Texas Strudel Recipes

APPLE STRUDEL

Steps:

• Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
• In a small bowl, create a slurry by combining 1/4 cup of the apple juice with the cornstarch. Mix until smooth and set aside.
• In a large saucepan over medium heat, cook the apples with the remaining 1 cup apple juice, raisins, sugar and cinnamon until the apples are tender, 8 to 10 minutes. Stir the cornstarch slurry (it may have settled) and add it to the apple mixture, stirring constantly until smooth and lump free. Simmer for 1 minute more, stirring constantly. Remove from the heat and cool. Stir in the pecans, cover and chill.
• Lay out 1 phyllo sheet on a clean, flat, lightly floured surface. Brush with some melted butter and sprinkle with 1 tablespoon breadcrumbs. Repeat this procedure with two more layers of phyllo, butter and breadcrumbs. Top with the fourth sheet of phyllo. Spread the apple filling evenly onto the phyllo surface, leaving a 1/2-inch clean edge on all sides. Roll into a log, folding the edges at each end beneath the log and brush with some melted butter. Carefully place the strudel on the prepared baking sheet, seam-side down. Bake the strudel until golden brown, 15 to 18 minutes. Remove from the oven and cool for 15 minutes before cutting into 2-inch slices. Sprinkle with confectioners' sugar just before serving. Serve plain or with ice cream.

TEXAS TWINKIES

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• Slice the jalapenos in the shape of a "T": cut a straight vertical line from top to bottom with a cross-cut directly under the stem, making sure to cut only halfway through the jalapenos. Use a spoon to remove and discard all seeds and membranes. Place jalapenos on a baking sheet.
• Bake in the preheated oven for 10 minutes.
• Remove from the oven and place jalapenos in a bowl of ice water to extract the rest of the seeds' oil. If you do not do this step, they will be extremely spicy. Raise the oven temperature to 350 degrees F (175 degrees C).
• Remove jalapenos from the water and blot dry with a paper towel. Spread 1 tablespoon of cream cheese inside of each jalapeno. Place approximately 2 ounces of brisket inside each, then wrap with a slice of bacon. Sprinkle a pinch of kosher salt and a pinch of ground pepper over the top of each bacon-wrapped jalapeno, then transfer to the baking sheet.
• Bake in the preheated oven for 30 minutes. Remove from the oven and brush tops with BBQ sauce. Continue to bake for 5 minutes more.

MINI STRUDELS 4 WAYS RECIPE BY TASTY

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!

TWICE-BAKED CHEESE STRUDEL

Steps:

• Heat oven to 350 degrees. Place one sheet of phyllo on a clean surface, and brush evenly with butter. Repeat with two more sheets of phyllo. Sprinkle third layer of buttered phyllo evenly with 2 tablespoons of each cheese and 1 tablespoon poppy seeds. Add four more layers with cheeses and seeds, for a total of two layers just with butter and five layers with cheeses and seeds.
• Carefully roll up the pastry and filling lengthwise so it is compact. The roll should measure 1 1/2 to 2 inches in diameter. Brush the outside of the roll with butter, and sprinkle with remaining 2 tablespoons Parmesan cheese and remaining 1/2 tablespoon poppy seeds. Cut the roll in half, and transfer to a parchment- lined baking pan. (Alternatively, wrap each half in plastic wrap, and place in freezer for up to 1 month. When ready to bake, remove plastic; bake on parchment-lined baking pan.)
• Bake until deep golden, 20 to 25 minutes. Remove from oven, and transfer to a wire rack until cool enough to handle.
• Using a serrated knife, carefully slice the roll into 1/2-inch-thick slices, and return to baking pan, cut-side down. Bake until golden throughout, about 10 minutes. Remove from oven, and serve warm or at room temperature.

TEXAS STRUDEL

Steps:

• Preheat oven to 400°. Sauté onions in butter until tender. In a bowl, combine the sautéed onions, chicken, salt, pepper, parsley, comino, and garlic. Stir in the eggs, cheese, chilies, olives, raisins, and almonds. In a 9x13-inch baking dish, brush butter on the sides and the bottom. Cut filo pastry sheets in half widthwise. Begin by laying one piece of filo pastry flat in the dish. Brush melted butter onto the sheet. Repeat this process until 10 more layers have been buttered. Spoon the filling over the layers and spread evenly. Lay a sheet of filo pastry over the filling and brush with melted butter. Repeat this process until 10 more layers have been buttered, including the top layer. Cut into desired serving sizes before baking. Bake for 35 minutes, or until the crust is golden brown. Garnish with a dollop of sour cream and a black olive, or with a fresh sprig of oregano or cilantro.