.
• Brush top with melted butter.
• Repeat for all.
• Bake in oven 15-20 minutes. Serve warm dusted with icing sugar.

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!