Apple Cherry Strudel Recipe 455 Food

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.

CHERRY STRUDEL RECIPE

Steps:

• Preheat the oven to 410F/210C and line a large baking tray with a silicone mat.
• Place cherry pie filling, vanilla, sugar and ground arrowroot/cornstarch into a medium sized bowl and mix until smooth.
• Place one sheet of filo pastry onto your baking sheet, longest edge facing you, then brush lightly with melted butter. Lay the next sheet on top, then brush lightly with butter. Repeat until you have layered all 5 sheets of filo pastry. On your final sheet of pastry, brush lightly with butter again.
• Place cherry pie filling along the longest edge, about 1/2 inch away from the edge, neatly in a line, leaving a 1 inch gap at either end. (You may not need all of the cherry pie filling; I had a couple of tbsp leftover.)
• Take the 1/2 inch gap you left nearest you and gently fold over the cherry pie filling. Then gently continue to roll your strudel up until you get to the end. Hopefully you will end up with the seam side down on the baking tray, if not you will need to flip it. It will be fragile, so be careful! I used a spatula to lift half of it up, then placed a hand under there, then used the spatula again to help hold the other end, then I flipped it, so the seam was on the baking tray.
• Fold your ends underneath the strudel, then lightly brush with your beaten egg.
• Slash across your strudel a few times (just to allow some steam to exit!) and then place in the oven for 15-20 minutes, until golden and crisp and the filling is bubbling.
• Leave to cool for at least 45 minutes before slicing into 8 and serving. I dusted my strudel lightly with icing sugar before cutting.

CLASSIC CHERRY STRUDEL

Steps:

• For the cherry filling, bring the cherries up to a simmer with the sugar and cinnamon sticks, and simmer for 10 minutes. Whisk the cornstarch in a small bowl with a little cold water and add this to the cherries, stirring until the juices have thickened and the cherries are glossy. Set aside to cool before using.
• For the strudel dough, blend the all-purpose and bread flours with the salt in a mixer fitted with the paddle attachment. Add the water, oil and vinegar and mix on low speed until the dough comes together and then increase by one speed and knead for 2-3 minutes (the dough will seem sticky). Turn the dough out onto a lightly floured work surface and continue to knead the dough until it seems a smooth but elastic texture. Place the dough in a covered bowl and set aside to rest at room temperature for at least an hour.
• To assemble, preheat the oven to 375 F. Lay a clean tablecloth out over your work surface and dust it evenly with flour. Place the strudel dough in the middle of the tablecloth and with your hands or a dusted rolling pin; spread the dough out as far as you can. Now switch to only using your hands (and keep them dusted with flour) and pull and stretch the dough from underneath, using the back of your hands, until it is almost transparent (it's alright if a hole pops up here or there).
• Once stretched as far as it can, brush the entire surface of the dough gently with butter (or spread it with your hand). Sprinkle the dough with breadcrumbs, then spoon the cool cherry filling over one end of the strudel. Trim away the end pieces of dough and, using the tablecloth for leverage, lift and roll up the strudel dough loosely and quickly. Use the tablecloth to lift it onto a parchment-lined baking tray (you can curve it, if it is bigger than the tray) and pinch the edges to ensure the strudel is sealed.
• Brush the top with egg wash and bake for about 45 minutes, until it is a rich golden brown. Allow the strudel to cool for at least 20 minutes before slicing, and serve each slice generously dusted with icing sugar.
• This strudel is best served the day it's baked, but can be stored, refrigerated for up to 3 days.

MAMO'S APPLE STRUDEL

Steps:

• As you peel and dice the apples, sprinkle with lemon juice and mix frequently to prevent browning, or toss in iced water with some lemon juice.
• Place the apples into a large pot on the stove over medium-high heat. Add the pineapple, sugar, 1 cup water and salt. Cook until the moisture evaporates and consistency of the remaining fruit is thicker than preserves, 30 to 35 minutes. Stir often to prevent burning on the bottom. Cool, then stir in nuts.
• Refrigerate the apple filling at least overnight. Filling will last in the refrigerator for up to a week in an airtight container.
• Preheat the oven to 350 degrees F.
• In a pot, melt the butter over very low heat. A white foam will form as the top layer. Skim off the foam with a spoon. Once the foam is removed, add the oil. Stir and remove from the heat.
• On a sheet of waxed paper, lay out the first layer of phyllo dough. (Dough dries out quickly, so keep other layers not in use covered with a damp cloth over a sheet of waxed paper.) Using a pastry brush, gently brush the butter/oil mixture onto the entire sheet of dough. Sprinkle with the breadcrumb mixture over the entire surface. Repeat for an additional 4 layers so each roll has a total of 5 layers of phyllo dough.
• Using a spoon, add a row of the apple filling an inch or two from the bottom of the dough. Do not overstuff or the strudel will burst when baking. Lift the bottom edge of the waxed paper with both hands, each about a third of the way in from the outer edges to support the phyllo as you roll up the dough, jellyroll style. As you roll, fold the sides inwards to form sealed edges as you continue to the end. End with the seam-side down.
• Coat a baking pan with the butter/oil mixture and place the first rolled dough onto the pan with the seam facing down. Then brush the roll all over with the butter/oil mixture.
• Repeat the steps above until you have filled the cookie pan with the rolls but keep at least a roll's width between each. Keep at least 2 to 3 inches between the rolls on the baking sheet to ensure even browning.
• Bake until golden brown, 40 to 45 minutes, depending on your oven. During baking, baste 4 to 5 times with the butter/oil mixture.
• Cut into pieces while still hot so the crust won't break.

APPLE STRUDEL

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.

CHEATER'S APPLE STRUDEL

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Lightly dust a working surface with flour. Line a baking sheet with parchment paper.
• On your prepared work surface, join the two sheets of puff pastry by their short edges to make a long rectangle. Brush water along edges and press down gently with fingertips to seal.
• Mix the apple slices, cinnamon, brown sugar, almonds, and butterscotch chips together in a bowl until evenly combined; spoon the mixture onto one of the long edges of the pastry. Fold one side of pastry over the mixture and roll into a long strudel. Make sure to seal at both ends. Brush pastry with melted butter; make two-inch diagonal slits the length of the strudel with a sharp knife. Transfer to the prepared baking sheet.
• Bake in the preheated oven for 15 minutes. Sprinkle the sugar over the top of the strudel and return to oven until the pasty is golden brown and flaky, another 15 to 20 minutes.