EASY APPLE STRUDEL
This apple strudel recipe is very simple to make, yummy and best of all, inexpensive.
Provided by JESSLUV
Categories Bread Yeast Bread Recipes
Time 1h10m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 501.2 calories, Carbohydrate 87.9 g, Cholesterol 31.8 mg, Fat 16.5 g, Fiber 3.5 g, Protein 5.6 g, SaturatedFat 4.3 g, Sodium 130.3 mg, Sugar 62.2 g
GERMAN APPLE STRUDEL
Provided by Stuart O'Keeffe
Time 1h50m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a large saucepan, combine the apples, brown sugar and 1/2 cup water. Bring to a simmer and cook until the apples soften and breakdown, 10 to 15 minutes. Set aside and let cool.
- Meanwhile, combine the apple juice and raisins in a small bowl and let sit for 15 minutes.
- Combine the cinnamon, granulated sugar and pecans in a small bowl. Lay out a sheet of phyllo dough. Brush with butter, sprinkle with some pecan-sugar mixture and put another phyllo sheet on top. Repeat this process until all the sheets and pecan-sugar mixture are used up.
- Drain the raisins and stir them into the apples. On the last buttered sheet, put the apple mixture in a line across the sheet horizontally, leaving 1 inch on each side. Carefully roll the pastry away from you to enclose the filling, making a log.
- Close the ends with your fingers, brush the top with butter and sprinkle extra brown sugar on top. Transfer the strudel to the prepared baking sheet. Bake until lightly browned and crisp on top, 35 to 40 minutes. Let cool. Slice with a serrated knife into 2-inch pieces and serve with whipped cream.
STRUDEL DOUGH
Use this dough to make Old Vienna Apple Strudel.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 5
Steps:
- Stir the flour and salt together in a bowl of an electric mixer.
- Beat the egg and oil together with a fork in a 1-cup liquid measuring cup. Add enough warm water to make 2/3 cup.
- Use a rubber spatula to mix the liquid into the flour; make sure no flour remains on the side of the bowl and clean off the spatula.
- Attach the dough hook to an electric mixer and mix the dough on low speed until it begins to hold together, about 5 minutes. Increase the speed a couple of notches to just below medium and mix until the dough is smooth and elastic, another 5 minutes.
- Scrape the dough onto a lightly floured work surface and knead for 1 minute. Coat a small bowl with a very thin layer of oil and invert the dough into it; turn the dough over so that the top is oiled, and directly cover the surface of the dough with plastic wrap. Let rest for at least one hour or up to overnight.
STRUDEL DOUGH
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
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
ROASTED VEGGIE STRUDEL
Roasted Brussels sprouts and potatoes go so well with bacon and Brie in my shortcut strudel. I leave potato skins on for extra flavor and texture. -Carole Holt, Mendota Heights, Minnesota
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 425°. Toss first five ingredients; spread in a greased 15x10x1-in. pan. Roast until tender, about 15 minutes, stirring once., Drain tomatoes, reserving 1 tablespoon oil for egg wash. Add tomatoes and green onions to roasted vegetables; cool. Reduce oven setting to 350°., On a lightly floured surface, unroll crescent dough into one long rectangle; pinch to seal perforations. Roll dough into a 14x9-in. rectangle; transfer to a large baking sheet. Stir cheese and bacon into vegetables; spoon lengthwise down center third of rectangle. On each long side, cut 1-in. strips at an angle to within 1/2 inch of filling. Fold one strip from each side over filling, pinching ends to join; repeat. Seal ends of braid., Whisk together egg and reserved oil; brush over strudel. Sprinkle with pine nuts. Bake until golden brown, 20-25 minutes.
Nutrition Facts : Calories 532 calories, Fat 35g fat (12g saturated fat), Cholesterol 62mg cholesterol, Sodium 1035mg sodium, Carbohydrate 36g carbohydrate (6g sugars, Fiber 3g fiber), Protein 18g protein.
SAVORY MEAT STRUDEL
I have a friend in Duxbury, MA, who used to describe herself as the "hamburger queen." This recipe was concocted for her to show her that ground meat can not only be truly tasty, but also elegant, exotic and fit for company... This recipe is Bohemian in origin. You may substitute commercial puff pastry, if desired, although it will change the texture and make the results much heavier. Fussing with the phyllo is worth the time and effort.
Provided by LastBaron
Categories Savory Pies
Time 1h45m
Yield 1 Strudel, 5 serving(s)
Number Of Ingredients 18
Steps:
- Saute chopped onion and peppers in clarified butter until translucent.
- Add ground meat and bread crumbs and brown well.
- Deglaze by adding wine (or chicken broth).
- Stir and allow alcohol to dissipate.
- Transfer meat mixture to large bowl and allow to cool slightly.
- Season with fresh herbs, salt, pepper and Paprika; add sour cream and beaten egg, mixing thoroughly.
- Allow mixture to cool completely in refrigerator, about 15-30 minutes.
- Unwrap phyllo dough and lay flat on a damp towel, covering with a second damp towel.
- [Phyllo will dry out incredibly fast if you don;t cover it with the damp towel, so do*not* skip this step.
- ]Transfer phyllo, one sheet at a time to a third damp towel, brushing each sheet with melted butter.
- Do not butter the last sheet of phyllo after transferring it to the stack.
- Remove meat mixture from refrigerator and spoon onto lower 2/3 of the phyllo dough rectangle, leaving room at the edges all the way round.
- Fold short ends of the rectangle in over meat mixture.
- Brush long end of phyllo with beaten egg mixture.
- Grab moist towel on one side and use it to lift and roll the package into a strudel (roll), pinching the egged end to seal.
- Transfer the strudel, seal side down, to a well-greased baking sheet.
- Brush entire strudel with remaining eggwash.
- Transfer sheet to preheated 400-degree oven and bake 45 minutes until crisp and golden brown.
- Transfer strudel to cutting board, allow it to rest 5-10 minutes before slicing.
- Serve with a Caesar or a composed salad for a delicious taste treat.
- Makes a great luncheon or brunch dish, too.
GERMAN STRUDELS
This is an old family recipe of my aunt's. Almost all of my relatives are German and this is one of the original recipes used for family dinners! Especially good with chicken and cream gravy. You can also make them to the point after rolling and cutting and freeze on cookie sheets, then transfer to plastic bags.
Provided by myangelhayden
Categories < 4 Hours
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine yeast, salt, sugar, water, egg, and flour to make dough.
- Divide the dough into small balls.
- Let rest for a while.
- Roll balls to about 1/4 inch thick and spread with warm oil.
- Let the dough rest for a few minutes so the dough will stretch easily, then stretch the dough paper thin.
- Once the dough is stretched, roll it like you would for cinnamon rolls.
- Cut the dough (which is rolled up like a snake now) into 3 inch lengths.
- Coat roaster or heavy pan (you can also use and electric frying pan) with shortening or oil, put as many diced potatoes and onions as you like and season with salt and pepper.
- Add water to cover the potatoes and bring to a boil.
- Once water is boiling lay strudels on top of potatoes in two layers.
- Water should nearly cover strudels.
- COVER TIGHTLY-THIS IS VERY IMPORTANT OR RECIPE WILL NOT WORK!
- YOU CANNOT PEEK OR THE STRUDELS WILL "FALL"!
- Cook over low heat 30 to 35 minutes, or until you can hear a slight "frying" noise in the pan.
- Enjoy!
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