AUTUMN APPLE STRUDEL
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
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
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
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
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
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
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
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
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
"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
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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- 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. DO AHEAD: Sauce can be prepared 4 days ahead. Cover and chill. Rewarm before serving.
- 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. DO AHEAD: Can be made 3 days ahead. Cool slightly, cover, and chill.
- Preheat oven to 375 °F. Lightly butter heavy large baking sheet. Blend first 3 ingredients in processor until nuts are finely ground.
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