Apple And Pecan Strudels Food

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EASY APPLE-PECAN STRUDEL



Easy Apple-Pecan Strudel image

Slice up the apples and make Easy Apple-Pecan Strudel in under an hour. Phyllo dough makes preparing Easy Apple-Pecan Strudel a super simple process.

Provided by My Food and Family

Categories     Recipes

Time 50m

Yield 8 servings

Number Of Ingredients 9

1/4 cup (1/2 of 3.4-oz. pkg.) JELL-O Vanilla Flavor Instant Pudding
1/2 cup chopped pecans
2 Tbsp. flour
2 tsp. lemon zest
1/2 tsp. ground cinnamon
2 cups thin peeled Granny Smith apple slices (about 2 apples)
12 sheets frozen phyllo dough (14x9 inch), thawed
2 Tbsp. butter, melted
2 tsp. powdered sugar

Steps:

  • Heat oven to 375ºF.
  • Combine dry pudding mix, nuts, flour, lemon zest and cinnamon in large bowl. Add apples; toss until evenly coated.
  • Unfold phyllo sheets; cover with plastic wrap, then a damp towel. Spray 1 phyllo sheet with cooking spray; top with 5 of the remaining phyllo sheets, spraying each sheet with additional cooking spray before using as directed.
  • Spoon half the apple mixture down one short side of phyllo stack, leaving a 1-inch border. Fold over both long sides of phyllo, then roll up, starting at apple-topped short side. Place, seam side down, on parchment-covered baking sheet. Repeat with remaining phyllo sheets and apple mixture. Brush with butter. Cut diagonal slits in top of each.
  • Bake 25 to 30 min. or until golden brown. Cool 5 min. Sprinkle with powdered sugar. Serve warm.

Nutrition Facts : Calories 210, Fat 10 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g

PECAN APPLE STRUDEL



Pecan Apple Strudel image

This is one of my favorite recipes during autumn. The aroma of this dessert baking on a cool, crisp day is absolutely wonderful.

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 3 loaves.

Number Of Ingredients 13

1 cup cold butter, cubed
2 cups all-purpose flour
1 cup sour cream
1/4 teaspoon salt
FILLING:
2 cups dry bread crumbs
1/4 cup butter, melted
4 medium tart apples, peeled and chopped
2 cups sugar
1 cup golden raisins
1/2 cup chopped pecans
2 teaspoons ground cinnamon
Confectioners' sugar, optional

Steps:

  • In a large bowl, cut butter into flour until mixture resembles coarse crumbs. Stir in sour cream and salt. Shape the dough into a ball; cover and refrigerate overnight. , For filling, combine bread crumbs and butter. Add apples, sugar, raisins, pecans and cinnamon; set aside. , Preheat oven to 350°. Divide dough into thirds; turn onto a floured surface. Roll each into a 15x12-in. rectangle. Spoon filling evenly onto dough; spread to within 1 in. of edges. Roll up from a long side; pinch seams and ends to seal. , Carefully place each loaf seam side down on an ungreased baking sheet. Bake 55-60 minutes or until lightly browned. Cool completely on wire racks. Dust with confectioners' sugar if desired.

Nutrition Facts : Calories 192 calories, Fat 9g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 136mg sodium, Carbohydrate 26g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.

PECAN AND APPLE STRUDEL



Pecan and Apple Strudel image

Satisfy the strudel fans at home with our Pecan and Apple Strudel recipe. Pecan and Apple Strudel is made with frozen puff pastry for an easy prep.

Provided by My Food and Family

Categories     Dairy

Time 1h15m

Yield 12 servings

Number Of Ingredients 8

1 frozen puff pastry sheet (1/2 of 17-1/4-oz. pkg.), thawed
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Honey Pecan Cream Cheese Spread
2 Granny Smith apples, peeled, halved and thinly sliced
1/2 cup chopped pecans
1/4 cup sugar
1/4 cup butter, cut into small pieces
1 egg
1 tsp. water

Steps:

  • Heat oven to 375°F.
  • Unfold pastry sheet on lightly floured surface. Spread with cream cheese spread to within 1/2 inch of edges.
  • Toss apples with nuts and sugar. Spoon onto half of the pastry sheet; top with butter. Fold pastry sheet in half to enclose filling; press edges together to seal. Transfer to baking sheet sprayed with cooking spray. Whisk egg and water until blended; brush over top of pastry. Cut several slits in pastry to vent.
  • Bake 50 to 55 min. or until golden brown.

Nutrition Facts : Calories 210, Fat 15 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g

APPLE AND PECAN STRUDELS



Apple and Pecan Strudels image

Provided by Aaron McCargo Jr.

Categories     dessert

Time 40m

Yield 12 to 15 strudels

Number Of Ingredients 8

1/2 cup chopped pecans
1/2 cup raisins
1 (14-ounce) can apple pie filling (cut apple slices if large)
1 stick butter
1 sprig sage
3 tablespoons turbinado sugar
1 teaspoon ground cinnamon
1 package thawed phyllo dough sheets

Steps:

  • In a small saute pan over medium heat, toast the pecans until golden in color, about 3 to 4 minutes. Turn off the heat and stir in the raisins and the apple filling. Reserve.
  • In a small saucepan over medium heat, add the butter and the sage. When the butter has melted, remove the sage. In a small bowl, combine the sugar and cinnamon and set aside.
  • Unwrap the phyllo sheets and cover with a moist towel. Put 1 sheet on a cutting board and brush with the melted butter, put another sheet on top and brush with butter, then put a third sheet on top and brush with butter. *Cook's Note: Set the phyllo aside, covered with a moist towel until ready to use again.
  • Cut the phyllo stacks into thirds. Put approximately 1 to 2 tablespoons of apple filling at the tip of the strip closest to you. Fold the phyllo into triangles by repeatedly folding to the right, then up to the left, and repeat until you reach the end of the strip, making sure to keep the shape of a triangle. Repeat with remaining 2 strips of phyllo. Brush the last triangle fold with butter to seal. Brush the tops of triangles with butter and sprinkle with cinnamon sugar.
  • Preheat the oven to 450 degrees F.
  • Repeat the process until all the filling has been used. Arrange the phyllo triangles on a sheet pan that has been lined with parchment paper, and bake until well browned, about 6 to 8 minutes. Transfer the strudels to a serving platter and serve.

PUFF PASTRY APPLE TURNOVERS



Puff Pastry Apple Turnovers image

"I had a package of puff pastry in my freezer and mentioned to a friend that I'd like to make apple turnovers," notes Coleen Cavallaro of Oak Hill, New York. "She shared a recipe that I adapted for the puff pastry. These turnovers were a big hit on my first try!"

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 8 servings.

Number Of Ingredients 10

1/3 cup sugar
1 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon
4 cups chopped peeled apples
1 package (17.3 ounces) frozen puff pastry, thawed
TOPPING:
3 tablespoons butter, melted
2 tablespoons sugar
1/4 teaspoon ground cinnamon
Vanilla ice cream, optional

Steps:

  • In a large bowl, combine the sugar, flour and cinnamon; add apples and toss to coat. On a lightly floured surface, roll out each pastry sheet into a 12-in. square. Cut each into four squares. , Spoon 1/2 cup apple mixture into the center of each square; fold diagonally in half and press edges to seal. Place on a parchment-lined baking sheet., In a small bowl, combine the butter, sugar and cinnamon; brush over pastry. Bake at 400° for 12-16 minutes or until golden brown. Serve warm with ice cream if desired.

Nutrition Facts : Calories 416 calories, Fat 21g fat (6g saturated fat), Cholesterol 11mg cholesterol, Sodium 245mg sodium, Carbohydrate 55g carbohydrate (18g sugars, Fiber 6g fiber), Protein 5g protein.

APPLE STRUDEL



Apple strudel image

Our easy apple strudel recipe is a warming autumnal pudding, full of fruit and spices. Serve up golden brown slices filled with caramelised apple and walnut

Provided by James Martin

Categories     Dinner

Time 40m

Number Of Ingredients 10

100g golden granulated sugar , plus extra
seeds scraped from 1 vanilla pod
4 Granny Smith apples, peeled and diced
25g each currant and sultanas
1 tsp ground allspice
1 tsp ground nutmeg
85g walnuts , chopped
6 large sheets filo pastry
50g butter , melted
200ml tub crème fraîche

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.

Nutrition Facts : Calories 484 calories, Fat 31 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 35 grams sugar, Protein 5 grams protein, Sodium 0.74 milligram of sodium

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