AUSTRIAN APPLE STRUDEL
This can be prepared and then frozen until baking time. It's fantastic for breakfast and with afternoon tea or coffee.
Provided by ColoradoCookin
Categories Breads
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Thaw puff pastry.
- Cut and core apple and chop into small pieces, 1/2-inch size.
- Over medium heat, melt butter in a large skillet.
- Add apple, raisins and apricots.
- Mix well and saute' a few minutes.
- Add water, brown sugar, cinnamon and nutmeg.
- Cover and simmer for about 10 minutes.
- Cool.
- Place pastry on a flat surface and distribute apple mixture down the middle of pastry sheet.
- Make 2 1/2-inch cuts diagonally along both sides of exposed pastry and 1 1/2-inch intervals.
- Fold strips over apples alternating from left to right.
- Press dough together where ends overlap.
- With fork tines, seal the top and bottomedge of dough.
- At this point refrigerate for 30 minutes or wrap and freeze for later use.
- At time of baking, place strudel on a cookie sheet covered with parchment paper, or use an insulated cookie sheet to prevent overbrowning of bottom of the pastry.
- Brush with egg wash.
- Bake in a preheated oven at 425 degrees for 25 minutes or until strudel is light golden.
Nutrition Facts : Calories 535.2, Fat 30.4, SaturatedFat 10, Cholesterol 62.5, Sodium 203.9, Carbohydrate 62.8, Fiber 3.4, Sugar 30.1, Protein 6
BIRNEN - NUSS STRUDEL - AUSTRIAN PEAR AND WALNUT STRUDEL
A wonderful Austrian pastry, allthough not as famous as it's cousin, the Apple Strudel. To make the dough used to be a difficult process; it needed to be rolled out so thin that you could read a newspaper through it! Luckily, today we have puff pastry available; to make a strudel is easy as pie. Use pecans or hazelnuts instead of walnuts and whatever jam you like. Serve at room temperature, dusted with confectioners sugar and whipping cream on the side.
Provided by gemini08
Categories Dessert
Time 40m
Yield 1 strudel, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Cut pears into thin slices, toss with the lemon juice.
- Melt the butter in a skillet, gently saute the bread crumbs until golden, set aside.
- In the same pan, toast the nuts until fragrant, add to the bread crumbs. Add pears and sugar, toss to combine.
- Roll out the puff pastry, spoon the nut mixture on it, keeping a one inch margin. Lightly warm the jam and spoon over the crumb/nut/pear mixture.
- Brush the margins with egg wash, fold the short ends over the filling, then roll up, starting at the long side.
- Carefully lift onto a lined baking sheet, seam side down, brush with egg wash, and with the use of a fork, make several vent holes in the dough.
- Bake in a preheated oven at 400F/200C for @ 20 - 25 minutes until golden.
- Dust with confectioners sugar and serve warm.
Nutrition Facts : Calories 320.8, Fat 16.9, SaturatedFat 4.5, Cholesterol 27.1, Sodium 153.1, Carbohydrate 39.9, Fiber 3.8, Sugar 17.8, Protein 4.6
AUSTRIAN MARILLENSTRUDEL - APRICOTSTRUDEL
Marillen (apricots) have a long tradition in Austria, especially apricots from Lower Austria are said to be the best and finest tasting. You can find them as preserve, dumpling or donut filling, in ice cream and as Strudel filling.
Provided by Eismeer
Categories Dessert
Time 30m
Yield 6-8 slices, 1 serving(s)
Number Of Ingredients 9
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 -- .
Nutrition Facts : Calories 3024.4, Fat 200.6, SaturatedFat 65.9, Cholesterol 160.3, Sodium 1605.1, Carbohydrate 280.9, Fiber 23.7, Sugar 113, Protein 43.9
AUTHENTIC HUNGARIAN PASTRIES
These are amazing! You would not believe that there are only 3 ingredients in the dough. My Great-Grandma used to make these every Sunday. The dough has a delicate cheese taste and the filling is nice and tart. They also have a BEAUTIFUL presentation! I've never paid attention to how many cookies it makes or how much time it takes so that is a guess. I know it looks like a lot of steps, but it is not hard to do.
Provided by Munchkin Mama
Categories Dessert
Time 1h
Yield 20 pinwheels
Number Of Ingredients 7
Steps:
- Prepare the fruit filling by putting the apricots in a saucepan. Add water just to cover.Cook until soft, being very careful not to let it burn. You may have to add more water to prevent this.
- When fruit is soft, add the sugar and cook until thick. When thickened, remove from heat and puree in a food processor. Let cool slightly, then put into a freezer bag. When you are ready to use the filling just snip off the corner of the bag. (You may have extra filling left over at the end- it can be frozen for the next time).
- Prepare pastry: Mix the dough ingredients together with a pastry blender. Roll out onto parchment paper or a lightly floured board to about 1/4" thick rectangle.
- Using a sharp knife (or a pie crust wheel), cut the dough into 3" X 3" squares.
- With a sharp knife, cut the dough diagonally from each corner to within 1/2-inch of center of each square.
- Put about 1 teaspoons of the filling in the center of each square.
- Fold every other corner of the square to the center to form a pinwheel shape, overlapping the dough at the center and pushing down gently to seal in center.
- Transfer cookies to a lightly greased cookie sheet. (They dont really expand so you dont have to worry about leaving a lot of space in-between.).
- Bake at 350 for 20 minutes on a lightly greased cookie sheet. Do not let get brown or burn.
- Dust with powdered sugar when cooled.
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