Apple Strudel Turnovers Food

APPLE CRANBERRY PHYLLO TURNOVERS

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.

APPLE STRUDEL

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.

EASY APPLE STRUDEL

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.

APPLE STRUDELS

Steps:

• Preheat oven 425F degrees. Lightly grease two cookie sheets.
• Peel, core, and thinly slice the apples.
• In a saucepan, heat the butter and cook the apples for 2 minutes until lightly golden. Add the orange juice, honey, sugar, and raisins. Stir until the sugar dissolves and the apples are just tender. Set aside and allow to cool completely.
• Place sheet of pastry on a flat surface. Fold in half and make small cuts in the folded edge of the pastry at 3/4 inch intervals. Open the pastry and sprinkle with half of the ground almonds.
• Drain the apple and place half of the apple in the center of the pastry. Brush the edges with egg and fold together, pressing firmly.
• Place the strudel on the cookie sheet, seam side down. Brush with egg and sprinkle with half of the combined sugar and cinnamon.
• Make another strudel with the other sheet of pastry and the remaining apple filling.
• Bake for 20-25 minutes or until the pastry is golden and crisp.

EASY APPLE-PECAN STRUDEL

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.

APPLE STRUDEL TURNOVERS

Steps:

• Core apples, and cut into 1/2-inch pieces. Place in a medium bowl, and combine with dried fruit, orange zest and juice, and granulated sugar. Toss until combined.
• Heat oven to 375 degrees. Lay out 1 sheet of pastry, and spray lightly with cooking spray. Cover with another sheet of pastry. Cut in thirds lengthwise, and place 1/2 cup of fruit mixture at the end of each strip. Roll into a triangle. Place on nonstick baking sheet, and repeat with the remaining phyllo and apple mixture. Brush each triangle with beaten egg, and sprinkle with sanding sugar. Bake until golden, 18 to 20 minutes. Serve immediately.

APPLE TURNOVERS

Steps:

• Put the Bramley apple, sugar and cinnamon in a small pan with 1 tbsp water. Cover with a lid and simmer over a low heat for 10-15 mins until the apple breaks down and turns into a compote.
• Stir in the butter and the Gala apple and cook for a further 5 mins, uncovered, until the Gala apple is just soft but retaining its shape, and any excess water has evaporated to make a thick compote around the Gala chunks. Remove from the heat and leave to cool.
• Heat the oven to 220C/200C fan/gas 7. Unravel the puff pastry sheet out on a work surface, and cut into 4 even rectangles. Divide the apple filling to one side of each of the puff pastry rectangles, leaving a 1cm border. Brush the border with milk and fold over the empty side of pastry over the filling and crimp together. Brush with more milk and sprinkle over the sugar. Make a small steam hole in the middle of the turnovers.
• Transfer to a parchment-lined baking sheet and bake for 20-25 mins until golden and puffed up. Leave to cool for 10 mins on a wire rack (the filling will be molten when it first comes out the oven) before serving warm with a scoop of vanilla ice cream, or serve at room temperature. Keep for 2 days in an airtight container.

APPLE STRUDEL TURNOVERS

Steps:

• Mix apple cubes and lemon juice in medium bowl. Mix 1 cup sugar, cinnamon, ginger, and white pepper in small bowl to blend. Melt 1/4 cup butter in heavy large skillet over medium-high heat and stir constantly until butter browns, about 3 minutes. Add 1/3 cup water, then sugar mixture and cook until syrup turns deep amber color, stirring constantly, about 4 minutes. Mix in brown sugar and stir until dissolved. Add apple cubes with lemon juice; cook until juices are thick and spoon leaves path when drawn across bottom of pan, about 13 minutes. Add molasses and stir to blend. Divide apple mixture equally between two 14-cube ice-cube trays. Freeze until frozen, at least 4 hours. (Frozen apple cubes can be prepared 1 month ahead. Cover; keep frozen.)
• Melt remaining 1 cup butter in heavy small saucepan over medium-low heat. Stack 14 phyllo sheets on work surface. Trim phyllo stack to form 13x8-inch rectangle. Cut stack in half lengthwise, forming two 13x4-inch stacks; place on top of each other. Cover with plastic wrap, then damp kitchen towel. Repeat with remaining 14 phyllo sheets, forming second stack. Place 1 phyllo strip on work surface. Brush lightly with melted butter. Sprinkle with 1 teaspoon breadcrumbs. Top with second phyllo strip. Brush lightly with melted butter; sprinkle with 1 teaspoon breadcrumbs. Remove 1 frozen apple cube from ice-cube tray; return remaining cubes to freezer. Place frozen apple cube on lower short end of prepared phyllo strip. Turn bottom right corner of strip over apple cube so that bottom edge lines up with left side. Continue folding up phyllo, flag-style, creating triangle and enclosing apple cube. Brush triangle with melted butter; place on rimmed baking sheet and transfer to freezer. Repeat with remaining pastry strips and apple cubes. (Turnovers can be made 2 weeks ahead. Cover; keep frozen.)
• Preheat oven to 400°F. Bake strudel turnovers on rimmed baking sheets until golden brown, about 13 minutes. Serve strudel turnovers warm with vanilla ice cream.

CINNAMON APPLE STRUDEL

Steps:

• Preheat oven to 350 degrees. Stack layers of dough brushing each layer with butter before topping with next layer. Brush top layer with butter. In a bowl combine apples, raisins, sugar and cinnamon. Spoon filling down the left longside of phyllo rectangle. Fold top edge down and bottom edge up by about 2 inches to cover filling. Roll dough up along long side to enclose filling. Brush log with butter and sprinkle with cinnamon sugar mixture. Bake for 30 minutes or until golden and puffed.