Apricot Strudel Sticks Food

APRICOT STRUDEL

Steps:

• Cream the flour, butter, and cream cheese into a ball and chill it.
• Divide dough into 4 parts.
• Roll each into a rectangle.
• Spread mixture of apricot preserves, shredded coconut, and chopped nuts.
• Roll up as a jellyroll.
• Put on ungreased cookie sheet and bake 40 minutes at 350 degrees.
• cool and slice.

APRICOT WALNUT STRUDEL BITES

Steps:

• BEAT butter and cream cheese together in medium bowl with electric mixer. Add 2 cups flour, one cup at a time, until mixture forms a ball. Flatten dough into disk. Wrap with plastic wrap. Chill 1 hour.
• HEAT oven to 350 degrees F. Combine cinnamon and sugar in small bowl. Dust work surface with remaining 1/2 cup flour. Divide dough into 10 equal pieces. Roll each piece into a 9-inch circle.
• SPREAD each circle with 2 tablespoons fruit spread, sprinkle with cinnamon sugar mixture, 2 tablespoons raisins and 2 tablespoons walnuts. Roll filled circle into a log shape, seam side down and tuck ends under. Place strudels 2 inches apart on cookie sheet.
• BAKE 35 to 40 minutes or until golden brown. Cool. Cut each log into 8 pieces, about 1 inch wide. Sprinkle with powdered sugar. Place in small paper baking cups to serve, if desired.

CRANBERRY APRICOT PECAN STRUDEL

Steps:

• In a large heavy skillet melt 2 tablespoons of the butter over moderately high heat until the foam subsides and in it sauté the apples, peeled and grated coarse, stirring, for 5 minutes. Stir in the cranberries and the sugar and cook the mixture over moderate heat, stirring, for 5 minutes, or until the cranberries burst. Stir in the apricots, the pecans, and the cinnamon and let the filling cool. The filling may be made 1 day in advance and kept covered and chilled.
• Preheat oven to 425°F. In a small saucepan melt the remaining 6 tablespoon butter. On a work surface arrange two 20-inch-long sheets of wax paper with the long sides overlapping slightly and facing you. Put 1 sheet of the phyllo on the wax paper, brush it with some of the butter, and sprinkle it with 2 teaspoons of the bread crumbs. On this, layer, brush, and sprinkle 4 more sheets of the phyllo in the same manner and lay the sixth sheet of 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 in 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, brush it with remaining butter, and bake it in the lower third of the oven for 25 minutes, or until it is golden. Let the strudel 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 15 minutes. Serve strudel warm, cut into 1-inch slices with a serrated knife, with the ice cream.

STRUDEL STICKS

Steps:

• n a bowl, cut butter into flour until mixture resembles coarse crumbs.
• Combine sour cream and egg yolk; add to flour mixture, stirring with a fork to form a soft dough.
• Divide in half; wrap in plastic wrap.
• Refrigerate several hours or overnight.
• On a floured surface, roll each portion of dough into a 12" square.
• Spread with preserves.
• Combine crushed wafers and coconut; sprinkle over preserves.
• Roll up jelly-roll fashion; seal seam.
• Place seam-side down on a greased baking sheet.
• Cut widthwise with a sharp knife 3/4 of the way through dough every 1".
• Beat egg white until foamy; brush over pastry.
• Place a pecan half on each slice.
• Bake at 350°F for 25-30 minutes or until golden brown.
• Combine glaze ingredients; drizzle over pastries.

APRICOT STRUDEL

Steps:

• Preheat oven to 200 degree celcius (180 degree for fan-forced).
• Grease oven tray.
• Combine apricots, sugar, cinnamon, sultanas and nuts in medium bowl.
• Stack pastry sheets, brushing each lightly with milk as you layer them.
• Spread apricot mix over pastry, leaving a 5cm space at edge of both short sides and 2cm at edge of one long side.
• Fold short sides over; starting from filled long side edge, roll strudel to enclose filling.
• Place seam side down on prepared tray.
• Bush strudel with remaining milk.
• Bake uncovered for about 25 minutes or until lightly browned.
• Dust strudel with icing sugar before serving, warm or cold, with icecream if desired.

AUSTRIAN MARILLENSTRUDEL - APRICOTSTRUDEL

Steps:

• Melt butter in a pan and add breadcrumbs, ground hazelnuts and sugar.
• Stir until mixture is lightly toasted and fragrant.
• Take from heat and add cinnamon and vanilla bean scrapings.Stir until evenly distributed.
• Place sheet of puff pastry on non stick paper and place on a baking tray.
• Brush sides of pastry with milk, this will help to stick the pastry sheets together later.
• Place apricot cubes on 2/3 of the pastry, leave sides free.
• Sprinkle bread crumb/nut/sugar mixture over apricots.
• Fold in pastry sides and start to roll dough into strudel-shape.
• Press seam of dough firmly together so the strudel is closed on all sides.
• Brush surface with milk and let strudel bake at 180°C for about 20 minutes until lightly brown.
• Sprinkle with powdered sugar and enjoy luke warm with whipped cream and/or vanilla ice cream -- .

OLD VIENNA APPLE STRUDEL

Steps:

• Combine apples, sugar, cinnamon, and raisins in a medium saucepan. Add 1/4 cup water and bring to a boil over medium heat, stirring occasionally. Cover and let cook for about 5 minutes. Uncover, increase heat to high, and cook until thickened, about 2 minutes. Pour filling into a baking dish and stir in the walnuts; let cool to room temperature.
• In a small saute pan, melt 5 tablespoons butter and add breadcrumbs. Cook over medium-low heat, stirring often, until toasted and golden brown, about 5 minutes. Set aside to cool. Wipe pan clean and melt remaining 3 tablespoons butter; set aside to cool.
• Preheat oven to 400 degrees with rack positioned in the middle of the oven. Line a large rimmed baking sheet with a double thickness of parchment paper.
• Lay a large, clean cloth or sheet (at least 3 feet long and wide) on a work surface, and sprinkle well with flour. Remove strudel dough from bowl without folding it over on itself and set it in the center of your work surface. Use the palms of your hands to flatten the dough. Dust dough lightly with flour and roll it in all directions, as well as rolling over the edges, making it as thin as possible. Lightly brush entire surface with oil.
• Slide both hands, with slightly curved palms facing down, under dough toward the center. Holding this position, lift the dough off the cloth with your knuckles, and begin stretching from the center out to the edges until it is too large to stretch easily with your hands. Carefully set dough back on cloth, spreading it to smooth out any wrinkles or folds. Starting in the center again, continue to stretch out the dough in all directions, maintaining a rectangular shape, until the dough is almost translucent everywhere except the edges, which should be thicker. If the dough tears while stretching; you will be able to patch any holes with some of the excess stretched dough.
• Once dough is stretched, let dry for 10 minutes.
• Using a pizza wheel or kitchen scissors, trim all the thick edges until the dough is approximately 24-by-30-inches. With the 24-inch edge facing you, scatter the breadcrumbs on a 12-by-4-inch rectangle of dough centered about 3 inches in from the 24 inch side so the 16 inch side of filling is parallel to the 24 inch side of dough. Scatter the cooled filling on the same space.
• Use a brush to drizzle the remaining 3 tablespoons of cooled butter all over the unfilled portions of the dough, reserving a little to brush the strudel with once it has been rolled.
• Roll strudel by folding 3 inches of dough from the 24-inch side of dough over the filling, then fold the unfilled dough in from each side. Lift the cloth and roll the strudel, stopping to fold the edges inward as you roll. Transfer to prepared pan, seam side down, positioning diagonally if necessary.
• Brush the top of the strudel with remaining butter, and snip vent holes in with sharp scissors.
• Place strudel in oven. Bake, rotating pan halfway though, until deep golden brown and crisp, about 30 minutes. Transfer to wire rack to cool for at least 30 minutes. Serve warm or at room temperature, cut on the diagonal into slices. Dust lightly with confectioners' sugar and serve with lightly sweetened whipped cream.

PUFF PASTRY GLAZED APRICOT TWISTS

Steps:

• Set oven to 400 degrees.
• Line a baking sheet with parchment paper (you will most likely need two baking sheets for 16 pastries).
• Roll out one puff pastry sheet onto a lightly floured surface into a 12x10-inch rectangle, then cut in half lengthwise (I use a pizza cutter for this).
• Cut each half crosswise into four 5x3-inch strips (for a total of 8 strips).
• Spread each strip with about 1/2 tablespoon apricot jam, then fold the strips in half lengthwise to form 1-1/2-inch wide strips.
• Twist each strip 3 times, then place on the parchment-lined baking sheet.
• Repeat with the remaining puff pastry (you should have 16 pastries when done, you might have to use two baking sheets.
• Bake for about 15-20 minutes.
• Transfer the twists to a rack.
• In a small bowl whisk together confectioners sugar, whipping cream and lemon juice; brush over the warm pastries.