Autumn Apple Strudel Food

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AUTUMN APPLE STRUDEL



Autumn Apple Strudel image

Categories     Dessert     Bake     Prune     Apple     Cherry     Brandy     White Wine     Fall     Hazelnut     Anise     Phyllo/Puff Pastry Dough     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 23

Sauce
1 cup apple juice
4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1 tablespoon brandy
1/2 teaspoon vanilla extract
Filling
1 cup plus 2 tablespoons apple juice
1/2 cup dry white wine
3 whole star anise*
1 cinnamon stick
1 vanilla bean, split lengthwise
1/3 cup (packed) dried Bing cherries
1/3 cup (packed) pitted prunes, halved
1 1/4 pounds Braeburn apples, peeled, cored, cut into 1/2-inch cubes
1/3 cup (packed) golden brown sugar
1 1/2 tablespoons cornstarch
Strudel
2/3 cup hazelnuts, toasted, husked
1/2 cup graham cracker crumbs
3 tablespoons sugar
9 17x12-inch sheets fresh phyllo pastry or frozen, thawed
1/2 cup unsalted butter, melted
Vanilla ice cream

Steps:

  • For sauce:
  • Boil juice in small saucepan until reduced to 1/2 cup, about 6 minutes. Remove from heat. Add chocolate and let stand 1 minute; whisk until melted and smooth. Stir in brandy and vanilla. (Sauce can be prepared 4 days ahead. Cover and chill. Rewarm before serving.)
  • For filling:
  • Combine 1 cup juice, wine, star anise, and cinnamon in large saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Remove from heat. Cover; let stand 10 minutes. Add cherries and prunes. Cover and simmer until fruit is plump, about 5 minutes. Discard star anise, cinnamon, and vanilla bean. Mix in apples and sugar; simmer until apples are tender but hold shape and liquid is reduced to 3 tablespoons, stirring occasionally, about 45 minutes.
  • Mix cornstarch and 2 tablespoons apple juice. Add to filling; stir over medium-high heat until filling thickens and boils, about 3 minutes. (Can be made 3 days ahead. Cool slightly, cover, and chill.)
  • For strudel:
  • Preheat oven to 375°F. Lightly butter heavy large baking sheet. Blend first 3 ingredients in processor until nuts are finely ground.
  • Place dry kitchen towel on work surface. Place 1 phyllo sheet on towel (cover remaining phyllo with plastic wrap and damp towel). Brush phyllo lightly with melted butter. Top with second phyllo sheet; brush with butter. Sprinkle with scant 3 tablespoons nut mixture. Continue with 6 more phyllo sheets, brushing each with butter and sprinkling with scant 3 tablespoons nut mixture. Top with remaining phyllo sheet. Brush with butter. Spoon filling atop phyllo stack in 12x3-inch log, starting 2 inches from 1 long side and 2 1/2 inches from each short side. Fold short edges over filling. Using towel as aid and beginning at edge close to filling, roll up strudel jelly-roll style. Place strudel, seam side down, on prepared baking sheet. Brush strudel with butter. (Can be made 4 hours ahead. Chill.)
  • Bake strudel uncovered until golden, about 45 minutes. Let cool at least 30 minutes. Cut warm or room-temperature strudel into slices; place on plates. Serve with ice cream and warm chocolate sauce.
  • *Brown star-shaped seedpods sold at Asian markets and specialty foods stores and in the spice section of some supermarkets.

MAMO'S APPLE STRUDEL



Mamo's Apple Strudel image

Provided by Duff Goldman

Categories     dessert

Time 9h55m

Yield 3 to 4 logs

Number Of Ingredients 10

10 to 12 Granny Smith apples, peeled, cored and cut into thin strips
Juice of 1 lemon
1 large can pineapple, drained and diced
3/4 cup sugar
Pinch salt
1/2 cup finely chopped nuts
2 sticks unsalted butter
1/4 cup vegetable oil
1 pound package phyllo dough
Mixture of 1 large freshly ground cinnamon stick, 1/3 cup sugar and 1 cup plain breadcrumbs

Steps:

  • As you peel and dice the apples, sprinkle with lemon juice and mix frequently to prevent browning, or toss in iced water with some lemon juice.
  • Place the apples into a large pot on the stove over medium-high heat. Add the pineapple, sugar, 1 cup water and salt. Cook until the moisture evaporates and consistency of the remaining fruit is thicker than preserves, 30 to 35 minutes. Stir often to prevent burning on the bottom. Cool, then stir in nuts.
  • Refrigerate the apple filling at least overnight. Filling will last in the refrigerator for up to a week in an airtight container.
  • Preheat the oven to 350 degrees F.
  • In a pot, melt the butter over very low heat. A white foam will form as the top layer. Skim off the foam with a spoon. Once the foam is removed, add the oil. Stir and remove from the heat.
  • On a sheet of waxed paper, lay out the first layer of phyllo dough. (Dough dries out quickly, so keep other layers not in use covered with a damp cloth over a sheet of waxed paper.) Using a pastry brush, gently brush the butter/oil mixture onto the entire sheet of dough. Sprinkle with the breadcrumb mixture over the entire surface. Repeat for an additional 4 layers so each roll has a total of 5 layers of phyllo dough.
  • Using a spoon, add a row of the apple filling an inch or two from the bottom of the dough. Do not overstuff or the strudel will burst when baking. Lift the bottom edge of the waxed paper with both hands, each about a third of the way in from the outer edges to support the phyllo as you roll up the dough, jellyroll style. As you roll, fold the sides inwards to form sealed edges as you continue to the end. End with the seam-side down.
  • Coat a baking pan with the butter/oil mixture and place the first rolled dough onto the pan with the seam facing down. Then brush the roll all over with the butter/oil mixture.
  • Repeat the steps above until you have filled the cookie pan with the rolls but keep at least a roll's width between each. Keep at least 2 to 3 inches between the rolls on the baking sheet to ensure even browning.
  • Bake until golden brown, 40 to 45 minutes, depending on your oven. During baking, baste 4 to 5 times with the butter/oil mixture.
  • Cut into pieces while still hot so the crust won't break.

PECAN APPLE STRUDEL



Pecan Apple Strudel image

This is one of my favorite recipes during autumn. The aroma of this dessert baking on a cool, crisp day is absolutely wonderful.

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 3 loaves.

Number Of Ingredients 13

1 cup cold butter, cubed
2 cups all-purpose flour
1 cup sour cream
1/4 teaspoon salt
FILLING:
2 cups dry bread crumbs
1/4 cup butter, melted
4 medium tart apples, peeled and chopped
2 cups sugar
1 cup golden raisins
1/2 cup chopped pecans
2 teaspoons ground cinnamon
Confectioners' sugar, optional

Steps:

  • In a large bowl, cut butter into flour until mixture resembles coarse crumbs. Stir in sour cream and salt. Shape the dough into a ball; cover and refrigerate overnight. , For filling, combine bread crumbs and butter. Add apples, sugar, raisins, pecans and cinnamon; set aside. , Preheat oven to 350°. Divide dough into thirds; turn onto a floured surface. Roll each into a 15x12-in. rectangle. Spoon filling evenly onto dough; spread to within 1 in. of edges. Roll up from a long side; pinch seams and ends to seal. , Carefully place each loaf seam side down on an ungreased baking sheet. Bake 55-60 minutes or until lightly browned. Cool completely on wire racks. Dust with confectioners' sugar if desired.

Nutrition Facts : Calories 192 calories, Fat 9g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 136mg sodium, Carbohydrate 26g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.

APPLE STRUDELS



Apple Strudels image

You can substitute another fruit for the apples, such as cherries, pears, or apricots. Posted for ZWT 2006.

Provided by Annisette

Categories     Dessert

Time 50m

Yield 8 serving(s)

Number Of Ingredients 11

4 granny smith apples
1 ounce butter
2 tablespoons orange juice
1 tablespoon honey
3 tablespoons sugar
1/2 cup sultana raisin
2 sheets puff pastry
3 tablespoons ground almonds
1 egg, lightly beaten
2 tablespoons soft brown sugar
1 teaspoon ground cinnamon

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.

Nutrition Facts : Calories 489.4, Fat 28.1, SaturatedFat 8, Cholesterol 34.1, Sodium 185.1, Carbohydrate 55.6, Fiber 3.3, Sugar 23.6, Protein 6.3

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.

MOCK APPLE STRUDEL



Mock Apple Strudel image

"On Saturdays, Mom would pack us five kids into the car, and we'd drive into the country looking for wild apple trees alongside the road. With the apples we picked, she'd bake this strudel, our traditional fall Sunday-morning breakfast." -Beth Dauenhauer, Pueblo, Colorado

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 12 servings.

Number Of Ingredients 14

2 cups all-purpose flour
3 teaspoons baking powder
2 tablespoons plus 1/2 cup sugar, divided
1/2 teaspoon salt
1/4 cup cold butter
3/4 cup fat-free milk
1 tablespoon butter, melted
3 cups chopped tart apples
1 teaspoon ground cinnamon
FROSTING:
1/2 cup confectioners' sugar
1 teaspoon fat-free milk
1/4 teaspoon vanilla extract
Chopped nuts, optional

Steps:

  • In a large bowl, combine the flour, baking powder, 2 tablespoons sugar and salt. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Turn onto a lightly floured surface; knead 8-10 times., Roll out into a 14x10-in. rectangle. Brush with melted butter. Top with apples; sprinkle with cinnamon and remaining sugar., Roll up jelly-roll style, starting with a long side; pinch seams to seal. Place on a parchment-lined 15x10x1-in. baking pan. Bake at 425° for 25-30 minutes or until golden brown., Remove from pan to a wire rack. In a small bowl, combine the confectioners' sugar, milk and vanilla; drizzle over warm strudel. Sprinkle with nuts if desired.

Nutrition Facts : Calories 200 calories, Fat 5g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 239mg sodium, Carbohydrate 37g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.

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