Strudel Pudding Dessert Recipes

STRUDEL PUDDING DESSERT

Steps:

• Toast pastries according to package directions; cool for 5 minutes. Meanwhile, in a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; fold in 2 cups whipped topping., Place pastries in an ungreased 8-in. square dish. Spread with pudding. Cover; refrigerate for at least 20 minutes. Cut into squares. Top with remaining whipped topping.

LAYERED PUDDING DESSERT

Steps:

• Combine butter, flour, and pecans.
• Press into 13x9 inch pan and bake at 350 degrees for 20 minutes. Cool.
• Blend cream cheese, powdered sugar, and 1 cup Cool Whip.
• Spread over cooled crust.
• Blend instant puddings with milk until thick. Spread over cream cheese filling.
• Top with remaining Cool Whip and chill well.
• ***You can use whatever flavor instant pudding you like.

SALTED CARAMEL-APPLE STRUDEL

Steps:

• Make the caramel: Combine the granulated sugar, 1/3 cup water and the salt in a large skillet over medium heat, stirring just until the sugar dissolves. Cook, gently swirling the skillet occasionally but not stirring, until amber, 8 to 10 minutes. Brush any sugar crystals off the side of the skillet with a wet pastry brush. Remove from the heat and whisk in 3 tablespoons butter and the vinegar (the mixture will bubble).
• Add the apples and cook, stirring occasionally, until soft, about 12 minutes. Strain the apples and transfer to a bowl; set the caramel aside. Toss 1 tablespoon gingersnap crumbs and the cinnamon with the apples; let cool completely.
• Melt the remaining 5 tablespoons butter in a small saucepan over medium-low heat. Let cool, then skim off the foam and discard. Spoon the melted butter into a bowl, leaving any solids in the pan.
• Position a rack in the lower third of the oven and preheat to 375 degrees F. Line a baking sheet with parchment paper. Place a sheet of phyllo on a clean kitchen towel or piece of parchment with a long side in front of you. (Keep the remaining phyllo covered with a damp towel.) Lightly brush the phyllo with some of the melted butter and sprinkle with granulated sugar. Layer another sheet of phyllo on top; brush with more butter and sprinkle with more sugar. Repeat with the remaining 4 sheets of phyllo. Sprinkle the remaining 2 tablespoons gingersnap crumbs on top.
• Spoon the apple filling onto the phyllo in a strip along the bottom edge, leaving a 1-inch border. Use the towel or parchment to help roll the phyllo into a log, starting at the bottom edge. Place seam-side down on the prepared baking sheet. Brush with more butter and sprinkle with more granulated sugar. Make a few slits on top with a knife to vent. Bake until golden brown, 30 to 35 minutes.
• Beat the heavy cream in a bowl with a mixer on medium speed until soft peaks form, then gently fold in some of the reserved caramel (you may need to whisk the caramel first to loosen). Dust the strudel with confectioners' sugar and cut into pieces. Serve with the caramel whipped cream and more caramel; sprinkle with salt.

FESTIVE STRUDEL

Steps:

• Preheat the oven to 180 degrees C/ 350 degrees F/ Gas 4. Lay out 6 sheets of filo pastry on a clean tea towel, overlapping each by an inch or so, so they cover the tea towel.
• Cook's Note: The filo should cover the tea towel completely, with just a little overhang at one of the shorter ends.
• Work quickly so your pastry doesn't dry out and brush some melted butter all over it. Sprinkle over the cinnamon and 2 ounces/ 50 g of the sugar, then crumble over your ginger nuts to add a nice bit of crunch. Carefully layer the rest of the pastry sheets on top and brush again with butter.
• Use your hands to crumble the Christmas pudding into a bowl then grate in the fruit, cores and all. You want to have about the same amount of grated fruit as you've got pudding. Add about 2 tablespoons of sugar, and mix it all together to break up the pudding a bit more. Sprinkle this all over the pastry so it's roughly covered, leaving the overhang clear. Place the chocolate in a row on top of the Christmas pudding, down the short side nearest the overhang.
• Fold the overhang over the chocolate and pinch it up, then lift up your tea towel, and use it to help you carefully roll up your strudel. Tuck the ends under to seal it and transfer to a large nonstick pan. Brush it all over with butter then sprinkle over a little more sugar. Bake in the hot oven for about 40 minutes until crisp, golden and gorgeous looking. It might split a bit and look slightly rustic, but I think that's quite nice. Cook's Note: You could wrap an extra layer of filo round it before cooking if you want it to look a bit neater.
• Once the strudel is cooked, leave to cool, then use a serrated knife to cut the strudel into
• 2-inch/ 5 cm slices. Dust these with icing sugar and serve with ready-made custard from the refrigerator.

STRAWBERRY PUDDING DESSERT

Steps:

• Hull strawberries and slice in 1/4-inch thick slices, about 3 slices per strawberry.
• Mix whole milk, condensed milk, and pudding mix together in a bowl; condensed milk will sink to the bottom, so mix well. Fold in whipped topping without mixing too much.
• Layer a 9x13-inch baking pan with 1/2 of the wafer cookies, followed by 1/2 of the strawberries. Pour in 1/2 of the pudding mixture over top. Repeat with a second layer of wafers, strawberries, and pudding.
• Refrigerate to let dessert firm up before serving, 2 to 3 hours.

CHRISTMAS PUDDING STRUDEL

Steps:

• Heat oven to 200C/180C fan/gas 6. Mix the pudding, mascarpone and Baileys. Lay out a sheet of filo on a large flat baking tray, brush with some melted butter and lay another sheet on top. Repeat with more butter and filo until you have 4 layers.
• Place the filling in a log in the centre and brush the border with butter. Roll up to enclose the filling, then brush with the remaining butter. Can be chilled for 1 day until ready to bake. Bake for 20-25 mins until golden brown, dust with icing sugar and serve warm with cream or custard.

STRUDEL PUDDING DESSERT

Steps:

• Toast pastries according to package directions and let cool for 5 minutes.
• In a large bowl, whisk milk and pudding mix for 2 minutes and let stand for 2 minutes until almost set.
• Fold in 2 cups whipped topping.
• Put pastries in ungreased 8" square dish.
• Spread pudding over the top and cover and refrigerate for at least 20 minutes.
• Cut into square and top with remaining topping.