Berry Apple Strudel Food

BERRY-APPLE STRUDEL

Steps:

• Put 3 cups berries in medium saucepan and cook over medium heat, stirring frequently and mashing occasionally, until berries have broken down and mixture is thickened and reduced to 1 1/2 cups, about 8 minutes. Let cool slightly.
• Place grated apple in clean kitchen towel and wring dry. Transfer apple to large bowl. Add cooked berries, remaining 3 cups uncooked berries, lemon zest, juice, sugar, tapioca, and salt; toss to combine.
• Heat 3 tablespoons of the butter in a large skillet over medium-high. Add the breadcrumbs and cook stirring constantly until golden and toasted. This will take about 3 minutes. Let it cool completely.
• Strudel dough
• Combine the flour and salt in a stand-mixer fitted with the paddle attachment. Mix the water, oil and vinegar in a measuring cup. Add the water/oil mixture to the flour with the mixer on low speed. You will get a soft dough. Make sure it is not too dry, add a little more water if necessary.
• Take the dough out of the mixer. Change to the dough hook. Put the dough ball back in the mixer. Let the dough knead on medium until you get a soft dough ball with a somewhat rough surface.
• Take the dough out of the mixer and continue kneading by hand on an unfloured work surface. Knead for about 2 minutes. Pick up the dough and throw it down hard onto your working surface occasionally. Shape the dough into a ball and transfer it to a plate. Oil the top of the dough ball lightly. Cover the ball tightly with plastic wrap. Allow to stand for 30-90 minutes (longer is better).
• Put the rack in the upper third of the oven and preheat the oven to 400°F (200°C). Line a large baking sheet with baking paper (parchment paper).
• Cover your working area with a pastry cloth, dust it with flour and rub it into the fabric. Divide your dough in to two pieces. Put half of the dough in the middle of the cloth and roll it out as much as you can.
• Pick the dough up by holding it by an edge. This way the weight of the dough and gravity can help stretching it as it hangs. Using the back of your hands to gently stretch and pull the dough.
• Put it on your work surface. Place your hands underneath the dough and stretch and pull the dough thinner using the backs of your hands. Stretch and pull the dough until it's about 12 inches wide and 18 inches long, it will be tissue-thin by this time. Cut away the thick dough around the edges with scissors if necessary.
• The dough is now ready to be filled.
• Spread 2 tablespoons of the melted butter over the dough using your hands (a bristle brush could tear the dough, you could use a special feather pastry brush instead of your hands). Sprinkle the buttered dough with the bread crumbs. Spread half of the berry filling about 3 inches from the short edge of the dough.
• Fold the short end of the dough onto the filling. Lift the cloth at the short end of the dough so that the strudel rolls onto itself. Transfer the strudel to the prepared baking sheet by lifting it. Tuck the ends under the strudel.
• Repeat with the other half of the dough. Brush the tops with the remaining melted butter.
• Bake the strudel for about 30 minutes or until it is deep golden brown. Cool for at least 30 minutes before slicing. Use a serrated knife and serve either warm or at room temperature. It is best on the day it is baked.

APPLE STRUDEL

Steps:

• Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
• In a small bowl, create a slurry by combining 1/4 cup of the apple juice with the cornstarch. Mix until smooth and set aside.
• In a large saucepan over medium heat, cook the apples with the remaining 1 cup apple juice, raisins, sugar and cinnamon until the apples are tender, 8 to 10 minutes. Stir the cornstarch slurry (it may have settled) and add it to the apple mixture, stirring constantly until smooth and lump free. Simmer for 1 minute more, stirring constantly. Remove from the heat and cool. Stir in the pecans, cover and chill.
• Lay out 1 phyllo sheet on a clean, flat, lightly floured surface. Brush with some melted butter and sprinkle with 1 tablespoon breadcrumbs. Repeat this procedure with two more layers of phyllo, butter and breadcrumbs. Top with the fourth sheet of phyllo. Spread the apple filling evenly onto the phyllo surface, leaving a 1/2-inch clean edge on all sides. Roll into a log, folding the edges at each end beneath the log and brush with some melted butter. Carefully place the strudel on the prepared baking sheet, seam-side down. Bake the strudel until golden brown, 15 to 18 minutes. Remove from the oven and cool for 15 minutes before cutting into 2-inch slices. Sprinkle with confectioners' sugar just before serving. Serve plain or with ice cream.

APPLE STRUDEL WITH FRESH BERRY SAUCE

Steps:

• Preheat the oven to 375 degrees F.
• Combine the apples, raisins, brown sugar, cinnamon, and nutmeg in a baking dish. Bake until the fruit is tender, about 15 to 20 minutes. Remove from the oven and allow the mixture to cool. Increase the oven temperature to 450 degrees F.
• Lay the 3 sheets of phyllo in a stack on a large nonstick baking sheet. Mound the fruit mixture in a row running along 1 of the short sides of the phyllo, leaving about 1 1/2 inches empty around the apples on the sides. Fold the close short side over the apples and fold in the long sides. Roll the phyllo and filling over onto itself to form a strudel roll. Place the roll seam side on the baking sheet. Brush the top of the strudel with the butter. Score the strudel with a sharp knife to mark the 6 portions.
• Bake to a golden brown, about 10 to 15 minutes. Allow to cool for 10 minutes, then cut into portions. Decorate 6 dessert plates with the berry sauce and top with the pieces of strudel. Dust with a sifting of the confectioners' sugar, if using, and serve.
• Combine all the ingredients in a blender. Puree until smooth. Push through a fine sieve to remove the seeds. Use as directed.

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.

FRUIT PLAIT

Steps:

• Heat oven to 200C/180C fan/gas 6. Roll out the pastry on a lightly floured work surface into a large rectangle. Transfer to a lightly greased baking tray.
• Put the sultanas in a small mixing bowl with just enough warm water to cover them, and soak for 10 mins.
• Core the apples and pears and slice them into even-sized pieces - you don't need to peel them. Put the pieces in a bowl and add the honey and 2 tbsp apricot jam. Drain the soaked sultanas and add them to the mixture. Stir well and add the mixed spice and cinnamon to taste.
• Spoon the mixture in a thick strip down the centre of the puff pastry. Use a sharp knife to make roughly 8 diagonal cuts down each side of the pastry like a lattice. Fold the pastry strips alternately across the filling like a plait.
• Crack the egg into a bowl, whisk with a fork and, using a pastry brush, glaze the top of the puff pastry.
• Place the plait in the oven and bake for 25-30 mins or until the apples are soft and the pastry is golden brown. Serve with crème fraîche or vanilla ice cream.

APPLE STRUDEL

Steps:

• Heat oven to 200C/180C fan/gas 6. Heat 75g of the sugar and the vanilla seeds in a medium, heavy-based frying pan over a medium-low heat for 5-8 mins, or until golden brown and caramelised. Add the apples, currants, sultanas, allspice, nutmeg and walnuts, then cook for 10 mins or until the apple is tender. Remove the apple mix from the pan with a slotted spoon and cool to room temperature.
• Line two baking trays with baking paper. Place a sheet of filo on one of the trays, then brush lightly with the melted butter. Sprinkle over 1 tsp sugar. Repeat the process until there are 3 layers of filo. Repeat with the remaining sheets of filo on the second tray.
• Divide the apple mix along the shorter edge of both pastry sheets and gently roll into 2 logs, tucking in the ends as you go. Brush with melted butter and sprinkle over 1 tbsp sugar. Can be made up to one day ahead, kept chilled. Bake for 25 mins, or until the pastry is golden brown and crisp. Let cool slightly, then cut each strudel into 6 diagonal slices. Serve two slices each with a dollop of crème fraîche on the side.