Strudel Sticks Recipes

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STRUDEL STICKS



Strudel Sticks image

"I like to prepare these pretty fruit- and coconut-filled pastries ahead and freeze them until needed," relates Louise Holmes of Winchester, Tennessee.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 2 pastries (10 serving each).

Number Of Ingredients 12

1 cup cold butter, cubed
2 cups all-purpose flour
1/2 cup sour cream
1 egg, separated
1 cup peach or apricot preserves, divided
30 vanilla wafers, crushed
1/2 cup sweetened shredded coconut
20 pecan halves
GLAZE:
1/2 cup confectioners' sugar
1/8 teaspoon vanilla extract
2 to 3 teaspoons 2% milk

Steps:

  • In a large bowl, cut butter into flour until mixture resembles coarse crumbs. Combine sour cream and egg yolk; add to flour mixture, stirring with a fork to form a soft dough. Divide in half; wrap in plastic. Refrigerate several hours or overnight. , On a floured surface, roll each portion of dough into a 12-in. square. Spread with preserves. Combine crushed wafers and coconut; sprinkle over preserves. , Roll up jelly-roll style; seal seam. Place seam side down on a greased baking sheet. Cut widthwise with a sharp knife three-fourths of the way through dough every 1 in. Beat egg white until foamy; brush over pastry. Place a pecan half on each slice. , Bake at 350° for 25-30 minutes or until golden brown. Combine the confectioner's sugar, vanilla and enough milk to achieve desired consistence; drizzle over pastries.

Nutrition Facts : Calories 241 calories, Fat 13g fat (7g saturated fat), Cholesterol 40mg cholesterol, Sodium 124mg sodium, Carbohydrate 29g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.

APRICOT STRUDEL STICKS



Apricot Strudel Sticks image

When I share this recipe, folks often do a double take when they see ice cream in the pastry! The recipe makes 6 dozen, so you have plenty to both keep and share.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 6 dozen.

Number Of Ingredients 9

4 cups all-purpose flour
1/4 teaspoon salt
2 cups cold butter, cubed
2 cups French vanilla ice cream, softened
Confectioners' sugar
1 can (12 ounces) apricot cake and pastry filling
1/2 cup golden raisins
1/2 cup chopped pecans
Cinnamon-sugar

Steps:

  • In a large bowl, combine the flour and salt; cut in butter until crumble. Add ice cream, tossing with a fork until a ball forms. Refrigerate overnight., Shape dough into six balls. Lightly sprinkle work surface with confectioners' sugar; roll out each ball into a 13-in. x 8-in. rectangle. Spread apricot filling evenly over dough to within 1/2 in. of edges. Top with raisins and pecans; sprinkle with cinnamon-sugar. Roll up jelly-roll style into a tight roll, starting with a long side; pinch seam to seal., Carefully place on three greased baking sheets. Bake at 350° for 25-30 minutes or until lightly browned. Remove to wire racks to cool completely. Cut each roll into 12 slices; sprinkle cut sides with confectioners' sugar.

Nutrition Facts : Calories 193 calories, Fat 12g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 132mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 1g fiber), Protein 2g protein.

ELSIE'S STRUDEL



Elsie's Strudel image

This is my Hungarian grandmother's recipe for strudel, but I suspect they were so poor when she was little they couldn't afford to buy apples to make the traditional filling. If you saute cabbage in butter and sweeten it a bit, it tastes and feels a lot like cooked apples. So I think that's why she did that. I remember her making it when I was little, but she never taught me. Later, as I was rummaging through her recipe card files, I found the secret recipe! Of course she made her strudel dough from scratch. In those days families were big with lots of children, so there were plenty of hands to stand all around the table and pull strudel dough. Nowadays, with 2.5 children and two working parents, there's no way to do it at home. I have my grandmother's white linen tablecloths from her dowry, which were always put down to cover the gigantic dining room table to pull the dough on. I think these good linen tablecloths were primarily used for pulling strudel dough versus having company over for a lavish meal, which would have been pricey then and possibly beyond my family's means.

Provided by Food Network

Categories     dessert

Time 1h

Yield 8 servings

Number Of Ingredients 10

1/4 cup butter (1/2 stick)
1/2 head green cabbage, cored and shredded
1/2 cup sugar
1/4 teaspoon salt
1/2 cup raisins
1/4 cup walnut pieces, toasted
3 sheets frozen phyllo pastry, thawed overnight in the box in the refrigerator
8 tablespoons (1 stick) unsalted butter, melted
1/2 cup sugar, plus more for sprinkling
1 cup walnuts, lightly toasted and finely chopped

Steps:

  • Make the Filling: Heat the butter in a large skillet over medium-high heat. Add the cabbage and cook, stirring, until tender. Add the sugar and salt and stir to dissolve. Add the raisins and cook, stirring, to reduce the juices and let them soak into the raisins, about 3 to 4 minutes. Stir in the walnuts and spread on a baking sheet to cool.
  • Make the Strudel: Preheat the oven to 375 degrees F.
  • Arrange a parchment-lined baking sheet on the counter, so it's horizontal to your body. Place 1 sheet of phyllo on the pan. Using a pastry brush, spatter the phyllo with some of the melted butter; then brush to cover with the butter. Sprinkle with 1/3 of the sugar and 1/3 of the chopped walnuts. Repeat with the 2 remaining sheets of phyllo. Reserve the remaining melted butter and sugar.
  • Spoon the cooled cabbage filling 2 inches in from the bottom edge of the phyllo, working from left to right, leaving 2 inches bare at the left and right. Roll up the pastry, lifting the parchment paper, to encase the filling, forming 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.

RUSSIAN STYLE MIXED/DRIED FRUIT STRUDEL



Russian Style Mixed/Dried Fruit Strudel image

Provided by Food Network

Categories     dessert

Time 2h50m

Number Of Ingredients 12

1 1/2 cups all-purpose flour
12 tablespoons (1 1/2 sticks) cold unsalted butter cut into pea sized bits
1/2 cup sour cream
1 cup pitted prunes (half of a 12-ounce box)
1/2 cup prune juice
3 tablespoons sugar
1 teaspoon vanilla
1 cup golden raisins
1/2 cup dried cherries
1 cup coarsely chopped walnuts or pecans
1 egg
2 tablespoons water

Steps:

  • Put the flour in the bowl of an electric mixer. On slow, mix in the butter until it looks like very coarse meal. Mix in the sour cream until it masses together to form a dough. Pat into a rectangle, wrap in plastic and refrigerate for 1 hour or overnight.
  • Filling:
  • Coarsely chop the prunes. In a small saucepan, cover the prunes with the prune juice and sugar. Bring to a simmer for 3 minutes. Place in a food processor with the vanilla and puree to a paste. Mix in the raisins, cherries and walnuts. Refrigerate for 1 hour. Preheat the oven to 400 degrees. On a lightly floured surface, roll the dough out into a square 16 by16 inches. Place the filling in a log running along the bottom and roll up. Pinch the ends closed. Place on a parchment lined cookie sheet, seam side down. Mix the egg and water together to form a wash and paint the strudel. Bake for 30 minutes until crisp and golden. Let cool on a rack, then slice into 1 inch pieces.
  • This was my Grandma Bessie's baking specialty. I haven't had this since she died but my brothers and I talk of it often, trying to re-construct what was in it. I re-discovered it at the Golden Key in Brighton Beach. Can be made on a rainy day with items in the pantry

STRUDEL DOUGH



Strudel Dough image

Any filling can be baked inside this easy, basic strudel dough!

Provided by Louise

Categories     World Cuisine Recipes     European     Austrian

Time 45m

Yield 36

Number Of Ingredients 7

2 ½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 tablespoon white sugar
3 eggs, well beaten
3 tablespoons vegetable oil
¼ cup water

Steps:

  • In a large bowl, sift together all-purpose flour, baking powder and salt.
  • Mix sugar, eggs and 2 tablespoons vegetable oil in a small bowl. Quickly stir into the flour mixture. Mix in approximately 1/2 the water. Knead into a soft, pliable dough, using more of the water as necessary.
  • Cover dough with a tea towel and allow to sit at least 1 hour while desired filling is prepared. To use, divide into two parts. Cover half the dough with plastic wrap while you roll out the other.
  • Carefully stretch the dough into paper thinness on a lightly floured surface (a clean cotton sheet is ideal) and lightly brush with remaining vegetable oil. Fill and bake as desired.

Nutrition Facts : Calories 49 calories, Carbohydrate 7 g, Cholesterol 15.5 mg, Fat 1.6 g, Fiber 0.2 g, Protein 1.4 g, SaturatedFat 0.3 g, Sodium 43.3 mg, Sugar 0.4 g

STRUDEL STICKS



Strudel Sticks image

These take a bit of time to make but are good. They can also be prepared and frozen until ready to use.

Provided by RecipeNut

Categories     Dessert

Time 1h

Yield 20 serving(s)

Number Of Ingredients 11

1 cup cold butter
2 cups all-purpose flour
1/2 cup sour cream
1 egg, separated
1 cup peaches or 1 cup apricot preserves, divided
30 vanilla wafers, crushed
1/2 cup flaked coconut
20 pecan halves
1/2 cup confectioners' sugar
2 teaspoons milk (up to 3 teaspoons)
1/8 teaspoon vanilla extract

Steps:

  • n a bowl, cut butter into flour until mixture resembles coarse crumbs.
  • Combine sour cream and egg yolk; add to flour mixture, stirring with a fork to form a soft dough.
  • Divide in half; wrap in plastic wrap.
  • Refrigerate several hours or overnight.
  • On a floured surface, roll each portion of dough into a 12" square.
  • Spread with preserves.
  • Combine crushed wafers and coconut; sprinkle over preserves.
  • Roll up jelly-roll fashion; seal seam.
  • Place seam-side down on a greased baking sheet.
  • Cut widthwise with a sharp knife 3/4 of the way through dough every 1".
  • Beat egg white until foamy; brush over pastry.
  • Place a pecan half on each slice.
  • Bake at 350°F for 25-30 minutes or until golden brown.
  • Combine glaze ingredients; drizzle over pastries.

Nutrition Facts : Calories 219.4, Fat 14.2, SaturatedFat 7.8, Cholesterol 37.6, Sodium 104.7, Carbohydrate 21.1, Fiber 0.9, Sugar 4.6, Protein 2.6

MINI STRUDELS 4 WAYS RECIPE BY TASTY



Mini Strudels 4 Ways Recipe by Tasty image

Why make one strudel when you can just as easily make four? Switch up the filling between crispy sheets of puff pastry to transform a sweet dessert into a savory appetizer. No matter which strudel you choose, you're in for a flavorful flaky treat.

Provided by Betsy Carter

Categories     Snacks

Time 1h

Yield 8 servings

Number Of Ingredients 12

2 sheets frozen puff pastry, thawed
1 large egg, beaten
2 tablespoons peach jam
2 tablespoons blueberry
2 tablespoons orange marmalade
2 tablespoons fresh cranberries
2 slices swiss cheese, quartered
2 slices ham, quartered
½ teaspoon freshly ground black pepper
4 slices prosciutto
10 pieces asparagus, cut into 2 in pieces (5 cm)
½ teaspoon freshly ground black pepper

Steps:

  • Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • Cut the puff pastry sheets into 2 x 5-inch (5 cm x 12 cm) rectangles. You should have 16 rectangles total.
  • Make the blueberry peach strudels: In a small bowl, mix together the peach jam and blueberries. Scoop 1 tablespoon of the mixture onto the bottom third of 4 pastry rectangles. Brush the exposed pastry with the beaten egg, then fold the bottom of the pastry over the filling and continue rolling to seal. Place seam-side down on the prepared baking sheet. Cut 2 diagonal slits on the top of each strudel and brush with more egg wash.
  • Make the cranberry orange strudels: In a small bowl, mix together the orange marmalade and cranberries. Scoop 1 tablespoon of the mixture onto the bottom third of 4 pastry rectangles. Brush the exposed pastry with the beaten egg, then fold the bottom of the pastry over the filling and continue rolling to seal. Place seam-side down on the prepared baking sheet. Cut 2 diagonal slits on the top of each strudel and brush with more egg wash.
  • Make the ham and Swiss strudels: Place 2 Swiss cheese quarters and 2 ham quarters at the bottom third of 4 pastry rectangles. Brush the exposed pastry with the beaten egg, then fold the bottom of the pastry over the filling and continue rolling to seal. Place seam-side down on the prepared baking sheet. Cut 2 diagonal slits on the top of each strudel. Brush with more egg wash and top with a pinch of pepper.
  • Make the prosciutto asparagus strudels: Wrap a slice of prosciutto around 2 or 3 pieces of asparagus and place at the bottom third of 4 pastry rectangles. Brush the exposed pastry with the beaten egg, then fold the bottom of the pastry over the filling and continue rolling to seal. Place seam-side down on the prepared baking sheet. Cut 2 diagonal slits on the top of each strudel. Brush with more egg wash and top with a pinch of pepper.
  • Bake the strudels for 30 minutes, until puffed and golden brown.
  • Enjoy!

Nutrition Facts : Calories 386 calories, Carbohydrate 35 grams, Fat 24 grams, Fiber 1 gram, Protein 6 grams, Sugar 5 grams

BREAD STICKS



Bread Sticks image

Soft bread sticks from frozen dinner roll dough. These are similar to what many restaurants serve.

Provided by Andrew Chin

Categories     Appetizers and Snacks     Cheese

Time 57m

Yield 12

Number Of Ingredients 5

2 (8 ounce) packages refrigerated dinner roll dough
¼ cup margarine, melted
1 tablespoon garlic salt
¼ cup grated Parmesan cheese
2 tablespoons sesame seeds

Steps:

  • Lightly grease one large baking sheet.
  • Divide each roll in half. Roll dough between hands to make a 4-inch long stick. Place sticks on the prepared baking sheet. Brush lightly with egg white or melted butter or margarine. Sprinkle with garlic salt. Sprinkle with parmesan cheese or sesame seeds. Cover and allow to rise until doubled in size, about 30 minutes.
  • Bake in a preheated 350 degrees F (175 degrees C) oven for 12 minutes or until golden brown. Do not overbake as these burn easily on the bottom.

Nutrition Facts : Calories 196.5 calories, Carbohydrate 15.3 g, Cholesterol 1.5 mg, Fat 13 g, Fiber 0.2 g, Protein 3.7 g, SaturatedFat 3 g, Sodium 815.8 mg, Sugar 2.7 g

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