Apple Strudel Easy Food

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EASY APPLE STRUDEL



Easy Apple Strudel image

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

1 Granny Smith apple - peeled, cored and coarsely shredded
3 Granny Smith apples - peeled, cored and sliced
1 cup brown sugar
1 cup golden raisins
1 sheet frozen puff pastry, thawed
1 egg
¼ cup milk

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

APPLE STRUDEL EASY!



Apple Strudel Easy! image

This is made easy with store bought puff pastry. I used a mix of dried nuts and dried fruit but you can use either or.

Provided by Rita1652

Categories     Dessert

Time 55m

Yield 6 serving(s)

Number Of Ingredients 13

1 egg
1 tablespoon water
2 apples, cord and sliced super thin on a mandolin
1/4 cup turbinado sugar
1 teaspoon cinnamon
1/4 teaspoon cardamom (optional)
1 lemon, juice
1 pinch salt
1/3 cup mixed nuts, dried fruit
1 teaspoon vanilla
1 tablespoon flour
1 teaspoon sugar
1 puff pastry sheet, defrosted

Steps:

  • Preheat the oven to 375°F
  • Beat the egg and water in a small bowl with a fork or whisk.
  • Stir sugar cinnamon, lemon juice, salt, nuts, vanilla, and flour together.
  • Mix in apples gently.
  • Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 16 x 12-inch rectangle. With the short side facing you, spoon the apple mixture onto the bottom half of the pastry sheet to within 1 inch of the edge. Roll up like a jelly roll. Place seam-side down onto a baking sheet lined with parchment. Tuck the ends under to seal. Brush the pastry with the egg mixture. Cut several slits in the top of the pastry. Sprinkle with 1 teaspoon sugar.
  • Bake for 35 minutes or until the strudel is golden brown. Let the strudel cool on the baking sheet on a wire rack for 20 minutes.

APPLE STRUDEL



Apple Strudel image

Provided by Food Network

Categories     dessert

Time 1h5m

Yield 7 servings

Number Of Ingredients 12

1 1/4 cups apple juice
2 tablespoons cornstarch
1 1/2 pound apples, peeled, cored and sliced 1/4-inch thick (about 5 cups)
1/2 cup dark seedless raisins
3 tablespoons granulated sugar
1 teaspoon ground cinnamon
1/3 cup chopped pecans
4 sheets phyllo dough
1/3 cup (5 1/3 tablespoons) melted butter
3 tablespoons fine dried breadcrumbs
Confectioners' sugar, for garnish
Vanilla ice cream, for serving

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.

APPLE STRUDEL



Apple Strudel image

Make and share this Apple Strudel recipe from Food.com.

Provided by truebrit

Categories     Dessert

Time 1h5m

Yield 2 strudels, 16 serving(s)

Number Of Ingredients 9

6 cups apples, tart, sliced
3/4 cup raisins
1 lemon, rind of, grated
3/4 cup sugar
2 teaspoons cinnamon
3/4 cup almonds, ground
8 ounces phyllo pastry, 1/2 box, thawed (also called Filo Pastry)
1 3/4 cups butter, melted (no margarine)
1 cup breadcrumbs, finely crushed

Steps:

  • Mix apples with raisins, lemon rind, sugar, cinnamon, and almonds; set aside.
  • Place 1 phyllo leaf on a kitchen towel and brush with melted butter.
  • Place a second leaf on top and brush with butter again.
  • Repeat until 5 leaves have been used, using about 1/2 cup of butter.
  • Cook and stir bread crumbs with 1/4 cup of butter until lightly browned.
  • Sprinkle 3/4 cup crumbs on the layered phyllo leaves.
  • Mound 1/2 of the filling in a 3-inch strip along the narrow end of the phyllo, leaving a 2-inch border.
  • Lift towel, using it to roll leaves over apples, jelly roll fashion.
  • Brush top of the strudel with butter and sprinkle with 2 tbsp crumbs.
  • Repeat the entire procedure for the second strudel.
  • Bake the strudels at 400°F for 20 to 25 minutes, until browned.
  • NOTE: Frozen phyllo leaves for strudel can be found at most supermarkets in the frozen foods sections.

APPLE STRUDEL



Apple Strudel image

Our simplified version of the classic layered pastry calls for store-bought phyllo dough.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h25m

Number Of Ingredients 10

1/2 cup plus 1 tablespoon sugar
1 1/4 teaspoons ground cinnamon
1/2 teaspoon coarse salt
3 Granny Smith apples
1 tablespoon fresh lemon juice
1/2 cup chopped dried apricots
1/2 cup dried fine breadcrumbs
6 sheets phyllo dough (roughly 13 by 16 inches), thawed if frozen
1 stick unsalted butter, melted
Lightly sweetened whipped cream, for serving

Steps:

  • Preheat oven to 375 degrees. Combine sugar, cinnamon, and salt in a large bowl; set aside 3 tablespoons mixture. Peel and core apples; cut into quarters, then cut crosswise into 1/4-inch pieces. Toss with lemon juice; stir into sugar mixture with apricots and breadcrumbs.
  • Brush 1 sheet phyllo with butter, and sprinkle with 1 teaspoon reserved sugar mixture. Top with remaining 5 sheets phyllo, layering with butter and sugar mixture. Scatter filling on phyllo, leaving a 1/2-inch border. Starting with a long end, roll up to enclose filling; place strudel, seam side down, on a parchment-lined baking sheet. Brush top with remaining butter; sprinkle with remaining sugar. Bake until golden brown and cooked through, 45 to 50 minutes. Let cool on a wire rack 10 minutes. Cut into slices; serve warm with whipped cream.

EASY APPLE STRUDEL



Easy Apple Strudel image

My family always loves it when I make this wonderful dessert. Old-fashioned strudel was too fattening and time-consuming, but this revised classic is just as good. It's best served warm from the oven. -Joanie Fuson, Indianapolis, Indiana

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 6 servings.

Number Of Ingredients 11

1/3 cup raisins
2 tablespoons water
1/4 teaspoon almond extract
3 cups coarsely chopped peeled apples
1/3 cup plus 2 teaspoons sugar, divided
3 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
2 tablespoons butter, melted
2 tablespoons canola oil
8 sheets phyllo dough (14x9-inch size)
Confectioners' sugar, optional

Steps:

  • Preheat oven to 350°. Place raisins, water and extract in a large microwave-save bowl; microwave, uncovered, on high for 1-1/2 minutes. Let stand 5 minutes. Drain. Add apples, 1/3 cup sugar, flour and cinnamon; toss to combine., In a small bowl, mix melted butter and oil; remove 2 teaspoons mixture for brushing top. Place 1 sheet of phyllo dough on a work surface; brush lightly with some of the butter mixture. (Keep remaining remaining phyllo covered with a damp towel to prevent it from drying out.) Layer with 7 additional phyllo sheets, brushing each layer with some of the butter mixture. Spread apple mixture over phyllo to within 2 in. of 1 long side., Fold the short edges over filling. Roll up jelly-roll style, starting from the side with a 2-in. border. Transfer to a baking sheet coated with cooking spray. Brush with reserved butter mixture; sprinkle with remaining sugar. With a sharp knife, cut diagonal slits in top of strudel., Bake until golden brown, 35-40 minutes. Cool on a wire rack. If desired, dust with confectioners' sugar before serving.

Nutrition Facts : Calories 229 calories, Fat 9g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 92mg sodium, Carbohydrate 37g carbohydrate (24g sugars, Fiber 2g fiber), Protein 2g protein.

GERMAN APPLE STRUDEL (APFELSTRUDEL)



German Apple Strudel (Apfelstrudel) image

This Apple Strudel recipe (Apfelstrudel in German) is easier than it seems and so much fun to make. And the resulting strudel is a delicious, festive dessert just like the ones you would get in Austria or Germany filled with sweet, spiced apples and raisins in a flaky crust that everyone will love!

Provided by Amy Nash

Categories     Dessert

Time 2h30m

Number Of Ingredients 12

1 1/2 cups all-purpose flour
1/4 teaspoon salt
1/3 cup lukewarm water
2 Tablespoons vegetable oil
1/2 teaspoon apple cider vinegar or lemon juice
3/4 cup butter (melted)
2/3 cup Panko breadcrumbs
2 lbs apples (peeled, cored, and thinly sliced (about 6 cups))
2/3 cup golden raisins (plumped in hot water for 10 minutes, then drained)
1/2 cup granulated sugar
1/2 teaspoon cinnamon
Powdered sugar (for dusting)

Steps:

  • Combine the flour and salt in a stand-mixer. Using the paddle attachment, add in the water, oil, and vinegar while mixing on low speed until you get a soft dough. Change out the paddle attachment for the dough hook, then knead the dough on medium speed until a soft ball forms.
  • Transfer the dough to a clean work surface and knead for 2-3 minutes, until smooth. Slam the dough onto the work surface a few times to enhance gluten development, then shape into a ball and transfer the dough to a lightly oiled bowl, giving the dough a quick torn to lightly coat it in oil on top so it doesn't dry out. Cover the bowl tightly with plastic wrap and let the dough rest for 60-90 minutes.
  • When the dough is almost done resting, heat the oven to 375 degrees F. Place the raisins in a bowl of hot water to soak. Peel, core, and slice the apples into thin slices. Mix the sugar and cinnamon together. Cover your kitchen table or large counter space with a clean tablecloth or sheet.
  • To stretch the dough, first move it from the bowl to a clean, dry surface and cut it cleanly in half with a bench scraper, pizza cutter, or large knife. Set one half of the dough to the side. Shape the other half of the dough into a ball and roll it out as thin as you can.
  • Gently lift the dough and transfer it to the clean, flat surface covered by the tablecloth. Working gently, lift and stretch the dough a little at a time. When you first start, you can use your knuckles (be sure to remove all jewelry first) underneath the dough to stretch it like a pizza with the back of your hands. Continue to stretch the dough by lifting gently from the thicker edges and wafting a little air under the dough as you pull away from the center of the dough. As it thins out, the weight of the dough will mostly hold it in place on the tablecloth while you stretch out one side, then the other, increasing the size of the dough and stretching it thinner and thinner each time. As you lift and gently pull, you will see areas where the dough is thinning out and you will know the dough is thin enough when you are able to see the pattern of the tablecloth through the dough.
  • Continue to stretch and pull the dough until it is paper-thin and a large rectangular shape. If there is a thick band of dough around the edges, remove it by gently tearing it away or carefully tug on the band, stretching the dough even a bit further to thin that thick band of dough out.
  • Using a your hands (or a very soft pastry brush, although I find that my hands work best), gently spread 1/4 cup of the melted butter over the entire surface of the dough, leaving a 1-inch border around the edges. Sprinkle half of the breadcrumbs over half of the dough, then place half of the sliced apples on top of the breadcrumbs. Cover the apples evenly with half of the raisins (and walnuts, if using) and half of the cinnamon-sugar mixture.
  • Fold the short end of the dough over onto the filling, then fold the sides over as well to create a sort of envelope edge that will keep the filling in place as you roll the strudel. Grab the tablecloth close to the short, filled end of the strudel and lift it, allowing the strudel to roll or fold onto itself. Keep lifting the tablecloth, rolling the strudel into a log, making sure the filling stays tucked inside.
  • Carefully transfer the strudel onto a parchment-lined baking sheet, seam side down. Repeat with the remaining half of the dough and filling ingredients, reserving 1/4 cup of melted butter. Both strudel should fit side by side on the same baking sheet with space between them. Brush the tops of both strudel with the remaining melted butter.
  • Bake for 25-30 minutes or until the dough is golden brown. Remove from oven and allow strudel to cool for 10 to 15 minutes before slicing. Dust with powdered sugar before serving.

Nutrition Facts : Calories 439 kcal, Carbohydrate 59 g, Protein 4 g, SaturatedFat 14 g, Cholesterol 66 mg, Sodium 272 mg, Fiber 4 g, Sugar 31 g, ServingSize 1 serving

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

APPLE STRUDEL



Apple Strudel image

The strudel of your dreams has arrived. Flaky, filled with apples and walnuts and incredibly easy to make.

Provided by Roxana Yawgel

Categories     Dessert

Time 1h15m

Yield 10

Number Of Ingredients 8

1 1/2 cups diced peeled apples
1/2 cup chopped toasted pecans
1/4 cup packed brown sugar
1 teaspoon ground cinnamon, if desired
Flour for dusting
1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
2 tablespoons butter, softened
Additional softened butter

Steps:

  • Heat the oven to 375°F. In medium bowl, toss apples, pecans, brown sugar and cinnamon. Set aside.
  • Dust work surface lightly with flour. Unroll dough on floured surface. With fingers, press dough lightly into rectangle; press perforations to seal. Using floured rolling pin, roll out dough as thin as possible. With pastry brush, spread 2 tablespoons butter all over dough.
  • Spoon apple mixture onto one long side of dough. Gently lift apple-topped edge of dough and start rolling up strudel toward plain dough edge until filling is completely sealed. If needed, turn log to place seam on bottom. For flaky pastry, brush strudel with additional butter.
  • For easy transfer, carefully slide sheet of cooking parchment paper under strudel. Using paper, lift and place strudel on ungreased cookie sheet.
  • Bake 25 to 28 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool slightly, about 20 minutes, before cutting into pieces.

Nutrition Facts : Calories 180, Carbohydrate 18 g, Cholesterol 10 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 10 g, TransFat 0 g

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

APPLE STRUDEL



Apple Strudel image

Apple Strudel - or Apfelstrudel in German - is a classic Austrian pastry. This delicious dessert made from thinly rolled dough packed with sweetened apples and rum-soaked raisins is best enjoyed with vanilla sauce!

Provided by Recipes From Europe

Categories     Desserts

Time 1h15m

Number Of Ingredients 16

1 1/2 cups all-purpose flour
a pinch of salt
1 medium-sized egg
1 tablespoon oil
1/3 cup + 1-2 teaspoons water (lukewarm)
1 teaspoon oil for brushing
1/3 cup breadcrumbs (unseasoned)
3 tablespoons butter
4 apples (e.g. granny smith)
1/4 cup sugar (more to taste)
1 teaspoon cinnamon
2 tablespoons lemon juice
2 tablespoons rum
1/3 cup raisins (more or less to taste)
3 tablespoons butter (melted)
powdered sugar for dusting

Steps:

  • Add the flour, a pinch of salt, egg, and oil to a medium-sized mixing bowl.
  • Mix everything together using the spiral dough hooks of your electric mixer while slowly adding the lukewarm water. Keep mixing for approximately 5 minutes until the dough has an elastic consistency and sticks together.
  • Shape the dough into a ball using your hands. Brush all sides of the ball of dough with one teaspoon of oil and place it back into the bowl. Cover the bowl with a dishtowel and let the dough rest on the counter for 30 minutes.
  • In the meantime, prepare the filling. First, melt three tablespoons of butter in a medium-sized frying pan. Add the breadcrumbs and fry them on medium heat until golden brown. Stir regularly. Once they are golden brown, remove them from the heat and set them aside.
  • Next, peel the apples. Then cut them into quarters and remove the core. Cut each quarter into thin slices. Then cut these slices into small pieces (see process photo above for reference).
  • Place the small apple pieces into a medium-large mixing bowl. Also add the sugar, cinnamon, lemon juice, rum, raisins, and browned breadcrumbs to the bowl and mix everything together. You can also decide to not add the breadcrumbs now and keep them separate. It's easier to mix everything together but adding them separately from the apples can make for a slightly more moist filling (because the breadcrumbs don't soak up as much juice from the apples during baking).
  • Preheat the oven to 390 degrees Fahrenheit.
  • Once you're done with preparing the filling and the 30 minute dough rest time is up, take a finely-threaded large dish towel (that will not give off small threads/fibers/"fuzzies"), sprinkle some flour onto it, and roll out the dough with a rolling pin. Use more flour as needed. Then carefully stretch out the dough with your hand until it has a dimension of approximately 24 x 17 inches. Be gentle so you don't rip the dough.
  • Once the dough is rolled out thin and you can see the dishtowel through the dough, gently brush some melted butter (approximately 1 tablespoon) onto the whole surface of the dough.
  • Now cover the left side of the rectangle with the filling leaving a gap of approximately 2 inches along the edges. If you didn't mix the breadcrumbs and the apples earlier, first place the breadcrumbs onto the dough and then add the apple-mixture on top of that.
  • Fold over the long top and bottom edges, then gently roll up the dough from the left side - the side with the filling - using the dishtowel. Make sure that the seam is at the bottom once you are done rolling.
  • Carefully place the strudel onto a baking sheet lined with parchment paper. Brush the top and the sides of the dough with some more melted butter.
  • Bake the apple strudel on the medium rack of your oven for around 30-40 minutes. Take the strudel out after approximately 15 minutes and brush it with a little bit more melted butter.
  • Once the strudel is done baking and lightly browned, remove it from the oven and let it cool for a few minutes on the baking sheet. Then dust it with powdered sugar. Apple strudel can be served warm or cold and tastes delicious with some homemade vanilla sauce.

Nutrition Facts : ServingSize 1 g, Calories 258 kcal, Carbohydrate 39 g, Protein 4 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 35 mg, Sodium 116 mg, Fiber 3 g, Sugar 17 g, UnsaturatedFat 4 g

QUICK APPLE AND PECAN STRUDEL WITH CINNAMON



Quick apple and pecan strudel with cinnamon image

A proper, fast pud this nutty, spiced apple strudel recipe with cranberries is a winner in winter

Provided by Jamie Oliver

Categories     Quick fixes     Fruit     Dinner Party     Desserts     Puddings & desserts     Baking

Time 45m

Yield 4

Number Of Ingredients 10

4-5 small sweet eating apples
½ lemon, juice of
80 g butter
4 sheets filo pastry
150 g pecan nuts, chopped
ground cinnamon
150 g dark muscovado sugar
60 g caster sugar
1 handful dried cranberries
good-quality vanilla ice cream, to serve

Steps:

  • Preheat the oven to 180°C/350°F/gas 4.
  • Peel and slice the apples thinly, and put them in a bowl of cold water with a little lemon juice to stop them going brown. Melt the butter in a small saucepan over a low heat and keep warm.
  • Carefully cut the filo pasty into 30 x 50cm sheets with a knife. Mix the pecans, cinnamon and dark muscovado sugar together.
  • Lay the first sheet of filo pasty on a clean tea towel on your work surface and brush with melted butter. Sprinkle over a third of the pecan mixture. Lay another sheet of filo pastry on top, brush with butter and sprinkle again with a third of the pecan mixture. Repeat with the third sheet and top everything with the fourth sheet.
  • Drain your apples well and toss with the caster sugar and drained cranberries. Spread them out along one edge of the top sheet of filo pastry. Brush the opposite edge with a little water. Starting at the edge with the apple mixture on, gently lift the edge of the tea towel and use it to help you roll the pastry up lengthways like a Swiss roll - the apples will end up at the centre. Once it's all rolled up, press your strudel together gently.
  • Place it on a baking try and bake in the preheated oven for about 20 minutes or until golden brown. Serve with some good vanilla ice cream.
  • Try making the strudel with a little ground ginger and cloves for a lovely twist.

Nutrition Facts : Calories 856 calories, Fat 44.3 g fat, SaturatedFat 12.7 g saturated fat, Protein 8.8 g protein, Carbohydrate 101.6 g carbohydrate, Sugar 70.6 g sugar, Sodium 0 g salt, Fiber 0 g fibre

EASY TRADITIONAL VIENNESE APPLE STRUDEL



Easy Traditional Viennese Apple Strudel image

An easy recipe for delicious, traditional Austrian apple strudel or apfelstrudel features homemade dough stuffed with apples, raisins, and cinnamon.

Provided by Jennifer McGavin

Categories     Brunch     Dessert     Snack

Time 3h

Number Of Ingredients 19

Dough:
2 1/2 cups all-purpose flour
1/4 teaspoon salt
13 tablespoons lukewarm water
2 tablespoons neutral cooking oil
1 teaspoon neutral cooking oil
Filling 1:
7 tablespoons butter
1 cup breadcrumbs
Filling 2:
6 to 8 cups apples (5 to 6 large chopped apples, such as Gala or Granny Smith)
3/4 cup/150 g. granulated sugar
1 to 2 teaspoons lemon zest
4 tablespoons lemon juice
1/4 teaspoon cinnamon
1/2 cup melted butter (for brushing dough)
Garnish : ​ confectioners' sugar for decoration
Optional : 1/2 cup raisins
Optional : 4 tablespoons rum (or orange juice)

Steps:

  • Place the flour in a bowl with the salt and add the water, then 2 tablespoons oil. Stir with a spoon until it comes together and you can work it with your hands.
  • Knead the dough until it is smooth and tacky, but not sticky, about 5 minutes. If you need to add more flour, add only 1 teaspoon at a time.
  • Form the dough into a smooth ball, brush it with 1 teaspoon oil and place it back in the bowl for 1 hour at room temperature. Covering the dough with plastic wrap is fine, too.
  • Heat 7 tablespoons butter in a pan until foaming and add the breadcrumbs.
  • Toast them, stirring constantly, until they are medium brown. Let cool.
  • Soak the raisins in the optional rum (or orange juice). You can heat them for 30 seconds in the microwave and then soak them until you are ready for them.
  • Peel, core and chop the apples into small pieces. Add the sugar, lemon juice, lemon zest, raisins, and cinnamon and mix well.
  • Roll out the dough on a lightly floured board to about 13 x 9 inches. Lightly flour a clean towel with no nap, place it over the dough, grab both (towel and dough) and flip over. Straighten both, as necessary.
  • Using your hands, gently stretch the dough thinner on all sides, working your way around the sheet of dough. Stretch it until it starts to look translucent in spots. Let it rest a minute and again stretch the areas you think are too thick. Thick edges can't be avoided and will be cut off. Brush dough with melted butter.
  • Spread the breadcrumbs over 2/3 of the dough and pat down evenly. Drain the apples and spread them over the other 1/3 of the dough. Cut off any thick edges of dough with kitchen shears. Using the towel, fold one side of the dough over the filling. Brush exposed dough with melted butter.
  • Fold in ends of dough like an envelope (or burrito). Fold the other side of dough up and over filling to form a roll. Brush with butter. Use the towel to maneuver strudel to a baking sheet lined with parchment paper. Roll strudel onto parchment paper so that the seam-side is down. Brush with melted butter.
  • Heat oven to 400 F. Bake for 20 minutes and then reduce heat to 350 F and bake for an additional 40 to 60 minutes. Remove from oven, brush the top with melted butter and sprinkle with confectioners' sugar while still warm.
  • Transfer to a serving platter with a large spatula (or two). Cut into 1 1/2-inch-wide slices with a bread knife or serrated knife and serve with your choice of whipped cream , vanilla sauce, or vanilla ice cream.

Nutrition Facts : Calories 299 kcal, Carbohydrate 43 g, Cholesterol 29 mg, Fiber 2 g, Protein 3 g, SaturatedFat 7 g, Sodium 170 mg, Sugar 21 g, Fat 13 g, ServingSize 1 strudel (12 to 16 servings), UnsaturatedFat 0 g

EASY APPLE STRUDEL



Easy apple strudel image

Strüdel is a hearty apple dessert, wonderful served topped with cream. Sprinkling the pastry with breadcrumbs stops it becoming soggy as it bakes.

Provided by BBC Food

Categories     Desserts

Yield Serves 4

Number Of Ingredients 8

680g/1½lbs eating apples, peeled, cored and chopped
½ orange, juice and zest only
100g/3½oz caster sugar
freshly grated nutmeg, to taste
55g/2oz sultanas
6-8 sheets ready-made filo pastry
55g/2oz butter, melted and cooled, plus extra for greasing
2 tbsp dried breadcrumbs

Steps:

  • Preheat the oven to 190C/375F/Gas 5.
  • Place the apple, orange juice and zest, sugar, nutmeg and sultanas into a large bowl and mix well.
  • Brush each sheet of filo pastry with melted butter, then place the sheets of pastry on top of each other onto a large sheet of greaseproof paper.
  • Sprinkle the top sheet of filo with some dried breadcrumbs, then spoon the apple mixture down the middle of the filo sheet.
  • Carefully roll the pastry up around the filling like a cigar, using the greaseproof paper to help.
  • Place the filo roll onto a greased baking tray, brush with any remaining melted butter and cook for 30-40 minutes, until lightly browned and the filling is hot.

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