APPLE CRANBERRY STREUSEL CUSTARD PIE
Steps:
- PLACE rack in lower third of oven; heat oven to 425 degrees F. Combine sweetened condensed milk and cinnamon in large bowl. Add eggs, water and fruits; mix well. Pour into pie crust.
- COMBINE sugar and flour in medium bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Add nuts. Sprinkle over pie. Bake 10 minutes.
- REDUCE oven temperature to 375 degrees F; bake an additional 30 to 40 minutes or until golden brown. Cool.
APPLE CRANBERRY PHYLLO TURNOVERS
Provided by Ellie Krieger
Categories dessert
Time 55m
Yield 8 servings (serving size 1 turnover)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- In a large nonstick pan cook the apples, cranberries, sugar, cinnamon and nutmeg over medium heat stirring occasionally until the fruit is tender, about 10 minutes. Stir in the cornstarch mixture and cook for another 2 to 3 minutes, until the juices in the pan thicken. Set aside to cool.
- Lay a sheet of phyllo onto a large cutting board and brush the dough with oil. Top with a second sheet and brush with oil. Sprinkle half the crushed cookies on top. Add another sheet of phyllo and brush with oil. Cut the phyllo into 4 long pieces. Put a small mound of the apple mixture about 1-inch from the bottom of 1 section and fold the phyllo over the mixture into a triangle-shaped pocket. Continue to fold to maintain the triangle shape so a turnover is formed. Repeat with the other 3 sections. Repeat the whole process again with 3 more sheets of phyllo so that you wind up with 8 turnovers. Be sure to reserve a little oil to brush the top of each turnover.
- Spray a baking sheet with cooking spray, place the turnovers on the sheet, brush the tops with the remaining oil and bake for 20 to 25 minutes or until nicely browned. Serve warm.
Nutrition Facts : Calories 200 calorie, Fat 6.5 grams, SaturatedFat 1 grams, Cholesterol 20 milligrams, Sodium 82 milligrams, Carbohydrate 35 grams, Protein 2 grams
APPLE CRANBERRY CRUMBLE
When I first took this fruity dessert to my family's Thanksgiving dinner, it quickly became a tradition. We enjoy it for breakfast, lunch, dinner and snack time! -Teri Roberts, Hilliard, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a greased 8-in. square baking dish, combine apples and cranberries; sprinkle with sugar. In another bowl, combine the oats, brown sugar, flour and butter; sprinkle over cranberry mixture. Top with pecans if desired. , Bake, uncovered, at 350° for 55-60 minutes or until browned and bubbly. Serve warm.
Nutrition Facts : Calories 456 calories, Fat 16g fat (10g saturated fat), Cholesterol 41mg cholesterol, Sodium 166mg sodium, Carbohydrate 78g carbohydrate (61g sugars, Fiber 4g fiber), Protein 3g protein.
APPLE-CRANBERRY STRUDEL
Bake this delicious apple, cranberry and nuts to make strudel using Progresso® Plain Bread Crumbs - perfect dessert to treat your guests.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Grease 15x10x1-inch baking pan. In medium bowl, combine apples, cranberries, sugar, walnuts, lemon peel and lemon juice; toss to coat.
- Unroll phyllo sheets; cover with plastic wrap or towel. Place 1 phyllo sheet on piece of plastic wrap. Brush with butter; sprinkle with 1 tablespoon bread crumbs. Repeat layering with remaining phyllo sheets and butter, sprinkling 1 tablespoon bread crumbs on every other sheet. (Top phyllo sheet should be brushed with butter only).
- Spoon apple mixture over phyllo stack to within 2 inches of each edge; press lightly. Fold shorter sides of phyllo up over filling. Starting with longer side and using plastic wrap, lift phyllo and carefully roll up jelly-roll fashion. Place, seam side down, in greased pan. Make several crosswise cuts in top of roll. Brush top with any remaining butter.
- Bake at 375°F. for 20 to 25 minutes or until golden brown. Cool at least 15 minutes before serving. To serve, cut into slices.
Nutrition Facts : Calories 300, Carbohydrate 32 g, Cholesterol 30 mg, Fat 3 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 18 g
APPLE-CRANBERRY STRUDEL (GERMAN)
I made these strudels for my family's annual Oktoberfest 2008, and everyone agreed they are sinfully delicious. I say this because a great deal of butter is used in this recipe. The strudels have a crispy, buttery phyllo dough exterior with a juicy, semi-tart apple filling seasoned with cinnamon, cloves and nutmeg. I use Northern Spy apples for the filling, but they are difficult to find. Macintosh, Courtland or Granny Smith would do just as well. This is definitely one of my favorite comfort foods.
Provided by MarthaStewartWanabe
Categories Dessert
Time 50m
Yield 6 strudels, 12-18 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F.
- In a large bowl, mix together apples, cranberries, lemon rind, sugar, cinnamon, cloves, nutmeg, flour and walnuts; set aside.
- In a small saucepan, melt 1 1/2 cups butter.
- In a medium skillet, melt 1/2 cup butter. Stir and cook bread crumbs with butter until lightly browned. Remove from heat.
- Place one phyllo leaf on a dry kitchen towel and brush with melted butter. Sprinkle with bread crumb mixture.
- Place a second leaf on top of first phyllo leaf, brush with butter and sprinkle with crumb mixture. Repeat until five leaves have been used.
- Mound approximately 1 cup of the filling in a 3-inch strip along the narrow end of the phyllo, leaving a 2-inch border. Do not mound too thick, as the filling will spill out the ends of the phyllo once rolled up.
- Lift towel, using it to roll leaves over apples in a jelly roll fashion.
- Carefully place strudel on a large cookie sheet with raised sides, allowing space for five more strudels.
- Brush top of strudel with butter and sprinkle with bread crumbs.
- Repeat entire procedure for remaining five strudels.
- Bake strudels for 20-25 minutes or until lightly browned.
- Allow to cool for at least two hours. Cut each strudel into halves or thirds and serve.
Nutrition Facts : Calories 489.4, Fat 35.7, SaturatedFat 20.2, Cholesterol 81.3, Sodium 376.3, Carbohydrate 41.2, Fiber 3.1, Sugar 19.9, Protein 4.1
APPLE-CRANBERRY PUFF PASTRY STRUDEL SLICES
This is so easy to make! Yield is only estimated, depending on how large you slice the strudel roll. This recipe can easily be doubled to make two rolls, and raisins can be used in place of dried cranberries.
Provided by Kittencalrecipezazz
Categories Pie
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Thaw the puff pastry sheet at room temperature for 30 minutes.
- Place the cranberries in a bowl and pour hot water to cover; let sit until plump (about 20 minutes).
- Set oven to 375 degrees.
- Lightly spray a baking sheet with cooking spray.
- In a small bowl whisk together egg and water; set aside.
- In a medium bowl combine sugar, flour, cinnamon, sliced apples, cranberrie (or raisins if using) juice from 1/2 lemon and lemon rind; toss to combine; set aside.
- Unfold the puff pastry onto a lightly-floured surface and roll into 16x12-inch rectangle.
- With the short end facing you, spoon apple mixture onto the bottom half of the rectangle to within 1-inch of edges.
- Starting at the short side roll up in jellyroll fashion.
- Place seam side down onto baking sheet, then tuck ends under to seal.
- Brush the roll with egg mixture.
- Cut several 2-inch slits about 2-inches apart on top.
- Bake for about 30-35 minutes or until golden.
- Cool on baking sheet on a wire rack for about 30 minutes (or more, do not slice before the 30 minutes or the filling will spread).
- Using a sharp serrated knife slice the baked strudel and serve warm sprinkled with confectioners sugar if desired.
Nutrition Facts : Calories 315.5, Fat 16.6, SaturatedFat 4.2, Cholesterol 35.2, Sodium 114.4, Carbohydrate 38.8, Fiber 2.7, Sugar 16.4, Protein 4.4
DRIED APPLE AND CHEDDAR STRUDEL
Yield Serves 8 to 10
Number Of Ingredients 10
Steps:
- In a large saucepan combine the apples with the cider and simmer them, stirring occasionally, for 15 to 20 minutes, or until they are softened but not mushy. Drain the apples and let them cool. In a large bowl toss the apples with the Cheddar, the cranberries or raisins, 3 tablespoons of the sugar, 1/2 teaspoon of the cinnamon, and the allspice and combine the filling well. The filling may be made 1 day in advance and kept covered and chilled.
- In a small bowl stir together the bread crumbs and 1 teaspoon of the remaining cinnamon and reserve the mixture. In another small bowl stir together the remaining 1 tablespoon sugar and the remaining 1 teaspoon cinnamon and reserve the cinnamon sugar.
- Preheat the oven to 425°F. On a work surface arrange two 20-inch-long sheets of wax paper with the long sides overlapping slightly and facing you. Put a sheet of the phyllo on the wax paper, brush it with some of the butter, and sprinkle it with about 2 teaspoons of the reserved bread crumb mixture. On this, layer, brush, and sprinkle 4 more sheets of the phyllo in the same manner and lay the sixth sheet of the phyllo on top.
- Spread the filling in a 3-inch-wide strip, mounding it on the phyllo 4 inches above the near long side, leaving a 2-inch border at each end. Using the wax paper as a guide, lift the bottom 4 inches of the pastry over the filling, fold in the ends, and roll up the strudel tightly. Transfer the strudel carefully, seam side down, to a lightly buttered baking sheet and brush it with the remaining butter. Arrange 1/2-inch-wide strips of wax paper 1/2 inch apart diagonally across the strudel. Transfer the reserved cinnamon sugar to a small sieve, shake it evenly over the strudel, and remove the wax paper strips carefully. Bake the strudel in the lower third of the oven for 20 to 25 minutes, or until it is golden, and let it cool to warm on the baking sheet on a rack. The strudel may be made 1 day in advance and kept covered loosely and chilled. Reheat the strudel in a preheated 400°F. oven for 20 minutes. Serve the strudel warm, cut into 1-inch slices with a serrated knife.
APPLE STRUDEL WITH CRANBERRY SAUCE
Categories Fruit Dessert Bake Thanksgiving Cranberry Apple Kirsch Fall Bon Appétit
Yield Serves 6
Number Of Ingredients 14
Steps:
- For Sauce:
- Combine cranberries, sugar, water and kirsch in heavy medium saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat to medium and cook until most of berries burst, about 10 minutes. Cool slightly. Transfer to processor and puree. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over low heat before serving.)
- For strudel:
- Combine raisins and kirsch in small bowl. Let stand 1 hour.
- Preheat oven to 375°F. Combine apples, 1/2 cup crumbs, 1/2 cup plus 2 tablespoons sugar and raisin mixture bowl.
- Brush large baking sheet with some of melted butter. Place 1 phyllo sheet on work surface with 1 long side parallel to edge of work surface (cover remaining phyllo with plastic and damp towel). Brush phyllo with melted butter. Sprinkle 1 teaspoon gingersnap crumbs over. Top with second phyllo sheet. Brush with butter; sprinkle with 1 teaspoon gingersnap crumbs. Repeat with remaining phyllo sheet, melted butter and gingersnap crumbs. Spoon apple mixture in 3-inch-wide log along 1 long side of phyllo, leaving 2-inch border at long and short edges. Fold bottom long side over filling, then fold in short sides and roll up jelly roll style. Carefully transfer strudel to prepared baking sheet, seam side down. Brush top of strudel with butter.
- Bake strudel 15 minutes. Brush with remaining butter. Bake until golden, about 30 minutes. Cool on sheet.
- Lightly sift powdered sugar over strudel. Cut strudel crosswise into thick slices. Transfer to plates. Spoon sauce around strudel and serve.
APPLE CRANBERRY STREUSEL CUSTARD PIE
It sounds like a mouthful, and is... a mouthful of flavors! I came across this recipe while trying to find something to make with all of the apples coming off of our trees. I have no idea what website I got it from, but I'm sure thankful I found it. I served it at a gathering of friends and it was gobbled right up!
Provided by Rachie P
Categories Pie
Time 1h5m
Yield 1 9 inch pie, 8 serving(s)
Number Of Ingredients 11
Steps:
- Place rack in lower third of oven and preheat to 425.
- In large bowl, combine sweetened condensed milk and cinnamon. Add eggs, water, and fruits; mix well.
- Pour into pie crust.
- In medium bowl, combine brown sugar and flour; cut in butter until crumbly. Add nuts.
- Sprinkle mixture over pie. Bake 10 minutes.
- Reduce oven temperature to 375, continue baking about 30-40 minutes or until golden brown.
- Cool. Store covered in refrigerator.
Nutrition Facts : Calories 500.2, Fat 23.4, SaturatedFat 9.2, Cholesterol 85, Sodium 302.1, Carbohydrate 66, Fiber 3.6, Sugar 45.1, Protein 9.4
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