Spiced Apple And Cheese Strudels Recipes

APPLE STRUDEL RECIPE

Steps:

• In the bowl of a stand mixer fitted with the paddle attachment combine melted butter, flour, salt, and lukewarm water. Mix at medium speed about 1 minute until a smooth and elastic dough forms.
• In a small saucepan (with a lid) bring water to a boil then remove the pot from the heat, empty the pot and dry it with a dish towel. Line the pot with a sheet of parchment paper, put the dough into the pot and put the lid on. Let sit for 30 minutes at room temperature.
• Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
• Meanwhile, in a small bowl combine raisins and rum. Let sit for 30 minutes. Then discard the rum.
• Peel, core, and cut the apples into small stripes (batonnets, see image above). Combine apples with lemon juice. Add cinnamon, sugar, raisins, almonds, and vanilla extract. Set aside.
• Lay a thin kitchen towel preferably with a pattern flat on the counter. Sprinkle with flour. Roll the dough out as thin as you can. Brush it with a little bit of melted butter.
• Then use your hands to carefully stretch it until it is about 18x12 inches (45x30 cm) big and you're able to see the pattern of the dish towel through the dough.
• Brush half of the melted butter over the rolled out dough.
• The long side should be facing you. On the right side of the rectangle, leave a few inches space, then sprinkle the breadcrumbs top to bottom over the dough in a 6-inch thick line. Leave a 2-inch margin at the top and bottom of the strip.
• Pile the apple filling on top of the breadcrumbs. Use a slotted spoon so the liquid stays in the bowl.
• Fold the 2-inch margin at the top and bottom of the dough over onto the filling then roll up the strudel from the short side with the help of the towel. Tuck the ends.
• Carefully transfer the Strudel to the prepared baking sheet, seam side down. Brush with a little bit of melted butter.
• Bake for about 50 minutes in the lower third of the oven, until lightly golden on top. Brush strudel with remaining melted butter every 20 min while in the oven.
• Let cool for 10 minutes then sprinkle with powdered sugar and serve warm.

APPLE STRUDEL CHEESECAKE

Steps:

• In a bowl, combine flour and sugar; cut in butter until crumbly. In a small bowl, combine egg yolk and vanilla; stir into flour mixture. Press onto the bottom of an ungreased 9-in. springform pan. Place pan on a baking sheet. Bake at 400° for 10-12 minutes or until set. Cool on a wire rack. Reduce heat to 350°. , Place apples in an ungreased 13x9-in. baking dish. Cover and bake at 350° for 20 minutes or until tender; drain and cool. , Meanwhile, in a large bowl, beat the cream cheese, 1/2 cup sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Pour over crust. Toss baked apples with cinnamon and remaining sugar. Arrange apples over cream cheese layer; drizzle with any remaining cinnamon mixture. Sprinkle with nuts. Return pan to baking sheet., Bake at 350° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate for 4 hours or overnight. Remove sides of pan. Use a sharp knife to cut. Refrigerate leftovers.

BLUE CHEESE-APPLE STRUDELS

Steps:

• In a large bowl, combine the apples, lemon juice, thyme, nutmeg and pepper. Toss to coat. Add cheese and walnuts; set aside., Place one sheet of phyllo dough on a work surface. Brush with butter and sprinkle with 2 tablespoons bread crumbs. Layer with two more sheets of phyllo, brushing each sheet with butter and sprinkling with bread crumbs. Layer with another sheet of phyllo. (Keep remaining phyllo dough covered with plastic wrap and a damp towel to prevent it from drying out.), Spoon 1-1/2 cups apple mixture along the long end of phyllo to within 2 in. of edges. Fold long sides 2 in. over filling. Roll up jelly-roll style, starting with a long side. Repeat, making two more strudels., Transfer strudels to a parchment paper-lined 15x10x1-in. baking pan. With a sharp knife, cut slits in the top of each strudel. Brush with remaining butter. Bake at 375° for 20-25 minutes or until golden brown. Serve warm.

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.

SPICED APPLE STRUDEL & BRANDY COCKTAIL

Steps:

• Dip the rim of 4 Martini glasses in a saucer of water, then into a saucer or small dish of golden caster sugar. Pop the glasses into the fridge until ready to serve.
• Warm the apple juice in a small saucepan with the cinnamon stick. Bring to the boil, then turn off the heat and leave to go cold. Once cold, discard the cinnamon stick and pour into a jug.
• Put the Cognac, Disaronno, Madeira wine and lemon juice into a cocktail shaker with a large handful of ice. Shake together until the mixture is chilled. Strain into your glasses, top up with the spiced apple juice and serve immediately.

SPICED APPLE AND CHEESE STRUDELS

Steps:

• To make the apple filling, melt butter in a frying pan over high heat. Add apples, sultanas, cinnamon, cloves and brown sugar, and cook tossing occasionally for 5 minutes and set aside to cool.
• Preheat oven to 180°C Use an electric mixer to beat cream cheese, caster sugar and lemon rind until well combined.
• Line an oven tray with baking paper.
• Place phyllo pastry on a work surface. Cover with a clean damp tea towel to prevent drying out. Brush a sheet with a little butter, top with second sheet. Fold in half. Top with one eighth of apple mixture and cream cheese mixture. Fold in sides and roll to enclose filling. Brush with extra butter and sprinkle with a little of the flaked almonds.Place on tray. Repeat with remaining phyllo, butter, apple, cream cheese mixture and almonds.
• Bake for 20 minutes or until golden and cooked through. Remove from oven and set aside to cool slightly.
• To make butterscotch sauce; combine sugar, butter and cream in a saucepan and cook over medium heat for 5 minutes until butter melts and sugar is dissolved.
• Place strudels on a serving plate, drizzle with sauce and serve with cream or ice cream.